Coq au Vin

2 c pearl onions, peeled (1 bag/284 g) 2. brown 6. simmer 20 minutes 7. add
2 c button mushrooms (8 oz/250 g)
1 T butter 1. brown 5. simmer 25 minutes
3 lb boneless skinless chicken thighs and/or breasts
1 T butter 3. fry 4. boil
1 c chopped onions
2 t chopped fresh thyme (or 1 t dried)
pinch salt
pinch pepper
1 bay leaf
1 c dry red wine
1 c chicken stock
2 T tomato paste
1 T Cognac or brandy (optional)
2 T chopped fresh parsley
  1. If using chicken breasts, cut crosswise in half. In shallow Dutch oven, heat 1 T butter over medium-high heat. Brown chicken, in batches, about 10 minutes. Remove to plate.
  2. Drain fat from pan; reduce heat to medium. Add pearl onions and mushrooms; fry until browned, about 5 minutes. Transfer to separate plate.
  3. Add 1 T butter to pan; fry chopped onions, thyme, salt, pepper, and bay leaf until onions are softened, about 8 minutes.
  4. Add wine, stock, tomato paste, and Cognac (if using); bring to boil over high heat, stirring and scraping up any brown bits.
  5. Return chicken and any accumulated juices to pan. Reduce heat to medium; cover and simmer, stirring occasionally, for 20 minutes.
  6. Return mushroom mixture to pan; simmer, covered and stirring occasionally, until reduced to consistency of maple syrup and juices run clear when chicken is pierced, about 25 minutes. Discard bay leaf.
  7. Stir in parsley.