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Herb Roasted Chicken Wine

Featured in Chicken & Turkey Everyone Will Love.

This one-pot dish features crispy-skinned, perfectly seasoned roasted chicken cooked with baby potatoes, mushrooms, and fresh shallots. It starts with browning the chicken for flavor, then builds a creamy sauce with herbs, wine, and aromatics. White wine adds depth, and a final pour of cream makes it velvet smooth. Everything roasts together until the chicken is tender inside and crispy outside, and the potatoes soak up the flavorful sauce. Let it sit for 10 minutes to lock in the juices and perfect the sauce texture before digging in.
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Updated on Tue, 08 Apr 2025 23:37:19 GMT
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Cooked Chicken in Creamy White Wine Sauce | cookbybook.com

Mixing comfort with sophistication, this Herb Roasted Chicken in Creamy White Wine Sauce delivers juicy meat packed with herb flavors and wrapped in a smooth, wine-infused sauce that turns an ordinary chicken meal into something memorable.

When I first cooked this for our family Sunday meal, herbs and wine smells took over my kitchen. Everyone wandered in before food was ready. My family grabbed bread chunks to wipe their plates clean – the sauce was that good!

Key Ingredients

  • Bone-in Chicken: Adds more taste and keeps meat wetter than boneless pieces
  • Fresh Herbs: Try parsley and sage for classic taste, while thyme brings earthy notes
  • Good White Wine: Pick something dry you'd happily sip
  • Brown Mushrooms: They stay firm and chunky in the sauce
  • Shallots: Give gentle onion flavor that won't take over
  • Heavy Cream: Makes a thick sauce that sticks to everything

Step-by-Step Guide

Chicken Preparation (10 minutes):
Dry chicken thoroughly with paper towels. Add plenty of salt and pepper. Leave it out while getting other stuff ready. Warm dutch oven to medium-high. Cook chicken in butter until golden-brown, roughly 5 minutes each side.
Creating the Base (15 minutes):
Set chicken aside. Toss mushrooms in the same pot. Let them cook until wet. Add shallots, celery, and garlic. Add salt and pepper as you go. Cook until everything's soft.
Building the Sauce (10 minutes):
Dust flour over the veggies. Mix and cook for 2 minutes. Pour wine in slowly, scraping the pot bottom. Add chicken stock bit by bit. Let it bubble until it thickens a little. Mix in potatoes until covered.
Final Cooking Phase (45 minutes):
Put chicken back in, skin facing up. Pour any drippings into the sauce. Put in hot oven. Cook until chicken's done. Stir in cream and let it sit before eating.
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Herb Roasted Chicken in Creamy White Wine Sauce | cookbybook.com

My grandma always told me being patient when browning chicken was the real secret. She wasn't wrong – those extra minutes getting that golden outside really boost the final taste.

Handy Kitchen Advice

  • A properly seasoned dutch oven stops burning and keeps moisture in
  • Thick-bottomed pots spread heat evenly
  • Snug lids trap all the flavor inside
Herb Roasted Chicken in Creamy White Wine Sauce Pin it
Herb Roasted Chicken in Creamy White Wine Sauce | cookbybook.com

Cook It Early

  • Make it the day before for better flavor
  • Warm up slowly with a bit more cream
  • Great for easy entertaining

What To Serve With It

  • Get crusty bread to mop up sauce
  • Add a basic green salad on the side
  • Goes well with tangy lemon dressing for balance

This Herb Roasted Chicken has become what I cook for regular family dinners and when friends come over. It shows how simple stuff, treated right, can turn into something amazing. Every time I make it, I'm reminded that the tastiest food comes from taking your time and knowing how flavors come together.

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Herb Roasted Chicken in Creamy White Wine Sauce | cookbybook.com

Frequently Asked Questions

→ What kind of wine should I use?
Pick a dry white wine like Chardonnay or Sauvignon Blanc that you'd enjoy sipping.
→ Can I swap a whole chicken for cuts?
Absolutely, you can use bone-in thighs or breasts with the skin.
→ Why should I let the chicken rest after cooking?
Resting keeps the meat juicy and lets the sauce thicken up nicely.
→ Which pot is best for this dish?
A Dutch oven that’s 3-5 quarts is perfect since it works on the stovetop and in the oven.
→ How will I know if my chicken is done?
Stick a thermometer into the thickest part; it’s ready at 165°F (74°C).

Herb Roasted Chicken Wine

Juicy roasted chicken with herbs, veggies, and creamy white wine sauce. A comforting one-pot delight.

Prep Time
10 Minutes
Cook Time
90 Minutes
Total Time
100 Minutes
By: Susan

Category: Poultry

Difficulty: Intermediate

Cuisine: Inspired by French flavors

Yield: 6 Servings

Dietary: ~

Ingredients

→ Meat

01 1 whole chicken cut into 8 parts (or 4 chicken breasts with skin, or 6 bone-in thighs with skin)

→ Seasonings

02 1 teaspoon ground black pepper, divided
03 2 teaspoons fresh or dried minced parsley
04 1 tablespoon coarse kosher salt, split
05 1 tablespoon minced sage (fresh or dried)

→ Vegetables & Aromatics

06 2 celery sticks, diced
07 3 garlic cloves, chopped finely
08 1 cup (236g) halved brown mushrooms
09 3 finely chopped shallots
10 1 pound (454g) baby potatoes, split in half

→ Sauce Ingredients

11 1/4 cup (32g) flour for all purposes
12 3 tablespoons (44g) butter with salt
13 1/4 cup heavy cream
14 1/2 cup (120ml) dry white wine
15 2 cups (480ml) broth from chicken

Instructions

Step 01

Set your oven to 325°F (163°C). Dry the chicken well and season all over (even under the skin) with 2 teaspoons of salt and half a teaspoon of pepper.

Step 02

Heat butter in a Dutch oven on medium-high. Place chicken pieces and cook for 3-5 minutes on each side until golden. Take them out and set aside.

Step 03

Toss mushrooms, celery, shallots, and garlic into the pot. Cook until the mushrooms give off their juices. Sprinkle with the leftover salt, pepper, parsley, and sage.

Step 04

Add flour over the softened veggies. Pour in the wine and stir to loosen bits at the bottom. Slowly mix in the chicken stock until it thickens into a light gravy.

Step 05

Place halved potatoes into the sauce and arrange chicken on top. Bake for 40 to 45 minutes or until chicken hits 165°F (74°C).

Step 06

Take off heat and mix in the cream. Cover and let it sit for 10 minutes before serving.

Notes

  1. You can use a whole chicken or your favorite parts
  2. A thin gravy texture is perfect for the sauce
  3. Don’t skip resting—it makes a difference!

Tools You'll Need

  • Dutch oven (3-5 quarts)
  • Thermometer for meat
  • Measuring tools (cups, spoons)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has dairy (cream, butter)
  • Includes gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~