1. In a 4-quart Dutch oven, cook mushrooms in 1 Tbsp. oil over medium-low heat for 10 to 12 minutes or until softened. Transfer mushrooms and juices to a bowl; set aside.
2. Pat chicken dry with paper towels; sprinkle with garlic salt. In the Dutch oven, brown chicken in two batches in remaining 1 Tbsp. oil over medium-high heat. Remove chicken from pan.
3. Remove pan from heat; add wine. Return to heat and scrape browned bits from bottom of pan. Cook until wine is reduced by about half.
4. Stir in broth, tomato paste, chopped thyme, and black pepper. Add chicken and carrots. Bring to a gentle boil; reduce heat. Cover and simmer 5 to 8 minutes or until chicken is cooked through and carrots are tender.
5. Combine 1 cup of the stew broth and flour; stir mixture into stew. Add mushrooms and onions. Cook for 1 to 2 minutes or until slightly thickened, stirring often. Garnish with sprigs of thyme, if desired. Ladle stew into bowls to serve.
6. * Note: To peel pearl onions, rub away any loose papery skin. Cut off tips of onions opposite the root ends. Boil onions in water for 2 minutes; drain. While still warm, squeeze each onion from the root end to slide onion from the skin.

Each serving contains: 217 calories, 7 g fat, 1 g saturated fat, 0 g trans fat, 55 mg cholesterol, 418 mg sodium, 13 g carbohydrates, 3 g fiber, 6 g sugar, 21 g protein. Daily values: 161% vitamin A, 10% vitamin C, 3% calcium, 6% iron.