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Wine-Braised Chicken with Pearl Onions

Total Time

Prep: 10 min. Cook: 7 hours

Makes

4 servings

This is a family favorite handed down from my grandmother in London. She made it for every family gathering. It was always the first food to go on the table and the first one to disappear. —Wayne Barnes, Montgomery, Alabama
Wine-Braised Chicken with Pearl Onions Recipe photo by Taste of Home

Ingredients

  • 8 boneless skinless chicken thighs (about 2 pounds)
  • 1 package (14.4 ounces) pearl onions, thawed
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 cup white wine or chicken broth
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried rosemary, crushed
  • Hot cooked rice or pasta
  • Minced fresh parsley, optional

Directions

  1. Place chicken and onions in a 4-qt. slow cooker. In a small bowl, combine soup, wine and seasonings; pour over chicken and onions. Cook, covered, on low 7-8 hours or until chicken is tender.
  2. Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.

Nutrition Facts

2 chicken thighs with about 1/3 cup sauce (calculated without rice): 444 calories, 22g fat (6g saturated fat), 157mg cholesterol, 990mg sodium, 15g carbohydrate (5g sugars, 3g fiber), 44g protein.

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