Description
A comforting and flavorful Herb Roasted Chicken dish in a luscious creamy white wine sauce. This recipe pairs tender roasted chicken with earthy mushrooms, aromatic herbs, and a silky sauce that is perfect for a cozy dinner.
Ingredients
Units
Scale
Chicken:
- 1 whole chicken divided into 8 pieces
- 1 tbsp (12 g) kosher salt, divided
- 1 tsp black pepper, divided
Vegetables:
- 3 tbsp (44 g) salted butter
- 1 cup (236 g) brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
Herb Mix:
- 1 tbsp (4 g) dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
Sauce:
- 1/4 cup (32 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 1 lb (454 g) baby yellow potatoes, halved
- 1/4 cup cream
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C).
- Season Chicken: Pat dry the chicken pieces. Season 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 until soft.
- Add Herbs & Flour: Season with remaining salt, pepper, sage, and parsley. Add flour and cook briefly.
- Deglaze: Pour in white wine to deglaze. Add chicken stock gradually.
- Add Potatoes & Chicken: Add potatoes, top with chicken, and roast in the oven.
- Finish Sauce: Stir in cream and let rest before serving.
Notes
- For a richer sauce, you can add a splash of heavy cream at the end.
- This dish pairs well with crusty bread or steamed rice.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 150mg
