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This tasty and easy-to-prepare dish, while made
for two servings, may easily be doubled to serve
four people. Frozen pearl onions may be used
instead of fresh pearl onions. With frozen onions,
skip the boiling and peeling stage.
Ingredients:
- 2 slices of lean bacon
- 10 pearl onions
- 1 onion, chopped
- 1 garlic clove, minced
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 1/4 cup dry white wine or dry vermouth
- 1/2 teaspoons Worchestershire sauce
- 1/8 teaspoon dried thyme, crumbled
- 1 whole skinless boneless chicken breast
(about 3/4 pound), halved and flattened slight
between sheets of plastic wrap
- mashed potatoes or rice as an
accompaniment
Preparation:
In a skillet, cook the bacon over moderate heat
until it is crisp, and transfer it to paper towels
to drain. Let the bacon cool and crumble it course.
In a saucepan of boiling salted water, coo the
pearl onions for 5 minutes. Transfer the pearl
onions to a bowl, let them cool, and peel them.
Pour off the fat remaining in the skillet, and
in it cook the chopped onion and the garlic in the
butter, stirring, until they are softened.
Add the chicken broth, the wine, the
Worchestershire sauce, the thyme, salt, and pepper
to taste, and simmer the mixture for 3 minutes.
Add the chicken, bacon, and pearl onions,basete
them with the cooking liquid, and simmer the
misture for 10 minutes, or until the chicken is
springy to the touch and just cooked through. Skim
the fat from the sauce.
Serve the chicken misture with the mashed
potatoes or rice.
Adapted from Gourmet's In Short
Order cookbook
Any Questions?? Contact
Joyce.
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