Herb Roasted Chicken in Creamy White Wine Sauce

Ingrédients

• 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
• 1 tbsp (12 g) kosher salt, divided
• 1 tsp black pepper, divided
• 3 tbsp (44 g) salted butter
• 1 cup (236 g) brown mushrooms, halved
• 3 shallots, diced
• 2 medium stalks celery, chopped
• 3 cloves garlic, minced
• 1 tbsp (4 g) dried or fresh sage, minced
• 2 tsp dried or fresh parsley, minced
• 1/4 cup (32 g) all-purpose flour
• 1/2 cup (120 ml) dry white wine
• 2 cups (480 ml) chicken stock
• 1/4 cup cream

Préparation

1. 1

   Season the Chicken: Rub the chicken pieces with salt and pepper.

2. 2

   Roast the chicken in the oven until cooked through and golden brown.

3. 3

   Make the Sauce: In a pan, melt butter, then sauté mushrooms, shallots, celery, garlic, sage, and parsley. Stir in flour, then add white wine and chicken stock. Simmer until thickened. Stir in cream.

4. 4

   Serve: Pour the creamy white wine sauce over the roasted chicken and serve with baby yellow potatoes.