Chicken thighs cooked slowly in a Dutch oven with fresh zucchini, Portobello mushrooms, garlic and basil in a Chianti wine sauce.
This Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce was delicious and by using chicken thighs, it was also extremely moist. Literally. Fall off of the bone moist!
I love one-pot meals. Mostly because of the easy cleanup, but there is something about having all of your ingredients meld flavors together in one pot too.
Ingredients
For this recipe you'll need the following ingredients:
- Chicken parts
- Canola oil
- Chianti wine
- Crushed tomatoes
- Fresh basil
- Minced garlic
- Zucchini
- Portobello mushrooms
How do you make Chicken, Zucchini and Mushrooms?
Start by browning the chicken in a Dutch oven on both sides, add crushed tomatoes, Chianti wine or any other dry red wine, fresh basil, garlic, zucchini and Portobello mushrooms.
Pop it in the oven and bake for about 90 minutes and dinner is served. You could also cook this in a slow cooker on low for 4-6 hours if you don't have a Dutch oven, but I prefer this method better. ~Enjoy!
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More Chicken Recipes
- Braised Chicken and Red Potatoes in a White Wine Rosemary Sauce
- Chicken in a Sun Dried Tomato Mushroom Cream Sauce
- Chicken in a Tomato Vodka Sauce
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Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce
Ingredients
- 1 whole chicken cut into parts, skin removed
- 2 tablespoons canola oil
- ½ cup chianti wine
- 1- (28-ounce) can crushed tomatoes
- 2 tablespoons chopped fresh basil
- 2 cloves garlic, minced
- 1 large zucchini
- 10 ounces baby portobello mushrooms, washed, halved
Instructions
- Heat oil in a Dutch oven or large pot and add chicken (you will probably have to do this in two batches). Allow to brown on all sides, then remove and set aside.
- Add the basil, garlic, zucchini, mushrooms and wine and let simmer for about 2 minutes, then add in the tomatoes and the chicken.
- Cover and bake at 325 degrees F for 1 ½ hours, stirring occasionally.
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Natalie Atick says
Yum, Yum, Yum!!!! I love chicken with mushrooms it always tastes amazing! This looks delicious and I love the blue color of your pots.
Carrie's Experimental Kitchen says
Thanks Natalie! I don't know how I ever cooked without this pot. I love it!
Lisa @ Lisa's Dinnertime Dish says
This looks awesome! I love one pot meals!
Carrie's Experimental Kitchen says
Thanks Lisa!
D B says
Nice braise! I have a similar recipe I've been meaning to try but I've been waiting for cooler weather.
Carrie's Experimental Kitchen says
Thanks DB, it's been so rainy and cold here it was the perfect comfort food meal. 🙂
Lynnette Moore says
Looks fabulous Carrie! Do you serve it over pasta? Nettie
Carrie's Experimental Kitchen says
Thanks Nettie! I would serve it over egg noodles or rice. 🙂
Terri Timmins says
Looks great! What would you suggesst as a replacement for the tomatoes? I am intolerant to them.
Carrie's Experimental Kitchen says
Thanks Terri but for this recipe you would have to use the tomatoes as that is the base for the entire dish. Stay tuned next week though because I just made some Chicken Balsamico using chicken thighs and there are no tomatoes in that dish.
Christine Pierce says
This looks wonderful. Cheers!
Carrie Farias says
Thank you Christine, it's a wonderful dish to make especially now when the weather is cooler. Enjoy!
Anonymous says
How Delicious! I made this for my family and is was really good. 😀
Carrie Farias says
I'm so glad you liked it, thanks for stopping by to let me know! 🙂