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Herb Roasted Chicken in Creamy White Wine Sauce

Delicious Herb Roasted Chicken in Creamy White Wine Sauce

Enjoy the richness of Herb Roasted Chicken in Creamy White Wine Sauce, a comforting dish perfect for gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 490
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (cut into parts) Use skin-on pieces for added flavor and moisture.
  • 2 teaspoons Kosher Salt Enhances overall flavor; adjust to taste.
  • 0.5 teaspoon Black Pepper Adds mild heat; opt for freshly cracked for best results.
  • 3 tablespoons Salted Butter Provides richness and aids in browning the chicken.
For the Vegetables
  • 8 ounces Brown Mushrooms Adds earthy umami flavor; white button or cremini are suitable substitutes.
  • 2 whole Shallots (or Medium Yellow Onion) Improves sweetness and complexity in the sauce; use yellow onion if necessary.
  • 2 stalks Celery Adds depth and texture; substitute with fennel for a different flavor if preferred.
  • 3 cloves Garlic Essential for aromatic quality; freshly minced is a must.
For the Herbs
  • 1 tablespoon Minced Sage (fresh or dried) Provides aromatic depth; thyme or rosemary can work as substitutes.
  • 1 tablespoon Minced Parsley (fresh or dried) Brightens flavors; use dried herbs sparingly.
For the Sauce
  • 2 tablespoons All-Purpose Flour Thickens the sauce; swap for cornstarch for a gluten-free option.
  • 1 cup Dry White Wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio) Adds acidity and complexity; use broth with a splash of white wine vinegar if avoiding alcohol.
  • 1 cup Chicken or Vegetable Stock Forms the base for the sauce; homemade is preferred for richer flavor.
  • 0.5 cup Cream (or Half and Half) Offers richness to the sauce; coconut cream can be a dairy-free alternative.
For the Potatoes
  • 1 pound Baby Yellow Potatoes Contributes hearty texture; other small potatoes can be used as alternatives.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Pat the cut chicken pieces dry with paper towels and season generously with 2 teaspoons of kosher salt and ½ teaspoon of black pepper.
  2. In a large Dutch oven, melt 3 tablespoons of salted butter until bubbling. Add the seasoned chicken pieces, browning them for about 3–5 minutes on each side until golden. Transfer the chicken to a plate and set aside.
  3. In the same pot, add the brown mushrooms, shallots, celery, and minced garlic. Cook for about 5 minutes until the mushrooms release their liquid.
  4. Sprinkle 2 tablespoons of all-purpose flour over the vegetables, stirring well. Gradually pour in 1 cup of dry white wine, deglazing the pot. Cook for about 3 minutes until thickened.
  5. Stir in 1 cup of chicken or vegetable stock. Return the browned chicken and add the baby yellow potatoes to the pot.
  6. Cover the Dutch oven with its lid and roast for 40–45 minutes until the chicken reaches an internal temperature of 165°F (74°C). The potatoes should be tender.
  7. Remove the pot from the oven and stir in ½ cup of cream off the heat. Allow the dish to rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 490kcalCarbohydrates: 35gProtein: 38gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 20IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Allow leftovers to cool before storing in an airtight container. For freezing, wrap portions tightly to avoid freezer burn.

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