CHICKEN STEW WITH PEARL ONIONS AND MUSHROOMS

10 oz. bag pearl onions
1/2 cup flour
1 tsp. salt, divided
3/4 tsp. poultry seasoning, divided
1/4 tsp. freshly ground pepper
1 whole chicken (3-1/2 lbs.) cut into 8 pieces, skin removed
2 Tbs. olive oil
1 lb. mushrooms, quartered
14-1/2 oz. can chicken broth
3/4 cup white wine
1/4 cup half-and-half cream
1 carrot, peeled and thinly sliced
1 celery rib, thinly sliced
2 Tbsp. chopped fresh herbs

Bring a small saucepan of water to boil. Add onions and cook 30 seconds; drain. Rinse onions under cold water. Remove a thin slice from the root end of each and slip off outer skins.

Combine flour, 1/2 tsp. salt, 1/2 tsp. poultry seasoning and pepper in a large, resealable plastic bag. Add chicken and shake to coat.

Heat oil in a large Dutch oven over medium-high heat. Add half of the chicken; reduce heat to medium and cook until chicken is well browned on both sides. Repeat with remaining chicken. Set aside.

Add mushrooms to pan and cook 5 minutes, stirring until liquid has evaporated. Add broth, wine and cream to saucepan with mushrooms (mixture may look curdled). Add onions, chicken, carrot, celery, remaining salt and
poultry seasoning; bring to a boil.

Reduce heat and simmer, covered, stirring occasionally until chicken is tender, 30 minutes. Sprinkle with herbs just before serving.