Herb Roasted Chicken in Creamy White Wine Sauce Delight

A comforting Herb Roasted Chicken in Creamy White Wine Sauce, perfect for family gatherings with a rich, savory flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Resting Time 10

Total Time 1 10

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 whole chicken cut into 8 pieces or 4 skin-on breasts/8 bone-in thighs
2 tablespoons butter can substitute with olive oil

For the Sauce

8 ounces mushrooms brown mushrooms are preferred
2 medium shallots or yellow onion
2 stalks celery
4 cloves garlic fresh cloves are best
2 teaspoons sage can use thyme or rosemary
2 tablespoons parsley fresh, for garnish

For Thickening

2 tablespoons flour or cornstarch for gluten-free

For the Liquid

1 cup white wine dry variety like Sauvignon Blanc or Chardonnay
1 cup chicken stock or vegetable stock for a vegetarian option

For the Sides

1 pound baby potatoes gold or red, cubed
½ cup cream can use half-and-half for a lighter option

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Pat the chicken pieces dry with paper towels and rub salt and pepper on all sides.
Melt butter in a large Dutch oven over medium-high heat, then brown the chicken pieces for about 3–5 minutes each side.
Cook chopped mushrooms, shallots, celery, and garlic in the same pot for about 7 minutes until softened. Season with salt, pepper, sage, and parsley.
Sprinkle flour over the vegetables, stir continuously for 1 minute. Add wine and chicken stock, stirring until the sauce thickens (about 5 minutes).
Stir in baby potatoes, then nestle browned chicken pieces on top and roast in the oven for 40-45 minutes.
Remove from the oven, stir in heavy cream, and let the dish rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 30gProtein: 45gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 10mgCalcium: 20mgIron: 15mg

Notes

Allow chicken to rest to keep juices intact. Customize with seasonal vegetables if desired.

Tried this recipe?

Let us know how it was!