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Herb roasted chicken in creamy white wine sauce with mushrooms and potatoes in Dutch oven

Herb Roasted Chicken in Creamy White Wine Sauce

Tender, juicy roasted chicken infused with fresh herbs and enveloped in a velvety, creamy white wine sauce with mushrooms and baby potatoes. Perfect for weeknight dinners or holiday gatherings.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken divided into 8 pieces (or 4 skin-on chicken breasts or 6 bone-in, skin-on thighs)
  • 1 tablespoon kosher salt divided
  • 1 teaspoon black pepper divided
  • 3 tablespoons salted butter
  • 1 cup brown mushrooms halved
  • 3 shallots diced
  • 2 medium stalks celery chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh sage minced (or 1 teaspoon dried sage)
  • 2 teaspoons fresh parsley minced (or 1 teaspoon dried parsley)
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio
  • 2 cups chicken stock room temperature or warm
  • 1 lb baby yellow potatoes halved
  • 1/4 cup heavy cream

Equipment

  • 3 to 5 quart Dutch oven or shallow roasting pan
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Meat thermometer

Method
 

  1. Preheat your oven to 325°F (163°C).
  2. Pat the chicken pieces dry and set them on a plate. In a small dish, combine 2 teaspoons of the salt and 1/2 teaspoon of the pepper. Rub this seasoning mixture all over the outside and underneath the skin of the chicken.
  3. In a 3 to 5 quart Dutch oven, melt the butter over medium-high heat. Place the seasoned chicken into the pot and brown it on both sides, cooking for about 3 to 5 minutes per side. Remove the chicken from the pot and put it back onto the plate. Set aside.
  4. To the pot, add the mushrooms, shallots, celery, and garlic. Stir the vegetables around, coating them in the remaining hot butter. The mushrooms will soak up all of the liquid in the pan for a few minutes, then release their own juices. Once this happens, season the vegetables with the remaining 1 teaspoon of salt, the remaining 1/2 teaspoon of pepper, sage, and parsley. Cook for about 7 minutes total until mushrooms are softened and shallots are translucent.
  5. Sprinkle the flour over the vegetables and toss to coat. Cook for 1 minute, stirring constantly. Pour in the white wine, deglazing the pot. Scrape around the edges and bottom of the pot to remove any browned bits.
  6. Slowly pour in the chicken stock, adding about 1 cup at a time, stirring as you pour. This will help the sauce to thicken gradually. Continue to stir, letting the sauce come to a boil. Cook for about 5 minutes until the sauce is slightly thickened, about the consistency of a thin gravy that coats the back of a spoon.
  7. Add the potatoes to the sauce and stir. Then, top the vegetables with the pieces of chicken, skin-side up. Place the entire uncovered pot into the preheated oven. Roast the chicken for 40 to 45 minutes, or until a thermometer reads an internal temperature of 165°F (74°C).
  8. Remove the pan from oven and stir the cream into the sauce. Cover the pot with a lid or tent it loosely with foil. Leave it to rest for at least 10 minutes before serving.
  9. Serve the dish hot, with pieces of chicken, potatoes, and mushrooms covered in the wine sauce.

Notes

Use bone-in, skin-on chicken for best flavor and moisture. Fresh sage is 1 tablespoon, but use only 1 teaspoon if using dried. If you don't want to use wine, replace with extra chicken stock plus 1 tablespoon lemon juice. You can substitute half and half for cream though sauce will be slightly thinner. Do not cover while roasting to achieve crispy skin.