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Herb Roasted Chicken in Creamy White Wine Sauce

Herb Roasted Chicken in Creamy White Wine Sauce Delight

This Herb Roasted Chicken in Creamy White Wine Sauce transforms weeknight dinners into a delightful experience with tender, juicy chicken and a luscious sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 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) skin-on for moisture
  • 2 tablespoons Butter can substitute with olive oil for dairy-free
For the Sauce
  • 8 ounces Brown Mushrooms white mushrooms can be used
  • 2 medium Shallots yellow onion works in a pinch
  • 1 stalk Celery
  • 3 cloves Garlic fresh garlic yields best results
  • 1 handful Fresh Herbs (Sage and Parsley) substitutes like rosemary or thyme are pleasant
  • 2 tablespoons Flour can use gluten-free flour if necessary
  • 1 cup Dry White Wine Sauvignon Blanc or Chardonnay
  • 1 cup Chicken Stock vegetable stock is an alternative
  • 1/2 cup Cream can use half and half for lighter option
For the Sides
  • 1 pound Baby Gold Potatoes baby red potatoes are a good alternative

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the chicken pieces dry and season with salt and pepper.
  2. Melt butter in a Dutch oven and brown the chicken skin-side down for 3–5 minutes.
  3. Sauté mushrooms, shallots, celery, and garlic for about 7 minutes until tender.
  4. Sprinkle flour over vegetables, stir, and add white wine; deglaze the pan.
  5. Stir in chicken stock and simmer for about 5 minutes until thickened.
  6. Add halved potatoes and nestle the browned chicken into the sauce. Roast in preheated oven at 375°F (190°C) for 40–45 minutes.
  7. Stir in cream and let rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 35gProtein: 42gFat: 35gSaturated Fat: 18gCholesterol: 150mgSodium: 600mgPotassium: 950mgFiber: 4gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in airtight containers for up to 3 days in the fridge, or freeze for up to 3 months.

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