Description
This Herb Roasted Chicken in Creamy White Wine Sauce is a delicious and comforting dish that combines tender chicken pieces with earthy mushrooms and aromatic herbs, all in a rich and creamy sauce.
Ingredients
Scale
Main Ingredients:
- 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
- 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
For the Sauce:
- 1/2 cup (120 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 1/4 cup cream
Additional:
- 1 lb (454 g) baby yellow potatoes, halved
Instructions
- Season the Chicken: Season the chicken pieces with half of the salt and pepper.
- Roast the Chicken: In a large skillet, melt butter and sear the chicken until golden brown. Remove and set aside.
- Make the Sauce: In the same skillet, sauté mushrooms, shallots, celery, garlic, sage, and parsley. Sprinkle flour and cook until browned. Pour in wine, stock, and cream. Simmer until thickened.
- Finish the Dish: Return chicken to the skillet, add potatoes, and roast in the oven until chicken is cooked through and potatoes are tender.
Notes
- You can customize the herbs used in this recipe to suit your taste preferences.
- Feel free to add more vegetables like carrots or peas for added nutrients.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 500 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg