Herb Roasted Chicken in Creamy White Wine Sauce
This Herb Roasted Chicken in Creamy White Wine Sauce recipe features tender chicken pieces infused with sage and parsley, served in a luxurious white wine sauce with mushrooms and potatoes.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr
- Yield: 4 servings 1x
- Category: Main-course
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Chicken:
-
- 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
- 1 tbsp (12 g) kosher salt, divided
- 1 tsp black pepper, divided
Sauce:
- 3 tbsp (44 g) salted butter
- 1 cup (236 g) brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 tbsp (4 g) dried or fresh sage, minced
- 2 tsp dried or fresh parsley, minced
- 1/4 cup (32 g) all-purpose flour
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 1/4 cup cream
Instructions
- Season Chicken: Season chicken pieces with half the salt and pepper.
- Sear Chicken: In a large skillet, sear chicken until golden brown. Remove from skillet.
- Make Sauce: In the same skillet, melt butter and sauté mushrooms, shallots, celery, garlic, sage, and parsley. Stir in flour.
- Deglaze and Simmer: Pour in white wine, chicken stock, and cream. Simmer until thickened.
- Finish Chicken: Return chicken to skillet, add potatoes, and roast until chicken is cooked through.
- Serve: Serve chicken with creamy sauce and potatoes.
Notes
- You can customize the herbs in this dish based on your preferences, such as using thyme or rosemary.
- For a lighter version, you can use skinless chicken breasts and reduce the amount of cream used in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg