Mayo Clinic Health Library Article

 Back to Health Library
Recipe: Braised chicken with mushrooms and pearl onions

Recipe: Braised chicken with mushrooms and pearl onions

Wine is used in this braised chicken dish, but you can skip the wine and use additional stock instead.

Use a deep, heavy pot with a tight-fitting lid for this dish. The alcohol cooks off as the chicken simmers. But if you''d rather not use wine, simply substitute additional stock and omit the balsamic vinegar.


Directions

In a shallow dish, stir together the flour and 1/4 teaspoon of the pepper. Dredge the chicken pieces in the seasoned flour.

In a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a platter.

Add the shallot to the pan and saute until softened, about 1 minute. Add the mushrooms and saute until lightly browned, 3 to 4 minutes. Stir in the onions and saute until they begin to pick up some brown color, 2 to 3 minutes.

Stir in the stock and wine and deglaze 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, 45 to 50 minutes. Stir vinegar, chopped thyme,  teaspoon salt and the remaining 1/4 teaspoon pepper.

To serve, divide the vegetables among warmed shallow individual bowls. Top each portion with 2 pieces of chicken, 1 light meat and 1 dark. Garnish with thyme sprigs. Serve immediately.


Ingredients
  • 1/4 cup all-purpose (plain) flour
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons olive oil or canola oil
  • 2 skinless, bone-in chicken breast halves, about 3/4 pound total weight, each cut in half crosswise (should be 4 pieces total)
  • 2 skinless, bone-in chicken thighs (about 3/4 pound total)
  • 2 skinless chicken legs (about 3/4 pound total)
  • 1 shallot, chopped (about 1 tablespoon)
  • 1 pound small white button mushrooms, brushed clean
  • 1/2 pound peeled pearl onions
  • 3/4 cup low-sodium vegetable stock, chicken stock or broth
  • 1/2 cup port or dry red wine
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh thyme, plus sprigs for garnish
  • 1/4 teaspoon salt

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains1/2 
Meat
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats1/2 
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories327 
Carbohydrate20 g 
Cholesterol133 mg 
Fiber3 g 
Monounsaturatedfat6 g 
Potassium 
Protein39 g 
Saturatedfat2 g 
Servingsize2 pieces of chicken (1 light, 1 dark) 
Sodium496 mg 
TotalFat12 g 

2014-04-17

Find a physician

or Need Help Finding a Physician

Upcoming Events

Blood Pressure Screening
Thu, Nov 15, 2018 - 09:00 AM - 11:30 AM More
Body Awareness
Thu, Nov 15, 2018 - 10:00 AM - 11:00 AM More
Stop Tobacco Use Clinic
Thu, Nov 15, 2018 - 12:00 PM - 01:00 PM More
View all Events >>