Braised Chicken with Herbs

    2 hours

    I have a wonderful herb garden and love using them as much as I can, this is a delightful little chicken recipe that is easy and tastes great.

    3 people made this

    Serves: 6 

    • 1 tablespoon oil
    • 2 kg free range whole chicken, gutted and cut into pieces
    • 30g parsley, diced
    • 2 fresh bay leaves
    • 10 fresh thyme sprigs, leaves only
    • 2 fresh rosemary sprigs, leaves only
    • 2 tablespoons fresh basil, diced
    • 2 tablespoons fresh chervil, diced
    • 1 pinch salt and pepper, to taste
    • 5 carrots, peeled and sliced
    • 400g small onions, pickling size
    • 3 garlic cloves, crushed
    • 1 (750ml) bottle Burgundy wine

    Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

    1. Preheat oven to 170 degrees C.
    2. Add a tablespoon of oil in a frying pan then add the chicken and cook over high heat for 5 minutes or until brown.
    3. In a large oven-proof saucepan add the chicken and sprinkle with the herbs; season with salt and pepper.
    4. Add the carrots, onions and garlic around the chicken then pour the wine over the chicken.
    5. Cover with lid and bake n the oven for 1 1/2 hours. .
    6. Check the chicken from time to time and remove the lid 15 minutes before the end of the cooking time.

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    Reviews in English (1)


    mmmm really authentic, lovely dish. I didn't change a thing except for the chervil - didn't have it, so just didn't add it. I'll be making this again  -  15 Nov 2012  (Review from Allrecipes UK & Ireland)