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