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.

Serves 4

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

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.

Nutritional Analysis (per serving)

Serving size: 2 pieces of chicken (1 light, 1 dark)
  • Total carbohydrate: 20 g
  • Dietary fiber: 3 g
  • Sodium: 496 mg
  • Saturated fat: 2 g
  • Monounsaturated fat: 6 g
  • Total fat: 12 g
  • Cholesterol: 133 mg
  • Protein: 39 g
  • Calories: 327
  • Fats and oils: 1
  • Grains and grain products: 1/2
  • Meats poultry and fish: 4
  • Vegetables: 2
  • Carbohydrates: 1/2
  • Fats: 1
  • Protein and dairy: 2
  • Vegetables: 2
  • Fats: 1
  • Meat and meat substitutes: 4
  • Nonstarchy vegetables: 2
  • Starches: 1/2
Last Updated: 2014-04-17
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