Braised Chicken with Mushrooms in a White Wine Sauce

I had an idea to make something with chicken drumsticks and thighs, and came across a braised chicken recipe in the Healthy Family Cookbook, that I modified for gluten-free.  It came out amazing...thanks to a bit of help from some Greek wine (from my honeymoon) and a little help from my husband!

You can cook this in a Dutch oven which makes cooking and clean up easy since it's all in one pot.  

I made this along with some spinach and re-heated the gluten-free stuffing we had leftover from Thanksgiving - the sauce was amazing with it!!  

GF Braised Chicken with Mushrooms in a White Wine Sauce

1 1/2 pounds bone-in chicken drumsticks and thighs, skin on.

         Salt and pepper

1 teaspoon extra virgin olive oil

1 onion, minced

1 cup mushrooms sliced

6 garlic cloves, minced

2 teaspoons dried thyme

1 teaspoon herbes de Provence

2 tablespoons corn starch or GF flour

1 1/2 cups chicken broth or one package of Herb Ox chicken bouillon (make as directed on package)

1/2 cup dry white wine (or - in this case - Greek Muscat!)

2 bay leaves

1. Adjust the oven rack in the lower - middle position and heat the oven to 300 degrees.  Pat the chicken dry with paper towels and season with salt and pepper.  Heat the oil in the Dutch oven over medium-high heat until just smoking. Add the chicken and brown on all sides, about 7-10 minutes.  If your chicken doesn't all fit in one round, do this in batches.  Transfer the chicken to a plate.

2. Pour off some of the oil and fat until about 2 teaspoons is left and heat over medium heat until shimmering. Add the onion and mushrooms and cook over medium heat until softened, about 5 minutes.  Stir in the garlic, thyme, herbes de Provence, and cook until fragrant, about 30 seconds.  Stir in the corn starch, a small bit of water and whisk for about 30 seconds.  Whisk in the broth and wine, scraping the bottom for any browned bits.

3. Stir in the bay leaves and add the chicken back to the pot, along with any chicken juices that may have accumulated.  Bring to a simmer, cover, and transfer to the oven for about 30 minutes.  Check on the chicken, rotate in the pot and continue cooking until the chicken is falling off the bone, about another 15 minutes.  

4. Transfer the chicken to a serving plate and tent with foil.  Finish off the sauce (if needed) by letting it rest for about 5 minutes, skimming off any fat, and simmer until slightly thickened, about 5 minutes.

5. Take off the heat, discard the bay leaves, and season with salt and pepper.  Pour sauce over the chicken and enjoy!