Ingredients

1/4 cup All-purpose (plain) flour
1 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
2 Skinless, bone-in chicken breast halves, about 3/4 pound total weight, each cut in half crosswise
2 Skinless, bone-in chicken thighs
2 Chicken legs
1 1/2 tablespoons Olive oil or canola oil
1 Shallot, chopped
1 pound Small white button mushrooms, brushed clean
1/2 pound Peeled pearl onions
3/4 cup Vegetable stock, chicken stock or broth
1/2 cup Port or dry red wine
2 tablespoons Balsamic vinegar
2 tablespoons Chopped fresh thyme, plus sprigs for garnish

Description

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