• 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


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; 28 g total fat; 9 g saturated fat; 4 g polyunsaturated fat; 13 g monounsaturated fat; 130 mg cholesterol; 458 mg sodium. 489 mg potassium; 6 g carbohydrates; 1 g fiber; 3 g sugar; 39 g protein; 0 g trans fatty acid; 533 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 15 mg niacin equivalents; 1 mg vitamin b6; 21 mcg folate; 0 mcg vitamin b12; 42 mg calcium; 2 mg iron;


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