Description
This Herb Roasted Chicken in Creamy White Wine Sauce recipe is a delightful blend of tender chicken, earthy mushrooms, and aromatic herbs, all bathed in a luscious white wine sauce. Perfect for a special dinner or a cozy night in.
Ingredients
Units
Scale
For the Chicken:
- 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
- 1 tbsp (12 g) kosher salt, divided
- 1 tsp black pepper, divided
For the Sauce:
- 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
- 1 tbsp (4 g) dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
- 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 your oven to 325°F (163°C).
- Prepare Chicken: Pat the chicken dry, season with salt and pepper.
- Sear Chicken: Brown chicken pieces in butter.
- Saute Vegetables: Cook mushrooms, shallots, celery, and garlic. Season with herbs and flour.
- Deglaze: Add white wine, then chicken stock to create sauce.
- Roast: Add potatoes and chicken to pot, roast in oven.
- Finish: Stir in cream, let rest, then serve hot.
Notes
- You can customize the herbs used in this recipe to suit your taste preferences.
- Make sure to check the doneness of the chicken with a meat thermometer.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 140mg
