Braised Chicken with Creamy Wine Sauce

Braised Chicken with Creamy Wine Sauce
Braised Chicken with Creamy Wine Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound fresh pearl onions, unpeeled

  • 1

    tablespoon margarine

  • 2

    teaspoons margarine

  • 1

    cup slivered onion

  • 1/2

    cup thinly sliced carrot

  • 1/2

    cup thinly sliced celery

  • 4

    chicken breast halves (8-ounce) skinned

  • 2

    chicken drumsticks (1/2 pound) skinned

  • 2

    chicken thighs (1/2 pound) skinned

  • 3

    tablespoons all-purpose flour

  • 1/2

    teaspoon salt

  • 1/8

    teaspoon white pepper

  • 1

    cup Chardonnay or other dry white wine

  • 1

    tablespoon chopped fresh parsley

  • 1

    teaspoon dried thyme

  • 1

    bay leaf

Directions

Drop pearl onions into boiling water in a Dutch oven, and cook 3 minutes. Drain; rinse with cold water, and peel. Set aside. Melt 1 tablespoon of margarine in Dutch oven over medium heat. Add slivered onion, carrot, and celery; saute 5 minutes. Place the onion mixture in a bowl; set aside. Add chicken pieces to Dutch oven; cook 4 minutes, turning chicken pieces once. Cover, reduce heat to medium-low; cook 10 minutes. Combine flour, salt, and pepper; sprinkle over both sides of chicken. Cover and cook 5 minutes. Return onion mixture to pan; add wine and next 4 ingredients, stirring gently. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan, and arrange on a serving platter; set aside, and keep warm. Discard bay leaf. Bring sauce to a boil; cook 7 minutes or until the sauce is reduced to about 3 cups, stirring occasionally. Reduce heat to medium; gradually stir in milk, and cook an additional 5 minutes, stirring occasionally. Remove from heat; cover and set aside. Melt the remaining 2 teaspoons margarine in a skillet over medium heat, and add pearl onions. Saute 4 minutes or until tender; remove from skillet. Add mushrooms, and saute 3 minutes. Yield: 6 servings (serving size: 3 ounces chicken, 2/3 cup vegetables, and 1/2 cup sauce).

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