Recipe for Chicken Bourguignonne 
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Yield:
8
Ingredients:
Amount Ingredient
4 lb skinless chicken thighs and breasts
Flour as needed
2 cup fat-free low-sodium chicken broth
2 cup dry white wine
(or chicken broth)
1 lb whole baby carrots
1/4 cup tomato paste
4 x garlic cloves minced
1/2 tsp dried thyme leaves
2 x bay leaves
1/4 tsp salt
1/4 tsp freshly-ground black pepper
8 oz fresh or thawed frozen pearl onions
8 oz medium mushrooms whole
2 cup hot cooked white rice
2 cup hot cooked wild rice
Instructions:
Instructions: Preheat oven to 325 degrees. Coat chicken very lightly with flour.

Generously spray nonstick ovenproof Dutch oven or large nonstick 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 from Dutch oven.

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.

This recipe yields 8 servings.

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