Braised Chicken with Mushrooms and Pearl Onions
You can choose not to flour the chicken,just as tasty and bake it in the oven on 350 degrees 1-1/2 hours or until tender.
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- 1/4 c flour
- salt,black pepper and granulated garlic to taste
- 2 bone-in chicken breast halves,cut in half,crosswise
- 2 bone-in chicken thighs
- 2 chicken legs
- 1 1/2 t. oil
- 1 shallot,chopped
- 1 lb small buttom mushrooms, wiped clean
- 1/2 lb peeled pearl onions
- 3-4 whole garlic cloves,peeled
- 1 1/4 c chicken broth
- 2 t. fresh thyme
In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a platter.
Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3 to 4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2 to 3 minutes. Add garlic and saute 1 minute.
Stir in the stock and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Return the chicken pieces to the pan, and bring to a boil. Cover, reduce the heat to low, and simmer, stirring occasionally, until the chicken and vegetables are tender, 45 to 50 minutes. Add thyme,taste broth for seasoning,adjust if needed with salt and pepper.
To serve, divide the vegetables among warmed shallow individual bowls. Top each portion with 2 pieces of chicken, 1 light meat and 1 dark. Serve immediately.