Recipes for the Web

Barrington Software Incorporated

COQ AU VIN

Serves 6

Serve this stew over cooked rice, barley, or quinoa.

6 large cloves garlic, smashed

4 whole black peppercorns

2 sprigs fresh thyme, plus more for garnish

1 bay leaf

7 sprigs fresh flat-leaf parsley, stems and leaves separated

2 whole skinless and boneless chicken breasts

2 tablespoons olive oil

8 ounces pearl onions, peeled

12 ounces white button mushrooms, halved or quartered

1 tablespoon unsalted butter

Salt and freshly ground black pepper

3 tablespoons cognac

1 cup dry red wine

3 1/4 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

1 tablespoon tomato paste

1 tablespoon cornstarch

1. Using a small piece of cheesecloth, make a bouquet garni: Wrap 3 garlic cloves, peppercorns,

thyme, bay leaf, and parsley stems; tie in a bundle with kitchen twine.

2. Cut chicken into strips about 2 inches long and 3/4 inch wide. In a large, deep skillet or a Dutch

oven, heat 1 tablespoon oil over medium-high heat. Add onions and remaining 3 cloves garlic;

cook, stirring occasionally, until they begin to brown, about 4 minutes. Add mushrooms; cook until

golden, about 4 minutes. Transfer to a dish.

3. Add butter and remaining 1 tablespoon olive oil to skillet. Season with salt and pepper; cook in

two batches until browned, about 1 minute per side. Return all chicken to pan. Add cognac and

wine. Use a wooden spoon to scrape up any cooked-on bits from the bottom. Add chicken stock;

stir in tomato paste. Add bouquet garni. Bring to a boil; reduce heat to a simmer, and cook,

covered, 15 minutes. Add the reserved mushrooms, onions, and garlic; cook 5 minutes more.

4. Using a slotted spoon, transfer chicken and vegetables to a bowl. Discard bouquet garni. Over

high heat, reduce broth by half, about 12 minutes. In a small bowl, dissolve cornstarch in 1

tablespoon cold water. Pour back into broth, and stir until incorporated. Cook 2 minutes. Return

chicken, onions, and mushrooms to pot; cook over medium-low heat until heated through. Chop

parsley leaves, and stir in. Garnish with thyme. Serve hot.

From Martha Stewart

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