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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 recipe balances comfort food with elegance, creating a delightful meal perfect for any evening.
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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: Chicken
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken Turkey or bone-in thighs can also be used.
For the Sauce
  • 2 tablespoons Butter Substitute with olive oil for dairy-free.
  • 8 ounces Mushrooms Brown (cremini) for enhanced flavor.
  • 2 medium Shallots Can substitute with yellow onion.
  • 4 cloves Garlic Minced for pungency.
  • 2 tablespoons Flour Use gluten-free flour if needed.
  • 1 cup White Wine A dry variety like Sauvignon Blanc.
  • 2 cups Chicken stock Vegetable stock is a great alternative.
  • ½ cup Cream Half-and-half can be used for a lighter option.
For Added Ingredients
  • 2 stalks Celery Optional for added flavor.
  • 1 pound Baby potatoes Can be substituted with butternut squash.
  • ¼ cup Fresh herbs (Sage, Parsley) Substitutes include rosemary or thyme.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Season the chicken pieces with salt and pepper and pat the skin dry.
  2. Melt 2 tablespoons of butter in a Dutch oven over medium-high heat. Add chicken skin-side down and sear for 3-5 minutes until golden brown. Flip and sear the other side for another 3-5 minutes.
  3. Add sliced mushrooms, chopped shallots, optional celery, and minced garlic to the pot. Sauté for about 7 minutes until softened.
  4. Sprinkle 2 tablespoons of flour over the vegetables, stirring well. Cook for about 2 minutes to form a roux.
  5. Slowly pour in 1 cup of dry white wine, stirring to deglaze the pot. Simmer for about 3 minutes to allow flavors to meld.
  6. Add 2 cups of chicken stock and bring to a boil. Lower the heat and let it simmer for 5 minutes until slightly thickened.
  7. Nestle the browned chicken and halved baby potatoes back into the sauce. Cover and transfer to the oven. Roast for 40-45 minutes until chicken is cooked to 165°F (74°C).
  8. Stir in ½ cup of cream after roasting and let the dish rest for 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 35gProtein: 40gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 15IUVitamin C: 2mgCalcium: 80mgIron: 3mg

Notes

For best results, avoid freezing dishes with added cream and stir in fresh cream after thawing.

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