French Style Roasted Chicken (Printer-Friendly Version)
# What You'll Need:
→ Chicken
01 -
1 whole chicken divided into 8 pieces (or 4 skin-on breasts or 6 bone-in thighs)
02 -
1 tbsp (12 g) kosher salt, divided
03 -
1 tsp black pepper, divided
→ Vegetables & Herbs
04 -
1 cup (236 g) brown mushrooms, halved
05 -
3 shallots, diced
06 -
2 medium stalks celery, chopped
07 -
3 cloves garlic, minced
08 -
1 tbsp (4 g) dried or fresh sage, minced
09 -
2 tsp dried or fresh parsley, minced
10 -
1 lb (454 g) baby yellow potatoes, halved
→ Sauce
11 -
3 tbsp (44 g) salted butter
12 -
1/4 cup (32 g) all-purpose flour
13 -
1/2 cup (120 ml) dry white wine
14 -
2 cups (480 ml) chicken stock
15 -
1/4 cup cream
# Let's Cook!:
01 -
Preheat oven to 325°F (163°C).
02 -
Pat chicken pieces dry. Mix 2 teaspoons salt and 1/2 teaspoon pepper, rub over and under chicken skin.
03 -
Melt butter in dutch oven over medium-high heat. Brown chicken 3-5 minutes per side. Remove and set aside.
04 -
Add mushrooms, shallots, celery, and garlic to pot. Cook until mushrooms release juices. Season with remaining salt, pepper, sage, and parsley.
05 -
Sprinkle flour over vegetables. Add wine to deglaze. Gradually add chicken broth, stirring until sauce thickens to gravy consistency.
06 -
Add potatoes to sauce. Place chicken on top. Roast 40-45 minutes until chicken reaches 165°F (74°C).
07 -
Remove from heat, stir in cream. Let rest covered for 10 minutes before serving.
# Cook's Notes:
01 -
Perfect for family dinners or gatherings
02 -
Can use different chicken pieces based on preference
03 -
Sauce should be consistency of thin gravy