Herb Roasted Chicken in Creamy White Wine Sauce Recipe

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
• 1/2 cup (120 ml) dry white wine
• 2 cups (480 ml) chicken stock
• 1 lb (454 g) baby yellow potatoes, halved
• 1/4 cup cream

Instructions

1. 1

   Prepare the Chicken: Pat the chicken pieces dry with paper towels. Season evenly with half of the kosher salt and black pepper. This ensures the chicken is well-flavored before roasting.

2. 2

   Roast the Chicken: Preheat the oven to 425°F (220°C). Place the chicken pieces on a roasting pan or a rimmed baking sheet. Roast in the oven for about 35-40 minutes or until the skin is golden and the juices run clear, reaching an internal temperature of 165°F (74°C). Remove from the oven and set aside, keeping warm.

3. 3

   Cook the Vegetables: In a large skillet or pan, melt the salted butter over medium heat. Add the mushrooms and sauté until they start to brown, about 5 minutes. Then add the diced shallots, chopped celery, and minced garlic. Cook until the vegetables are soft and translucent, about 4 minutes.

4. 4

   Add Herbs and Flour: Stir in the minced sage and parsley. Sprinkle the all-purpose flour over the vegetables and stir well to combine. Cook the mixture for 1-2 minutes to cook off the raw flour taste, stirring continuously to avoid burning.

5. 5

   Deglaze and Simmer: Slowly pour in the dry white wine while stirring, scraping any browned bits from the bottom of the pan. Allow the wine to reduce slightly, then add the chicken stock gradually. Bring the mixture to a simmer, stirring frequently until the sauce thickens.

6. 6

   Cook the Potatoes: Add the halved baby yellow potatoes to the sauce. Cover and simmer gently until the potatoes are tender, about 15-20 minutes. Stir occasionally to coat the potatoes well in the sauce.

7. 7

   Finish the Sauce: Stir in the cream to enrich the sauce. Adjust seasoning with the remaining kosher salt and black pepper to taste. If desired, keep the sauce warm over low heat.

8. 8

   Serve: Plate the roasted chicken pieces alongside the creamy potatoes and mushroom sauce. Spoon extra sauce over the chicken for a luxurious finish. Garnish with additional fresh parsley if preferred.