Description

Tender herb-roasted chicken pieces simmered in a rich, creamy white wine sauce with sautéed mushrooms, shallots, celery, and baby yellow potatoes. This comforting one-pot meal features juicy chicken browned to perfection and slow-roasted to maintain moisture, finished with fresh herbs and cream for a luscious sauce perfect for a hearty family dinner.

Ingredients

Units Scale

Chicken

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

Vegetables and Herbs

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

Sauce and Other Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 325° F (163° C) to prepare for roasting the chicken and potatoes.
Season Chicken: Pat the chicken pieces dry and place them on a plate. In a small dish, combine 2 teaspoons of kosher salt and 1/2 teaspoon black pepper. Rub this seasoning all over the outside and underneath the skin of the chicken pieces to ensure flavor throughout.
Brown Chicken: Heat 3 tablespoons of butter in a 3 to 5 quart dutch oven over medium-high heat. Add the seasoned chicken pieces and brown them for about 3 to 5 minutes per side until golden brown. Remove the chicken and set aside.
Sauté Vegetables: Add mushrooms, shallots, celery, and garlic to the hot butter in the pot. Stir to coat the vegetables and cook until mushrooms release juices and onions become translucent, about 7 minutes. Season vegetables with remaining 1 teaspoon salt, 1/2 teaspoon pepper, sage, and parsley.
Create Sauce Base: Sprinkle flour over the vegetables and toss to coat evenly. Pour in the white wine to deglaze the pot, scraping the bottom to lift any browned bits, adding depth to the sauce.
Add Broth and Thicken: Slowly add chicken stock in 1 cup increments, stirring continuously to incorporate and thicken the sauce gradually. Bring the mixture to a boil and let it thicken to a thin gravy consistency, about 5 minutes.
Add Potatoes and Arrange Chicken: Stir halved baby yellow potatoes into the sauce. Place the browned chicken pieces atop the vegetable and potato mixture in the dutch oven.
Roast in Oven: Transfer the covered dutch oven to the preheated oven. Roast the chicken and potatoes for 40 to 45 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165° F (74° C).
Finish Sauce and Rest: Remove the dutch oven from the oven and stir in the cream to enrich the sauce. Cover the pot with its lid or foil and allow it to rest for at least 10 minutes, letting the flavors meld and the chicken juices redistribute.
Serve: Serve the herb roasted chicken hot, spooning creamy white wine sauce with mushrooms and potatoes over the pieces for a deliciously comforting meal.

Notes

You may substitute chicken breasts or thighs according to preference, but bone-in, skin-on pieces offer the best flavor and moisture retention.
If white wine is unavailable, use an equal amount of additional chicken stock with a splash of white wine vinegar as a substitute.
For a thicker sauce, increase the flour to 1/3 cup and adjust liquid accordingly.
Resting the chicken covered before serving enhances tenderness and flavor absorption.
This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 520 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0.3 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 140 mg