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Herb Roasted Chicken in Creamy White Wine Sauce

Irresistible Herb Roasted Chicken in Creamy White Wine Sauce

Enjoy this Herb Roasted Chicken in Creamy White Wine Sauce, a delightful one-pan meal that's perfect for any occasion.
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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: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken Use bone-in for juiciness or 4 skin-on breasts for quicker cook.
For the Sauce
  • 3 tablespoons Butter Or swap in olive oil for a lighter option.
  • 8 ounces Mushrooms Brown mushrooms provide umami; cremini or shiitake can be used.
  • 2 medium Shallots Chopped.
  • 4 cloves Garlic Minced.
  • 2 tablespoons Flour Thickens the sauce.
  • 1 cup Dry White Wine Can substitute with extra chicken stock and lemon juice.
  • 1 cup Chicken Stock
  • 1/2 cup Cream Half-and-half can replace for lighter version.
For the Vegetables
  • 1 pound Baby Potatoes Halved.
  • 2 stalks Celery Chopped.
For the Herbs
  • 1 tablespoon Sage Chopped.
  • 1 tablespoon Parsley Chopped.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Pat the whole chicken dry and season with salt and pepper inside and out. Rub chopped fresh herbs under the skin and set aside.
  2. Melt 3 tablespoons of butter in a large Dutch oven over medium-high heat. Brown the chicken for 3-5 minutes on each side until golden brown. Remove and set aside.
  3. Add sliced mushrooms, chopped shallots, diced celery, and minced garlic to the pot. Sauté for about 7 minutes until mushrooms are browned and shallots translucent. Season with salt and pepper.
  4. Sprinkle 2 tablespoons of flour over the sautéed vegetables, stirring for 1 minute. Gradually pour in 1 cup of dry white wine, scraping the bottom of the pot. Add 1 cup of chicken stock and stir until thickened, about 5 minutes.
  5. Add halved baby potatoes to the sauce. Place the browned chicken on top, skin side up. Roast in the preheated oven for about 40-45 minutes, or until the chicken reaches 165°F (74°C).
  6. Remove from the oven and stir in 1/2 cup of cream. Let the chicken rest for 10 minutes before carving. Serve warm with sauce draped over chicken and potatoes.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 30gProtein: 40gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Using fresh herbs enhances the flavor significantly. Allow the chicken to brown fully for richer sauce.

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