Amazing Herb Roasted Chicken Creamy Tonight

Enjoy this Herb Roasted Chicken in Creamy White Wine Sauce Bliss. It’s a comforting and flavorful dish perfect for weeknights or special gatherings.

For the Chicken: 4 pieces bone-in, skin-on chicken, 2 tablespoons butter for browning
For the Sauce: 8 ounces brown mushrooms, 2 medium shallots (or yellow onion), 2 stalks celery, 4 cloves minced garlic, 2 tablespoons flour, 1 cup dry white wine (e.g., Sauvignon Blanc), 2 cups chicken stock, 1 cup cream (or half-and-half)
For the Potatoes: 1.5 pounds baby gold or red potatoes

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Pat chicken dry and season generously with salt and pepper, including under the skin.
Melt butter in a Dutch oven over medium heat. Brown chicken pieces, skin-side down, for 3-5 minutes per side until golden. Remove chicken and set aside.
Add mushrooms, shallots, and celery to the pot. Cook for about 7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
Sprinkle flour over the vegetables and stir well.
Pour in white wine to deglaze the pot. Gradually add chicken stock, stirring constantly until the sauce thickens.
Add baby potatoes to the sauce and place the browned chicken on top.
Transfer the Dutch oven to a preheated oven at 375°F (190°C). Roast for 40-45 minutes, or until the chicken’s internal temperature reaches 165°F (74°C).
Stir in the cream until well combined. Let the dish rest for a few minutes before serving.

Garnish with fresh parsley or dill for added color and flavor.
Store leftovers in airtight containers for 2-3 days.
Reheat gently over low heat, adding a splash of broth or cream if the sauce is too thick.
For a dairy-free option, substitute cream with coconut milk or cashew cream.
Consider adding sautéed spinach or Parmesan cheese to the sauce for extra richness.
Serve with creamy mashed potatoes, garlic butter green beans, or crusty bread.