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Braised Chicken with Creamy Wine Sauce

Yield 6 servings (serving size: 3 ounces chicken, 2/3 cup vegetables, and 1/2 cup sauce)
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

Nutrition Information

  • calories 275
  • caloriesfromfat 26 %
  • fat 8 g
  • satfat 1.9 g
  • monofat 2.9 g
  • polyfat 2.1 g
  • protein 35.6 g
  • carbohydrate 14.4 g
  • fiber 1.7 g
  • cholesterol 98 mg
  • iron 2.6 mg
  • sodium 386 mg
  • calcium 111 mg

How to Make It

  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.