Winter Chicken Stew with Mushrooms and Pearl Onions

By vail28

Ingredients

• 2 1/2 pounds boneless, skinless chicken thighs
• Salt
• Freshly ground pepper
• 4 About 4 tablespoons flour
• 2 tablespoons canola oil
• 1 carrot, coarsely chopped
• 1 onion, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 bay leaf
• 1 sprig fresh thyme or 1/4 teaspoon dried
• 1/4 cup red wine
• 8 cups low-salt chicken stock
• 1 cup quartered mushrooms, sauteed
• 1 cup frozen pearl onions, sauteed

Details

Servings 6

Preparation

Step 1

Season the chicken with salt and pepper and dust with flour. Heat the oil in a wide, deep skillet or Dutch oven over medium-high heat. Brown the chicken on all sides (be careful not to burn it). Remove it from the pan and drain off the excess fat.
Turn the heat down to medium and add the carrot, onion and celery. Cook for 3 or 4 minutes, until they begin to soften. Turn up the heat and brown slightly. Add the bay leaf, thyme and wine; cook, stirring, until the wine is almost evaporated.
Put the chicken back in the pan and add the stock. Bring to a simmer and cook, uncovered, for 11/2 hours. Do not let it boil rapidly.
Strain the stew over a bowl; discard the vegetables. Return the liquid to the pot and simmer to reduce its volume by half. Remove the skin from the chicken. Add the chicken (either on or off the bone), mushrooms and onions to the pan. Adjust the seasoning with salt and pepper.