Description
This Herb Roasted Chicken in Creamy White Wine Sauce is a comforting and flavorful dish that is perfect for a special dinner or gathering. Tender chicken pieces are seasoned with herbs, roasted to perfection, and then simmered in a creamy white wine sauce with mushrooms and potatoes.
Ingredients
Units
Scale
Chicken:
- 1 whole chicken divided into 8 pieces
- 1 tbsp kosher salt, divided
- 1 tsp black pepper, divided
Vegetables and Herbs:
- 3 tbsp salted butter
- 1 cup brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 tbsp dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
Sauce:
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1/4 cup cream
Potatoes:
- 1 lb baby yellow potatoes, halved
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Season the Chicken: Pat the chicken dry and season with salt and pepper.
- Brown the Chicken: Brown the chicken pieces in a dutch oven.
- Prepare the Vegetables: Cook mushrooms, shallots, celery, and garlic in the pot.
- Make the Sauce: Add flour, white wine, and chicken stock to the pot to create a thickened sauce.
- Add Potatoes and Chicken: Stir in potatoes and return the chicken to the pot.
- Roast in the Oven: Roast the chicken in the oven until cooked through.
- Finish with Cream: Stir cream into the sauce and let rest before serving.
Notes
- For a richer sauce, you can add more cream or butter at the end.
- This dish pairs well with crusty bread or a side of greens.
