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Meat
Easy
1 Hour, 20 Minutes
Diets 
This traditionally slow-cooked chicken stew is one of my favorite flavor combinations. The classic version features pearl onions and chicken on the bone. With the slow-cook method, the flavors are perfectly harmonized and the chicken is fall-off-the bone tender. I’ve updated the recipe to shorten the cook time significantly by using white and dark meat cutlets in large chunks and larger pieces of onion.
1/4 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon ground black pepper, plus more to taste
2–3 pounds boneless, skinless chicken, cut in pieces of 2–3 inches
5 tablespoons Tuscanini Olive Oil, divided
2 onions, cut in 1-inch chunks
10 ounces mushrooms, halved or quartered
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
2 teaspoons tomato paste
1 cup white wine, such as Tuscanini White Cooking Wine (see note)
1 cup chicken stock
2 sprigs fresh thyme or pinch of dried thyme
1 teaspoon cleaned and chopped fresh parsley, for garnish
In a large resealable plastic bag, mix flour, onion powder, garlic powder, and salt and pepper to taste, enough to generously season the chicken. Shake to combine. Add chicken and toss to coat.
In a Dutch oven, heat three tablespoons oil over medium heat. Add about half the chicken pieces (working in batches so as not to crowd the pan) and cook until browned on both sides, two to three minutes. Remove chicken (it will not be fully cooked), set aside, and repeat with remaining pieces.
Add remaining two tablespoons oil. When oil is hot, add onion and cook over medium heat until softened.
Add mushrooms and garlic and cook four minutes. Add tomato paste and stir, cooking about one minute more.
Add wine and stock and bring to a boil. Reduce heat to low, return chicken to the pan, and add thyme, one teaspoon salt, and 1/2 teaspoon pepper.
Cover and simmer 30 minutes. The sauce should thicken slightly and the chicken will now be fully cooked. Serve warm with onions, mushrooms and a sprinkle of parsley to garnish.
Photography by Chay Berger
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