Ingredients
Scale
- 1 whole chicken divided into 8 pieces or 4 skin-on chicken breasts
- 3 tbsp salted butter
- 1 cup brown mushrooms halved
- 3 shallots diced
- 2 medium stalks celery chopped
- 3 cloves garlic minced
- 1 tbsp dried or fresh sage
- 2 tsp dried or fresh parsley
- 1/4 cup all-purpose flour
- 1/2 cup white grape juice
- 2 cups chicken stock
- 1 lb baby yellow potatoes halved
- 1/4 cup cream
- 1 tbsp (12 g) kosher salt divided
- 1 tsp black pepper divided
Instructions
- Preheat oven to 325°F (163°C).
- Season chicken pieces with salt and pepper.
- Brown chicken in melted butter in a Dutch oven over medium-high heat for about 3–5 minutes per side, then set aside.
- Sauté mushrooms, shallots, celery, and garlic until mushrooms release juices (about 7 minutes). Add sage, parsley, remaining salt, and pepper.
- Sprinkle flour over vegetables; stir to coat. Pour in white grape juice while scraping the pot’s bottom.
- Gradually add chicken stock until thickened to a thin gravy consistency.
- Insert halved potatoes into the sauce and place browned chicken on top. Transfer to the oven and roast for about 40–45 minutes or until internal temperature reaches 165°F (74°C).
- Let rest for at least 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 120mg