Braised chicken with mushrooms and pearl onions

Ingredients

1. 1/4 cup all-purpose (plain) flour
2. 1/2 teaspoon freshly ground black pepper, divided
3. 2 skinless, bone-in chicken breast halves, about 3/4 pound total weight, each cut in half crosswise (should be 4 pieces total)
4. 2 skinless, bone-in chicken thighs (about 3/4 pound total)
5. 2 skinless, bone-in chicken legs (about 3/4 pound total)
6. 1 1/2 tablespoons olive oil or canola oil
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 no-salt-added 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

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, scraping up any browned bits. Return the chicken 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 vinegar, chopped thyme 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.

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 a James Beard award.