White Wine and Mushroom Braised Chicken with Fresh Herbs
If you don’t know, I love roasted chicken.
First of all, the smell permeates your entire house, that crispy skin is amazing and you can use it in so many ways. PLUS the pan sauce is always killer.
Lemon, shallots, wine, butter and fresh herbs are a lovely combination with chicken. Its just is. Let the oven do the work – it’s really delicious.
More delicious chicken recipes.
White Wine + Mushroom Braised Chicken with Fresh Herbs
- Total Time: 1 hour
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 1 whole chicken, cut up into parts
- 1/2 teaspoon each salt + pepper
- 1/2 dried rosemary
- 1 lemon, sliced
- 3–5 shallots, sliced
- 1 cup sliced mushrooms
- 1 cup white wine
- 1/2 cup chicken bone broth (I used Bonafide Provisions)
- 2–4 sprigs of fresh thyme
- 1 sprig of fresh rosemary
- 2 tablespoons salted butter
Instructions
- Preheat oven to 400F.
- Using a heavy duty pan (that heats evenly and can go in the oven), heat on your stove top over high heat. Add the olive oil and wait until it is smoking hot.
- Meanwhile, cut the backbone out of the chicken (or have your butcher do it). Salt and pepper both sides of the chicken, liberally.
- When the pan is hot, add the whole chicken skin side down. Make sure to press the chicken down so that the thighs and drumsticks are fully touching the pan. Let sizzle and crisp up for at least 6 minutes. Check the skin color. It needs to be a nice golden brown. When it reaches that color, flip over and turn the heat off.
- Sprinkle the dried rosemary, lemon, shallots and mushrooms around the chicken and pan. Add the wine and bone broth to the side of the pan. Don’t add on top of the chicken – you worked hard on that crispy brown skin and you don’t want it to become mushy.
- Bake on the center rack for 40 minutes. Don’t open the oven during this time – just trust the process.
- Turn the oven off, add the fresh herbs (pulling them apart gently, while leaving some on the twig and removing some) and the butter to the pan. Leave the chicken in the oven for 10 more minutes.
- Remove from oven and let sit for a few minutes so the juices redistribute.
- Serve the chicken with lots of the pan sauce. Enjoy.
Notes
What does liberally mean, to me? A LOT more than you think. Salt, brings out the flavor of the meat. Don’t forget to season BOTH SIDES…always, always!!!
The reason to remove the backbone of the chicken, helps with decreasing the cooking time and gives you more surface area for crispy skin. Make sure you press the bird down onto the pan so that all of one side is touching the pan.
- Prep Time: 10
- Cook Time: 50
- Category: chicken
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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