Chicken Bourguignon

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3 tbsp white whole-wheat flour or whole-wheat flour

½ tsp sea salt, divided

¼ tsp ground black pepper, divided (TRY: Simply Organic Ground Black Pepper)

1¼ lb bone in, skin-on chicken breasts (halved crosswise with a sharp knife through bone)

1 tbsp extra-virgin olive oil, divided

3 tbsp organic unsalted butter, divided, chilled

2 large carrots, halved lengthwise and sliced (quartered if large)

1 large red onion, diced

10 oz white mushrooms, halved (quartered if large)

2 large cloves garlic, minced

1 cup dry red wine

1½ cup low-sodium chicken broth

12 sprigs fresh thyme

7 oz frozen pearl onions, thawed and drained

Directions at cleaneatingmag.com

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