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Drunken Herbed Chicken

Serves 4 to 6
Time 1 hr 35 min
This easy to assemble dish makes for an enticing dinner. Slowly simmering to perfection, the warm, pleasant aromas of onions, garlic, white wine and fresh herbs announce a delicious meal. The slow cooking method allows the flavors to fully develop, producing tender, succulent chicken every time.
Ingredients
  • 8 skinless chicken thighs (about 4 1/2 pounds)
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 8 cloves garlic, thinly sliced
  • 1 pound carrots, cut into 1-inch pieces
  • 1 cup dry white wine
  • 1 1/4 cup gluten-free, low-sodium chicken broth
  • 1 teaspoon coarsely chopped fresh rosemary
  • 1/2 teaspoon coarsely chopped fresh thyme
  • 1 dried bay leaf
  • 1 green onion, sliced
  • 3 cups cooked brown rice
  • 1/4 teaspoon ground black pepper
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Method

Preheat the oven to 350°F.

Season chicken all over with salt and pepper.

Heat oil in a heavy 5-quart Dutch oven over medium high heat.

Place chicken in Dutch oven and cook, flipping once, until golden brown on both sides, about 5 minutes total (it may be helpful to work in batches, to avoid overcrowding the pan).

Transfer chicken to a plate and set aside.

Add onions and cook until soft and golden, 5 to 6 minutes.

Add garlic and carrots and cook until fragrant, about 2 minutes more.

Add wine, broth, rosemary, thyme and bay leaf and stir well.

Return chicken, along with any accumulated juices, to the Dutch oven and nestle into the carrot mixture to partially cover.

Cover and transfer to the oven.

Cook until chicken is tender, about 1 hour.

Spoon chicken, with its vegetables and sauce, over the brown rice and serve garnished with green onions.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 8 skinless chicken thighs (about 4 1/2 pounds)
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 8 cloves garlic, thinly sliced
  • 1 pound carrots, cut into 1-inch pieces
  • 1 cup dry white wine
  • 1 1/4 cup gluten-free, low-sodium chicken broth
  • 1 teaspoon coarsely chopped fresh rosemary
  • 1/2 teaspoon coarsely chopped fresh thyme
  • 1 dried bay leaf
  • 1 green onion, sliced
  • 3 cups cooked brown rice
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.