Ingredients
Scale
- 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
- 1 tbsp kosher salt, divided
- 1 tsp black pepper, divided
- 3 tbsp salted butter
- 1 cup brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 tbsp dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
- 1/4 cup all-purpose flour
- 1/2 cup white grape juice
- 2 cups chicken stock
- 1 lb baby yellow potatoes, halved
- 1/4 cup cream
Instructions
- Preheat your oven to 325°F (163°C).
- Pat the chicken pieces dry with paper towels and rub with seasoned salt and pepper.
- In a Dutch oven over medium-high heat, melt the butter and brown the chicken on both sides.
- Remove the browned chicken and sauté mushrooms, shallots, celery, and garlic until softened; season with sage and parsley.
- Sprinkle flour over the vegetables and toss to coat, then deglaze with white grape juice.
- Gradually add chicken stock while stirring until the sauce thickens.
- Add halved baby yellow potatoes and place browned chicken on top of vegetables; transfer to the preheated oven.
- Roast for approximately 40 to 45 minutes until the internal temperature reaches 165°F (74°C).
- Remove from oven and let it rest for at least ten minutes before serving hot.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Roasting
- Cuisine: Comfort
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 250g)
- Calories: 380
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg