Herb Roasted Chicken in Creamy White Wine Sauce Bliss

This Herb Roasted Chicken in Creamy White Wine Sauce is a comforting and sophisticated dish perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 whole Chicken (Bone-in, skin-on) The main protein source; ensuring juicy, flavorful bites.
to taste Salt Essential for seasoning every layer.
to taste Pepper Essential for seasoning every layer.

For the Sauce

2 tablespoons Butter Adds a rich creaminess to the sauce.
8 ounces Brown Mushrooms Contribute deep umami flavors.
2 medium Shallots Offer a milder taste than onions.
2 stalks Celery Provides aromatic depth; optional but recommended.
4 cloves Garlic Fresh cloves preferred for flavor.
1 tablespoon Herbs (Sage, Parsley) Fresh herbs elevate the dish.

For the Thickening

2 tablespoons Flour Acts as the sauce's thickener.

For the Liquid Component

1 cup White Wine (dry) Infuses sauce with acidity and depth.
2 cups Chicken Stock Base for the sauce.
1 cup Heavy Cream Adds creaminess to the sauce.

For the Hearty Touch

1 pound Baby Potatoes Absorb the tasty sauce.

Equipment

Dutch oven

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Season chicken generously with salt and pepper and pat dry.
Melt butter in a large Dutch oven over medium-high heat. Sear the chicken skin-side down for 3 to 5 minutes until golden brown, then flip and sear the other side for another 3 minutes.
Remove the chicken and in the remaining butter and drippings, sauté the mushrooms, shallots, celery, and garlic for about 7 minutes.
Sprinkle flour over the sautéed vegetables and stir for about 2 minutes to create a roux.
Slowly pour in the white wine, scraping up any browned bits. Simmer for about 3 minutes.
Pour in chicken stock, bring to a boil, then reduce to simmer for 5 minutes.
Nestle the chicken and baby potatoes back into the pot, cover, and roast for 40 to 45 minutes until chicken is cooked through.
Stir in heavy cream, mix thoroughly, and let rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 40gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Make sure the chicken skin is dry before cooking for a crispy texture. Store leftovers in airtight containers in the fridge for up to 3 days, or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!