1 Bake the chicken, skin on, at 350 for 45- 50 minutes until mostly done. 2 Heat the oil in a large oven-safe casserole over medium-high heat.3 Add the mushrooms and sauté until brown – 3 to 5 minutes.4 Add the salad dressing mix and onions and toss to coat evenly.5 Stir in the wine and broth and cook until blended. 6 Add the chicken. Cover, reduce heat to low and simmer 15 minutes, turning pieces halfway through.7 Remove the chicken and vegetables to an oven-safe baking dish. 8 Increase heat under sauce to high and boil the sauce until reduced and thickened. Pour over chicken.

Tastes better when you prepare it the day before and reheat. I always double it.