Rating: 4 stars
22 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0

Tasty chicken recipe with wine and herbs. Made with one pan for easy clean up. Serve with noodles (put cooked noodles in pan to soak up broth for 15 minutes), or make gravy (remove chicken and add cornstarch mixed with water to thicken) and serve with mashed potatoes.

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Recipe Summary

prep:
20 mins
cook:
1 hr 45 mins
total:
2 hrs 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder, and brown on both sides. Remove chicken to paper towels.

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  • Spoon off chicken fat, and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl.

  • In a separate bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Stir in wine, and add to onion and mushrooms.

  • Return chicken to Dutch oven. Pour mushroom mixture and broth over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.

Nutrition Facts

750 calories; protein 58.1g; carbohydrates 5.6g; fat 50.4g; cholesterol 228.3mg; sodium 760.2mg. Full Nutrition
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