Dutch Oven Chicken and Onions in Red Wine Broth

Submitted by tikicult

Nothing is better than meat over mashed potatoes.


  • 1 Whole Chicken, rinsed
  • ½ Large Yellow Onion, sliced
  • ½ Red Onion, sliced
  • 1 Large Shallot, sliced
  • 4 Cloves of Garlic, sliced
  • Olive Oil
  • 1 tbl Italian spices
  • 1 tsp Garlic Salt
  • ½ Bottle of Merlot
  • 1 Carton of Chicken Broth
  • 3 cups Water
  • Mashed Potatoes (I like red ones) – use a lot of butter & salt.


Slice up all the onions and garlic and place them in the dutch oven over medium-high heat

Once they start to sizzle – drizzle them with olive oil.

Stir the onions, once they get a little brown on the edges shake in the Italian spices.

Add a little more olive oil.

Remove the onions before they are caramelized.

Pop the chicken into the dutch oven.

Brown the top and bottom – while it’s in there coat it with garlic salt.

If your oven has a grate, pull the chicken out and place it in. Put the bird back in the oven.

IMPORTANT: Add the water. Then add the wine and broth. If you miss this step, the wine will burn and wreck everything.

Add the onions.

Bring the liquid to a simmer, turn the heat down and cook, covered for 2 hours.

Pull the chicken out and shred it, removing the skin, fat and bones.

Place the meat back into the broth. Serve over the potatoes with a big ladle of the broth. Die happy.

Added Thursday, Jan. 28, 2010