Herb Roasted Chicken Wine Sauce

This Herb Roasted Chicken in Creamy White Wine Sauce brings together juicy chicken, fresh herbs, tender potatoes, and a velvety white wine sauce for a meal that always feels special but is easy enough for a Sunday supper or midweek treat.

My family is always excited when I make this and the aroma alone brings everyone into the kitchen plus it is a recipe that made my mom smile when she tasted it

Ingredients

• Chicken pieces: either whole cut up or your favorite bone-in parts they give juicy flavor and tender texture look for air-chilled chicken if possible for extra crispiness
• Kosher salt and black pepper: bring out the chicken and vegetable flavors use freshly ground pepper for a little heat
• Salted butter: adds richness and helps brown the chicken choose high-quality dairy for the best taste
• Brown mushrooms: for earthy depth double-check they are firm and bright for freshness
• Shallots: for gentle sweetness and balance pick ones that feel heavy and tight-skinned
• Celery: for a savory undertone and aroma use crisp stalks without browning
• Garlic: for savory warmth buy whole heads and mince fresh for maximum flavor
• Sage and parsley: add herbal notes and freshness go for fresh herbs if available but dried work too
• All-purpose flour: thickens the sauce creating a luscious texture sift for fewer lumps
• Dry white wine: gives body and sharpness to the sauce pick a wine you would sip on its own
• Chicken stock: provides the base for the sauce opt for low sodium so you can control the seasoning
• Baby yellow potatoes: for a starchy bite and creamy inside choose potatoes with unblemished skins
• Cream: for silkiness in the sauce try to find heavy cream for the best finish

Step-by-Step Instructions

Prepare the Chicken:

Pat chicken pieces very dry to help them brown then season generously all over and beneath the skin with mixed salt and pepper so every bite is flavorful

Brown the Chicken:

Heat butter in a dutch oven over medium-high until foamy then add the chicken skin side down Do not crowd the pan brown in batches if needed Turn and cook until both sides are deep golden brown about three to five minutes per side Transfer to a plate and set aside

Sauté the Vegetables:

Pour mushrooms shallots celery and garlic into the remaining butter and fond Mix until mushrooms start to absorb liquid and veggies soften Stir as they cook so nothing sticks Season with remaining salt pepper sage and parsley Continue until mushrooms are softened and shallots translucent about seven minutes

Make the Sauce:

Sprinkle flour over the vegetables and toss everything to form a light coating Slowly pour in wine while scraping the bottom of the pot to deglaze and loosen browned bits Stir until the alcohol smell fades and the liquid is slightly thick Pour in chicken stock a little at a time whisking well The sauce should bubble gently and thicken to a thin gravy about five minutes

Roast the Chicken and Potatoes:

Add halved potatoes to the sauce then top with browned chicken pieces Transfer the whole pot to a preheated oven at three two five degrees roast uncovered until the potatoes are tender and chicken reaches internal temperature of one six five degrees about forty five minutes

Finish the Dish:

Take the pot out and gently stir in the cream Let the chicken rest covered for about ten minutes to lock in juices Serve warm with generous spoonfuls of sauce over chicken potatoes and mushrooms

Pin

My favorite part is the mushrooms that soak up all that herby sauce and I can still remember my little niece sneaking extra mushrooms out of the pot before dinner

Storage Tips

Store leftovers tightly covered in an airtight container in your fridge for up to three days Reheat gently on the stove or in the microwave adding a splash of broth or cream to loosen the sauce

Ingredient Substitutions

You can swap brown mushrooms with cremini or white button if needed Fresh thyme or tarragon is wonderful in place of sage and parsley For a dairy free option use olive oil instead of butter and coconut milk instead of cream

Serving Suggestions

Serve with a chunk of sourdough or a slice of crusty baguette for mopping up every bit of sauce A bright side salad or roasted green beans keep things light and balanced

Cultural and Historical Notes

Classic French chicken dishes like coq au vin and poulet à la crème inspired this recipe but I have simplified it for weeknight ease without losing the elegant flavors

Recipe FAQs

→ What cuts of chicken work best?

You can use a whole chicken cut into pieces, bone-in, skin-on thighs, or chicken breasts. Thighs retain moisture and flavor very well, but breasts will also yield tender results with careful roasting.

→ Can I substitute the white wine?

If you prefer not to use wine, replace it with extra chicken stock and a small squeeze of lemon for brightness. The sauce will still have rich depth from the other ingredients.

→ How do I achieve a thick, creamy sauce?

Sprinkling flour over softened vegetables forms a roux, which helps the sauce thicken as you slowly add wine and broth. The final addition of cream lends extra silkiness to the sauce.

→ What herbs complement this dish?

Fresh or dried sage and parsley are excellent choices. Thyme or rosemary can also be added for more herbal complexity, according to taste.

→ What sides pair well?

This dish pairs beautifully with crusty bread, buttered noodles, or a simple green salad to soak up the flavorful sauce and balance the richness.