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Herb Roasted Chicken in Creamy White Wine Sauce

Herb Roasted Chicken in Creamy White Wine Sauce Bliss

This Herb Roasted Chicken in Creamy White Wine Sauce is a comforting and elegant dish perfect for any occasion.
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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: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole chicken or 4 skin-on breasts or 8 bone-in thighs
  • 4 tablespoons butter can be replaced with olive oil for dairy-free option
For the Sauce
  • 8 ounces mushrooms use brown mushrooms; cremini or shiitake are alternatives
  • 2 medium shallots can swap with a medium yellow onion
  • 2 celery stalks optional
  • 4 cloves garlic fresh
  • 1 tablespoon sage can substitute with rosemary or thyme
  • 1 tablespoon parsley
  • 2 tablespoons flour or gluten-free flour
  • 1 cup dry white wine substitute with chicken stock plus lemon juice if desired
  • 2 cups chicken stock or vegetable stock for lighter flavor
  • 1 cup cream can use half-and-half as lighter alternative
For the Base
  • 1 pound baby potatoes or butternut squash/parsnips for a twist

Equipment

  • Dutch oven

Method
 

Instructions
  1. Begin by patting your chicken pieces dry with paper towels. Season generously with salt and pepper, rubbing beneath the skin. Preheat your oven to 375°F.
  2. In a large Dutch oven over medium-high heat, melt butter until bubbling. Add chicken skin-side down, brown for 3-5 minutes. Flip and brown the other side for an additional 3-5 minutes, then transfer to a plate to rest.
  3. In the same Dutch oven, reduce heat to medium. Add mushrooms, shallots, celery, and minced garlic. Sauté for 7 minutes until soft. Scrape browned bits from the bottom.
  4. Sprinkle flour over vegetables, stirring well and cook for 1 minute. Gradually pour in wine and stir to deglaze. Slowly add chicken stock, cooking for another 5 minutes until sauce thickens.
  5. Add baby potatoes to the sauce, arranging evenly. Place browned chicken on top, skin-side up. Cover and roast in the oven for 40-45 minutes until chicken reaches 165°F and potatoes are tender.
  6. Remove Dutch oven from the oven. Stir in cream and let rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 950mgFiber: 4gSugar: 2gVitamin A: 600IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Season generously under the skin for deeper flavor. Browning adds rich flavor; ensure vegetables are well mixed with flour before liquid. Allow chicken to rest after roasting for best flavor.

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