- 2 tablespoons olive oil
- 1 (4 pound) chicken, cut into pieces
- garlic powder to taste
- 1/2 pound fresh mushrooms, sliced
- 1 large onion, diced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1 cup dry white wine
- 1 (10.5 ounce) can chicken broth
- 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.
- 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.
05/10/2018
recipepes.com
Chicken and Herbs in White Wine, recipe
PT15M
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5
455 calories
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