Braised Chicken With Mushrooms and Pearl Onions
By: Jennifer, Singl...
Published: Thursday, April 29, 2010 - 12:22pm

Ingredients




1 pound skinless, boneless chicken breasts
1/4 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons olive oil or canola oil
1 shallot, chopped
1 pound small white button mushrooms
1/2 pound peeled pearl onions
3/4 cup vegetable stock, chicken stock or broth
1/2 cup dry red wine
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh thyme, plus sprigs for garnish

Preparation

1 In a shallow dish, stir together the flour, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Dredge the chicken pieces in the seasoned flour. The chicken will be lightly coated. 2 In a large pan, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes on each side total. Transfer to a platter. 3 Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3-4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2-3 minutes. (Note: You may need to add an extra tablespoon of olive oil during this process) 4 Stir in the stock and wine and de-glaze 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, about 20-30 minutes. Stir in the vinegar, the chopped thyme, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. 5 To serve, spoon chicken, vegetables and sauce over jasmine (or white) rice. Salad, asparagus or steamed broccoli makes a great side dish!

About


Use a deep pan with a lid so you don't spill the ingredients over! Also, peeling fresh pearl onions is a tedious task, so a bag of frozen or canned pearl onions would probably work just as well.