Braised chicken with mushrooms and pearl onions

Contributed By: charyl65
Mayo Clinic

Dietitian's tip: Use a deep, heavy pot with a tight-fitting lid for this dish. The alcohol cooks off as the chicken simmers. But if you'd rather not use wine, simply substitute additional stock and omit the balsamic vinegar.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 45 minutes
Number of Servings: 4
Nutrition Content: Low Fat
Meal Type: Entree

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Ingredients

1/4 cup All-purpose (plain) flour
1 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
2 Skinless, bone-in chicken breast halves, about 3/4 pound total weight, each cut in half crosswise
2 Skinless, bone-in chicken thighs
2 Chicken legs
1 1/2 tablespoons Olive oil or canola oil
1 Shallot, chopped
1 pound Small white button mushrooms, brushed clean
1/2 pound Peeled pearl onions
3/4 cup Vegetable stock, chicken stock or broth
1/2 cup Port or dry red wine
2 tablespoons Balsamic vinegar
2 tablespoons Chopped fresh thyme, plus sprigs for garnish

Preparation

In a shallow dish, stir together the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dredge the chicken pieces in the seasoned flour.

In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a platter.

Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3 to 4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2 to 3 minutes.

Stir in the stock and wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Return the chicken pieces to the pan, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are tender, 45 to 50 minutes. Stir in the vinegar, the chopped thyme, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

To serve, divide the vegetables among warmed shallow individual bowls. Top each portion with 2 pieces of chicken, 1 light meat and 1 dark. Garnish with thyme sprigs. Serve immediately.