Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 3 pounds bone in, skin on chicken thighs and drumsticks
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter
  • 2 large carrots (peeled and cut into 1/2 inch thick slices)
  • 1 stalk celery (finely diced)
  • 12 ounces mushrooms (halved)
  • 1 cup pearl onions (fresh or frozen, peeled)
  • 1 teaspoon Italian seasoning
  • 2 teaspoons garlic (minced)
  • 2 tablespoons all purpose flour
  • 1/2 cup white wine
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped

Instruction

  • Season the chicken pieces on both sides with 1 teaspoon of salt and 1/2 teaspoon pepper.
  • Heat the oil in a large pan over medium high heat. Add the chicken pieces in a single layer and cook for 4-5 minutes per side or until golden brown. You may need to work in batches.
  • Remove the chicken pieces from the pan. Place on a plate and cover to keep warm.
  • Melt the butter in the pan.
  • Add the carrots, celery, mushrooms and onions to the pan. Cook for 5-6 minutes or until vegetables are just tender. Stir in the remaining 1/2 teaspoon salt and Italian seasoning.
  • Add the garlic and cook for 30 seconds.
  • Add the flour and cook for 1 minute, stirring constantly. Pour in the wine and bring to a simmer. Cook for 3-4 minutes or until wine has reduced by half.
  • Add the chicken broth to the pan. Stir and bring to a simmer. Add the chicken pieces back to the pan.
  • Cover the pan. Reduce the heat to medium low and simmer for 25 minutes or until chicken is cooked through.
  • Uncover the pan. Stir in the cream and cook for an additional 3-4 minutes.
  • Sprinkle with parsley, then serve.