Braised Chicken with Creamy Wine Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The Chardonnay gives a nice finesse to the creamy sauce. A decent sparkling wine from France or California would lighten up the sauce considerably. Ingredients:
1/2 pound fresh pearl onions, unpeeled |
1 tablespoon plus 2 teaspoons margarine, divided |
1 cup slivered onion |
1/2 cup thinly sliced carrot |
1/2 cup thinly sliced celery |
4 (8-ounce) chicken breast halves, skinned |
2 chicken drumsticks (about 1/2 pound), skinned |
2 chicken thighs (about 1/2 pound), skinned |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1 cup chardonnay or other dry white wine |
1 tablespoon chopped fresh parsley |
1 teaspoon dried thyme |
1 bay leaf |
1 (10 1/2-ounce) can low-salt chicken broth |
1/2 cup evaporated skimmed milk |
1/2 pound fresh mushrooms, quartered |
Directions:
1. Drop pearl onions into boiling water in a Dutch oven, and cook 3 minutes. Drain; rinse with cold water, and peel. Set aside.
2. Melt 1 tablespoon of margarine in Dutch oven over medium heat. Add slivered onion, carrot, and celery; sauté 5 minutes. Place the onion mixture in a bowl; set aside.
3. 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.
4. 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.
5. Melt the remaining 2 teaspoons margarine in a skillet over medium heat, and add pearl onions. Sauté 4 minutes or until tender; remove from skillet. Add mushrooms, and sauté 3 minutes. Arrange the pearl onions and the mushrooms around chicken on serving platter, and spoon the sauce over chicken and vegetables.
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