STREAMING NOW: Feast with Friends

Braised Chicken With Creamy Wine Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A nice chicken dish from Cooking Light Jan/Feb 1995 that is good served over rice.”
1hr 25mins

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a