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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1/2 cup all-purpose flour |
1 1/4 teaspoons salt |
3/4 teaspoon black pepper |
3 1/2 lbs chicken pieces |
2 tablespoons margarine or 2 tablespoons butter |
8 ounces mushrooms, cut in half if large |
4 cloves garlic, minced |
3/4 cup chicken broth |
3/4 cup dry red wine |
2 teaspoons dried thyme leaves |
1 1/2 lbs red potatoes, quartered |
2 cups frozen pearl onions (about 8 ounces) |
chopped fresh parsley (optional) |
Directions:
1. Preheat oven to 350F degrees.
2. Combine flour, salt and pepper in large resealable plastic food storage bag or paper bag.
3. Add chicken, two pieces at a time, and seal bag.
4. Shake to coat chicken; remove chicken and set aside.
5. Repeat with remaining pieces.
6. Reserve remaining flour mixture.
7. Melt margarine in ovenproof Dutch oven over medium-high heat.
8. Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned.
9. Transfer to plate; set aside.
10. Repeat with remaining pieces.
11. Add mushrooms and garlic to Dutch oven; cook and stir 2 minutes.
12. Sprinkle reserved flour mixture over mushroom mixture; cook and stir 1 minute.
13. Add broth, wine and thyme; bring to a boil over high heat, stirring to scrape up browned bits on bottom of Dutch oven.
14. Add potatoes and onions; return to a boil.
15. Remove from heat and place chicken in Dutch oven, partially covering chicken with broth mixture.
16. Bake, covered, about 45 minutes or until chicken is no longer pink in centers, potatoes are tender and sauce is slightly thickened.
17. Transfer chicken and vegetables to shallow bowls.
18. Spoon sauce over chicken and vegetables.
19. Sprinkle with parsley, if desired.
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