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Braised Chicken With Creamy Wine Sauce

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“A nice chicken dish from Cooking Light Jan/Feb 1995 that is good served over rice.”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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