This dish is simple to make and tastes even better the second day. I serve is over rice with a salad and crusty French bread. Tres magnifique.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

1106 calories; 84.5 g total fat; 65 mg cholesterol; 638 mg sodium. 28.1 g carbohydrates; 30.3 g protein; Full Nutrition