Hearthwing Braised Chicken with Mushrooms

Ingredients

• 1/4 cup all-purpose (plain) flour
• 1/2 teaspoons freshly ground black pepper
• 1 1/2 tablespoon olive oil or canola oil
• 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 (about 3/4 pound total)
• 2 skinless chicken legs (about 3/4 pound total)
• 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

Directions

1. 1

   Next, in a shallow dish, stir together the flour and 1/4 teaspoon of the pepper. Next, dredge the chicken pieces in the seasoned flour.

2. 2

   Next, in a large, heavy saucepan or Dutch oven, heat the oil over medium-high heat. Stir in the chicken and cook, turning once, until browned on both sides, about 5 minutes total.

3. 3

   Next, transfer to a platter. Stir in the shallot to the pan and saute until softened, about 1 minute.

4. 4

   Stir in the mushrooms and saute until lightly browned, 3 to 4 minutes. Next, stir in the onions and saute until they begin to pick up some brown color, 2 to 3 minutes.

5. 5

   Next, stir in the stock and wine and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits. Next, return the chicken pieces to the pan, and bring to a boil.

6. 6

   Cover, reduce the heat to low, and simmer, with an occasional stir, until the chicken and vegetables are tender, 45 to 50 minutes. Next, stir vinegar, chopped thyme, 1 teaspoon salt and the remaining 1/4 teaspoon pepper.

7. 7

   Next, to serve, divide the vegetables among warmed shallow individual bowls. Next, top each portion with 2 pieces of chicken, 1 light meat and 1 dark.

8. 8

   Next, garnish with thyme sprigs. Next, serve immediately.