Chicken with Baby Onions

1. 1

   Melt 2 tablespoons butter in heavy large skillet over high heat.

2. 2

   Season chicken thighs with salt and pepper; sprinkle chicken on all sides with flour.

3. 3

   Add chicken and pearl onions to skillet and saute until chicken is golden, about 3 minutes per side.

4. 4

   Add 1 cup canned low-salt chicken broth, 1/3 cup white wine, 4 bay leaves and 1 tablespoon dried thyme.

5. 5

   Bring liquid to boil.

6. 6

   Reduce heat to medium low, cover and simmer until chicken and onions are cooked through, about 25 minutes.

7. 7

   Uncover and simmer until sauce thickens, about 8 minutes.

8. 8

   Transfer chicken and onions to plates.

9. 9

   Season sauce with salt and pepper; spoon over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.