Herb Roasted Chicken in Creamy White Wine Sauce for Cozy Nights

This Herb Roasted Chicken in Creamy White Wine Sauce is a comforting meal perfect for family gatherings or cozy dinners.

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Prep Time 15

Cook Time 45

Resting Time 10

Total Time 1 10

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces bone-in, skin-on chicken Opt for maximum flavor and juiciness.
2 tablespoons butter For cooking the chicken.

For the Sauce

8 ounces brown mushrooms Add earthy depth.
2 medium shallots Can substitute with yellow onions.
4 cloves garlic Minced for flavor.
1 stalk celery Diced for crunch.
2 tablespoons fresh herbs (Sage & Parsley) Feel free to use rosemary or thyme.
2 tablespoons flour To thicken the sauce.
1 cup dry white wine Such as Sauvignon Blanc or Chardonnay.
1 cup chicken stock Vegetable stock can be used as a substitute.

For the Vegetables

1 pound baby potatoes Halved for hearty base.

For the Creaminess

½ cup heavy cream Use half-and-half for a lighter option.

Equipment

oven-safe skillet

Method

Cooking Instructions

Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
In a large oven-safe skillet, melt 2 tablespoons of butter over medium-high heat. Add chicken skin-side down and cook for 3-5 minutes until golden brown, then flip and brown the other side.
Remove the chicken and set aside on a plate.
In the same skillet, melt 1 tablespoon of butter. Add mushrooms, chopped shallots, diced celery, and minced garlic. Sauté for about 7 minutes until fragrant.
Sprinkle 2 tablespoons of flour over the vegetables, stirring for 1-2 minutes. Gradually add 1 cup of white wine, scraping up brown bits and simmer for 2 minutes.
Stir in 1 cup of chicken stock and simmer for about 5 minutes until the sauce thickens.
Add halved baby potatoes to the skillet and place the chicken on top, skin-side up. Roast in a preheated oven at 375°F (190°C) for 40-45 minutes.
After roasting, stir in ½ cup of heavy cream into the sauce and let the dish rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

This recipe is customizable with seasonal vegetables and can be adapted by using turkey instead of chicken. Best served warm with the creamy sauce over the chicken and potatoes.

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