How to make it

  • Cut chicken into 10 pieces: 2 legs, 2 thighs, 2 wings, and a quartered breat.
  • In a large pot or dutch oven heat 3 tablespoons olive oil over meduim heat.
  • Season flour with salt and pepper, then dredge chicken pieces in flour.
  • cook for 7-10 minutes, browning on all sides.
  • Add carrots, onion, celery, thyme, and bay leaves.
  • Pour wine and deglaze the pan, scrape down any brown bits from bottom of the pan.
  • Cover and simmer on low heat for 1 hour.
  • Saute mushrooms in a separate pan with 1 tablespoon olive oil. Add pearl onions. Toss with chopped parsley and add to chicken.

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