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Herb Roasted Chicken in Creamy White Wine Sauce

Savor Herb Roasted Chicken in Creamy White Wine Sauce Tonight

This Herb Roasted Chicken in Creamy White Wine Sauce is a comforting and elegant one-pan meal perfect for weeknights or special occasions.
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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: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole chicken cut into 8 pieces
  • 3 tablespoons butter or olive oil for dairy-free option
For the Sauce
  • 8 ounces mushrooms brown, cremini, or wild
  • 2 medium shallots or medium yellow onion
  • 2 stalks celery
  • 4 cloves garlic
  • 2 tablespoons herbs (sage and parsley) or rosemary/thyme
  • 2 tablespoons flour
  • 1 cup white wine dry, like Sauvignon Blanc
  • 2 cups chicken stock or vegetable stock
  • 1 cup cream or half-and-half
For the Vegetables
  • 1 pound baby potatoes halved, or substitutes

Equipment

  • Dutch oven
  • skillet
  • Paper Towels

Method
 

Preparation and Cooking
  1. Pat the chicken pieces dry and season with salt and pepper. Set aside.
  2. Melt butter in a large Dutch oven. Sear chicken skin-side down for 3-5 minutes until golden brown.
  3. Remove chicken and sauté mushrooms, shallots, garlic, and celery for 7 minutes until softened.
  4. Sprinkle flour over vegetables and stir to form a roux, then gradually add white wine and deglaze the pot.
  5. Add chicken stock, whisk until smooth, and simmer for 5 minutes until slightly thickened.
  6. Nestle halved baby potatoes and browned chicken back into the pot. Preheat oven to 375°F.
  7. Roast in the oven for 40-45 minutes until chicken reaches 165°F.
  8. Stir in cream after roasting and let rest for 10 minutes before serving.
  9. Serve hot, ladling sauce over chicken and potatoes.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 30gProtein: 60gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 1000IUVitamin C: 5mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.

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