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Chicken, Zucchini and Portobello Mushrooms

Chicken· Dutch Oven· Italian· Sunday Supper

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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!

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. 

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, Portobello Mushrooms and Zucchini

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

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

Ingredients
  

  • 1 whole chicken cut into parts, skin removed
  • 2 tablespoons canola oil
  • 1/2 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 1/2 hours, stirring occasionally. 
Keyword chicken, wine
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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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