Description
Few dishes capture the essence of home-cooked comfort food quite like a perfectly roasted chicken. When infused with fragrant herbs and bathed in a luxurious, creamy white wine sauce, it transforms from a simple meal into an elegant experience. This Herb-Roasted Chicken in Creamy White Wine Sauce strikes the perfect balance between rustic charm and refined indulgence. Whether you’re preparing it for a cozy family dinner or a special holiday gathering, this recipe is sure to become a staple in your culinary repertoire.
Ingredients
For the Chicken:
- 1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts or 8 bone-in, skin-on thighs)
- 1 tbsp kosher salt (divided)
- 1 tsp black pepper (divided)
- 3 tbsp salted butter
For the Sauce:
- 1 cup brown mushrooms, halved
- 3 shallots, diced (or substitute with 1 medium yellow onion)
- 2 medium celery stalks, chopped
- 3 garlic cloves, minced
- 1 tbsp dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
- 2 cups chicken stock (or vegetable stock as a substitute)
- 1 lb baby yellow potatoes, halved (or baby red potatoes)
- 1/4 cup heavy cream (or half-and-half for a thinner sauce)
Instructions
- Prep the Chicken
- Preheat your oven to 325°F (163°C). Pat the chicken dry.
- Mix 2 tsp salt and 1/2 tsp black pepper, then rub it all over the chicken, including under the skin.
- Sear for Flavor
- Melt butter in a Dutch oven over medium-high heat.
- Sear the chicken for 3-5 minutes per side until golden brown. Remove and set aside.
- Build the Flavor Base
- In the same pot, add mushrooms, shallots, celery, and garlic.
- Stir in the remaining salt, pepper, sage, and parsley.
- Let mushrooms absorb liquid, then release juices (about 7 minutes).
- Create a Velvety Sauce
- Sprinkle flour over the veggies and stir to coat.
- Deglaze the pot by pouring in the white wine, scraping up any browned bits.
- Simmer to Perfection
- Gradually add chicken broth (1 cup at a time), stirring continuously.
- Bring to a simmer until slightly thickened (like a thin gravy), about 5 minutes.
- Roast to Golden Goodness
- Add potatoes to the sauce and stir.
- Nestle the chicken back into the pot.
- Roast in the oven for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Creamy Finish
- Remove from heat and stir in the heavy cream.
- Cover with a lid or foil and let it rest for 10 minutes.
- Serve and Savor
- Plate the chicken, potatoes, and mushrooms, generously ladling the creamy wine sauce over the top.
- Enjoy every comforting, herb-infused bite!
Notes
Wine Pairing Suggestions
- Sauvignon Blanc: Its crisp acidity cuts through the richness of the sauce.
- Chardonnay: A lightly oaked Chardonnay complements the creamy texture.
- Pinot Noir: If you prefer red wine, a light-bodied Pinot Noir pairs surprisingly well.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop & Oven
- Cuisine: French-Inspired