Roast chicken with herbs, white wine & cream recipe

With this roast chicken with herbs, white wine and cream, I’ve taken my favourite whole roasted chicken recipe and added cream. The bird gets cooked in a bath of the most delicious flavour components which render into the most sublime jus. This forms the basis of the creamy sauce which you pour over the chicken and dunk your crusty bread into (and this part is mandatory).

I developed this recipe for a client project and to pair it with the Lievland Chenin Blanc which it does beautifully.

Flip the bird twice in the oven as per the instructions below to ensure the skin gets golden on all sides.

I also made this recipe by roasting only chicken pieces.

I have also done it as a tray roast with new potatoes.

A few more of my favourite chicken recipes:

Roast chicken with orange & ginger

Roast chicken & Italian sausage with herbs & orange

Creamy chicken & mushrooms

Creamy chicken with braised leeks & carrots

Coq au Chardonnay

Roast baby chickens stuffed with pork & sage

One-pot chicken & rice pilaf with orange & spices

How to make the best roast potatoes

Recipe – serves 4

Ingredients

1 free-range chicken
1 onion peeled and roughly chopped
2 small-medium carrots peeled and roughly chopped
1 celery stalk roughly chopped
250 ml /1 cup dry white wine
250 ml / 1 cup chicken stock
125 ml / 1/2 cup roughly chopped herbs such as parsley sage, rosemary & thyme
4 cloves of garlic crushed
3 tsp of Dijon mustard
3 Tbs olive oil
salt and pepper
125 ml / ½ cup cream

Instructions

Preheat the oven to 180 C / 350 F.
Place the chicken on the chopped onion, carrots & celery in a deep-sided roasting pan making sure it’s quite a snug fit.
Mix all the liquid, mustard, and herbs together and pour this marinade over the chickens and into the cavity. Drizzle over the olive oil and rub it all around the chicken and season with salt and pepper.
Roast uncovered for 1 1/2 hours and until the chickens are cooked. Roast chicken with the breast side up for 30 minutes, then flip it over so the underside goes golden for the next 30 minutes, and then finally flip it back upright for the final 30 minutes. If the liquid has thinned out too much, top up with stock and a splash more white wine halfway through or for the last 30 minutes.
Remove the chicken from the tray and set it aside on a serving platter to rest.
Strain the pan juices and vegetables through a fine sieve into a small pot and bring to a gentle simmer. Add the cream and season with salt & pepper. Allow this to cook gently for a few minutes and until the sides start to thicken slightly. Serve this with the roast chicken.

Author: Sam Linsell

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