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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Ingredients

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

Directions

  • 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; 50.4 g total fat; 228 mg cholesterol; 760 mg sodium. 5.6 g carbohydrates; 58.1 g protein; Full Nutrition


Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/05/2006
My family LOVED this. The all of the seasonings made a very tasty gravy and the chicken was so tender. I used an oven roaster and did it in the oven. I skipped mixing the seasonings in a bowl...and just sprinkled them right onto the roaster to my hearts content and then poured in the broth & wine (really not having a problem with overwhelming greenness). I also added potatoes & carrots in with the shrooms and onion. Good eats lilsis and thanks! Read More
(15)

Most helpful critical review

Rating: 2 stars
09/26/2005
This recipe is really nothing special. The chicken is pretty bland. What is remarkable is how unappetizing the chicken looks once cooked. The thyme and other spices leave the chicken with a green coating which as my friend remarked looks like something Tim Burton would create. I will not be making the Tim Burton Chicken again. Read More
(12)
22 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
05/12/2007
This turned out well. I used boneless skinless chicken breasts and they were good. Will make again because it was so easy. I think I will reduce the amount of herbs just a bit because they were a little strong. Thanks for the post. Read More
(26)
Rating: 5 stars
12/05/2006
My family LOVED this. The all of the seasonings made a very tasty gravy and the chicken was so tender. I used an oven roaster and did it in the oven. I skipped mixing the seasonings in a bowl...and just sprinkled them right onto the roaster to my hearts content and then poured in the broth & wine (really not having a problem with overwhelming greenness). I also added potatoes & carrots in with the shrooms and onion. Good eats lilsis and thanks! Read More
(15)
Rating: 2 stars
09/26/2005
This recipe is really nothing special. The chicken is pretty bland. What is remarkable is how unappetizing the chicken looks once cooked. The thyme and other spices leave the chicken with a green coating which as my friend remarked looks like something Tim Burton would create. I will not be making the Tim Burton Chicken again. Read More
(12)
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Rating: 3 stars
09/08/2009
I also used boneless chicken breast so it took less time to make. The herbs were fantastic I wouldn't change any of those. I'm giving it a 3 because the chicken had a scary white look to it that will affect presentation if that's important to you. Mostly though I could tell something was missing from this recipe. It needed a kick of some sort. Next time I'll use some lemon seasoning or marinade to see if that helps. Read More
(5)
Rating: 5 stars
01/08/2009
this was great.....I think that with any cook you must season to taste and I did just that and it did not take away from the original recipe. IT WAS GREAT....added a lil chilly pepper in the pot while the chicken was browning Read More
(5)
Rating: 5 stars
08/13/2010
This turned out to be an excellent meal. As with any recipe you need to adjust the spices to your taste which is why I started out with half the amount of spices and added more as I saw fit. I also did not get scary white or green chicken at all. The presentation was beautiful. I made this with wings and thighs and the broth made an excellent gravy for rice. I do not recommend using wings but a fleshier pieces if you go that route like breasts or thighs. Thanks for sharing! Read More
(4)
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Rating: 5 stars
06/29/2012
My family's been making a variation of this recipe for 60 years and it's always great. A couple of tips. For those of you having trouble with chicken color you must BROWN your chicken well before moving to next steps. Bone-in chicken holds up best. For the dried herbs soak them in hot water 1/2 hr and hydrate them--use water 2-1 vs dry herbs--with fork squeeze off excess water. Add hydrated herb mixture to mushroom/onion mixture while it's cooking along with fresh minced garlic. Add wine and chicken broth. Bring to simmer. Salt and pepper to taste. No need for all those extra bowls.. Return chicken pieces to covered dutch oven and bake for 45 min @ 350. So easy so delicious! Read More
(4)
Rating: 3 stars
12/05/2005
This chicken didn't taste very good. The herb flavor was way too strong and the chicken didn't look very appetizing. I am giving it a 3 because I can probably dice this and add it to a soup. It may dilute the strong herb flavor. Read More
(4)
Rating: 5 stars
07/17/2009
I cooked this for my boyfriend's family and they loved it! When I cooked the onions & mushrooms I threw the chicken in with it which gave it GREAT flavoring. I served bowtie pasta with Bertolli alfredo sauce..which kinda drowned the wonderful flavor of the chicken. I reccomend eating with rice. Read More
(4)