Chicken and Herbs in White Wine

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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 750 Calories

Ingredients

• 2 tablespoons olive oil
• 1 teaspoon garlic salt
• ½ teaspoon dried thyme
• 1 teaspoon poultry seasoning
• ½ teaspoon dried rosemary
• 1 large onion, diced
• ½ teaspoon dried oregano
• 1 cup dry white wine
• ½ teaspoon dried basil
• ½ pound fresh mushrooms, sliced
• 1 (4 pound) chicken, cut into pieces
• garlic powder to taste
• 1 (10.5 ounce) can chicken broth
• ¼ teaspoon black pepper

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.