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Name: Chicken with Baby Onions
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 lg Chicken thighs (about 1 1/2 pounds); 1 c low-salt chicken stock Canned; 1/3 c Dry white wine; 4 Bay Leaves; 1 tb Dried thyme; 2 tb Butter (1/4 stick); 1 tb All purpose flour; 16 Pearl onions peeled

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INGREDIENTS

4 lg Chicken thighs ; (about 1 1/2 pounds)
1 c low-salt chicken stock ; Canned
1/3 c Dry white wine
4 Bay Leaves
1 tb Dried thyme
2 tb Butter ; (1/4 stick)
1 tb All purpose flour
16 Pearl onions ; peeled

Servings

INSTRUCTIONS

Melt 2 tablespoons butter in heavy large skillet over high heat. Season chicken thighs with salt and pepper; sprinkle chicken on all sides with flour. Add chicken and pearl onions to skillet and saute until chicken is golden, about 3 minutes per side. Add 1 cup canned low-salt chicken broth, 1/3 cup white wine, 4 bay leaves and 1 tablespoon dried thyme. Bring liquid to boil. Reduce heat to medium low, cover and simmer until chicken and onions are cooked through, about 25 minutes. Uncover and simmer until sauce thickens, about 8 minutes. Transfer chicken and onions to plates. Season sauce with salt and pepper; spoon over chicken. Serves 4. Bon Appetit May 1994

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Nutrition

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Serving Size: 1 Serving (2059g)
Recipe Makes: 1

Calories: 1480
Calories from Fat: 548 (37%)

Amt Per Serving		% DV

	Total Fat 60.9g	81 %
	Saturated Fat 25.7g	128 %
	Monounsaturated Fat 21.3g
	Polyunsanturated Fat 9.2g
Cholesterol 252.5mg		78 %
Sodium 412mg		14 %
Potassium 3118.5mg		82 %
Total Carbohydrate 182.1g		54 %
	Dietary Fiber 34.2g	137 %
	Sugars, other 147.9g
Protein 61g		87 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1480

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