Herb Roasted Chicken in Creamy White Wine Sauce
A tender chicken dish infused with aromatic herbs and a rich, creamy white wine sauce, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Poultry
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 cup white wine (like Pinot Grigio or Chardonnay)
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon Dijon mustard
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the chicken thighs by patting them dry and seasoning with olive oil, salt, pepper, thyme, and rosemary.
- Sear the chicken in an oven-safe skillet over medium-high heat for about 5-7 minutes, skin-side down, then flip and cook for an additional 3 minutes.
- Remove the chicken and set aside.
- Sauté the onion and garlic in the same skillet until softened, about 3-4 minutes.
- Create the sauce by adding white wine and deglazing the pan for about 5 minutes.
- Add the heavy cream and Dijon mustard, cooking until slightly thickened, about 3-4 minutes.
- Return the chicken to the skillet, spoon sauce over it, and roast in the oven for 25-30 minutes until cooked through.
- Remove from the oven, let rest for 5 minutes, and serve garnished with fresh parsley.
Notes
Searing the chicken is essential for flavor; use quality ingredients for the best results.