Chicken Stew / Pearl Onion & Mushrooms
Source of Recipe
recipe du jour
List of Ingredients
1 1 bag (10 oz.) pearl onions
1/2 cup all-purpose flour
1 teaspoon salt, divided
3/4 teaspoon poultry seasoning, divided
1/4 teaspoon freshly ground pepper
1 whole chicken (3-1/2 lbs.), cut into 8 pieces, skin removed
2 tablespoons olive oil
1 pound mushrooms, quartered
1 can (14-1/2 oz.) chicken broth
3/4 cup white wine
1/4 cup half-and-half cream
1 carrot, peeled and thinly sliced
1 celery rib, thinly sliced
2 tablespoons chopped fresh herbs
Recipe
1. Bring a small saucepan of water to boil. Add onions and cook 30
seconds; drain. Rinse onions under cold water. Remove a thin slice from
the root end of each and slip off outer skins.
2. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon poultry seasoning, and
pepper in a large, resealable plastic bag. Add chicken and shake to
coat.
3. Heat oil in a large Dutch oven over medium-high heat. Add half of the
chicken; reduce heat to medium and cook until chicken is well browned on
both sides. Repeat with remaining chicken. Set aside. Add mushrooms to
pan and cook 5 minutes, stirring until liquid has evaporated.
4. Add broth, wine, and cream to saucepan with mushrooms (mixture may
look curdled). Add onions, chicken, carrot, celery, remaining salt and
poultry seasoning; bring to a boil. Reduce heat and simmer, covered,
stirring occasionally until chicken is tender, 30 minutes. Sprinkle with
herbs just before serving. Makes 4 servings.
Nutrition facts per serving:
calories: 445
total fat: 16g
saturated fat: 4g
cholesterol: 139mg
sodium: 1193mg
carbohydrate: 27g
fiber: 4g
protein: 47g
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