1 56 oz package chicken pieces
1 ½ Tablespoons salt, divided
1 teaspoon white pepper
2 cups white wine
1 Tablespoon chopped garlic
2 teaspoons dried thyme leaves
½ cup flour
plastic food storage bag
3 Tablespoons vegetable oil
1 lb potatoes, quartered
1 lb baby carrots
1 10 oz package red pearl onions
1 8 oz package baby mushrooms
1 cup chopped yellow onion
1 14.5 oz can fat free chicken broth
2 Tablespoons tomato paste
1 Tablespoon Dijon mustard
1 bay leaf
1 ½ Tablespoons fresh chopped parsley

Season both sides of chicken pieces with 1 Tablespoon salt and pepper. Arrange chicken, skin side up, in 9 x 13 in baking dish. Add wine, garlic and thyme to chicken. Marinate 45 minutes. Remove chicken from marinade, reserving marinade. Drain on paper towels, then place in food storage bag with flour. Shake to evenly coat. Remove chicken from bag, tap off excess flour. In large saucepan, or Dutch oven, heat oil over medium-high heat. Add half of chicken pieces, skin side down, and saute until golden brown on both sides (about 5 minutes per side). Remove chicken and repeat browning with other pieces. Remove chicken and stir in potatoes and carrots. Cook five minutes. Stir in pearl onions, mushrooms and chopped onion. Cook two minutes. Add reserved marinade, broth, tomato paste, mustard and bay leaf and bring to a boil. Return chicken to the pot and cook, covered, over medium-low heat, stirring occasionally to avoid burning, until chicken is done and juices run clear (about 30 minutes). Remove bay leaf, discard. Remove chicken and keep warm. Over medium-high heat, reduce sauce by half (about 15 minutes). Return chicken to pan, stirring to coat chicken with sauce.

Arrange chicken pieces in a serving dish. Pour sauce over the top and sprinkle with parsley. Serves 4-5.