Chicken and Herbs in a White Wine Sauce

Ingredients

• 2 whole broiler-fryer chickens, cut into pieces
• 4 tablespoons olive oil
• to taste garlic powder
• 1/2 lb fresh mushrooms, sliced
• 1/2 lb diced onion
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1 teaspoon poultry seasoning
• 1 cup white wine
• 3 cups chicken broth

Directions

1. 1

   Preheat oven to 350°F

2. 2

   Heat olive oil in a large skillet on medium heat. sprinkle chicken with garlic powder and brown on both sides. Place chicken on paper towels.

3. 3

   Spoon off fat and return pan to stove. Stir in mushrooms and onions; cook, stirring occasionally until onions are soft. Put in medium mixing bowl.

4. 4

   In a small bowl, mix together basil, oregano, rosemary, and thyme. Season with garlic salt, pepper, and poultry seasoning. Add in wine and broth and stir until well mixed. Add to the onion and mushrooms.

5. 5

   Place chicken in a roasting pan. Pour rest of ingredients over chicken. Cover with aluminum foil and cook until meat begins to fall off the bone, about 90 minutes.