Description
Fresh herb roasted chicken in creamy white wine sauce brings comfort straight from a French kitchen to your dinner table. Tender chicken nestles in a luxurious sauce that makes weeknight meals feel like a special occasion.
Ingredients
Scale
Proteins:
- 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
- 1 tablespoons (12 g) kosher salt
- 1 teaspoon black pepper
Sauce and Aromatics:
- 3 tablespoons (44 g) salted butter
- 1 cup (236 g) brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon (4 g) dried or fresh sage, minced
- 2 teaspoons dried or fresh parsley, minced
- ¼ cup (32 g) all-purpose flour
- ½ cup (120 ml) dry white wine
- 2 cups (480 ml) chicken stock
- ¼ cup cream
Sides:
- 1 pound (454 g) baby yellow potatoes, halved
Instructions
- Sprinkle 1 tbsp kosher salt and 1 tsp black pepper evenly across your chicken pieces, ensuring each surface gets seasoned thoroughly.
- Heat your oven to 425°F and place the seasoned chicken skin-side up in a large roasting pan with 1 inch between pieces.
- Roast the chicken at 425°F for 35-40 minutes until internal temperature reaches 165°F and skin turns golden brown and crispy.
- While chicken roasts, melt 3 tbsp salted butter in a large skillet over medium heat and add 1 cup halved mushrooms.
- Sauté mushrooms for 4-5 minutes until they release moisture, then add 3 diced shallots, 2 chopped celery stalks, and 3 minced garlic cloves.
- Sprinkle 1 tbsp sage and 2 tsp parsley into the vegetable mixture, stirring consistently for 2 minutes.
- Dust ¼ cup flour over the vegetables, stirring quickly to coat and prevent clumping.
- Pour ½ cup white wine into the skillet, scraping any browned bits from the bottom, then add 2 cups chicken stock.
- Simmer the sauce for 8-10 minutes until it thickens, then stir in ¼ cup cream and reduce heat to low.
- Remove chicken from oven and let rest for 5 minutes before nestling pieces into the creamy sauce.
- Serve immediately with roasted baby potatoes alongside the herbed chicken and white wine sauce.
Notes
- Fresh herbs like thyme or rosemary can elevate the flavor profile of the roasted chicken, so don’t be afraid to experiment.
- Pat the chicken dry before seasoning to ensure a crispy, golden-brown skin that seals in moisture.
- For a lighter version, swap heavy cream with half-and-half or Greek yogurt to reduce calories without sacrificing richness.
- If avoiding alcohol, replace white wine with chicken stock or apple juice for a similar depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Chicken
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 4 to 6
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg