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Herb Roasted Chicken in Creamy White Grape Juice Sauce

Herb Roasted Chicken in Creamy White Wine Sauce
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Indulge in the comforting flavors of Herb Roasted Chicken in Creamy White Grape Juice Sauce. This delightful dish pairs tender, juicy chicken with a luscious creamy sauce that boasts the aromatic essence of fresh herbs and earthy vegetables. Perfect for family dinners or cozy gatherings, this recipe is both easy to prepare and impressively delicious. With every bite, you’ll love how the rich sauce complements the succulent chicken. Serve it alongside your favorite sides for a satisfying meal that brings warmth to any table.

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 (12 g) kosher salt, divided
  • 1 tsp black pepper, divided
  • 3 tbsp (44 g) salted butter
  • 1 cup (236 g) brown mushrooms, halved
  • 3 shallots, diced
  • 2 medium stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 tbsp (4 g) dried or fresh sage, minced
  • 2 tsp dried or fresh parsley, minced
  • 1/4 cup (32 g) all-purpose flour
  • 1/2 cup (120 ml) dry white grape juice
  • 2 cups (480 ml) chicken stock
  • 1 lb (454 g) baby yellow potatoes, halved
  • 1/4 cup cream

Instructions

  1. Preheat your oven to 325° F (163° C).
  2. Pat the chicken pieces dry and set them on a plate.
  3. In a small dish, combine 2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub this mixture all over the outside and underneath the skin of the chicken.
  4. In a 3 to 5 quart Dutch oven, melt the butter over medium-high heat. Place the seasoned chicken into the skillet and brown it on both sides for about 3 to 5 minutes each side. Remove the chicken from the pot and place it back onto the plate. Set aside.
  5. Add mushrooms, shallots, celery, and garlic to the skillet. Stir to coat them in hot butter; let mushrooms soak up liquid for a few minutes before they release their juices. Season with remaining salt, pepper, sage, and parsley once softened.
  6. Once vegetables are softened (about 7 minutes), sprinkle flour over them and toss to coat. Pour in white grape juice to deglaze the pot, scraping around edges to remove crusted bits.
  7. Gradually add chicken broth (about 1 cup at a time), stirring continuously as you pour. Let sauce come to a boil until slightly thickened (about 5 minutes total).
  8. Add halved potatoes into sauce; stir well. Top with browned pieces of chicken; place entire pot in preheated oven.
  9. Roast for approximately 40 to 45 minutes or until an internal temperature reads 165° F (74° C).
  10. Remove from heat; cover with a lid or foil tent. Allow resting for at least 10 minutes before serving.

Nutrition

Find it online: https://avaflavors.com/herb-roasted-chicken-in-creamy-white-grape-juice-sauce/

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