Braised Chicken with Creamy Wine Sauce

By tlshinnick

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

Preparation

Step 1

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).