Herb Roasted Chicken in Creamy White Wine Sauce 

This Herb Roasted Chicken in Creamy White Wine Sauce from Under A Tin Roof combines succulent, herb-infused chicken with tender vegetables and baby potatoes, all enveloped in a luxurious white wine and cream sauce. The dish is cooked in a single skillet then transferred to the oven, creating layers of flavor—from fragrant sage and parsley seasoning to savory mushrooms, garlic, and silky cream. Perfect for cozy dinners or holiday gatherings, this recipe offers comforting sophistication and ease in one pan. 

Ingredients

• 1 whole chicken, cut into 8 pieces
  
  

• 1 lb baby yellow potatoes, halved if large
  
  

• 1 cup brown mushrooms, sliced
  
  

• 3 shallots, thinly sliced
  
  

• 2 stalks celery, chopped
  
  

• 3 cloves garlic, minced
  
  

• 2 tsp parsley (fresh or dried)
  
  

• 1 Tbsp sage (fresh or dried)
  
  

• 3 Tbsp salted butter
  
  

• ½ cup dry white wine
  
  

• 2 cups chicken stock
  
  

• ¼ cup cream
  
  

• ¼ cup all-purpose flour
  
  

• 1 Tbsp kosher salt
  
  

• 1 tsp black pepper
  
  

• Optional: extra butter or oil for searing and sautéing
  
  

Directions

1. Preheat oven to 375 °F (190 °C).
   
   

2. Season chicken pieces with salt, pepper, parsley, and sage.
   
   

3. In a large ovenproof skillet, melt butter over medium-high heat. Sear chicken skin-side down until golden (about 5 minutes), then flip to brown the other side briefly. Remove chicken and set aside.
   
   

4. In the same skillet, add mushrooms, shallots, celery, and garlic. Sauté about 7 minutes until vegetables soften. Season with remaining salt, pepper, sage, and parsley.
   
   

5. Sprinkle flour over the vegetables; toss to coat. Slowly pour in white wine, scraping up browned bits to deglaze the pan.
   
   

6. Gradually stir in chicken stock, bringing sauce to a simmer until slightly thickened (~5 minutes). Stir in cream.
   
   

7. Add potatoes, then nestle chicken pieces back into the sauce with skin-side up.
   
   

8. Transfer skillet to the oven and roast for 40–45 minutes, or until chicken reaches 165 °F (74 °C) internally.
   
   

9. Remove from oven, cover with foil, and allow to rest for at least 10 minutes before serving.
   
   

Nutrients (per serving, 4 servings total)

Calories: ~400 kcal
Carbohydrates: ~15 g
Protein: ~30 g
Fat: ~20 g
Fiber: ~2 g
Sugar: ~3 g
Sodium: ~500 mg