Carrie’s Experimental Kitchen

Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce

Chicken, Dutch Oven, Sunday Supper
May 24th, 2012
15 Comments

 

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

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

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

Chicken, Zucchini & Portobello Mushrooms in a Chianti Red Wine Sauce

Course: Main Entree
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

  1. 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. 

  2. Add the basil, garlic, zucchini, mushrooms and wine and let simmer for about 2 minutes, then add in the tomatoes and the chicken. 

  3. Cover and bake at 325 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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15 Comments

  1. Natalie Atick
    May 24, 2012 at 11:47 am - Reply

    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
      May 24, 2012 at 4:09 pm - Reply

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

  2. Lisa @ Lisa's Dinnertime Dish
    May 24, 2012 at 12:21 pm - Reply

    This looks awesome! I love one pot meals!

    • Carrie's Experimental Kitchen
      May 24, 2012 at 4:10 pm - Reply

      Thanks Lisa!

  3. D B
    May 24, 2012 at 3:44 pm - Reply

    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
      May 24, 2012 at 4:10 pm - Reply

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

  4. Lynnette Moore
    July 30, 2012 at 12:17 am - Reply

    Looks fabulous Carrie! Do you serve it over pasta? Nettie

    • Carrie's Experimental Kitchen
      July 30, 2012 at 10:39 pm - Reply

      Thanks Nettie! I would serve it over egg noodles or rice. 🙂

  5. Terri Timmins
    August 30, 2012 at 12:19 am - Reply

    Looks great! What would you suggesst as a replacement for the tomatoes? I am intolerant to them.

    • Carrie's Experimental Kitchen
      August 30, 2012 at 7:29 pm - Reply

      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.

  6. Christine Pierce
    November 20, 2013 at 7:48 pm - Reply

    This looks wonderful. Cheers!

    • Carrie Farias
      November 21, 2013 at 7:13 pm - Reply

      Thank you Christine, it’s a wonderful dish to make especially now when the weather is cooler. Enjoy!

  7. Anonymous
    January 13, 2014 at 7:45 pm - Reply

    How Delicious! I made this for my family and is was really good. 😀

    • Carrie Farias
      January 13, 2014 at 10:19 pm - Reply

      I’m so glad you liked it, thanks for stopping by to let me know! 🙂

  8. Top 20 Poultry Recipes from Carrie's Experimental Kitchen |
    April 25, 2014 at 5:06 am - Reply

    […] #6. Chicken, Zucchini and Portobello Mushrooms in a Red Chianti Sauce […]

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