Baked Chicken Breasts With White Wine

Baked Chicken Breasts With White Wine

3 to 4 whole chicken breast halves with bone
3 cups white wine of your choice
1 large clove of garlic
1 tablespoon onion powder
2 teaspoons sea salt
black pepper to taste
2 cups unsalted chicken broth/stock
2 tablespoons olive oil
1 medium onion (sliced)
Get an oven proof dutch oven or stock pot medium hot on top of stove. Add olive oil and let get hot but not burning. (Be careful olive oil will burn quickly). Put chicken breast skin side down into hot pot and let skin brown (about 2 to 3 minutes). Do not let skin burn. Throw in onions and stir, after about 2 minutes when chicken and onions are sizzling nicely pour in white wine and stir. Add rest of ingredients and put into oven on 350 degrees for about 1 1/2 to 2 hours. You want this cook and steep the wine flavor into your chicken, and allow the resulting broth to meld all flavors together.

*Cooks note: Watch your pot, you do not want this to boil down, add more chicken stock/broth if needed. You can also add more wine if you are so inclined, it will make for a wonderful chicken!