Description
This Herb Roasted Chicken in Creamy White Wine Sauce features tender chicken pieces roasted to perfection in a flavorful sauce made from mushrooms, shallots, garlic, and fresh herbs, all simmered in a creamy white wine and chicken stock base. Baby yellow potatoes are cooked in the sauce, making this a complete, comforting, and elegant one-pot meal perfect for family dinners or special occasions.
Ingredients
Scale
Chicken
- 1 whole chicken, divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
- 1 tbsp (12 g) kosher salt, divided
- 1 tsp black pepper, divided
Sauce and Vegetables
- 3 tbsp (44 g) salted butter
- 1 cup (236 g) brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 tbsp (4 g) dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
- 1/4 cup (32 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 1 lb (454 g) baby yellow potatoes, halved
- 1/4 cup cream
Instructions
- Preheat Oven: Preheat your oven to 325° F (163° C) to prepare for roasting the chicken and vegetables.
- Season Chicken: Pat the chicken pieces dry and place them on a plate. In a small dish, mix 2 teaspoons kosher salt with 1/2 teaspoon black pepper, then rub this seasoning all over the outside and underneath the skin of the chicken pieces.
- Brown Chicken: In a 3 to 5 quart Dutch oven, melt the salted butter over medium-high heat. Add the seasoned chicken pieces to the pot and brown them on both sides for about 3 to 5 minutes per side until golden. Remove the chicken and set aside on a plate.
- Sauté Vegetables: Add mushrooms, shallots, celery, and garlic to the same pot. Stir to coat the vegetables in the butter and cook until mushrooms release juices and soften, about 7 minutes. Season with the remaining 1 teaspoon salt, 1/2 teaspoon pepper, sage, and parsley.
- Make Sauce Base: Sprinkle flour over the vegetables and toss to coat evenly. Pour in dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Then gradually add chicken stock about 1 cup at a time, stirring continuously until the sauce thickens to a thin gravy consistency, about 5 minutes.
- Add Potatoes and Roast: Stir the halved baby yellow potatoes into the sauce. Arrange the browned chicken pieces on top of the vegetables and potatoes. Cover the pot and place it in the preheated oven. Roast for 40 to 45 minutes, until the chicken reaches an internal temperature of 165° F (74° C).
- Finish Sauce and Rest: Remove the pot from the oven and stir the cream into the sauce for richness. Cover with a lid or tent with foil and let the dish rest for at least 10 minutes to allow flavors to meld and juices to redistribute.
- Serve: Serve the herb roasted chicken hot, spooning the creamy white wine sauce with mushrooms and potatoes over each portion for a satisfying meal.
Notes
- Use bone-in, skin-on chicken pieces for the best flavor and moisture retention during roasting.
- Allowing the chicken to rest before serving ensures juicy, tender meat.
- If you prefer a thicker sauce, you can reduce the white wine slightly before adding the chicken stock.
- Feel free to substitute fresh herbs for dried if available for a fresher taste.
- Serve with crusty bread or a side salad to complete the meal.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 125 mg
