Herb Roasted Chicken with Creamy White Wine Sauce delights!
This rustic one-pot dish features tender roasted chicken simmered in a savory herb-infused white wine sauce with buttery potatoes and earthy mushrooms. Perfect for a cozy Sunday dinner or impressing guests with elegant, homestyle comfort food.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Roasting + Stovetop
- Cuisine: American / Rustic
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 (or 1 medium yellow onion)
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 (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
2 cups chicken stock (or vegetable stock)
1 lb baby yellow potatoes, halved
¼ cup cream or half & half
Instructions
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Preheat oven to 325°F (163°C). Pat chicken pieces dry with paper towels. Combine 2 teaspoons salt and ½ teaspoon pepper and rub over and under the chicken skin.
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Melt butter in a large Dutch oven over medium-high heat. Brown the chicken for 3 to 5 minutes per side until golden. Remove and set aside.
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In the same pot, sauté the mushrooms, shallots, celery, and garlic in the remaining butter. Once mushrooms release their juices, stir in the remaining salt, pepper, sage, and parsley.
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When the onions are translucent (about 7 minutes), sprinkle the flour over the vegetables and toss to coat. Add the wine and deglaze the pot, scraping up all the flavorful browned bits.
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Gradually stir in the chicken stock, one cup at a time, and bring to a gentle boil. Let simmer for about 5 minutes until slightly thickened.
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Add the halved potatoes, stir to coat in the sauce, and return the chicken pieces to the pot, skin-side up.
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Transfer the uncovered pot to the oven and roast for 40 to 45 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
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Remove from the oven and stir in the cream. Cover and let rest for 10 minutes before serving for enhanced flavor and tenderness.
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Serve warm with sauce spooned over each portion.
Notes
Use bone-in, skin-on chicken for maximum flavor and moisture.
Dry white wine adds depth, but if avoiding alcohol, substitute with more stock and a squeeze of lemon juice.
This dish pairs beautifully with crusty bread or a crisp green salad.