- 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
- 1/2 cp mayonnaise
- 1 T French herb roasting rub, McCormick
- 11/2 tsp garlic salt
- 4 large shallots, peeled and sliced
- 1 T extra virgin olive oil
- 2 cps dry white wine
- 1/2 cp heavy cream
- 1 pkg garlic and herb sauce
- salt and pepper
Preparation time 20mins
Cooking time 65mins
Preheat oven to 375.
In a bowl, stir together mayonnaise, herb rub, and garlic salt; liberally brush over chicken pieces. Place chicken in a shallow roasting pan. Toss sliced shallots with olive oil and scatter around chicken.
Roast for 45-55 minutes or until chicken is no longer pink at the bone and juices run clear. Transfer chicken to serving platter; loosely tent with foil to keep warm. Leave shallots in roasting pan.
Place roasting pan on rangetop over medium-high heat. De-glaze pan with wine and reduce by half. Stir in cream and sauce mix. Bring to a boil; reduce heat. Simmer about 3 minutes or until thickened, stirring occasionally. Season to taste with salt and pepper. Arrange chicken on serving platter. Spoon hot sauce over chicken