Chicken with White Wine, Garlic and Fresh Herbs

This is the perfect Sunday dinner in my opinion and will gather a crowd for sure.  I also love it because it can be served very simply with a salad or you can get fancy and add a variety of sides.  Think corn bread, sautéed garlicky veggies, roasted potatoes.  Whatever your in the mood for!  This recipe is also fantastic because it is packed with a variety of fresh herbs which is so good for our bodies.  Our bodies absolutely love variety and herbs are such an easy way to provide the body with variation not to mention they have medicinal qualities that are fantastic for us.  The whole cloves of garlic also give this dish some serious immunity boosting power as well!

 

** Chefs Tip – I recommend a cast iron pot with a lid but if you do not have this any oven safe pot with a lid will work.

Preheat your oven to 400 degrees

1 Whole Organic Chicken ( washed, patted dry and the cavity rubbed with sea salt )

2 to 3 Sprigs Fresh Organic Rosemary washed

2- 3 Springs Fresh Organic Thyme washed

1 Handful Fresh Organic Basil washed

1 Handful Fresh Organic Chives washed

1 Handful Fresh Organic Parsley washed

3 Cloves Organic Garlic with the tops cut off ( leave the peel on )

1 Organic Red Onion Peeled and Sliced

1 Organic White Onion Peeled and Sliced

2 tbs Organic Dried Oregano

2 tbs Organic Herbs de Provence

2 Cups White Wine

1 1/2 tbs Organic Cultured Grass Fed Butter

Sea Salt

Freshly Ground Black Pepper

Wash then pat the whole chicken dry, then salt the cavity.  Rub the dried chicken on all sides with sea salt, freshly ground black pepper, herbs de Provence, and oregano.  Now take your oven safe pot or cast iron pot and add butter, then place the heat on your stove top to medium.  Let the pot get fairly hot, then add the chicken into the hot cast iron pan.  Sear each side of the chicken till golden brown ( approx. 6-7 minutes on each side).  Once browned, add white onions, red onions and garlic bulbs around the chicken.  Now add all of the fresh herbs placing them around the chicken.  Then sprinkle additional dried oregano, herbs de Provence, sea salt and freshly ground black pepper over the chicken.  Now add the white wine and let simmer for 5 minutes.  Place the lid on the pot and place in the oven at 400 for 15 minutes.  Then reduce to 275 and cook for an additional 1 hour and 30 minutes.  Remove from the oven and let rest for 5 minutes then dinner can be served!  Your whole house will smell magnificent. Enjoy!  – Chef Emery oxoxox

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