Wine-Braised Chicken with Pearl Onions
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
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
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1Place 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.
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2Remove chicken; skim fat from cooking juices. Serve cooking juices with chicken and rice. If desired, sprinkle with parsley.
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