Braised Chicken With Creamy Wine Sauce

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1/2 pound fresh pearl onions, unpeeled

1 tablespoon plus 2 teaspoons margarine, divided

1 cup slivered onion

1/2 cup thinly sliced carrot

1/2 cup thinly sliced celery

4 (8-ounce) chicken breast halves, skinned

2 chicken drumsticks (about 1/2 pound), skinned

2 chicken thighs (about 1/2 pound), skinned

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/8 teaspoon white pepper

1 cup Chardonnay or other dry white wine

1 tablespoon chopped fresh parsley

1 teaspoon dried thyme

1 bay leaf

1 (10 1/2-ounce) can low-salt chicken broth

1/2 cup evaporated skimmed milk

1/2 pound fresh mushrooms, quartered

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