My family's been making a variation of this recipe for 60 years, and it's always great. A couple of tips. For those of you having trouble with chicken color, you must BROWN your chicken well before moving to next steps. Bone-in chicken holds up best. For the dried herbs, soak them in hot water 1/2 hr and hydrate them--use water 2-1 vs dry herbs--with fork, squeeze off excess water. Add hydrated herb mixture to mushroom/onion mixture while it's cooking, along with fresh minced garlic. Add wine and chicken broth. Bring to simmer. Salt and pepper to taste. No need for all those extra bowls.. Return chicken pieces to covered dutch oven, and bake for 45 min @ 350. So easy, so delicious!
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My family's been making a variation of this recipe for 60 years, and it's always great. A...