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Herb Roasted Chicken in Creamy White Wine Sauce

Herb Roasted Chicken in Creamy White Wine Sauce Delight

A comforting dish of Herb Roasted Chicken in Creamy White Wine Sauce, perfect for chilly evenings and festive gatherings.
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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: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces bone-in, skin-on chicken Use for maximum flavor and moisture.
  • 2 tablespoons butter Substitute with olive oil for a dairy-free option.
For the Sauce
  • 8 ounces mushrooms Brown mushrooms for umami flavor.
  • 2 medium shallots Milder than onions, adds sweetness.
  • 1 stalk celery Optional, but a flavorful addition.
  • 4 cloves garlic Fresh for best results.
  • 2 tablespoons flour Thickens the sauce; use cornstarch for gluten-free.
  • 1 cup white wine Infuses sauce with acidity; substitute with chicken stock and lemon juice if needed.
  • 1.5 cups chicken stock Vegetable stock works as an alternative.
  • 1/2 cup cream For richness in the sauce.
For the Potatoes
  • 1.5 pounds baby potatoes Choose baby gold or red.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat dry the bone-in, skin-on chicken pieces with paper towels. Season with salt and pepper. Preheat your oven to 375°F (190°C).
  2. In a large Dutch oven, melt 2 tablespoons of butter. Sear the chicken pieces skin-side down for 3-5 minutes until golden brown, then flip and brown the other side.
  3. Remove the browned chicken and set aside. In the same Dutch oven, add 1 tablespoon of butter and sauté sliced mushrooms, chopped shallots, diced celery, and minced garlic for about 7 minutes.
  4. Sprinkle 2 tablespoons of flour over the vegetables and stir for 1-2 minutes. Gradually pour in 1 cup of white wine, deglazing the pot.
  5. Slowly add 1.5 cups of chicken stock, stirring and bringing to a boil. Simmer for 5 minutes until thickened.
  6. Add halved baby potatoes and nestle the browned chicken on top. Roast uncovered in the oven for 40-45 minutes.
  7. Stir in 1/2 cup of cream after removing from the oven. Let it rest for about 10 minutes.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 30gProtein: 45gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 150mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Allow the chicken to rest after roasting for at least 10 minutes to ensure juiciness.

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