Herb Roasted Chicken Sauce (Print Version)
# Ingredients:
01 -
1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
02 -
1 tablespoon (12 g) kosher salt, divided
03 -
1 teaspoon black pepper, divided
04 -
3 tablespoons (44 g) salted butter
05 -
1 cup (236 g) brown mushrooms, halved
06 -
3 shallots, diced
07 -
2 medium stalks celery, chopped
08 -
3 cloves garlic, minced
09 -
1 tablespoon (4 g) dried or fresh sage, minced
10 -
2 teaspoons dried or fresh parsley, minced
11 -
1/4 cup (32 g) all-purpose flour
12 -
2 cups (480 ml) chicken stock
13 -
1 pound (454 g) baby yellow potatoes, halved
14 -
1/4 cup (60 ml) cream
# Instructions:
01 -
Preheat your oven to 163°C (325°F).
02 -
Pat the chicken pieces dry and set them on a plate. Combine 2 teaspoons of the salt and 1/2 teaspoon of the pepper in a small dish. Rub this mixture all over the outside and underneath the skin of the chicken.
03 -
In a 3 to 5 quart (2.8 to 4.7 L) Dutch oven, melt the butter over medium-high heat. Place the seasoned chicken into the pot and brown it on both sides, cooking for about 3 to 5 minutes per side. Remove the chicken and set it aside on a plate.
04 -
To the Dutch oven, add mushrooms, shallots, celery, and garlic. Stir to coat the vegetables in the remaining butter. Cook until the mushrooms release their juices and the onion becomes transparent, about 7 minutes. Season with the remaining 1 teaspoon of salt, the remaining 1/2 teaspoon of pepper, sage, and parsley.
05 -
Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the chicken stock, 1 cup (240 ml) at a time, stirring continuously. Allow the sauce to thicken to the consistency of a thin gravy, about 5 minutes.
06 -
Add the potatoes to the sauce and stir. Place the chicken pieces on top of the vegetables. Cover with a lid and place the Dutch oven into the preheated oven.
07 -
Roast for 40 to 45 minutes, or until the internal temperature of the chicken reaches 74°C (165°F).
08 -
Remove the pot from the oven and stir the cream into the sauce. Cover the pot with a lid or foil and let it rest for at least 10 minutes before serving.
09 -
Serve the dish hot with portions of chicken, potatoes, and mushrooms covered in the creamy sauce.