By Mayo Clinic Staff
Aug. 05, 2011
Use a deep, heavy pot with a tightfitting 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
- 1/4 cup all-purpose (plain) flour
- 1/2 teaspoon freshly ground black pepper
- 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
- 2 skinless chicken legs
- 1 1/2 tablespoons olive oil or canola oil
- 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
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 in the vinegar, the chopped thyme, the 1/4 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 16 g
- Dietary fiber 2 g
- Sodium 523 mg
- Saturated fat 2 g
- Total fat 10 g
- Cholesterol 110 mg
- Protein 35 g
- Monounsaturated fat 5 g
- Calories 294
- Fats and oils 1/2
- Meats, poultry and fish 4
- Vegetables 2
- Protein and dairy 2
- Fats 1/2
- Vegetables 2
- Meat and meat substitutes 4
- Fats 1/2
- Nonstarchy vegetables 2
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.