Delicious! And so simple! I had planned to put this together the night before for my 15 yr old son to pop in the oven at the right time the next day. I forgot, so I called him and he followed the recipe and made it himself! Let me add, the most my son has ever cooked was grilled cheese. I recently decided that I'd never taught him how to cook and should do so soon! I'm a single parent that just didn't take the time to show them. Well, here was my chance, albeit over the phone! When we got to the onion part, he said, "what's an onion?" Oh please, he really didn't know what an onion looked like? Well, he figured it out and I talked him through quartering it, etc. He then asked where he should put it. I said shove it up the same hole that you took the bag of stuff out of. lol. My other two younger kids loved the chicken too and we are going to all start cooking together!
Succulent. It deserves 5 stars because of the moisture of the chicken flesh - between the slow cooking and the wine there was not a dry spot in the chicken even in the breast. I'd like to try to find a way next time to have the sauce flavors penetrate the chicken more - perhaps I'll inject with a syringe halfway through baking. Note: of course this is not a "crispy skin" chicken recipe (it's covered when cooking). Probably if you gave it a good 5-10 minutes broil with butter on the skin at the end you could get a crispy skin although I don't have experience with such a technique. Overall thanks for the recipe!
I cooked this in my dutch oven at 250 degrees for 5 hours and it literally fell off the bone. Very good and easy to make. Served with mashed tatters, peas, and gravy. Thanks for sharing
TENDER MOIST & FLAVORFUL! I followed the recipe exactly but used my unglazed ceramic stoneware to bake it. I baked it for 4 1/2 hours and it fell off the bones. The red wine and seasonings made it very flavorful. Thank you FrackFamily5 for sharing your recipe! We really enjoyed it!
Too much seasonings. And the chicken must be covered though the recipe doesn't say that for part of the cooking time or else it will not be done. The chicken itself is very moist and flavorful but the parts that are covered in seasonings I could not eat.
Great recipe. Not sure how many times I have made this but it never lets me down. I however don't understand all the temperatures of these chicken recipes being 180. 160 degrees is cooked plenty.
Absolutely Delicious! The aroma while this is baking is so wonderful. Thank You for sharing such a great recipe Frack Family!
Unbelievable how this chicken fell off the bone. Very moist and flavorful!
Delicious, fall-off-the-bone chicken. I had two very large, fresh chicken halves that I used in place of a whole chicken. The wine that I used was a red table wine - a very cheap bottle of Charles Shaw® Nouveau, and it worked fine in this recipe. The chicken had delicious flavor and it paired nicely with 'Parmesan Garlic Orzo' from AR and a tossed salad. I now have the carcass and some added spices and veggies in the crockpot, overnight, making a wonderful broth in which I will freeze tomorrow. Thanks, FrackFamily5 for sharing your chicken recipe. The leftovers will be used to create another meal.
