Description
A succulent Herb Roasted Chicken in Creamy White Wine Sauce recipe that combines tender chicken pieces with earthy mushrooms and aromatic herbs, all brought together in a decadent white wine-infused sauce. This dish is perfect for a special dinner or gathering.
Ingredients
Units
Scale
Chicken:
- 1 whole chicken divided into 8 pieces
- 1 tbsp kosher salt, divided
- 1 tsp black pepper, divided
Sauce:
- 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
- 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
- Prepare Chicken: Preheat oven to 325°F (163°C). Season chicken with 2 tsp salt and 1/2 tsp pepper.
- Brown Chicken: Brown chicken in butter in a dutch oven.
- Sauté Vegetables: Cook mushrooms, shallots, celery, and garlic. Season with salt, pepper, sage, and parsley.
- Add Flour & Liquids: Sprinkle flour, pour in white wine, then chicken stock gradually to create a thickened sauce.
- Roast: Add potatoes, place chicken on top, and roast in the oven for 40-45 minutes.
- Finish: Stir in cream, cover, and let rest before serving.
Notes
- For added richness, you can substitute half of the chicken stock with heavy cream.
- Feel free to customize the herb blend to suit your taste preferences.
