Herb Roasted Chicken in Creamy White Wine Sauce
Indulge in the delightful flavors of Herb Roasted Chicken in Creamy White Wine Sauce, a dish that effortlessly combines tender, juicy chicken with an aromatic blend of herbs. This recipe features succulent chicken pieces enveloped in a rich, velvety sauce that’s perfect for family dinners or intimate gatherings. The harmonious pairing of fresh herbs and white wine creates a savory experience that will impress your guests and satisfy your cravings. Easy to prepare and versatile in serving options, this mouthwatering dish pairs beautifully with rice, pasta, or crusty bread to soak up every last drop of that creamy sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (or 4 skin-on breasts/6 bone-in thighs)
- 3 tbsp salted butter
- 1 cup brown mushrooms
- 3 shallots
- 2 celery stalks
- 3 cloves garlic
- 1 tbsp sage
- 2 tsp parsley
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1 lb baby yellow potatoes
Instructions
- Preheat the oven to 325°F (163°C).
- Pat the chicken dry and season with salt and pepper.
- In a Dutch oven, melt butter over medium-high heat and brown the chicken on both sides; remove and set aside.
- Sauté mushrooms, shallots, celery, and garlic until softened.
- Add flour to coat vegetables; deglaze with white wine and stir in chicken stock until slightly thickened.
- Stir in halved potatoes, return chicken to the pot, cover, and roast for about 40–45 minutes until the internal temperature reaches 165°F (74°C).
- Allow to rest for at least 10 minutes before serving.
Nutrition
- Serving Size: 1 piece of chicken with sauce and potatoes (approximately 300g)
- Calories: 550
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg