Delicious! I changed the recipe some to put in my crockpot since we were going to be gone in the afternoon. I seasoned chicken thighs with about 1 tsp. of onion powder, garlic powder, oregano, basil and about 1/4 tsp. salt and pepper. I then browned them in a skillet and put them in my crockpot on top of the onions, garlic, mushrooms, and some sliced bell pepper (I needed to use up). Toppped everything with the mixed seasonings, tomatoes, sauce and wine. Fabulous! Next time I will make this as instructed. Thank you for submitting the recipe. Made for New Kids on the Block tag game.
The end result was fall of the bone chicken but rather dry and stringy but had good flavour, though part of the problem here could have been it is just about impossible to get broiler chicken in Australia (only roasting chickens) so would definately cut the cooking time back to about 2 hours - I used a 1.5K chicken and quartered it and followed the recipe as written (thinking doing such large cuts the 3 hours would be o'kay but not to be though did omit the onion due to intolerance issues), would definately try again but cut the time back to hours, I cooked at 150C fan forced oven. Thank you NurseJaney, made for Aussie/Kiwi Recipe Swap #59 December 2011.
I followed another reviewer and made this in the crockpot using a 4 to 5 pound cut up chicken. I omitted the white wine/broth since I was using a slow cooker. I would have liked the sauce to be a little thicker and might consider adding some tomato paste next time around. The meat fell off the bones. Maybe due to the slow cooker method the end product needed a little spicing up. For the leftovers I sauteed some additional onion slices and mushrooms and added in some Italian seasoning. This was served on top of gluten free penne and garnished with freshly grated Parmesan and fresh basil. Made for Aussie Swap.
Very good! Made as directed with a cut-up broiler chicken. This served very well over pasta. Thanks, NurseJaney! Made for Aussie Kiwi Recipe Swap #61.
Made exactly as directed and Mike and I loved this. Me especially as there were leftovers for lunch the next day for both of us. I made this at the lake and was concerned as the oven cooks higher but no problems. I used a Pinot Grigio for the wine and YUM it added just a hint of flavor that chicken stock would otherwise not do. Used fresh veggies from the garden and farmer's market. Topped off dinner with a glass of wine, a baguette, Irish butter, and a pat on the tummy. Loved this Janey and saving to make a regular during fall and winter to be served over some noodles or rice. Made for AusNZ Swap Aug 2013
Aussie Swap#73: OMG this dish is to die for! The chicken, mushroom and tomatoes just pull together wonderfully in this dish for a great dinner!