Name: Herb Roasted Chicken in Creamy White Grape Juice Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 whole chicken divided into 8 pieces or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs; 1 tbsp kosher salt, divided; 1 tsp black pepper, divided; 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, minced; 2 tsp dried or fresh parsley, minced; 1/4 cup all-purpose flour; 1/2 cup creamy white grape juice; 2 cups chicken stock; 1 lb baby yellow potatoes, halved; 1/4 cup cream

Ingredients

Scale

1 whole chicken divided into 8 pieces or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
1 tbsp kosher salt, divided
1 tsp black pepper, divided
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, minced
2 tsp dried or fresh parsley, minced
1/4 cup all-purpose flour
1/2 cup creamy white grape juice
2 cups chicken stock
1 lb baby yellow potatoes, halved
1/4 cup cream

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Instructions

Preheat the oven to 325°F (163°C).
Pat the chicken pieces dry and set them on a plate.
In a small dish, combine 2 teaspoons of kosher salt and 1/2 teaspoon of black pepper. Rub this mixture all over the outside and underneath the skin of each piece of chicken.
In your Dutch oven over medium-high heat, melt the salted butter. Add the seasoned chicken pieces to brown them on both sides for about 3 to 5 minutes per side. Once browned, remove the chicken from the pot and place it back on the plate.
To the same skillet, add brown mushrooms, shallots, celery, and garlic. Stir these vegetables around in the remaining hot butter until they soften. Season with remaining salt and pepper along with sage and parsley.
Once softened (about 7 minutes), sprinkle flour over the vegetables and toss to coat. Pour in white grape juice, scraping up any bits stuck to the bottom of the pot.
Gradually add chicken stock, stirring continuously until thickened – about five minutes total.
Add baby yellow potatoes into the sauce and stir well. Place browned chicken pieces on top of vegetables in sauce. Transfer your Dutch oven into preheated oven; roast for about 40 to 45 minutes until internal temperature reaches 165°F (74°C).
Once done roasting, remove from heat; cover with lid or foil. Allow it to rest for at least 10 minutes before serving.

Author: Amanda
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece (200g)
Calories: 350
Sugar: 6g
Sodium: 700mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg