Braised Fiesta Chicken
with DHC Red Pepper Corn Chowder

1 chicken, cut into 10 pieces

1/2 teaspoon salt

2 teaspoons canola oil

1/2 onion, chopped

1 cup white wine

3 cups chicken broth

1 package DHC Red Pepper Corn Chowder
soup mix

1/2 cup heavy cream

1 tablespoon lemon juice, or to taste

Directions

Dry off excess moisture from chicken and sprinkle with salt. Heat oil in a heavy-bottomed pan. Cook chicken until well browned (you can do this in two batches). Place browned chicken pieces on a plate and set aside. Pour off most of the collected fat in the pan and discard.

Reheat pan and sauté onion until golden in color. Add wine and cook until about 1/2 cup of liquid remains. Return chicken and its juices to the pan, stirring in chicken broth. Cover pan and bring to a boil. Reduce heat and simmer for 10 minutes. Move pieces of chicken to one side and stir the soup mix into the broth. Cover and simmer for 20 minutes or until the chicken is no longer pink inside. Remove chicken and place on a serving platter. Stir cream and lemon juice into the vegetables and broth. Season to taste and serve.