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Herb Roasted Chicken in Creamy White Wine Sauce

Savory Herb Roasted Chicken in Creamy White Wine Sauce

Delicious Herb Roasted Chicken in Creamy White Wine Sauce, perfect for weeknight dinners and special occasions.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken cuts Skin-on chicken breasts or thighs are great substitutions.
For the Sauce
  • 2 tablespoons butter Substitute with olive oil for a lighter version.
  • 8 ounces mushrooms Use brown mushrooms, cremini or wild mushrooms work well too.
  • 2 medium shallots Yellow onions can be a substitute if needed.
  • 1 stalk celery Optional, but highly recommended for added flavor.
  • 4 cloves garlic Adjust the amount to your preference.
  • 2 tablespoons herbs (Sage & Parsley) Alternatively, rosemary or thyme may enhance your dish.
  • 2 tablespoons flour Cornstarch can be used as a gluten-free option.
  • 1 cup white wine Opt for a dry wine like Sauvignon Blanc.
  • 1 cup chicken stock Vegetable stock is a suitable alternative.
  • 1 cup cream Consider half-and-half or dairy-free alternatives if desired.
For the Veggies
  • 1.5 pounds baby potatoes Swap with butternut squash or parsnips for tasty variations.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by patting the bone-in, skin-on chicken cuts dry using paper towels, ensuring the skin gets crispy. Season generously with salt and pepper on all sides.
  2. In a large Dutch oven, melt a couple of tablespoons of butter over medium heat. Add the chicken pieces skin-side down and sear for about 3-5 minutes until golden brown. Flip and brown the other side for an additional 3-5 minutes. Remove the chicken and set aside.
  3. In the same pot, add chopped mushrooms, minced shallots, diced celery, and minced garlic. Sauté for about 7 minutes until softened and translucent.
  4. Sprinkle flour over the sautéed vegetables, stirring well. Pour in the dry white wine and scrape the browned bits from the pot. Gradually add chicken stock while stirring continuously for about 5 minutes until thickened.
  5. Stir in the baby potatoes, ensuring they are well-coated with the sauce. Return the browned chicken pieces to the pot, cover, and roast in a preheated oven at 375°F for 40-45 minutes until the chicken reaches an internal temperature of 165°F.
  6. Once roasted, carefully remove the pot from the oven. Stir in the cream, cover again, and let it rest for about 10 minutes.
  7. Ladle servings of the chicken, potatoes, and sauce onto warm plates. Enjoy immediately.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 30gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

For best results, separate the sauce from the chicken if storing for an extended period to prevent the sauce from thickening too much.

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