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Health Information Library Recipes Braised chicken with mushrooms and pearl onions

Braised chicken with mushrooms and pearl onions

Nutrition Facts

Serving Size 2 pieces of chicken (1 light, 1 dark)
Calories 344

Amount Per Serving
Monounsaturated fat 6 g
Saturated fat 2 g
Total fat 12 g
Sodium 172 mg
Cholesterol 146 mg
Dietary fiber 2 g
Protein 41 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

This braised chicken dish uses wine, but you can substitute additional stock instead.

Ingredients

(Serves 4)
  • 1/4 cup all-purpose (plain) flour
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 skinless, bone-in chicken breast halves, about 3/4 pound total weight, each cut in half crosswise (should be 4 pieces total)
  • 2 skinless, bone-in chicken thighs (about 3/4 pound total)
  • 2 skinless, bone-in chicken legs (about 3/4 pound total)
  • 1 1/2 tablespoons olive oil or canola oil
  • 1 shallot, chopped (about 1 tablespoon)
  • 1 pound small white button mushrooms, brushed clean
  • 1/2 pound peeled pearl onions
  • 3/4 cup no-salt-added vegetable stock, chicken stock or broth
  • 1/2 cup port or dry red wine
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh thyme, plus sprigs for garnish

Directions

In a shallow dish, stir together the flour and 1/4 teaspoon of the pepper. Dredge the chicken pieces in the seasoned flour.

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.

Stir in the stock and wine and deglaze the pan, scraping up any browned bits. Return the chicken 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. Stir in vinegar, chopped thyme and the remaining 1/4 teaspoon 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. Garnish with thyme sprigs. Serve immediately.

Last Updated: September 9th, 2017