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Carrie’s Experimental Kitchen

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Chicken, Zucchini and Portobello Mushrooms

Chicken· Dutch Oven· Sunday Supper

Chicken thighs cooked slowly in a Dutch oven with fresh zucchini, Portobello mushrooms, garlic and basil in a Chianti wine sauce.

Chicken thighs cooked slowly in a Dutch oven with fresh zucchini, Portobello mushrooms, garlic and basil in a Chianti red 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!

Chicken, Zucchini & Portobello Mushrooms in Chianti Red Wine Sauce

How do you make Chicken, Zucchini and Mushrooms in a Chianti Wine Sauce?

For this recipe you’ll need cut up chicken parts, oil, Chianti wine, crushed tomatoes, basil, garlic, zucchini and Portobello 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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Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce

Chicken thighs cooked slowly in a Dutch oven with fresh zucchini, Portobello mushrooms, garlic and basil in a Chianti red wine sauce.
Course Main Entree
Cuisine Italian
Keyword chicken, wine
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Author Carrie's Experimental Kitchen

Ingredients

  • 1 Whole Chicken, cut into parts, skin removed
  • 2 tbsp. Canola Oil
  • 1/2 c. Chianti Wine (or other dry red wine)
  • 1- 28(ounce) can Crushed Tomatoes (I used Hunts)
  • 2 tbsp. Fresh Basil, chopped
  • 2 cloves Garlic, mincec
  • 1 Zucchini, washed, quartered
  • 10 oz. 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 1/2 hours, stirring occasionally. 

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Chicken thighs cooked slowly in a Dutch oven with fresh zucchini, Portobello mushrooms, garlic and basil in a Chianti red wine sauce.

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Reader Interactions

Comments

    • Carrie's Experimental Kitchen says

      Thanks Natalie! I don’t know how I ever cooked without this pot. I love it!

      Reply

  3. D B says

    Nice braise! I have a similar recipe I’ve been meaning to try but I’ve been waiting for cooler weather.

    Reply

    • Carrie's Experimental Kitchen says

      Thanks DB, it’s been so rainy and cold here it was the perfect comfort food meal. 🙂

      Reply

    • 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.

      Reply

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