Braised Chicken with Creamy Wine 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.

Yield:

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

Recipe from

Nutritional 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

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

Preparation

Drop pearl onions into boiling water in a Dutch oven, and cook 3 minutes. Drain; rinse with cold water, and peel. Set aside.

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.

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.

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.

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.

Note:

Linda Romanelli Leahy,

January 1995