• Katherine Arthurs

White Wine + Mushroom Braised Chicken with Fresh Herbs

Again another whole chicken wins my heart.


Chicken breasts are hard to come by these days (at least near us) so I've been buying lots of whole chickens. A whole chicken is so flavorful especially when cooked with wine, herbs, shallots + mushrooms.


Don't forget about the crispy skin. It's a game changer - the meat is tender + moist...while the skin is still salty + crispy + you have a pan sauce for dipping.

Do you prefer buying cut up chicken or the whole bird?


Side note: Now that we have egg layer chickens at our house, it is amazing how much we have learned how animals provide for us AS WELL as us providing for them. Eating a meat chicken is very different than going out to our egg layers

Let's get to the braising part...



White Wine + Mushroom Braised Chicken with Fresh Herbs


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

1-2 tablespoons butter


Preheat oven to 375F.


Using a heavy duty pan (that heats evenly + can go in the oven), heat on your stove top over high heat. Add the olive oil + wait until it is smoking hot.


Meanwhile, cut the backbone out of the chicken (or have your butcher do it). Salt + pepper both sides of the chicken, liberally.


When the is hot, add the whole chicken skin side down. Let sizzle + crisp up for at least 5 minutes. Check the skin color. It needs to be a nice golden brown. When it reaches that color, flip over + turn the heat off.


Sprinkle the dried rosemary, lemon, shallots + mushrooms around the chicken + pan. Add the wine + bone broth to the side of the pan. Don't add on top of the chicken - you worked hard on that crispy brown skin + you don't want it to become mushy.


Bake on the center rack for 30 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 + removing some) + the butter to the pan. Leave the chicken in the oven for 10 more minutes.


Remove from oven + cut up into the sections of the chicken - drumstick + thighs + breasts. (Don't shave the meat).


Serve with large pieces of chicken with lots of the pan sauce.


**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!!!


Enjoy!