French Style Wine Braised Chicken (Print Version)

# Ingredients:

→ Main

01 - 1 whole chicken divided into 8 pieces (or 4 skin-on breasts or 6 bone-in thighs)

02 - 1 tablespoon kosher salt, divided

03 - 1 teaspoon black pepper, divided

04 - 3 tablespoons salted butter

→ Vegetables & Herbs

05 - 1 cup brown mushrooms, halved

06 - 3 shallots, diced

07 - 2 medium stalks celery, chopped

08 - 3 cloves garlic, minced

09 - 1 tablespoon minced sage (dried or fresh)

10 - 2 teaspoons minced parsley (dried or fresh)

11 - 1 pound baby yellow potatoes, halved

→ Sauce

12 - ¼ cup all-purpose flour

13 - ½ cup dry white wine

14 - 2 cups chicken stock

15 - ¼ cup cream

# Instructions:

01 - Season chicken with salt and pepper mixture, rubbing under skin. Brown in dutch oven with melted butter, 3-5 minutes per side. Remove and set aside.

02 - Add mushrooms, shallots, celery, and garlic to pot. Cook until mushrooms release juices, about 7 minutes. Season with remaining salt, pepper, sage, and parsley.

03 - Sprinkle flour over vegetables. Add wine to deglaze. Gradually stir in chicken broth until sauce thickens to thin gravy consistency.

04 - Add potatoes to sauce, top with chicken. Roast at 325°F for 40-45 minutes until chicken reaches 165°F. Stir in cream and rest 10 minutes before serving.

# Notes:

01 - Can use whole chicken or specific pieces

02 - Sauce should be thin gravy consistency

03 - Rest time important for tender chicken

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