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Ingredients1 h 25 m servings 1106 cals
Original recipe yields 4 servings
- Heat olive oil in a large pot over medium heat; cook chicken in hot oil until browned, about 5 minutes per side. Add red wine, tarragon, chervil, chives, and parsley to chicken; mix well.
- Mix green onions and mushrooms into chicken mixture; simmer, stirring occasionally, until liquid is reduced to a thick sauce and chicken is longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Cook's Note:
- Butter can be substituted for the olive oil, if desired.
- Before serving, you may wish to take the chicken out and cut into smaller pieces.
Per Serving: 1106 calories; 84.5 g fat; 28.1 g carbohydrates; 30.3 g protein; 65 mg cholesterol; 638 mg sodium. Full nutrition