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Chicken in Wine

Wine, mushrooms, and thyme combine for a meal worthy of your family or company!

Another Tyler Junior League cookbook rendition, I’ve prepared this dish for my family for many years and it always pleases.  Here’s a hint, if you haven’t finished a bottle of wine in a couple of days, place the remainder in the fridge to use in this dish.

One frying pan does it all – from browning the chicken to making the sauce.  Place the chicken in the preheated oven for about one hour while you relax with a glass of wine.  What could be better?


Chicken in Wine - East Texas Style

Butter, wine, and mushrooms
5 from 1 vote
Course Main Course
Cuisine American
Servings 4


  • 3 pounds cut chicken pieces with bone and skin
  • 1/2 cup butter
  • 3 cloves diced garlic
  • salt and pepper to taste
  • 1 Tbsp flour
  • 1 cup chicken broth
  • 1/2 - 3/4 cup red wine
  • 1 tsp thyme
  • 1 bay leaf
  • 8 oz sliced baby Bella mushrooms


  • Heat oven to 350 degrees
  • Salt and pepper chicken pieces
  • Melt butter in skillet and saute garlic
  • Add chicken and fry about 3-4 min on each side until brown.
  • Remove chicken to an oven proof dish
  • Add flour to butter in frying pan.  Stir until smooth.
  • Add stock, wine, thyme, and mushrooms and cook about 3 - 5 minutes.
  • Pour sauce over chicken and bake covered for 1 hour.


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