Description
Herb Roasted Chicken in Creamy White Wine Sauce delivers pure comfort straight from your kitchen, with tender chicken bathed in a luxurious sauce that makes dinner feel special. Weeknight meals become extraordinary when you combine simple ingredients and classic techniques for a restaurant-quality dish at home.
Ingredients
Scale
Main Proteins:
- 1 whole chicken (divided into 8 pieces, or 4 skin-on chicken breasts, or 6 bone-in, skin-on thighs)
Vegetables and Aromatics:
- 1 cup brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 lb baby yellow potatoes, halved
Seasonings and Liquids:
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons salted butter
- 1 tablespoon dried or fresh sage, minced
- 2 teaspoons dried or fresh parsley, minced
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 2 cups chicken stock
- ¼ cup cream
Instructions
- Salt and pepper 2 teaspoons of the seasoning mix onto your chicken pieces, covering both outside and under the skin thoroughly.
- Melt 3 tablespoons salted butter in a dutch oven over medium-high heat at 325 F (163 C).
- Brown your chicken pieces for 3-5 minutes on each side until golden, then transfer to a separate plate.
- Toss halved mushrooms, diced shallots, chopped celery, and minced garlic into the same hot skillet, stirring to coat in remaining butter.
- Cook vegetables for 7 minutes until mushrooms release liquid and onions turn translucent, seasoning with remaining salt, pepper, sage, and parsley.
- Sprinkle ¼ cup flour over the vegetables, ensuring complete coating.
- Pour ½ cup white wine into the pot, scraping browned bits from bottom of pan.
- Slowly add 2 cups chicken stock, stirring constantly to create a smooth, thickening sauce over 5 minutes.
- Mix in 1 lb halved baby yellow potatoes, spreading them evenly in the sauce.
- Arrange browned chicken pieces atop the vegetable mixture.
- Roast uncovered in preheated oven for 40-45 minutes until chicken reaches 165 F (74 C) internal temperature.
- Remove from oven and stir in ¼ cup cream to finish the sauce.
- Let the dish rest, covered, for 10 minutes before serving to allow flavors to meld.
Notes
- Choose bone-in chicken pieces for more flavor and juiciness, which helps keep the meat tender during roasting.
- Ensure your dutch oven is heavy-bottomed to distribute heat evenly and prevent burning the delicate sauce.
- Pat chicken dry before seasoning to help create a beautiful golden-brown crust when browning in the skillet.
- For a lighter version, replace cream with half-and-half or use a dairy-free alternative like coconut cream to accommodate different dietary needs.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Chicken
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 370 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg