Braised Chicken With Creamy Wine Sauce |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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A nice chicken dish from Cooking Light Jan/Feb 1995 that is good served over rice. Ingredients:
1/2 lb white pearl onion, unpeeled |
1 tablespoon butter, divided |
2 teaspoons butter, divided |
1 cup onion, slivered |
1/2 cup carrot, thinly sliced |
1/2 cup celery, thinly sliced |
4 boneless skinless chicken breasts |
2 skinless chicken drumsticks |
2 skinless chicken thighs |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1 cup chardonnay wine |
1 tablespoon fresh parsley, chopped |
1 teaspoon dried thyme |
1 bay leaf |
1 (10 1/2 ounce) can chicken broth |
1/2 cup evaporated skim milk |
1/2 lb fresh mushrooms, quartered |
Directions:
1. Drop pearl onions into boiling water in a Dutch oven, and cook 3 minutes.
2. Drain; rinse with cold water, and peel.
3. Set aside.
4. Melt 1 tablespoon butter in Dutch oven over medium heat.
5. Add slivered onion, carrot, and celery; saute 5 minutes.
6. Place the onion mixture in a bowl; set aside.
7. Add chicken pieces to Dutch oven; cook 4 minutes, turning chicken pieces once.
8. Cover, reduce heat to medium-low; cook 10 minutes.
9. Combine flour, salt, and pepper; sprinkle over both sides of chicken.
10. Cover and cook 5 minutes.
11. Return onion mixture to pan; add wine and next 4 ingredients, stirring gently.
12. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until chicken is done.
13. Remove chicken from pan, and arrange on a serving platter; set aside, and keep warm.
14. Discard bay leaf.
15. Bring sauce to a boil; cook 7 minutes or until the sauce is reduced to about 3 cups, stirring occasionally.
16. Reduce heat to medium; gradually stir in milk, and cook an additional 5 minutes, stirring occasionally.
17. Remove from heat; cover and set aside.
18. Melt the remaining 2 teaspoons butter in a skillet over medium heat, and add pearl onions.
19. Saute 4 minutes or until tender; remove from skillet.
20. Add mushrooms, and saute 3 minutes.
21. Arrange the pearl onions and the mushrooms around chicken on serving platter, and spoon the sauce over chicken and vegetables.
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