CHICKEN BOURGUIGNON

4 pounds skinless chicken thighs and breasts
all-purpose flour
nonstick cooking spray
2 cups fat-free reduced-sodium chicken broth
2 cups dry white wine or chicken broth
1 pound whole baby carrots
1/4 cup tomato paste
4 cloves garlic, minced
1/2 teaspoon dried thyme leaves
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 ounces fresh or thawed frozen pearl onions
8 ounces whole medium mushrooms
FOR SERVING:
2 cups hot cooked white rice
2 cups hot cooked wild rice
1/4 cup minced fresh parsley

Preheat oven to 325 degrees F.

Coat chicken with flour. Spray ovenproof Dutch oven or large ovenproof skillet with cooking spray; heat over medium heat until hot. Cook chicken 10 to 15 minutes or until browned on all sides. Drain fat.

Add chicken broth, wine, carrots, tomato paste, garlic, thyme, bay leaves, salt and pepper to Dutch oven; heat to a boil. Cover; transfer to oven.

Bake 1 hour. Add onions and mushrooms. Uncover; bake about 35 minutes or until vegetables are tender, and chicken is no longer pink in center and juices run clear. Remove bay leaves.

Combine white and wild rice; serve with chicken. Sprinkle with parsley.

Servings: 8
Source: Grandma's Best-Loved Recipes