Chicken in Wine Sauce (Print Version)

# Ingredients:

→ Chicken

01 - 1 whole chicken cut into 8 pieces (or 4 pieces with skin-on breasts or 6 thighs with bones)
02 - 1 tablespoon kosher salt, split up
03 - 1 teaspoon black pepper, split up
04 - 3 tablespoons salted butter

→ Vegetables

05 - 1 cup brown mushrooms, cut in half
06 - 3 shallots, chopped finely
07 - 2 medium stalks celery, diced up
08 - 3 cloves garlic, finely chopped
09 - 1 pound baby yellow potatoes, sliced in half

→ Sauce

10 - 1/4 cup all-purpose flour
11 - 1/2 cup dry white wine
12 - 2 cups chicken stock
13 - 1/4 cup cream
14 - 1 tablespoon sage, finely chopped
15 - 2 teaspoons parsley, finely chopped

# Instructions:

01 - Set your oven to 325°F. Rub chicken with salt and pepper under the skin and on top.
02 - Heat butter in Dutch oven on medium-high. Cook chicken until golden, about 3-5 minutes each side. Take out and put aside.
03 - Toss in mushrooms, shallots, celery, and garlic. Let them cook until mushrooms get juicy, roughly 7 minutes. Sprinkle in herbs and spices.
04 - Sprinkle in flour, then pour wine to scrape up bits from pan. Slowly pour in stock while stirring until it looks like a runny gravy.
05 - Put potatoes in, place chicken on top. Bake 40-45 minutes until chicken hits 165°F. Mix in cream and let sit 10 minutes before you dig in.

# Notes:

01 - You can swap in just chicken pieces if you don't want a whole bird
02 - Pour in cream last so it won't break down
03 - Give it time to rest for super juicy meat

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