Description
Tender herb-roasted chicken smothered in a creamy white sauce with mushrooms and baby potatoes. This rustic dish is full of flavor and comfort – perfect for a cozy meal any night of the week.
Ingredients
For the Chicken:
1 whole chicken (about 4 pounds), divided into 8 pieces, or 6 bone-in, skin-on chicken thighs
1 tablespoon kosher salt, divided
1 teaspoon black pepper, divided
For the Sauce and Vegetables:
3 tablespoons salted butter
1 cup brown mushrooms, halved
3 shallots, diced
2 medium celery stalks, chopped
3 cloves garlic, minced
1 tablespoon fresh sage, minced (or 1 teaspoon dried)
2 teaspoons fresh parsley, minced (or 1 teaspoon dried)
1/4 cup all-purpose flour
2 cups chicken stock
1 pound baby yellow potatoes, halved
1/4 cup heavy cream
Instructions
1. Preheat oven to 325°F (163°C). Pat chicken dry and season with 2 tsp salt and 1/2 tsp pepper, including under the skin.
2. In a Dutch oven, melt butter over medium-high heat. Sear chicken skin-side down for 3–5 minutes per side until golden. Remove and set aside.
3. Add mushrooms, shallots, celery, and garlic to the pot. Sauté until golden and fragrant. Add remaining salt, pepper, sage, and parsley.
4. Sprinkle flour over vegetables, stir to coat. Gradually pour in chicken stock while stirring to avoid lumps. Simmer for 5 minutes until thickened.
5. Add halved potatoes to the sauce and stir. Return seared chicken skin-side up over vegetables. Do not submerge.
6. Roast uncovered for 40–45 minutes or until chicken reaches 165°F (74°C) and potatoes are tender.
7. Remove from oven. Stir in heavy cream. Cover and rest for 10 minutes before serving.
Notes
Serve with a crisp green salad or steamed veggies to balance the creamy richness.
Crusty bread is great for mopping up the sauce.
To reheat, warm gently on the stovetop over low heat to keep the sauce smooth.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Method: Roasting
- Cuisine: American