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Savory Herb Chicken Wine Sauce

Category: Satisfying Main Dishes for Every Occasion

Get comfy with golden brown oven chicken loaded up with herbs, snuggled with little potatoes and mushrooms. Garlic, celery, and shallots cook together with parsley and sage for tons of flavor. Pour in some dry white wine and chicken broth, then swirl in cream for a sauce that’s velvety and rich. Every mouthful brings together juicy meat, fresh herb zing, and a silky finish you’ll want to mop up with bread. It’s perfect for cozy nights or sharing with friends—warm, classic, and super satisfying. Serve it hot and you’ll taste pure comfort with every bite.

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Barbara Chef
Updated on Sat, 28 Jun 2025 18:09:39 GMT
A bowl filled with chicken, mushrooms, and lots of herbs. Highlight
A bowl filled with chicken, mushrooms, and lots of herbs. | cookwithcarla.com

This Creamy White Wine Herb Chicken is all about tender chicken, lots of herbs, baby potatoes, and a smooth wine sauce that’s super cozy but still quick to throw together for any night—fancy or just a quiet Sunday with family.

Everybody in my house comes running when they smell it cooking and honestly it always brings back awesome memories of my mom’s happy grin when she first tried it

Lush Ingredients

  • Heavy cream: makes the sauce smooth and rich, grab the thick kind for best results
  • Baby yellow potatoes: creamy inside with a soft bite, make sure they’re fresh with no spots
  • Chicken stock: keeps things juicy, pick low-salt if you like to control seasoning
  • Dry white wine: brings tang and depth, choose something you’d actually drink
  • All-purpose flour: creates that yummy gravy texture, sifting helps avoid clumps
  • Sage and parsley: brighten up the dish, fresh or dried work fine
  • Garlic: loads the sauce with savor, always go for fresh and mince it yourself
  • Celery: brings a mellow kick and keeps things smelling good, firm stalks are best
  • Shallots: give a bit of sweetness, pick the solid ones with tight skins
  • Brown mushrooms: add earthy flavor, just check they aren’t mushy or dull
  • Salted butter: browns the chicken and gives it a boost of flavor, high-quality butter really does make a difference
  • Kosher salt and black pepper: brings out the taste in everything, freshly cracked pepper is great for a little extra spice
  • Chicken pieces: use your favorite bone-in parts or cut up a whole bird, air-chilled birds go extra crispy out of the oven

Easy Step-by-Step

Finish the Dish:
Stir in the cream at the end and let things hang out covered for about ten minutes so the flavors settle. Scoop steamy chicken, mushrooms, and potatoes onto plates with plenty of sauce.
Roast the Chicken and Potatoes:
Drop the potatoes into your sauce first, then set the crispy chicken pieces on top. Put the entire pan, uncovered, into a 325-degree oven. Bake for about forty-five minutes—chicken hits 165 inside and potatoes get soft.
Make the Sauce:
Toss flour on your veggies and stir, coating them just a little. Slowly pour in the wine while scraping up anything stuck on the pot’s bottom. Cook the alcohol smell off and let it start to thicken, then add chicken stock bit by bit, whisking as you go. After five minutes it’ll bubble and start looking like thin gravy.
Sauté the Vegetables:
Toss mushrooms, celery, garlic, and shallots straight into the buttery drippings. Keep stirring while they soften—don’t let stuff stick. Season with more pepper, salt, sage, and parsley, then cook ‘til the mushrooms shrink and shallots look clear, usually about seven minutes.
Brown the Chicken:
Melt the butter over medium-high. Lay the chicken skin-side down, don’t cram the pot—do batches if you have to. Let it go until both sides are a deep golden, about three to five minutes per side. Pull the chicken out and set aside.
Prepare the Chicken:
Dry your chicken well so it browns up nicely. Sprinkle salt and pepper on all sides and tuck some under the skin too so every piece is tasty.
A bowl of chicken with mushrooms and herbs. Highlight
A bowl of chicken with mushrooms and herbs. | cookwithcarla.com

I’m obsessed with how the mushrooms soak up all that creamy herbed sauce Plus my niece is always caught sneaking just mushrooms from the pan before dinner’s on the table

Save Leftovers

Tuck the extras snug in a container and stash in the fridge for three days or so Warm up on the stove or zap in the microwave with a splash of stock or cream to keep it nice and saucy

Ingredient Swaps

All out of brown mushrooms? Cremini or even regular white ones work. Try tossing thyme or tarragon in if you don’t have sage and parsley. For dairy-free, olive oil and coconut milk are perfect subs for butter and cream

How To Serve

Break up some crusty bread or slice a fresh baguette for sauce-mopping. A green salad or roasted beans is great for keeping it light on the side

Background & Fun Facts

This dish nods to those classic French favorites like poulet à la crème or coq au vin—just way easier for a weeknight, but packed with that same classy comfort

Recipe FAQs

→ Which chicken parts turn out best?

Thighs with the skin and bone work really well because they stay moist. But you can use breasts or a cut-up whole chicken too. Just keep an eye out while roasting so they don’t dry out.

→ Is there a swap for the white wine?

Skip the wine if you like. Replace it with more chicken stock and a little squeeze of lemon for brightness. The rest of the flavors still shine through thanks to the other goodies.

→ What’s the trick to a creamy, thick sauce?

Once your veggies are soft, toss on a scoop of flour to make a thick base (a roux). That way, as you slowly pour in wine and broth, it gets thicker. The finishing splash of cream makes it silky smooth.

→ Got suggestions for great herbs?

Sage and parsley are classics here. But don’t be shy—rosemary or thyme tastes awesome too. Use whatever herbs you love best for more depth.

→ Any ideas for what goes on the side?

Try some crispy bread, buttered pasta, or a fresh green salad. They soak up that yummy sauce and keep things light and tasty.

Herb Chicken Wine

Tender chicken and mushrooms drenched in a smooth herby wine sauce for a happy, relaxing meal.

Prep Time
10 min
Cook Time
90 min
Total Time
100 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: French

Yield: 6 Servings (6 portions)

Dietary Preferences: ~

Ingredients

→ Chicken and Seasonings

01 6 bone-in, skin-on chicken thighs or 4 skin-on chicken breasts or a whole chicken (split into 8).
02 Split up 12 g kosher salt for use at different stages.
03 Use 1 tsp black pepper, saving some for later.

→ Main Components

04 236 g brown mushrooms, just cut in half.
05 3 regular shallots, finely chopped.
06 44 g salted butter.
07 2 celery sticks, diced up.
08 3 minced garlic cloves.
09 2 tsp fresh or dried parsley, minced up.
10 4 g sage, dried or fresh, finely chopped.
11 32 g regular flour.
12 480 ml chicken broth.
13 120 ml dry white wine.
14 60 ml cream.
15 454 g small yellow potatoes, cut in half.

Steps

Step 01

Heat your oven to 163°C while you get other things ready.

Step 02

Dry the chicken with a towel. Rub a mix of 2 teaspoons salt and half the pepper all over and under the skin.

Step 03

Toss the butter into a big dutch oven and let it melt on medium-high. Brown your chicken on every side for a few minutes each, then take it out for now.

Step 04

Throw mushrooms, shallots, celery, and garlic into the pot. Stir now and then. When mushrooms let out water and shallots turn see-through (after about 7 minutes), you’re good.

Step 05

Sprinkle in the rest of your salt, pepper, parsley, and sage. Toss everything with flour so it all gets coated.

Step 06

Pour in the wine and scrape up the good bits stuck to the pan. Add your chicken stock little by little while stirring. Let it bubble a bit until it’s just a thin gravy (about 5 minutes).

Step 07

Drop your potatoes into the pot. Put the browned chicken pieces on top of everything else.

Step 08

Pop on a lid or some foil, then transfer the pot into the oven. Let it cook for around 40–45 minutes, until the chicken’s at 74°C inside.

Step 09

Take it out of the oven. Pour in the cream and blend it into the sauce. Cover it up and let it sit for 10 minutes before you dig in.

Step 10

Make sure you serve every plate with some chicken, potatoes, mushrooms, plus a good spoonful of that creamy sauce.

Notes

  1. Let the seasoned chicken sit for 20 minutes before browning if you want deeper flavor.

Required Equipment

  • Dutch oven that fits at least 3–5 L
  • Chef’s knife
  • Chopping board
  • A meat thermometer

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • This has dairy from both the cream and butter.
  • Regular flour here means it has gluten.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 400
  • Fat: ~
  • Carbs: ~
  • Protein: ~