| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | May 1994 | 1 | Servings | |
INGREDIENTS
| 2 | T | Butter, 1/4 stick |
| 4 | Chicken thighs, about 1 1/2 | |
| pounds | ||
| 1 | T | All purpose flour |
| 16 | Pearl onions, peeled | |
| 1 | c | Canned low-salt chicken |
| broth | ||
| 1/3 | c | Dry white wine |
| 4 | Bay leaves | |
| 1 | T | Dried thyme |
INSTRUCTIONS
Melt 2 tablespoons butter in heavy large skillet over high heat. Season chicken thighs with salt and pepper; sprinkle chicken on all sides with flour. Add chicken and pearl onions to skillet and saute until chicken is golden, about 3 minutes per side. Add 1 cup canned low-salt chicken broth, 1/3 cup white wine, 4 bay leaves and 1 tablespoon dried thyme. Bring liquid to boil. Reduce heat to medium low, cover and simmer until chicken and onions are cooked through, about 25 minutes. Uncover and simmer until sauce thickens, about 8 minutes. Transfer chicken and onions to plates. Season sauce with salt and pepper; spoon over chicken. Serves 4. Bon Appetit May 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 494
Calories From Fat: 254
Total Fat: 28.5g
Cholesterol: 61.1mg
Sodium: 3006.7mg
Potassium: 1102mg
Carbohydrates: 25.6g
Fiber: 4.8g
Sugar: 3.3g
Protein: 20.1g