Heat Olive oil in a large Dutch oven or pot over medium-high heat. Brown the Chicken in batches, then set aside.
Add the chopped Onion to the pot and cook until softened, about 5 minutes. Add the sliced Cremini mushrooms and Frozen pearl onions and cook until browned, about 8 minutes.
Stir in the All-purpose flour and cook for 1 minute.
Gradually whisk in the Chicken broth and Dry white wine, scraping up any browned bits from the bottom of the pot.
Return the Chicken to the pot. Add the Dried thyme and Bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the Chicken is tender.
Stir in the Heavy cream and Butter. Simmer for another 5 minutes. Remove the Bay leaf.
Garnish with Fresh parsley before serving.
Ingredients
6
2 lbs900 gBone-in, skin-on chicken thighs
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack pepper
1 tbsp15 mLOlive oil
11 mediumOnion-chopped
8 oz225 gCremini mushrooms-sliced
1 cup240 mLFrozen pearl onions
1/4 cup60 mLAll-purpose flour
3 cups720 mLChicken broth
1/2 cup120 mLDry white wine
1/2 cup120 mLHeavy cream
2 tbsp30 mLButter
1 tsp5 mLDried thyme
11Bay leaf
2 tbsp30 mLFresh parsley-chopped
Equipment
Dutch oven or large pot
Cutting board
Knife
Whisk
Instructions
Season the Chicken with salt and pepper.
Heat Olive oil in a large Dutch oven or pot over medium-high heat. Brown the Chicken in batches, then set aside.
Add the chopped Onion to the pot and cook until softened, about 5 minutes. Add the sliced Cremini mushrooms and Frozen pearl onions and cook until browned, about 8 minutes.
Stir in the All-purpose flour and cook for 1 minute.
Gradually whisk in the Chicken broth and Dry white wine, scraping up any browned bits from the bottom of the pot.
Return the Chicken to the pot. Add the Dried thyme and Bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the Chicken is tender.
Stir in the Heavy cream and Butter. Simmer for another 5 minutes. Remove the Bay leaf.
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