Chicken & Herbs in White Wine

Difficulty: Medium
Time: 2 hours
Serves: 6

Vineyard Creek
Sauvignon Blanc
  • 2 1/4 tablespoons of olive oil
  • 1 (4lb) 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 Vineyard Creek Sauvignon Blanc
  • 1 (10.5 ounce) can of chicken broth
Heat olive oil in a large Dutch oven over medium heat. Sprinkle chicken with garlic powder. Then brown the chicken on both sides. Remove the chicken and place on paper towels. Spoon off the chicken fat, and return the pan to the stove. Stir in mushrooms and onions. Cook and stir occasionally until onions are soft. Place in a 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 the Dutch oven. Pour mushroom mixture and broth over chicken. Cover and cook over low heat until meat begins to fall off the bone (approximately 1.5 hours).