Braised Chicken With Creamy Wine Sauce

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh pearl onions - unpeeled
1 tablespoon	15ml	Margarine
2 teaspoons	10ml	Margarine
1 cup	62g / 2.2oz	Slivered onion
1/2 cup	55g / 1.9oz	Thinly sliced carrot
1/2 cup	55g / 1.9oz	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	45ml	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	White pepper
1 cup	237ml	Chardonnay or other dry white wine
1 tablespoon	15ml	Chopped fresh parsley
1 teaspoon	5ml	Dried thyme
1		Bay leaf
10 1/2 oz	298g	Low-salt chicken broth - (1 can)
1/2 cup	118ml	Evaporated skimmed milk
1/2 lb	227g / 8oz	Fresh mushrooms - quartered

Recipe Instructions

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).

Source:
Cooking Light, Jan/Feb 1995, page 79

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