Stewed Chicken with Herbs, White Wine, and Tomatoes

This is an incredibly flexible recipe, but it always turns out delicious, teaching us all something about the power of going with the flow.


Chicken pieces – any or all kinds.

Olive oil, a blurp for the pan. Or butter.

Garden herbs: rosemary, thyme, sage, oregano… chopped

Dried herbs: your choice

Onion(s) of any type

Garlic: Dan likes it best when there’s a lot of garlic, but I often make this dish completely without, to keep it simple and sweet

Maybe mushroooms

White wine

Fresh Tomatoes or canned tomatoes or tomato paste.


Wash and pat dry the chicken pieces, rub with a cut lemon, season with salt, pepper, and a little nutmeg.


In the olive oil, or butter, or both, brown both sides of the chicken pieces. Remove temporarily and sauté the onions in the oil and/or butter. Add and sauté the mushrooms if you are using them. Deglaze with white wine.


Add back in the chicken, a handful of chopped herbs (rosemary, thyme, oregano, basil, whatever is fresh. If you need to use dried, use dried. Be generous here). Add the tomatoes or tomato sauce or paste. More white wine, as much as you need to almost cover the chicken. Simmer until done, and adjust flavors. You might need to remove the chicken and reduce the sauce. There’s no telling how long this will take. 30 minutes? More?


I enjoy this over pasta, with the meat either on or off the bone.