1/4 to 1/2 cup flour
Salt and pepper
4 chicken breast halves
1 Tablespoon minced onion
2 Tablespoons cooking oil
12 small pearl onions
10 large fresh mushrooms, cleaned and quartered
1 cup red wine
1 cup chicken broth
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried thyme
Preheat oven to 350 degrees F. Mix flour with salt and pepper to taste. Dredge chicken in flour mixture. In large skillet, brown chicken and minced onion in oil. Place chicken in 4 quart casserole. Saute small white onions and mushrooms in skillet until lightly browned. Add wine, broth, garlic, bay leaves, and thyme. When liquid starts to boil, stir well, pour into casserole, cover, and bake at 350 degrees F. for about 40 minutes. With a slotted spoon, remove chicken to a platter, and mushrooms, and onions to a small bowl. Cover chicken to keep warm. In a sauce pan, or the casserole dish heat the remaining sauce until boiling. Boil until reduced by half and slightly thickened. Remove bay leaves. Add the mushrooms and onions back into the thickened sauce. Either leave the chicken on the platter and pour sauce over to serve, or put chicken breasts back in casserole dish, and pour sauce over.
TIM'S NOTES: My casserole dish is a heavy Le Crueset dish, so I just leave the strained sauce in it, and heat on the stove top to reduce. If your casserole dish is just that, and cannot be used as a pan, transfer the sauce to a saucepan to reduce on the stove top. When reduced, add mushrooms and onions back into the sauce. Heat through, and serve over chicken.
