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Herb Roasted Chicken in Creamy Mushroom and Potato Sauce Recipe

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4 from 201 reviews

This Herb Roasted Chicken in Creamy Sauce recipe features tender, juicy chicken pieces browned to perfection and slow-roasted in a flavorful mushroom and herb-infused creamy sauce. Paired with baby potatoes, shallots, celery, and garlic, this comforting dish is perfect for a family dinner or special occasion, delivering rich flavors and a satisfying, hearty meal.

  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1 whole chicken divided into 8 pieces, or about 4 skin-on chicken breasts or 6 bone-in, skin-on thighs
  • 1 tbsp (12 g) kosher salt, divided
  • 1 tsp black pepper, divided
  • 3 tbsp (44 g) salted butter

Vegetables & Herbs

  • 1 cup (236 g) brown mushrooms, halved
  • 3 shallots, diced
  • 2 medium stalks celery, chopped
  • 3 cloves garlic, minced
  • 1 tbsp (4 g) dried or fresh sage, minced
  • 2 tsp dried or fresh parsley, minced

Sauce & Additions

  • 1/4 cup (32 g) all-purpose flour
  • 2 cups (480 ml) chicken stock
  • 1 lb (454 g) baby yellow potatoes, halved
  • 1/4 cup cream

Instructions

  1. Preheat and prepare chicken: Preheat your oven to 325° F (163° C). Pat the chicken pieces dry with paper towels and set them on a plate. Combine 2 teaspoons kosher salt and 1/2 teaspoon black pepper in a small dish and rub the mixture all over the outside and underneath the skin of the chicken pieces.
  2. Brown the chicken: In a 3 to 5 quart (2.8 to 4.7 L) Dutch oven, melt the butter over medium-high heat. Add the seasoned chicken pieces and brown them on both sides, cooking about 3 to 5 minutes per side until golden. Remove the chicken and set aside on a plate.
  3. Sauté vegetables: Add mushrooms, shallots, celery, and garlic to the hot butter in the Dutch oven. Stir frequently so the vegetables get coated and cook evenly. Mushrooms will release their juices as they cook. After this happens, season with the remaining 1 teaspoon salt, 1/2 teaspoon pepper, sage, and parsley. Cook until mushrooms soften and onions are translucent, about 7 minutes total.
  4. Add flour and deglaze: Sprinkle the flour over the vegetables and toss well to coat them. Pour in white wine to deglaze the pot, scraping up any browned bits stuck to the bottom to add flavor.
  5. Make the sauce: Slowly add chicken stock about 1 cup (240 ml) at a time, stirring constantly to prevent lumps and help the sauce thicken gradually. Bring the sauce to a boil and cook for about 5 minutes until slightly thickened to a thin gravy consistency.
  6. Add potatoes and arrange chicken: Stir the halved baby yellow potatoes into the sauce. Then, place the browned chicken pieces on top of the vegetables and potatoes in the Dutch oven.
  7. Roast in oven: Transfer the Dutch oven to the preheated oven and roast uncovered for about 40 to 45 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads 165° F (74° C).
  8. Rest the dish: Remove the pot from the oven. Cover tightly with the lid or tent with foil and let the chicken rest for at least 10 minutes. This allows juices to redistribute and flavors to meld.
  9. Serve: Serve hot, spooning the creamy mushroom and herb sauce with tender potatoes over the juicy roasted chicken pieces for a hearty and delicious meal.

Notes

  • Patting the chicken dry before seasoning helps to achieve a better brown crust.
  • You can substitute white wine with additional chicken stock or dry vermouth if preferred.
  • Resting the chicken after roasting ensures juicier meat.
  • Use a heavy, oven-safe Dutch oven to evenly distribute heat and prevent burning.
  • Adjust seasoning to taste, especially the salt and herbs.
  • If baby yellow potatoes are unavailable, small red or fingerling potatoes can be used as substitutes.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://yourdailycook.com/herb-roasted-chicken-in-creamy-mushroom-and-potato-sauce-recipe/