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Herb Roasted Chicken in Creamy White Wine Sauce

Herb Roasted Chicken in Creamy White Wine Sauce for Cozy Nights

This Herb Roasted Chicken in Creamy White Wine Sauce is comfort food at its finest, transforming simple ingredients into an elegant dish.
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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: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (cut into pieces) You can use skin-on chicken breasts or thighs for quicker cooking.
  • 2 tablespoons Butter Adds a rich, silky consistency to the creamy sauce.
For the Sauce
  • 8 ounces Mushrooms (preferably brown) Infuse the dish with earthy flavors.
  • 2 medium Shallots Can substitute with yellow onion.
  • 2 stalks Celery Contributes a savory backbone to the sauce.
  • 4 cloves Garlic Offers wonderful aromatic notes.
  • 2 tablespoons Fresh Herbs (sage and parsley) Consider rosemary or thyme for a unique spin.
  • 1 tablespoon Flour Helps thicken the creamy sauce.
  • 1 cup Dry White Wine Sauvignon Blanc or Chardonnay is best.
  • 2 cups Chicken Stock Opt for vegetable stock for a lighter option.
  • 1 cup Cream Half and half is a great alternative.
For the Sides
  • 1 pound Baby Potatoes (gold or red) Absorb flavors beautifully.

Equipment

  • Dutch Oven

Method
 

Step-by-Step Instructions
  1. Prep Chicken: Preheat your oven to 375°F (190°C). Pat the chicken dry and season with salt and pepper.
  2. Brown Chicken: Melt 2 tablespoons of butter in a large Dutch oven and brown the chicken pieces, 3-5 minutes per side, then set aside.
  3. Sauté Vegetables: Add another tablespoon of butter, then add mushrooms, shallots, and celery. Sauté for 7 minutes and add garlic for the last minute.
  4. Make Sauce: Sprinkle flour, then gradually add wine and stock, simmering for 5 minutes to thicken the sauce.
  5. Combine Chicken and Potatoes: Return chicken to the pot with halved potatoes, cover, and roast in the oven for 40-45 minutes.
  6. Finish Sauce: Stir cream into the sauce after cooking and let it rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 30gProtein: 45gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 140mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

Consider seasoning the chicken and preparing the sauce in advance for a stress-free gathering.

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