About this recipe: A warming, substantial dinner if served with mash, polenta or pasta. It smells delicious as it's simmering with fresh herbs and white wine.
Lower the fat content of this dish by removing the chicken skin before cooking.
Used different ingredients. Lovely recipe, I served it with rice and the whole family enjoyed it. I made some slight alterations to give the sauce more body, adding a tin of chopped tomatoes, 1 tbsp tomato puree and a clove of garlic for extra flavour. Will definitely make again. - 29 May 2009
Altered ingredient amounts. Pure goodness. I only used the breast & thighs of a whole cut up chicken in this (there was only two of us). I coated my chicken w/ some flour and then browned it and set it aside. I added a couple of knobs of butter and sauteed the mushrooms in that pan along with a couple of shallots that I subbed for the onions. I added the wine and then reduced it, then added some chicken stock and seasonings. I peeled and seeded the tomatoes (I use roma's), quartered them and simmered it all together for about 30 minutes. Served it over steamed rice......an absolutely "guest worthy" recipe. - 18 Jul 2008
This is a really excellent dish. We were having around 25 people for buffet supper and so looked for a tasty dish that could be partly prepared about ahead. Instead of a whole chicken, we used 12 chicken breasts together with 30 boneless thighs, all cut into bite size pieces. All ingrediants, except the fresh herbs, were added to 3 large deep baking dishes, covered and set aside. About 45 minutes prior to serving, the herbs were added, dishes covered tightly with tin foil and then placed into a pre-heated 190 degree oven. The meal was served with rice. The chicken was very succulent and the flavours and freshness of the other ingrediants were great. Everyone enjoyed the dish - a real hit that we'll cook again. - 01 Jan 2013