Herb Roasted Chicken in Creamy White Wine Sauce

why make this recipe

Herb Roasted Chicken in Creamy White Wine Sauce is a fantastic dish that captures the essence of comfort food. This recipe combines juicy, tender chicken with a velvety sauce made from white wine and fresh herbs. It’s perfect for family dinners, special occasions, or when you simply want to enjoy a hearty meal at home. The richness of the sauce complements the savory chicken, while the potatoes add a delightful texture. This dish is sure to impress your family and friends!

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how to make Herb Roasted Chicken in Creamy White Wine Sauce

Ingredients:

• 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
• 1 tbsp (12 g) kosher salt, divided
• 1 tsp black pepper, divided
• 3 tbsp (44 g) salted butter
• 1 cup (236 g) brown mushrooms, halved
• 3 shallots, diced
• 2 medium stalks celery, chopped
• 3 cloves garlic, minced
• 1 tbsp (4 g) dried or fresh sage, minced
• 2 tsp dried or fresh parsley, minced
• 1/4 cup (32 g) all-purpose flour
• 1/2 cup (120 ml) dry white wine
• 2 cups (480 ml) chicken stock
• 1 lb (454 g) baby yellow potatoes, halved
• 1/4 cup cream

Directions:

1. Preheat your oven to 325° F (163° C).
2. Pat the chicken pieces dry and set them on a plate. In a small dish, combine 2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub this mixture all over the chicken, including under the skin.
3. In a 3 to 5 quart (2.8 to 4.7 L) Dutch oven, melt the butter over medium-high heat. Place the seasoned chicken in the pot and brown it on both sides, about 3 to 5 minutes per side. Remove the chicken and set it aside.
4. Add the mushrooms, shallots, celery, and garlic to the skillet. Stir to coat in the butter. The mushrooms will absorb the liquid and then release their juice. Once this happens, season the vegetables with the remaining salt, pepper, sage, and parsley.
5. When the mushrooms soften and the shallots become transparent (about 7 minutes), sprinkle the flour over the vegetables and stir to coat. Pour in the white wine to deglaze, scraping the pot to release any bits stuck on the bottom.
6. Gradually add in the chicken broth, about 1 cup (240 ml) at a time, stirring as you pour. This will help thicken the sauce. Allow the sauce to come to a boil and thicken, about 5 minutes.
7. Add the halved potatoes to the sauce and stir. Place the browned chicken on top of the vegetables. Transfer the pot to the preheated oven and roast for 40 to 45 minutes, or until the chicken reaches an internal temperature of 165° F (74° C).
8. Once cooked, remove the pot from the oven and cover it with a lid or foil. Let it rest for at least 10 minutes before serving.
9. Serve the dish hot, with pieces of chicken, potatoes, and mushrooms drizzled with the creamy white wine sauce.

how to serve Herb Roasted Chicken in Creamy White Wine Sauce

Serve this delicious chicken dish family-style right from the pot. Ladle out generous portions onto plates, making sure to include potatoes and mushrooms with every serving. A sprinkle of fresh herbs on top can add a pop of color. Pair it with a simple green salad or some crusty bread to soak up the savory sauce.

how to store Herb Roasted Chicken in Creamy White Wine Sauce

To store leftovers, let the chicken cool completely. Transfer it to an airtight container and refrigerate. It will keep well for about 3 to 4 days in the fridge. If you want to store it longer, consider freezing it for up to 2 months. Make sure to reheat gently to maintain the creaminess of the sauce.

tips to make Herb Roasted Chicken in Creamy White Wine Sauce

• Use a good-quality dry white wine for the best flavor.
• Feel free to adjust the herbs based on your preference; thyme or rosemary can be great substitutes.
• Make sure not to overcrowd the pot while browning the chicken. This helps achieve a nice sear.
• If you prefer a thicker sauce, allow it to simmer longer before adding the chicken back in.

variation

You can easily add other vegetables like carrots or green beans to the dish for extra flavor and nutrition. Additionally, for a bit of spice, a pinch of red pepper flakes can be added to the sauce.

FAQs

Can I use boneless chicken?
Yes, you can use boneless chicken, but cooking time may need to be adjusted since boneless pieces cook faster.

Is there a substitute for white wine?
If you prefer not to use wine, you can use additional chicken stock with a splash of vinegar or lemon juice for acidity.

Can I make this recipe ahead of time?
Yes, you can prepare the dish and then store it in the fridge for up to a day before baking. Just take it out of the fridge and let it sit at room temperature for about 30 minutes before cooking.

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