1 teaspoon olive oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 tablespoon chopped fresh chives
1 teaspoon dried minced onion
2 tablespoons chopped fresh thyme
3 tablespoons dried basil
1 tablespoon fresh lemon juice
2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
salt and pepper to taste
Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion, garlic, chives and thyme; saute 3 minutes on each side. Add the basil, lemon juice, salt, oregano, rosemary, sage, thyme and salt. Bring to a boil, stirring occasionally. Reduce heat to low; cook 5 minutes per side. Add the white wine and reduce heat to medium-low. Add the lemon juice, salt, oregano, rosemary, sage, thyme and salt. Bring to a boil, stirring occasionally. Add the bouillon cubes and cook 5 minutes.
Add the white wine and bouillon cubes to the skillet, and cook 2 minutes per side. Cook over medium heat for 5 minutes, stirring occasionally. Remove from heat.
Stir the chicken into the skillet, browning well on each side.
Add the white wine, bouillon cubes, olive oil, chicken broth, lemon juice, oregano and rosemary. Bring to a boil and add the sage, thyme and salt. Reduce heat to low and simmer for 20 minutes.
Return the chicken to the skillet, reserving 1/3 cup of the broth. Reduce heat to medium low and add the garlic and thyme seasoning. Saute over medium heat, stirring occasionally, for 2 minutes per side. Add the rosemary, sage, thyme and salt. Reduce heat to low and simmer for 10 minutes. Add the chicken broth and salt and pepper. Simmer for 5 minutes, stirring occasionally and adding the white wine and bouillon cubes. Return the chicken to the skillet and stir all together. Cook for 5 minutes, stirring occasionally and adding the remaining 1/3 cup of broth. Return the chicken to the pan.
Return the pan, pan, and sauce to the pan. Cover, and boil for 2 hours, or until the chicken is tender.
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