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Ingredients
  • 1 pound baby carrots with green tops
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 chicken leg quarters, skinned
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 pound cremini mushrooms, quartered
  • ¾ cup dry white wine
  • 3 thyme sprigs
  • 2 sage sprigs
  • 2 cups fat-free, lower-sodium chicken broth
  • 10 ounce fresh pearl onions, peeled
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
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