White Wine Chicken Casserole

    2 hours 5 min

    A lovely chicken casserole recipe with white wine and herbs. Made in one pan for practically no washing up. Results in moist chicken that falls off the bone. Serve with boiled new potatoes, mashed potatoes or rice.

    65 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 whole chicken, cut into pieces
    • garlic granules to taste
    • 250g 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
    • 225ml dry white wine
    • 300ml chicken stock

    Prep:20min  ›  Cook:1hr45min  ›  Ready in:2hr5min 

    1. Heat olive oil in a large casserole over medium heat. Sprinkle chicken with garlic granules, and brown on both sides. Remove chicken to drain on kitchen paper.
    2. Spoon off chicken fat, and return pan to heat. Stir in mushrooms and onions; cook, stirring occasionally, until onions are soft. Remove to a medium bowl.
    3. 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.
    4. Return chicken to casserole. Pour mushroom mixture and stock over chicken; cover, and cook over low heat until meat begins to fall off the bone, about 1 1/2 hours.

    Cutting a chicken into pieces

    Cutting a chicken into pieces yourself instead of buying ready-cut chicken pieces is a great way to save money. Learn how in our Cutting a chicken into pieces article.

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    Reviews in English (21)


    Easy to prepare. Did not cook on top of the stove but inside the oven. Perhaps this made the sauce a little too runny. But end result was absolutely delicious. Will recommend this.  -  29 Oct 2013


    Loved this, made it slightly different as added everything into the slow cooker after browning everything in a wok and cooking for 3 hours on low. Removed the chicken and poured the rest into a pan to reduce , then added a corn flour mix to thicken and some double cream to taste. Served with a creamy mash and honeyed carrots  -  01 Mar 2014


    This turned out well. I used boneless, skinless chicken breasts and they were good. Will make again because it was so easy. I think I will reduce the amount of herbs just a bit because they were a little strong. Thanks for the post.  -  05 Jun 2005  (Review from Allrecipes US | Canada)

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