Herb Roasted Chicken in Creamy White Wine Sauce Recipe
This Herb Roasted Chicken in Creamy White Wine Sauce is a comforting and flavorful dish featuring tender roasted chicken pieces nestled in a rich, creamy sauce infused with white wine, garlic, herbs, and earthy mushrooms. Accompanied by baby yellow potatoes and aromatic vegetables, it makes for a satisfying and elegant meal perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Category: Roasting
- Method: Roasting
- Cuisine: American
Ingredients
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
- 3 tbsp (44 g) salted butter
Vegetables and Herbs
- 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
Sauce and Liquids
- 1/4 cup (32 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 1/4 cup cream
Other
- 1 lb (454 g) baby yellow potatoes, halved
Instructions
- Season the chicken: Pat the chicken pieces dry and season them evenly with half of the kosher salt and black pepper on all sides.
- Roast the potatoes: Toss the halved baby yellow potatoes with a little butter or oil and salt. Roast them in a preheated oven at 400°F (200°C) for about 25-30 minutes until tender and golden. Set aside.
- Sear the chicken: In a large oven-safe skillet or roasting pan, melt the salted butter over medium-high heat on the stovetop. Add the chicken pieces skin-side down and sear until crispy and golden, about 5-7 minutes per side. Remove the chicken and set aside.
- Sauté the aromatics and mushrooms: In the same pan with the chicken fat and butter, add the mushrooms, diced shallots, celery, and garlic. Sauté over medium heat until the vegetables soften and begin to brown, about 5-7 minutes.
- Add herbs and flour: Sprinkle in the minced sage, parsley, and all-purpose flour. Stir well to combine and cook for 1-2 minutes to form a roux, which will thicken the sauce.
- Deglaze the pan: Carefully pour in the dry white wine, scraping the bottom of the pan to loosen browned bits. Let the wine simmer and reduce by half, about 3-4 minutes.
- Add chicken stock and cream: Stir in the chicken stock and cream, mixing thoroughly to create the creamy white sauce.
- Return chicken to pan: Nestle the seared chicken pieces back into the sauce. Add the roasted potatoes alongside or arrange on a separate tray if preferred.
- Bake to finish cooking: Transfer the skillet or roasting pan to the oven preheated to 375°F (190°C). Bake for 20-25 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve: Remove the pan from the oven and let the dish rest for a few minutes. Serve the herb-roasted chicken with the creamy white wine sauce spooned over with the roasted potatoes on the side.
Notes
- Using bone-in, skin-on chicken pieces ensures the meat stays juicy and flavorful during roasting.
- Dry white wine such as Sauvignon Blanc or Pinot Grigio works best for the sauce.
- Feel free to substitute baby yellow potatoes with fingerlings or small red potatoes.
- For a richer sauce, add more cream or a splash of sour cream before serving.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Keywords: herb roasted chicken, creamy white wine sauce, roasted potatoes, baked chicken, comfort food