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–+ servings
Herb Roasted Chicken in Creamy White Wine Sauce

Herb Roasted Chicken in Creamy White Wine Sauce Bliss

This Herb Roasted Chicken in Creamy White Wine Sauce captivates with flavors and is customizable for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 530
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole chicken (cut into 8 pieces) can swap for skin-on chicken breasts or thighs
  • 1 tbsp kosher salt (divided) opt for less if watching sodium intake
  • 1 tsp black pepper (divided) white pepper works for a milder kick
For the Sauce
  • 3 tbsp salted butter or olive oil as a dairy-free alternative
  • 1 cup brown mushrooms (halved) substitute with white mushrooms or cremini
  • 3 shallots (diced) use a medium yellow onion if shallots are unavailable
  • 2 medium celery (chopped) omit if not your favorite
  • 3 cloves garlic (minced) garlic powder is a substitute if out
  • 1 tbsp minced sage use dried sage or thyme if fresh isn’t available
  • 2 tsp minced parsley dried parsley works too, just reduce the amount
For Thickening & Flavor
  • ¼ cup all-purpose flour use cornstarch for a gluten-free replacement
  • ½ cup dry white wine (e.g., Sauvignon Blanc) substitute with chicken stock, white wine vinegar, or lemon juice
  • 2 cups chicken stock vegetable stock for vegetarian needs
For the Heartiness
  • 1 lb baby yellow potatoes (halved) Yukon Gold or red potatoes can substitute
  • ¼ cup cream (or half-and-half) coconut cream or oat cream for a dairy-free version

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Pat the whole chicken cut into 8 pieces dry with paper towels and season with half of the kosher salt and black pepper.
  2. In a large Dutch oven, melt 3 tablespoons of salted butter over medium-high heat. Add the seasoned chicken pieces and brown for about 3-5 minutes on each side. Remove and set aside.
  3. In the same pot, add the mushrooms, shallots, celery, and garlic. Sauté for about 5-7 minutes until softened. Add remaining salt, pepper, sage, and parsley.
  4. Sprinkle ¼ cup of flour over the vegetables and stir. Slowly pour in ½ cup of wine, scraping the pot's bottom. Stir in 2 cups of chicken stock and add halved potatoes and chicken back into the pot.
  5. Cover the pot and roast in the oven for about 40-45 minutes until chicken reaches 165°F (74°C).
  6. Stir in ¼ cup of cream and allow to sit for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 530kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Allow the dish to rest for about 10 minutes after cooking for flavor melding and sauce thickening.

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