Braised Chicken With Creamy Wine Sauce

A nice chicken dish from Cooking Light Jan/Feb 1995 that is good served over rice.

• Ready In: 1 hr 25 mins
• Serves: 6

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 1/2ounce) 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.