Coq au Vin

By CarrieG

Ingredients

• 3 lb boneless,skinless chicken thighs or breasts
• 2 Tbsp butter
• 2 c pearl onions,peeled
• 2 c button mushrooms
• 1 c chopped onions
• 2 tsp fresh thyme or 1 tsp dry
• Pinch salt and pepper
• 1 bay leaf
• 1 1/2 c dry red wine
• 1 1/2 c chicken stock
• 2 Tbsp tomato paste
• 1 Tbsp cognac or brandy optional)
• 2 Tbsp chopped fresh parsley

Preparation

Step 1

If using chicken breasts cut in half
In a shallow dutch oven heat Tbsp butter over medium high heat
Brown chicken batches,about 10 min
Remove to plate
Drain fat from pan and reduce heat to medium
Add pearl onions and mushrooms and fry until brown(about 5 min)
Transfer to a separate plate
Add remaining butter and fry onions,thyme,salt and pepper and bay leaf until onions are softened,about 8 min
Add wine,stock,tomato paste and cognac
Bring to a boil over high heat,stirring and scraping up any brown bits
Return chicken and any juices to the pan
Reduce heat to medium,cover and simmer about 20 min
Return mushroom mixture to pan
Simmer until reduced to consistency of maple syrup and juices run clear when chicken is pierced,about 25 min
Discard bay leaf and stir in parsley