Ingredients
Scale
- 1 whole chicken divided into 8 pieces
- 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) white grape juice
- 2 cups (480 ml) chicken stock
- 1 lb (454 g) baby yellow potatoes, halved
- 1/4 cup cream
Instructions
- Preheat your oven to 325°F (163°C).
- Season chicken pieces with salt and pepper.
- In a Dutch oven, melt butter and brown the chicken on both sides; set aside.
- Sauté mushrooms, shallots, celery, and garlic until softened.
- Sprinkle flour over vegetables; stir well, then deglaze with white grape juice.
- Gradually add chicken stock to thicken the sauce.
- Stir in halved potatoes and return chicken to the pot.
- Roast in the oven for 40–45 minutes until fully cooked.
- Let rest before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece of chicken with sauce (approximately 200g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg