Description
Homemade Savory Herb-Roasted Chicken with Creamy White Wine Mushroom Sauce brings classic French countryside elegance to dinner tables. Rich herbal flavors and silky sauce invite culinary adventurers to savor each delicious bite.
Ingredients
Scale
Protein:
- 1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts or 6 bone-in, skin-on thighs)
Vegetables and Herbs:
- 1 cup (236 grams) brown mushrooms, halved
- 3 shallots, diced
- 2 medium stalks celery, chopped
- 3 cloves garlic, minced
- 1 pound (454 grams) baby yellow potatoes, halved
Seasonings and Liquids:
- 1 tablespoon (12 grams) kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons (44 grams) salted butter
- 1 tablespoon (4 grams) fresh or dried sage, minced
- 2 teaspoons fresh or dried parsley, minced
- 1/4 cup (32 grams) all-purpose flour
- 1/2 cup (120 milliliters) dry white wine
- 2 cups (480 milliliters) chicken stock
- 1/4 cup cream
Instructions
- Prepare the oven by heating to 325°F, creating an optimal roasting environment for the chicken.
- Thoroughly dry the chicken pieces, then massage a blend of salt and pepper into both the skin and underlying meat for deep flavor penetration.
- Heat butter in a Dutch oven over medium-high heat, creating a golden sear on chicken pieces for 3-5 minutes per side to lock in juices and develop a rich caramelized exterior.
- Introduce mushrooms, shallots, celery, and garlic to the pot, sautéing until vegetables soften and release their aromatic essence, approximately 7 minutes.
- Enhance the vegetable mixture with remaining seasonings, incorporating sage and parsley to elevate the dish’s herbaceous profile.
- Dust flour over the vegetable medley, ensuring even coating, then deglaze the pot with white wine, scraping up the flavorful browned bits from the bottom.
- Gradually incorporate chicken stock, stirring continuously until the sauce transforms into a luxurious, gravy-like consistency within 5 minutes.
- Fold in potatoes and carefully nestle the seared chicken pieces back into the sauce-laden pot.
- Transfer the Dutch oven to the preheated oven, roasting for 40-45 minutes until chicken reaches a safe internal temperature of 165°F.
- Once removed from the oven, swirl cream into the sauce, creating a silky, rich finish.
- Allow the dish to rest, covered, for 10 minutes to let flavors meld and juices redistribute.
- Plate by generously spooning the creamy sauce over the tender chicken, highlighting the herb-infused potatoes and succulent mushrooms.
Notes
- Customize the herb blend by using fresh rosemary, thyme, or tarragon for a personalized flavor profile that elevates the chicken’s taste.
- Swap white wine with chicken broth or vegetable stock for a non-alcoholic version that maintains the sauce’s rich depth and complexity.
- Use boneless, skinless chicken thighs as a quicker alternative that still delivers tender, juicy meat with shorter cooking times.
- Reduce sauce calories by substituting heavy cream with Greek yogurt or half-and-half, creating a lighter yet still creamy mushroom sauce.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 120 mg