1 (4 pound) whole chicken, cut into pieces
3/4 cup olive oil
1 1/2 teaspoons dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried sage
1 1/2 teaspoons dried basil
1 teaspoon dried sage
1 teaspoon dried lemon verbena
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
12 large onions, sliced
3 tablespoons vegetable oil
1 pint heavy cream
1 cup shredded mozzarella cheese
In a large stockpot, combine olive oil, basil, oregano, sage, sage, lemon verbena, rosemary, oregano, basil, lemon juice, lemon zest and lemon zest. Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir chicken into the thickest part of the oil mixture, then stir in basil mixture, oregano mixture and sage mixture. Bring to a boil, then reduce heat and simmer for 10 minutes.
Transfer chicken to a plate, cover and simmer for another 10 minutes. Drain and return to stockpot. Heat the cream, stirring frequently, until thickened. Stir in mozzarella cheese.
Stir chicken into cream mixture. Stir in heavy cream. Pour mixture into stockpot and let simmer for 20 minutes. Stir in chicken and vegetables and pour over chicken and vegetable mixture. Return chicken to stockpot. Cover and simmer for 10 minutes.