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    Source of Recipe


    1/4 cup flour
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1 1/2 pounds skinless, boneless chicken thighs
    2 tablespoons vegetable oil
    1 garlic clove, crushed through a press
    2 cups chicken broth
    3/4 cup dry white wine
    2 teaspoons crumbled dried leaf sage
    4 slim carrots, peeled and cut into 1-inch chunks
    2 small parsnips, peeled and cut into 1-inch chunks
    1 1/2 cups frozen pearl onions
    1 tablespoon Dijon mustard
    1/4 cup chopped parsley

    Combine flour, salt, and pepper in a plastic bag. Add chicken a
    few pieces at a time and shake to coat with flour. In a large frying
    pan, heat oil. Cook chicken in 2 batches over medium-high heat,
    stirring often, until lightly browned all over, about 8 minutes
    per batch.

    Add garlic and cook 30 seconds. Add broth, wine, 1 teaspoon of the
    sage, carrots, and parsnips. Reduce heat to medium-low, partially
    cover pan, and simmer 25 minutes.

    Add onions, mustard, and remaining 1 teaspoon of sage. Simmer,
    covered, until onions are tender, about 10 minutes. Sprinkle with
    parsley. Makes 6 servings.




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