Adapted from a Rachel Ray recipe , I've changed some ingredient quantities and cooking times - it was a 30-minute meal, and with some things, you just need a bit more time than that.
- 1 lb cubed boneless skinless chicken breasts
- 3 medium carrots, diced
- 2 medium parsnips, diced
- 3 celery stalks - tender inner ones with leaves
- 4 slices bacon, chopped
- 2 cups white Bordeaux wine
- 1 cup chicken broth - low sodium
- 1 small box frozen pearl onions (alternately 1 box sweet onions - diced)
- 1/2 cup all purpose flour
- 1 tbsp minced fresh thyme
- 2 tbsp butter
- 2 tbsp all purpose flour
- salt and pepper
Salt and pepper chicken, then toss in flour. Shake all excess before adding to the bacon fat. Brown on all sides, about 6 minutes total. Remove from pan and set aside. Add celery, carrots, and parsnips, browning in remaining fat until softened. If choosing to use diced onion, add at this time as well. Season again with salt and pepper, add chopped thyme.
When vegetables are cooked, push to outer edge of pan leaving an empty circle in the middle. Melt butter, then whisk in 2 tbsp flour to make a roux. Cook roux for 1 minute, then add wine, whisking to fully incorporate. Add chicken broth. Mixture will thicken, bring to a low simmer.
Add chicken back into pan along with pearl onions. Simmer for at least 15 minutes, or reduce to low heat and simmer for up to an hour to allow flavors to combine.
Serve over egg noodles, brown rice, farro, or barley as desired. Nutritional information for chicken and sauce mixture only.
Freeze extra servings air-tight using Food-Saver type storage.
Recipe makes 8 servings: 201 calories, 5.7g fat, 13.6g carbohydrates, 4.4g sugars, 14.5g protein, 6.1g alcohol