Herb Roasted Chicken in Creamy White Wine Sauce 

This Herb Roasted Chicken in Creamy White Wine Sauce is a comforting and elegant dish that combines tender, juicy chicken with the rich flavors of fresh herbs and a velvety white wine sauce. Infused with sage and parsley, the chicken is roasted to perfection and served with a creamy sauce made from dry white wine, mushrooms, garlic, and shallots. This one-pan meal is perfect for family dinners, cozy gatherings, or even a special holiday meal. Its rustic charm and savory depth make it a delightful addition to any table.

🧄 Ingredients

• 1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts or 8 bone-in, skin-on thighs)

• 1 tablespoon kosher salt, divided

• 1 teaspoon black pepper, divided

• 3 tablespoons salted butter

• 1 cup brown mushrooms, halved

• 3 shallots, diced

• 2 medium stalks celery, chopped

• 3 cloves garlic, minced

• 1 tablespoon fresh or dried sage, minced

• 2 teaspoons fresh or dried parsley, minced

• ¼ cup all-purpose flour

• ½ cup dry white wine (e.g., Sauvignon Blanc, Chardonnay, or Pinot Grigio)

• 2 cups chicken stock

• 1 pound baby yellow potatoes, halved

• ¼ cup heavy cream 

🔪 Directions

1. Preheat Oven: Set your oven to 325°F (163°C).

2. Season Chicken: Pat the chicken pieces dry and rub with 2 teaspoons salt and ½ teaspoon pepper.

3. Brown Chicken: In a 3 to 5-quart Dutch oven, melt butter over medium-high heat. Brown the chicken pieces on both sides, about 3–5 minutes per side. Remove and set aside.

4. Cook Vegetables: In the same pot, add mushrooms, shallots, celery, and garlic. Cook until softened, about 7 minutes. Season with remaining salt, pepper, sage, and parsley.

5. Make Sauce: Sprinkle flour over vegetables and stir to coat. Gradually add white wine, stirring to deglaze the pot. Add chicken stock in 1-cup increments, stirring continuously. Bring to a boil and let simmer until the sauce thickens slightly.

6. Combine Chicken and Potatoes: Add halved baby potatoes to the sauce. Place browned chicken pieces on top.

7. Roast: Cover the pot and roast in the preheated oven for 40–45 minutes, or until chicken reaches an internal temperature of 165°F (74°C).

8. Finish Sauce: Remove from oven and stir in heavy cream. Cover and let rest for 10 minutes before serving.

9. Serve: Serve the chicken, potatoes, and mushrooms with the creamy sauce.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 400 kcal

• Total Fat: 18 g

• Saturated Fat: 8 g

• Cholesterol: 90 mg

• Sodium: 600 mg

• Total Carbohydrates: 30 g

• Dietary Fiber: 4 g

• Sugars: 5 g

• Protein: 30 g