Roast Chicken with Sour Cream Wine Sauce
The aroma of this baked chicken is wonderful and if you have any trouble making good gravy, this sauce is easy, delicious and no lumps.
Recipe by: www.BensonsGourmetSeasonings.com
Number of Servings: 6 | Prep Time: 2 hours
You will need:
- 1 cup Sour Cream, regular, lowfat or nonfat
- 1/2 cup Milk, 2% lowfat
- 1 Tablespoon #103 Table Tasty Salt-Free Seasoning, divided
- 1 5-pound Roasting Chicken, fresh and free-range (is best)
- 1-1/2 Tablespoons #106 Gusto Salt-Free Seasoning
- 3/4 cup Dry White Wine (I like Chablis)
Preheat oven to 425ºF. Whisk together sour cream, milk and Table Tasty in a small bowl. Set aside, covered at room temperature. Remove giblets from chicken, save for another use. Rinse chicken inside and out. Pat dry (paper towels). Place chicken breast-side up in a deep roasting pan or Dutch oven. Tuck wings under. Sprinkle Gusto all over chicken, inside and out. Roast about 20 minutes per pound or until done, thigh bone moves easily, and chicken is richly browned. Place chicken on platter and keep warm while making sauce. Save 3 Tbsp. drippings in the baking pan with the little browned bits, discard the rest. Place baking pan over high heat, pour in wine, bring to boil; whisk to deglaze pan. Reduce liquid by 1/2; add sour cream mixture and turn heat to medium 5 min. more. Do not boil. Taste and adjust seasoning. Serve in gravy boat. Lower fat? Don’t eat the skin.