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Roasted Chicken in Creamy White Wine Sauce

Savory Roasted Chicken in Creamy White Wine Sauce Delight

Delight in this Roasted Chicken in Creamy White Wine Sauce, a comforting dish perfect for gatherings while easy enough for weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken, cut into 8 pieces or use bone-in, skin-on cuts
  • to taste Salt
  • to taste Pepper
For the Sauce
  • 3 tablespoons Butter for browning chicken
  • 8 ounces Mushrooms, sliced brown or cremini
  • 2 Shallots, finely chopped or medium yellow onion
  • 1 stalk Celery, diced
  • 3 cloves Garlic, minced add more for intensified flavor
  • 2 tablespoons Flour thickener for the sauce
  • 1 cup White Wine dry varieties recommended; substitute with chicken stock and lemon juice for non-alcoholic
  • 1 cup Chicken Stock vegetable stock is an alternative
  • 1 cup Cream luxurious finish; half-and-half works too
For the Sides
  • 1 pound Baby Potatoes, halved baby gold or red potatoes

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Pat chicken pieces dry with a paper towel.
  2. In a large Dutch oven, melt 3 tablespoons of butter over medium heat. Season the chicken with salt and pepper, brown for 3-5 minutes per side, then remove from pot.
  3. In the same pot, sauté mushrooms, shallots, celery, and garlic until tender and fragrant, about 7 minutes.
  4. Add 2 tablespoons of flour, stir to coat the vegetables, and cook for 2 minutes.
  5. Gradually deglaze the pot with 1 cup of dry white wine, scraping up browned bits and letting it bubble for a minute.
  6. Incorporate 1 cup of chicken stock, stirring until the sauce thickens, about 5 minutes.
  7. Add halved baby potatoes, then nestle the browned chicken back into the pot.
  8. Transfer to oven and roast for 40-45 minutes until chicken reaches 165°F (74°C).
  9. Stir in 1 cup of heavy cream, cover, and let the dish rest for 10 minutes before serving.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 30gProtein: 45gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 2mg

Notes

Season generously and allow the chicken to rest for maximum juiciness. Use a meat thermometer for best results.

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