Herb Roasted Chicken in Creamy White Wine Sauce for Cozy Nights

A comforting dish of Herb Roasted Chicken in Creamy White Wine Sauce that impresses guests while being freezer-friendly.

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Prep Time 15

Cook Time 50

Resting Time 10

Total Time 1 15

Servings: 4 servings

Course: Chicken

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Bone-in, skin-on chicken Feel free to substitute with turkey or bone-in thighs.
2 tablespoons Butter Olive oil is a dairy-free alternative.

For the Sauce

8 ounces Brown mushrooms Cremini varieties for extra flavor.
2 medium Shallots Yellow onion can be used as a substitute.
2 stalks Celery Optional but recommended for depth.
4 cloves Garlic Fresh cloves preferred.
1 tablespoon Herbs (Sage, Parsley) Rosemary or thyme as substitutes.

For the Thickening

2 tablespoons Flour Gluten-free flour can be used.

For the Flavor

1 cup White wine Dry variety like Sauvignon Blanc.
2 cups Chicken stock Vegetable stock is a plant-based alternative.

For the Hearty Side

1 pound Baby potatoes Cubed butternut squash or parsnips as alternatives.

For the Creamy Finish

1 cup Cream Half-and-half for a lighter sauce.

Equipment

Dutch oven

Method

Preparation Steps

Season the chicken pieces with salt and pepper. Pat the skin dry and preheat the oven to 350°F (175°C).
Melt butter in a Dutch oven over medium-high heat, add chicken skin-side down, and sear for 3-5 minutes until golden brown. Flip and brown the other side.
Remove chicken and add mushrooms, shallots, celery, and garlic to the pot. Sauté for 7 minutes.
Sprinkle flour over the vegetables, stir to combine, and cook for 2 minutes to form a roux.
Pour in white wine, deglazing the pot and scraping up browned bits. Simmer for 3 minutes.
Add chicken stock, bring to a boil, then let simmer uncovered for about 5 minutes until thickened.
Add baby potatoes and nestle the browned chicken on top. Roast for 40-45 minutes until chicken reaches 165°F (74°C).
Stir in cream, mix well, and let the dish rest for 10 minutes before serving.

Nutrition

Serving: 1plateCalories: 550kcalCarbohydrates: 30gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

For crispy skin, leave the chicken uncovered while roasting. Allow to rest for 10 minutes before serving.

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