| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
May 1994 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Butter; (1/4 stick) |
| 4 |
lg |
Chicken thighs; (about 1 1/2 pounds) |
| 1 |
tb |
All purpose flour |
| 16 |
|
Pearl onions; peeled |
| 1 |
c |
Canned low-salt chicken broth |
| 1/3 |
c |
Dry white wine |
| 4 |
|
Bay leaves |
| 1 |
tb |
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
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