Herb Chicken White Sauce (Print Version)
# Ingredients:
→ Essentials
01 -
1 pound baby potatoes, halved (454g)
02 -
1 whole chicken, cut into 8 parts (or 4 bone-on breasts or 6 thighs with skin)
03 -
3 spoons (tablespoons) of salted butter (44g)
04 -
2 celery stalks, diced medium
05 -
3 finely chopped shallots
06 -
3 garlic cloves, chopped small
07 -
1 cup fresh halved brown mushrooms (236g)
→ Flavor Boosters
08 -
1 tablespoon divided kosher salt (12g)
09 -
1 teaspoon black pepper, split into 2 parts
10 -
4g minced fresh or dried sage (1 tablespoon)
11 -
2 teaspoons of parsley, fresh or dried, chopped up
12 -
1/4 cup of regular flour (32g)
13 -
A generous half-cup of dry white wine (120ml)
14 -
2 cups of chicken broth (480ml)
15 -
1/4 cup thick cream
# Instructions:
01 -
Heat your oven to 325°F (163°C) to get things started.
02 -
Dry the chicken pieces with a paper towel and lay them out on a plate. Mix a pinch of the salt (2 tsp) with some pepper (1/2 tsp) in a small bowl. Spread this mix all over the chicken, including under the skin if possible!
03 -
Melt the butter in your Dutch oven over medium-high. Once the pan’s hot, brown each chicken piece nicely on both sides (3 to 5 minutes per side). When they look golden, put them on a plate.
04 -
Toss mushrooms, celery, garlic, and shallots into the same pot. Let them cook in the tasty butter. The mushrooms will soak everything up and then release some liquid. Stir in what’s left of the salt, pepper, sage, and parsley. Keep cooking for about 7 minutes until the shallots turn soft and mushrooms are tender.
05 -
Sprinkle flour over the soft veggies and stir to coat. Slowly pour in your white wine, scraping up the yummy bits at the bottom. Add the broth, a little at a time, stirring until the sauce gets slightly thick, like a light gravy, in about 5 minutes.
06 -
Place your cut potatoes into that flavorful sauce and give them a mix. Put the chicken pieces back in, resting on top. Slide the whole thing into the oven for about 40-45 minutes, or until the chicken hits 165°F (74°C).
07 -
Once your pot’s out of the oven, stir in the cream. Cover and let everything rest for 10 minutes. This lets all the flavors blend beautifully.
08 -
Spoon it while it’s hot onto plates, making sure everyone gets some chicken, potatoes, mushrooms, and a bit of that rich sauce!
# Notes:
01 -
Tender chicken and a creamy sauce crafted with wine and fresh herbs—ideal for a comfy family meal or an elegant gathering!