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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 invites you to create cherished memories with comforting flavors and effortless preparation.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (cut into 8 pieces) Substitute with 4 skin-on chicken breasts or 8 bone-in thighs if preferred.
  • 2 tablespoons Butter Can be replaced with olive oil for a lighter option.
  • 1 pound Baby Potatoes Baby gold potatoes preferred; can swap with cubed butternut squash.
For the Sauce
  • 1 cup Mushrooms Brown mushrooms are ideal; cremini or wild mushrooms can add depth.
  • 1 medium Shallots A medium yellow onion works as a substitute.
  • 3 cloves Garlic Essential for enhancing aroma and flavor.
  • 1 stalk Celery Can be omitted if not available.
  • 2 tablespoons Flour Opt for cornstarch to maintain a gluten-free dish.
  • 1 cup White Wine Use a dry variety like Sauvignon Blanc or Chardonnay; replace with chicken broth and lemon juice if avoiding alcohol.
  • 2 cups Chicken Stock Vegetable stock can be used instead.
For Seasoning
  • 2 tablespoons Herbs (Sage and Parsley) Substitute with thyme or rosemary for a twist.
  • 1 cup Cream Half and half can be a lighter option.

Equipment

  • Dutch oven

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 375°F (190°C). Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
  2. In a large Dutch oven over medium-high heat, melt 2 tablespoons of butter. Add chicken pieces, skin-side down, and brown for 3-5 minutes per side.
  3. In the same Dutch oven, add sliced mushrooms, chopped shallot, chopped celery stalk, and minced garlic. Sauté for approximately 7 minutes until tender.
  4. Sprinkle flour over the vegetables, stirring to combine. Slowly pour in white wine and deglaze the pot, then gradually add chicken stock.
  5. Add halved baby potatoes into the sauce, then return the browned chicken pieces back to the pot, ensuring they are well coated.
  6. Transfer the Dutch oven to the preheated oven and roast for 40-45 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  7. Once fully roasted, stir in heavy cream and let the dish rest for about 10 minutes before serving.

Nutrition

Serving: 1pieceCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Consider pairing this dish with dinner rolls or a fresh green salad for a delightful side. You can switch up the herbs or add seasonal veggies to cater to your taste.

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