Name: Herb Roasted Chicken in Creamy White Sauce
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts or 6 bone-in thighs); 1 tbsp kosher salt, divided; 1 tsp black pepper, divided; 3 tbsp salted butter; 1 cup brown mushrooms, halved; 3 shallots, diced; 2 stalks celery, chopped; 3 cloves garlic, minced; 1 tbsp fresh or dried sage, minced; 2 tsp fresh or dried parsley, minced; ¼ cup all-purpose flour; 2 cups chicken stock; 1 lb baby yellow potatoes, halved; ¼ cup cream (or half-and-half)

Description

Tender herb-roasted chicken simmered in a creamy white sauce with mushrooms, shallots, and baby potatoes, delivering a comforting and elevated one-pot meal.

Ingredients

1 whole chicken, cut into 8 pieces (or 4 skin-on chicken breasts or 6 bone-in thighs)
1 tbsp kosher salt, divided
1 tsp black pepper, divided
3 tbsp salted butter
1 cup brown mushrooms, halved
3 shallots, diced
2 stalks celery, chopped
3 cloves garlic, minced
1 tbsp fresh or dried sage, minced
2 tsp fresh or dried parsley, minced
¼ cup all-purpose flour
2 cups chicken stock
1 lb baby yellow potatoes, halved
¼ cup cream (or half-and-half)

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Instructions

Preheat the oven to 325 °F (163 °C).
Pat the chicken dry. Rub it with 2 tsp of salt and ½ tsp of pepper, making sure to get under the skin.
In a large Dutch oven, melt the butter over medium-high heat. Brown the chicken for 3–5 minutes per side, then remove and set aside.
Add mushrooms, shallots, celery, and garlic to the pot. Cook until the mushrooms release their moisture and it mostly evaporates, about 7 minutes.
Stir in the remaining salt, pepper, sage, and parsley.
Sprinkle flour over the vegetables and toss to coat. Slowly stir in the chicken stock, about 1 cup at a time, until the mixture thickens into a smooth sauce.
Add the potatoes, then return the chicken to the pot, nestling it into the sauce.
Transfer the Dutch oven to the oven and roast for 40–45 minutes, or until the chicken reaches an internal temperature of 165 °F (74 °C).
Remove from oven, stir in the cream, and let it rest for 10 minutes before serving.

Notes

Use boneless chicken for a quicker cook time.
Substitute shallots with yellow onion if needed.
Replace mushrooms with carrots or extra celery for variation.
Reheat with extra stock to maintain sauce consistency.

Nutrition

Serving Size: 1/4 recipe
Calories: 580
Sugar: 3g
Sodium: 980mg
Fat: 32g
Saturated Fat: 13g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 45g
Cholesterol: 170mg