Braised Chicken With Creamy Wine Sauce

Name: Braised Chicken With Creamy Wine Sauce
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 serving(s)
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 1/2 ounce) can chicken broth; 1/2 cup evaporated skim milk; 1/2 lb fresh mushrooms, quartered

Submitted by lazyme

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

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Ready In:: 1hr 25mins
Ingredients:: 19
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 1/2 ounce) can chicken broth
¹⁄₂ cup evaporated skim milk
¹⁄₂ lb fresh mushrooms, quartered

directions

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 butter in Dutch oven over medium heat.
Add slivered onion, carrot, and celery; saute 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 butter in a skillet over medium heat, and add pearl onions.
Saute 4 minutes or until tender; remove from skillet.
Add mushrooms, and saute 3 minutes.
Arrange the pearl onions and the mushrooms around chicken on serving platter, and spoon the sauce over chicken and vegetables.

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Reviews

This is wonderful! The only thing I did different was use all chicken breast. I served this over orzo, delicious! It is easy to follow and worth the time it takes. My house smelled yummy and my family couldn't wait for it to be ready. I love the fact that it is a Cooking Light recipe! I will make this often. Great for a family dinner and/or dinner party.

susie cooks

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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