Ingredients Jump to Instructions ↓

  1. 1/2 lb 227g / 8oz Fresh pearl onions - unpeeled

  2. 1 tablespoon 15ml Margarine

  3. 2 teaspoons 10ml Margarine

  4. 1 cup 62g / 2 1/5oz Slivered onion

  5. 1/2 cup 55g / 1.9oz Thinly sliced carrot

  6. 1/2 cup 55g / 1.9oz Thinly sliced celery

  7. 4 Chicken breast halves - (8-ounce) skinned

  8. 2 Chicken drumsticks - (1/2 pound) skinned

  9. 2 Chicken thighs - (1/2 pound) skinned

  10. 3 tablespoons 45ml All-purpose flour

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/8 teaspoon 0.6ml White pepper

  13. 1 cup 237ml Chardonnay or other dry white wine

  14. 1 tablespoon 15ml Chopped fresh parsley

  15. 1 teaspoon 5ml Dried thyme

  16. 1 Bay leaf

  17. 10 1/2 oz 298g Low-salt chicken broth - (1 can)

  18. 1/2 cup 118ml Evaporated skimmed milk

  19. 1/2 lb 227g / 8oz Fresh mushrooms - quartered

Instructions Jump to Ingredients ↑

  1. 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).


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