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
1½ c dry red wine
1½ 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.

Shamelessly stolen from Canadian Living.