Coq au Vin
|2 c pearl onions, peeled (1 bag/284 g)
||6. simmer 20 minutes
|2 c button mushrooms (8 oz/250 g)
|1 T butter
||5. simmer 25 minutes
|3 lb boneless skinless chicken thighs and/or breasts
|1 T butter
|1 c chopped onions
|2 t chopped fresh thyme (or 1 t dried)
|1 bay leaf
|1½ c dry red wine
|1½ c chicken stock
|2 T tomato paste
|1 T Cognac or brandy (optional)
|2 T chopped fresh parsley
- 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.
- Drain fat from pan; reduce heat to medium. Add pearl onions and
mushrooms; fry until browned, about 5 minutes. Transfer to separate
- Add 1 T butter to pan; fry chopped onions, thyme, salt, pepper, and
bay leaf until onions are softened, about 8 minutes.
- Add wine, stock, tomato paste, and Cognac (if using); bring to boil
over high heat, stirring and scraping up any brown bits.
- Return chicken and any accumulated juices to pan. Reduce heat to
medium; cover and simmer, stirring occasionally, for 20 minutes.
- 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
- Stir in parsley.
Shamelessly stolen from Canadian Living.