Herb Roasted Chicken in Creamy White Wine Sauce
This dish turns simple chicken into a luxe weeknight centerpiece with a silky white wine sauce, making it forgiving and cozy enough for busy evenings while still special enough for guests.
Ingredients
Main Ingredients
- 1 whole whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs Choose skin-on, bone-in for best flavor.
- 1 tbsp kosher salt, divided Use 2 tsp for initial seasoning and remaining for vegetables.
- 1 tsp black pepper, divided Use 1/2 tsp for chicken and remaining for vegetables.
- 3 tbsp salted butter Use high-quality butter for best browning.
- 1 cup brown mushrooms, halved Choose firm, brown creminis.
- 3 shallots, diced Adds sweetness and mellows with cooking.
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 tbsp dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine Choose a dry inexpensive bottle like Sauvignon Blanc.
- 2 cups chicken stock
- 1 lb baby yellow potatoes, halved They roast and absorb flavor.
- 1/4 cup cream Use heavy cream for richness.
Instructions
Preparation
- Preheat your oven to 325° F (163° C). Pat the chicken pieces very dry and set them on a plate. In a small dish, combine 2 teaspoons of the salt and 1/2 teaspoon of the pepper, then rub this under and over the skin of each piece.
- In a 3- to 5-quart Dutch oven, melt the butter over medium-high heat. Add the seasoned chicken skin-side down and brown for about 3–5 minutes per side until golden. Remove the chicken to the plate and set aside.
- To the hot skillet, add mushrooms, shallots, celery, and garlic. Stir to coat with butter; season with the remaining 1 teaspoon salt, 1/2 teaspoon pepper, sage, and parsley.
- When vegetables are softened (about 7 minutes), sprinkle the flour evenly over them and toss to coat. Pour in the white wine to deglaze, scraping the bottom to lift browned bits.
- Slowly pour in the chicken stock in two additions, stirring as you go. Let it come to a boil; it should reduce slightly to the consistency of a thin gravy in about 5 minutes.
- Stir the halved baby yellow potatoes into the sauce. Nestle the browned chicken pieces on top of the vegetables and potatoes.
- Place the entire Dutch oven in the preheated oven and roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165° F (74° C). Let rest at least 10 minutes before serving.
Notes
Use room-temperature chicken for even cooking. If the sauce is too thin, simmer uncovered; if too thick, whisk in stock. Cool leftovers promptly and store in airtight containers for up to 3–4 days.