1. In a Dutch oven, bring 6 cups water to boil.

2. Add pearl onions; boil for 3 minutes.

3. Drain, rinse in cold water, peel and set aside.

4. In the same dutch oven, saute sliced onion, carrot and celery in 1 tbsp butter until tender.

5. Remove vegetables and set aside.

6. Add chicken to pan; brown on both sides. Remove and keep warm.

7. Add wine or broth; simmer until reduced to 1/2 cup.

8. Stir in chicken broth and seasonings.

9. Return chicken to pan; cover and simmer for 5 minutes or until chicken is done.

10. Remove chicken to serving platter and keep warm.

11. Combine flour and milk until smooth.

12. Gradually stir flour and milk mixture into pan.

13. Return vegetables to pan; remove from heat, cover, and set aside.

14. In nonstick skillet, saute pearl onions in 2 tbsp butter until tender.

15. Add onions to serving platter with chicken.

16. Remove bay leaf from sauce; spoon over chicken and vegetables; serve.