Ingredients
- 2 tablespoons (1/4 stick) butter
- 4 large chicken thighs (about 1 1/2 pounds)
- 1 tablespoon all purpose flour
- 16 pearl onions, peeled
- 1 cup canned low-salt chicken broth
- 1/3 cup dry white wine
- 4 bay leaves
- 1 tablespoon dried thyme
Directions
- 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 sauté 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.
