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!
Simply brown the chicken in your Dutch oven on both sides, add crushed tomatoes, Chianti 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
Servings 6
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 for 1 1/2 hours, stirring occasionally.
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Yum, Yum, Yum!!!! I love chicken with mushrooms it always tastes amazing! This looks delicious and I love the blue color of your pots.
Thanks Natalie! I don’t know how I ever cooked without this pot. I love it!
This looks awesome! I love one pot meals!
Thanks Lisa!
Nice braise! I have a similar recipe I’ve been meaning to try but I’ve been waiting for cooler weather.
Thanks DB, it’s been so rainy and cold here it was the perfect comfort food meal. 🙂
Looks fabulous Carrie! Do you serve it over pasta? Nettie
Thanks Nettie! I would serve it over egg noodles or rice. 🙂
Looks great! What would you suggesst as a replacement for the tomatoes? I am intolerant to them.
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.
This looks wonderful. Cheers!
Thank you Christine, it’s a wonderful dish to make especially now when the weather is cooler. Enjoy!
How Delicious! I made this for my family and is was really good. 😀
I’m so glad you liked it, thanks for stopping by to let me know! 🙂