Chicken in a Herb and White Wine Broth

    Chicken in a Herb and White Wine Broth

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    Chicken is flavoured in a simple white wine, stock and herb mixture that includes basil, oregano, rosemary and thyme. Serve with rice, noodles or mashed potatoes.

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 (2kg) chicken, cut into pieces
    • 1 pinch garlic powder, to taste
    • 250g 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 chicken stock powder
    • 1 cup (250ml) dry white wine
    • 1 1/2 cups (325ml) chicken stock

    Preparation:20min  ›  Cook:1hour45min  ›  Ready in:2hours5min 

    1. Heat olive oil in a large saucepan over medium heat. Sprinkle chicken with garlic powder then brown on both sides. Remove chicken to paper towels.
    2. Spoon off chicken fat then return back to the stove. Stir in mushrooms and onions then cook stirring occasionally until onions are soft. Remove to a medium bowl.
    3. In a separate bowl mix together basil, oregano, rosemary and thyme. Season with garlic salt, pepper and powdered chicken stock. Stir in wine then add to onion and mushrooms.
    4. Return chicken to saucepan. Pour mushroom mixture and stock over chicken. Cover and cook over low heat until meat begins to fall off the bone; about 1 1/2 hours.

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