By Mayo Clinic Staff

Dietitian's tip:

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.

Number of servings

Serves 4


  1. 1/4 cup all-purpose (plain) flour
  2. 1/2 teaspoon freshly ground black pepper
  3. 1 1/2 tablespoons olive oil or canola oil
  4. 2 skinless, bone-in chicken breast halves, about 3/4 pound total weight, each cut in half crosswise (should be 4 pieces total)
  5. 2 skinless, bone-in chicken thighs (about 3/4 pound total)
  6. 2 skinless chicken legs (about 3/4 pound total)
  7. 1 shallot, chopped (about 1 tablespoon)
  8. 1 pound small white button mushrooms, brushed clean
  9. 1/2 pound peeled pearl onions
  10. 3/4 cup low-sodium vegetable stock, chicken stock or broth
  11. 1/2 cup port or dry red wine
  12. 2 tablespoons balsamic vinegar
  13. 2 tablespoons chopped fresh thyme, plus sprigs for garnish
  14. 1/4 teaspoon salt


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
  • Total fat 12 g
  • Added sugars 6 g
  • Cholesterol 133 mg
  • Protein 39 g
  • Monounsaturated fat 6 g
  • Calories 327
  • Trans fat trace
  • Monounsaturated fat 6 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

April 17, 2014