Skinless Chicken Stewed with Mushrooms and Pearl Onions
1 pound chicken thighs and/or legs
salt to taste
freshly ground black pepper
About 1 1/3 tablespoons flour
2 teaspoons canola oil
1/3 carrot, coarsely chopped
1/3 onion, coarsely chopped
1/3 celery stalk, coarsely chopped
1/3 sprig fresh thyme, or 1/4 teaspoon dried
1 1/3 tablespoons red wine
1 1/3 pints Basic Chicken Stock
1/3 cup quartered mushrooms, sauteed
1/3 cup pearl onions, peeled and blanched
- Season the chicken with salt pepper. Dust the chicken with flour.
- Heat the 2 tablespoons of oil in a wide, shallow pot over medium heat. Add the chicken and brown on all sides, about 2 minutes on each side. The oil should be hot enough to sear in the juices but not burn. Remove the chicken from the pan and drain off the excess fat.
- Turn the heat to medium-high and add the vegetables. Cook for 3 to 4 minutes, until they begin to soften. Turn up the heat and brown slightly. (This can be made ahead and kept in the refrigerator up to 3 days or frozen)
- Add the bay leaf, thyme and red wine, and cook until the wine is almost completely evaporated.
- Put the seared chicken back in the pot and cover with stock. Bring to a simmer and cook, uncovered, for 1 1/2 hours. Do not let it boil rapidly.
- Strain the stew and retain the chicken and liquid. Discard the vegetables. Return the liquid to the pot and simmer to reduce its volume by half.
- Meanwhile, bring a small pot of salted water to a boil. Add the pearl onions and cook until tender, about 5 to 7 minutes. Drain and set aside.
- Heat the remaining teaspoon of oil in a small skillet over medium-high heat. Add the mushrooms, season them with salt and pepper and cook for 4 to 5 minutes. Remove from heat.
- Remove the skin from the chicken; discard the skin. Add the chicken, mushrooms and onions to the reduced liquid.
- Adjust the seasoning with a generous amount of salt and pepper.
Serving Size: about 1 1/2 cups
Numbers of Servings: 2
Fat: 14 g
Protein: 50 g
Sodium: 1322 mg
Carbohydrate: 18 g