Rating: 3.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
  • 6 Ratings

Bone-in chicken is super-juicy (even more so after a drizzle of sage-white wine sauce!) and handles oven roasting like a pro.

Source: Better Homes and Gardens


Recipe Summary

25 mins
30 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Trim any excess skin or fat from chicken. Sprinkle chicken with pepper and salt. In a 12-inch cast-iron or other heavy oven-going skillet heat oil over medium-high heat. Add chicken, skin side down; cook about 3 minutes or until lightly browned. Turn chicken; sprinkle with snipped sage.

  • Place skillet in oven. Roast for 15 minutes. Carefully add shallots and 1/4 cup of the broth to skillet. Roast for 15 to 20 minutes more or until chicken is no longer pink (170°F). Remove chicken and shallots from skillet; cover and keep warm.

  • For sauce, add the remaining 1/2 cup broth and the wine to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until reduced by about half. Remove from heat.

  • Transfer chicken to dinner plates. Return shallots and any collected juices to skillet; add butter, mustard, and sage leaves. Cook and stir until butter is melted. Immediately spoon sauce over chicken.

Nutrition Facts

452 calories; fat 28g; cholesterol 130mg; saturated fat 9g; carbohydrates 6g; mono fat 13g; poly fat 4g; insoluble fiber 1g; sugars 3g; protein 39g; vitamin a 533.1IU; vitamin c 6.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 14.8mg; vitamin b6 0.9mg; folate 20.6mcg; vitamin b12 0.4mcg; sodium 458mg; potassium 489mg; calcium 42mg; iron 2mg.