Description
This Herb Roasted Chicken in Creamy White Wine Sauce recipe features tender chicken pieces roasted to perfection with a flavorful herb blend, served in a luscious white wine sauce. The creamy sauce complements the savory chicken and is enhanced by the earthy mushrooms and aromatic herbs.
Ingredients
Units
Scale
Chicken:
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- 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
White Wine Sauce:
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- 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
Additional:
- 1 lb (454 g) baby yellow potatoes, halved
Instructions
- Season Chicken: Preheat the oven. Season the chicken pieces with salt and pepper.
- Roast Chicken: Roast the chicken until golden brown and cooked through.
- Prepare Sauce: In a pan, sauté mushrooms, shallots, celery, and garlic. Add herbs and flour, then deglaze with white wine and stock. Simmer, then stir in cream.
- Serve: Serve the roasted chicken with the creamy white wine sauce and potatoes.
Notes
- You can customize the herbs in the recipe based on your preference.
- Feel free to add extra vegetables to the dish for more variety and nutrients.
Nutrition
- Serving Size: 1 piece of chicken with sauce and potatoes
- Calories: Approximately 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg