Description

This rustic one-pot dish features tender roasted chicken simmered in a savory herb-infused white wine sauce with buttery potatoes and earthy mushrooms. Perfect for a cozy Sunday dinner or impressing guests with elegant, homestyle comfort food.

Ingredients

Scale

1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts or 6 bone-in, skin-on thighs)
1 tablespoon kosher salt, divided
1 teaspoon black pepper, divided
3 tablespoons salted butter
1 cup brown mushrooms, halved
3 shallots, diced (or 1 medium yellow onion)
2 medium stalks celery, chopped
3 cloves garlic, minced
1 tablespoon fresh or dried sage, minced
2 teaspoons fresh or dried parsley, minced
¼ cup all-purpose flour
½ cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
2 cups chicken stock (or vegetable stock)
1 lb baby yellow potatoes, halved
¼ cup cream or half & half

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C). Pat chicken pieces dry with paper towels. Combine 2 teaspoons salt and ½ teaspoon pepper and rub over and under the chicken skin.
Melt butter in a large Dutch oven over medium-high heat. Brown the chicken for 3 to 5 minutes per side until golden. Remove and set aside.
In the same pot, sauté the mushrooms, shallots, celery, and garlic in the remaining butter. Once mushrooms release their juices, stir in the remaining salt, pepper, sage, and parsley.
When the onions are translucent (about 7 minutes), sprinkle the flour over the vegetables and toss to coat. Add the wine and deglaze the pot, scraping up all the flavorful browned bits.
Gradually stir in the chicken stock, one cup at a time, and bring to a gentle boil. Let simmer for about 5 minutes until slightly thickened.
Add the halved potatoes, stir to coat in the sauce, and return the chicken pieces to the pot, skin-side up.
Transfer the uncovered pot to the oven and roast for 40 to 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven and stir in the cream. Cover and let rest for 10 minutes before serving for enhanced flavor and tenderness.
Serve warm with sauce spooned over each portion.

Notes

Use bone-in, skin-on chicken for maximum flavor and moisture.
Dry white wine adds depth, but if avoiding alcohol, substitute with more stock and a squeeze of lemon juice.
This dish pairs beautifully with crusty bread or a crisp green salad.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Roasting + Stovetop
Cuisine: American / Rustic