Description

This Herb Roasted Chicken in Creamy White Wine Sauce is a comforting and elegant dish featuring juicy, well-seasoned chicken roasted to perfection with baby potatoes and a rich, flavorful mushroom and white wine sauce. Perfect for a cozy family dinner or a special occasion, this recipe combines tender chicken with aromatic herbs and a creamy, savory sauce made from scratch in a Dutch oven.

Ingredients

Units Scale

Chicken

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

Butter and Vegetables

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

Herbs and Flour

1 tbsp (4 g) dried or fresh sage, minced
2 tsp dried or fresh parsley, minced
1/4 cup (32 g) all-purpose flour

Liquids and Potatoes

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

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Instructions

Preheat Oven: Preheat your oven to 325° F (163° C) to prepare for roasting the chicken and vegetables.
Season Chicken: Pat the chicken pieces dry and place them on a plate. Mix 2 teaspoons of kosher salt and 1/2 teaspoon of black pepper in a small dish, then rub this seasoning all over the outside and underneath the chicken skin for enhanced flavor.
Brown Chicken: In a Dutch oven (3 to 5 quart), melt the butter over medium-high heat. Add the chicken and brown on both sides, about 3 to 5 minutes per side. Remove the chicken and set it aside on a plate.
Sauté Vegetables: Add mushrooms, shallots, celery, and garlic to the melted butter in the pot. Stir to coat in butter. Allow mushrooms to release their juices. When softened and fragrant, season with remaining salt, pepper, sage, and parsley.
Add Flour and Deglaze: Sprinkle flour over the vegetables and toss to coat evenly. Pour in white wine to deglaze the pot, scraping the bottom to loosen any browned bits for richer flavor.
Add Chicken Stock: Gradually pour in chicken stock, about 1 cup at a time, stirring continuously. Bring the sauce to a boil and let it thicken to a thin gravy consistency over approximately 5 minutes.
Add Potatoes: Stir halved baby yellow potatoes into the sauce, mixing well to coat them.
Roast: Nestle the browned chicken pieces on top of the vegetables and sauce in the Dutch oven. Place the covered pot in the preheated oven and roast for 40 to 45 minutes, until the chicken reaches an internal temperature of 165° F (74° C).
Finish Sauce and Rest: Remove the pot from the oven, stir in the cream to enrich the sauce, and cover the pot with a lid or foil. Let the dish rest for at least 10 minutes before serving, allowing flavors to meld.
Serve: Serve the herb roasted chicken hot along with the creamy white wine sauce, mushrooms, and tender potatoes for a complete meal.

Notes

Ensure the chicken is dried thoroughly before seasoning to achieve a crispy, golden skin when browning.
Use a meat thermometer to confirm the chicken is fully cooked at 165° F (74° C) to ensure safety and juiciness.
Fresh herbs can be substituted for dried herbs if preferred, adjusting quantities accordingly.
For a richer sauce, consider using heavy cream instead of light cream.
Leftovers can be refrigerated for up to 3 days and reheated gently to preserve moisture.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 3 g
Sodium: 900 mg
Fat: 35 g
Saturated Fat: 18 g
Unsaturated Fat: 14 g
Trans Fat: 0.2 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 140 mg