Herb Roasted Chicken in Creamy White Wine Sauce

An irresistible Herb Roasted Chicken in Creamy White Wine Sauce perfect for dinner gatherings.

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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: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 whole chicken or 4 skin-on breasts
2 tablespoons butter for browning

For the Sauce

8 ounces mushrooms brown mushrooms
2 medium shallots chopped; yellow onion can be substituted
2 stalks celery diced
4 cloves garlic minced
1 tablespoon sage fresh
1 tablespoon parsley fresh
2 tablespoons flour for thickening
1 cup white wine dry, like Sauvignon Blanc
1 cup chicken stock or vegetable stock
1/2 cup heavy cream for finishing

For the Heartiness

1 pound baby potatoes halved

Equipment

Oven-safe skillet

Method

Step-by-Step Instructions

Season the chicken with salt and pepper. Melt butter in a skillet over medium-high heat and brown the chicken for 3-5 minutes on each side.
Remove chicken and sauté mushrooms, shallots, celery, and garlic for 5-7 minutes until fragrant.
Sprinkle flour over vegetables, stir, and deglaze with wine. Allow to simmer for 2-3 minutes.
Add chicken stock slowly while stirring. Simmer for 5 minutes until thickened.
Stir in halved potatoes and return chicken to the skillet. Preheat oven to 375°F (190°C).
Roast in the oven for 40-45 minutes until chicken reaches an internal temperature of 165°F (74°C).
Stir in heavy cream after removing from oven and let rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 110mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 2gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

This recipe allows for customization with seasonal vegetables or different cuts of chicken for various occasions.

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