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Herb Roasted Chicken in Creamy White Wine Sauce Recipe

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4.2 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings

Description

This Herb Roasted Chicken in Creamy White Wine Sauce is a comforting and flavorful dish featuring tender chicken pieces roasted in a luscious sauce made from brown mushrooms, shallots, celery, and garlic, enriched with dry white wine and cream. The slow roasting in the oven allows the chicken to soak up fragrant herbs and a thickened sauce combined with baby yellow potatoes, making it a complete and hearty meal perfect for family dinners.

Ingredients

Chicken

  • 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
  • 1 tbsp (12 g) kosher salt, divided
  • 1 tsp black pepper, divided
  • 3 tbsp (44 g) salted butter

Vegetables & Herbs

  • 1 cup (236 g) brown mushrooms, halved
  • 3 shallots, diced
  • 2 medium stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 tbsp (4 g) dried or fresh sage, minced
  • 2 tsp dried or fresh parsley, minced

Sauce & Additional Ingredients

  • 1/4 cup (32 g) all-purpose flour
  • 1/2 cup (120 ml) dry white wine
  • 2 cups (480 ml) chicken stock
  • 1 lb (454 g) baby yellow potatoes, halved
  • 1/4 cup cream

Instructions

  1. Preheat the oven: Set your oven to 325° F (163° C) to prepare for slow roasting of the chicken and potatoes.
  2. Season the chicken: Pat the chicken pieces dry and place them on a plate. Mix 2 teaspoons of salt with 1/2 teaspoon of pepper, then rub this seasoning all over the outside and under the skin of the chicken pieces for maximum flavor.
  3. Brown the chicken: Heat the butter in a 3 to 5 quart dutch oven over medium-high heat. Add chicken pieces and brown them for about 3 to 5 minutes on each side. Remove browned chicken and set aside.
  4. Sauté vegetables: In the same pot, add mushrooms, shallots, celery, and garlic. Stir to coat in butter. Let mushrooms release and then reabsorb liquids. Season with remaining 1 teaspoon salt, 1/2 teaspoon pepper, sage, and parsley.
  5. Add flour and deglaze: Once vegetables are soft and shallots translucent (about 7 minutes), sprinkle flour over the vegetables and toss. Pour in white wine and scrape pot edges to deglaze, lifting all flavorful bits from the bottom.
  6. Incorporate chicken stock and thicken sauce: Gradually add chicken broth about 1 cup at a time while stirring. Bring to a boil and let the sauce thicken slightly to a thin gravy consistency over ~5 minutes.
  7. Add potatoes and assemble for roasting: Stir the halved baby yellow potatoes into the sauce. Place chicken pieces on top of the vegetables and sauce in the dutch oven.
  8. Roast in oven: Transfer the dutch oven to the preheated oven and roast the chicken and potatoes for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165° F (74° C).
  9. Rest the dish: Remove the pot from the oven and cover with a lid or tent with foil. Let it rest for at least 10 minutes to allow flavors to meld and the chicken juices to redistribute.
  10. Serve: Serve hot, spooning generous portions of chicken, potatoes, and creamy mushroom white wine sauce onto plates for a satisfying meal.

Notes

  • Ensure chicken is properly browned to develop depth of flavor in the sauce.
  • The white wine adds acidity and depth; use a dry white wine like Sauvignon Blanc or Pinot Grigio for best results.
  • Resting the chicken after roasting helps retain moisture and improves texture.
  • If you don’t have a dutch oven, a heavy oven-safe skillet or roasting pan with a lid can be used.
  • Adjust salt and seasoning according to taste preference, especially if using low-sodium chicken stock.
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://saraflavors.com/herb-roasted-chicken-in-creamy-white-wine-sauce-recipe/