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Overhead shot of a whole roasted chicken surrounded by mushrooms, potatoes, and celery in a creamy white wine sauce, garnished with sage and parsley.

Herb Roasted Chicken in Creamy White Wine Sauce

Herb roasted chicken in creamy white wine sauce is a one-pot meal with mushrooms, potatoes, and a rich gravy.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Chill Time 10 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 400 kcal

Ingredients
  

  • 1 whole chicken cut into 8 pieces, or roughly 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
  • 1 tbsp kosher salt 12 g, split
  • 1 tsp black pepper split
  • 3 tbsp salted butter 44 g
  • 1 cup brown mushrooms 236 g, halved
  • 3 shallots diced
  • 2 medium stalks celery chopped
  • 3 cloves garlic minced
  • 1 tbsp dried or fresh minced sage 4 g
  • 2 tsp dried or fresh minced parsley
  • 1/4 cup all-purpose flour 32 g
  • 1/2 cup dry white wine 120 ml
  • 2 cups chicken stock 480 ml
  • 1 lb baby yellow potatoes 454 g, halved
  • 1/4 cup cream

Instructions
 

  • Preheat Oven:

    Set oven to 325°F (165°C).

  • Season Chicken:

    Dry chicken pieces with paper towels. Mix 2 tsp salt and 1/2 tsp pepper in a small bowl. Rub this blend over all chicken, including beneath the skin.

  • Sear Chicken:

    In a 3-5 quart (2.8-4.7 L) Dutch oven, heat butter over medium-high until melted. Sear chicken in batches, 3-5 minutes per side. Transfer seared pieces to a plate.

  • Cook Vegetables:

    Add mushrooms, shallots, celery, and garlic to the pot. Cook while stirring until mushrooms release liquid, roughly 7 minutes. Season with the remaining 1 tsp salt, 1/2 tsp pepper, sage, and parsley.

  • Add Flour and Wine:

    Dust flour over the vegetables and mix to coat. Pour in wine, scraping up browned bits from the bottom to deglaze.

  • Make Sauce:

    Gradually add chicken broth, about 1 cup (240 ml) at a time, stirring continuously. Bring to a boil and let cook until sauce reaches a thin gravy consistency, about 5 minutes.

  • Roast Chicken:

    Fold in potatoes. Arrange chicken pieces on top of the vegetables. Place pot in oven and roast until chicken hits 165°F (75°C), 40-45 minutes.

  • Rest Chicken:

    Take pot out of oven, cover with lid or foil, and allow to rest for at least 10 minutes before serving.

  • Serve Dish:

    Serve warm, with chicken, potatoes, and mushrooms coated in wine sauce.
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