Description
Indulge in the delightfully comforting Herb Roasted Chicken in Creamy White Grape Juice Sauce. This dish combines tender, juicy chicken with a rich and velvety sauce that boasts the flavors of fresh herbs and earthy vegetables. Perfect for family dinners or cozy gatherings, this recipe is not only easy to prepare but also guarantees a memorable culinary experience. With each bite, you’ll savor the harmonious blend of succulent chicken and creamy sauce, making it an ideal choice for any occasion.
Ingredients
Scale
- 1 whole chicken (cut into pieces) or approximately 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)
- 1/4 cup all-purpose flour
- 1/2 cup dry white grape juice
- 2 cups chicken stock
- 1 lb baby yellow potatoes (halved)
- Kosher salt
- Black pepper
- Fresh or dried sage
- Fresh or dried parsley
Instructions
- Preheat your oven to 325° F (163° C).
- Pat the chicken pieces dry; season with salt and pepper.
- In a Dutch oven, melt butter over medium-high heat and brown the chicken on both sides for about 3–5 minutes each side.
- Sauté mushrooms, shallots, celery, and garlic until softened. Add remaining seasoning.
- Sprinkle flour over vegetables; stir in grape juice and deglaze the pot.
- Gradually add chicken stock, stirring until thickened.
- Mix halved potatoes into the sauce before placing browned chicken on top; cover and roast for 40–45 minutes or until internal temperature reaches 165° F (74° C).
- Let rest for at least ten minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg