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Chicken Stew with Pearl Onions and Mushrooms

Makes: 4  servings Prep 25 mins Cook 50 mins


  • 1 bag (10 oz.) pearl onions
  • 1/2 cup  all-purpose flour
  • 1 teaspoon  salt, divided
  • 3/4 teaspoon  poultry seasoning, divided
  • 1/4 teaspoon  freshly ground pepper
  • 1 whole chicken (3-1/2 lbs.), cut into 8 pieces, skin removed
  • 2 tablespoons  olive oil
  • 1 pound  mushrooms, quartered
  • 1 ounce can (14-1/2 oz.) chicken broth
  • 3/4 cup  white wine
  • 1/4 cup  half-and-half cream
  • 1 carrot, peeled and thinly sliced
  • 1 celery rib, thinly sliced
  • 2 tablespoons  chopped fresh herbs


1. Bring a small saucepan of water to boil. Add onions and cook 30 seconds; drain. Rinse onions under cold water. Remove a thin slice from the root end of each and slip off outer skins.

2. Combine flour, 1/2 teaspoon salt, 1/2 teaspoon poultry seasoning, and pepper in a large, resealable plastic bag. Add chicken and shake to coat.

3. Heat oil in a large Dutch oven over medium-high heat. Add half of the chicken; reduce heat to medium and cook until chicken is well browned on both sides. Repeat with remaining chicken. Set aside. Add mushrooms to pan and cook 5 minutes, stirring until liquid has evaporated.

4. Add broth, wine, and cream to saucepan with mushrooms (mixture may look curdled). Add onions, chicken, carrot, celery, remaining salt and poultry seasoning; bring to a boil. Reduce heat and simmer, covered, stirring occasionally until chicken is tender, 30 minutes. Sprinkle with herbs just before serving. Makes 4 servings.


Second Meal Secret:
  • Cut up leftover chicken, removing all bones, and reheat with additional broth to lighten this stew into a soup.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)445,
  • Fat, total(g)16,
  • chol.(mg)139,
  • sat. fat(g)4,
  • carb.(g)27,
  • fiber(g)4,
  • pro.(g)47,
  • sodium(mg)1193,
  • Percent Daily Values are based on a 2,000 calorie diet