Herb Roasted Chicken in Creamy White Wine Sauce 

This Herb Roasted Chicken in Creamy White Wine Sauce offers a delightful blend of tender, juicy chicken infused with aromatic herbs and enveloped in a rich, velvety sauce. The combination of sage, parsley, and a splash of dry white wine creates a comforting and elegant dish, perfect for family dinners or special occasions. The creamy sauce, enriched with mushrooms, shallots, and baby potatoes, adds depth and indulgence to the roasted chicken. 

Ingredients

• 1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts or 6 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 the Oven: Set your oven to 325°F (163°C).
   
   

2. Prepare the Chicken: Pat the chicken pieces dry and season them with 2 teaspoons of salt and ½ teaspoon of pepper.
   
   

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

4. Sauté the Vegetables: In the same pot, add the mushrooms, shallots, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 7 minutes. Season with the remaining 1 teaspoon of salt, ½ teaspoon of pepper, sage, and parsley.
   
   

5. Make the Sauce: Sprinkle the flour over the vegetables and stir to coat. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Gradually add the chicken stock, stirring continuously. Bring the mixture to a boil and cook until the sauce thickens slightly, about 5 minutes
   
   

6. Add Potatoes and Chicken: Stir in the halved baby potatoes. Place the browned chicken pieces on top of the vegetables and potatoes.
   
   

7. Roast the Chicken: Cover the pot with a lid or foil and transfer it to the preheated oven. Roast for about 40 to 45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
   
   

8. Finish the Sauce: Remove the pot from the oven. Stir in the heavy cream and let the dish rest, covered, for at least 10 minutes before serving.
   
   

Nutritional Information (per serving)

• Calories: Approximately 550 kcal
  
  

• Protein: 45g
  
  

• Fat: 30g
  
  

• Carbohydrates: 20g
  
  

• Fiber: 3g
  
  

• Sugar: 5g
  
  

• Sodium: 700mg
  
  

• Cholesterol: 120mg