3 1/2 pounds chicken, cut up salt and pepper 1 cup flour 2 tablespoons olive oil 2 cans (4 ounce size) mushrooms 10 cloves garlic 1/2 cup onion, finely chopped 1/2 cup white wine 3/4 cup chicken broth 1 tablespoon parsley, chopped 2 bay leaves 1/2 teaspoon thyme 1/2 teaspoon basil
Sprinkle chicken with salt and pepper. Dredge in flour, and pat to make flour stick.
Heat oil in skillet. When oil is hot, add chicken, skin side down and cook uncovered, turning occasionally, about 10 minutes, until brown on all sides.
Drain off fat. Add mushrooms, garlic and onions. Cook, stirring for about 3 minutes over high heat. Add wine, chicken broth, parsley, bay leaves, thyme and basil. Bring to a simmer; add salt and pepper if needed.
Cover tightly and simmer for 20 - 30 minutes. Remove bay leaf before serving.
I just used bone-in thighs for this recipe instead of a whole chicken because that's what I had on hand. I think using leg quarters would be good too. The chicken gets very tender and tasty simmering in the mushroom-garlic broth. Good for both family and guests.
Dec 15, 2006
picky college student
EXCELLENT DISH! The entire process will take you 2 hours at most. I used only 5 cloves of garlic instead of 10, but it was still excellent. Best home made dish I've ever made. :)