• 4servings
  • 960calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, D
MineralsCopper, Natrium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1/4 teaspoons salt

  3. 3/4 teaspoon black pepper

  4. 1/2 pounds chicken pieces

  5. 2 tablespoons butter or margarine

  6. 8 ounces mushrooms, cut in half if large

  7. 4 cloves garlic, minced

  8. 3/4 cup chicken broth

  9. 3/4 cup dry red wine

  10. 2 teaspoons dried thyme leaves

  11. 1/2 pounds red potatoes, quartered

  12. 2 cups frozen pearl onions (about 8 ounces)

  13. Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Combine flour, salt and pepper in large resealable food storage bag. Add chicken, two pieces at a time. Seal bag; turn to coat. Repeat with remaining chicken. Reserve remaining flour mixture.

  3. Melt butter in ovenproof Dutch oven over medium-high heat. Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned. Transfer to plate; set aside. Repeat with remaining pieces.

  4. Add mushrooms and garlic to Dutch oven; cook and stir 2 minutes . Sprinkle reserved flour mixture over mushroom mixture; cook and stir 1 minute. Add broth, wine and thyme; bring to a boil over high heat, stirring to scrape up browned bits on bottom of Dutch oven. Add potatoes and onions; return to a boil. Remove from heat and add chicken, partially covering with liquid.

  5. Bake, covered, about 45 minutes or until chicken is cooked through (170°F for breast meat, 180°F for dark meat), and potatoes are tender. Transfer chicken and vegetables to shallow bowls. Spoon sauce over chicken and vegetables. Sprinkle with fresh parsley.


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