6 chicken breast halves, skinned and boned
2 Tablespoons olive oil, divided
1 large onion, finely chopped
2 cloves garlic, minced
2 Tablespoons all purpose flour
1 teaspoon Kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon dried thyme
3 cups dry red wine
5 Tablespoons tomato paste
¼ cup Cognac or brandy
1 cup chicken broth
1 Tablespoon unsalted butter
12 to 18 pearl onions, peeled
16-ounces fresh mushrooms, sliced

 

Preheat oven to 350º F.

Trim all fat from chicken; dry. Set aside.

Heat 1 tablespoon of olive oil in a dutch oven over medium heat.  Add chopped onions and garlic; sauté for 5 minutes. Stir in flour. Add, wine, tomato paste, brandy, and chicken broth. Bring to a boil, stirring constantly. Cover and cook in oven at 350º F for 1 hour.

Meanwhile, brown chicken on both sides in remaining olive oil for five minutes per side.  Add to the wine mixture.  Cover dutch oven and return to the oven to cook for an additional 30 minutes.  Note:  The recipe can be prepared in advance up to this point and refrigerated.  The flavor of Coq au Vin improves immeasurably if it is refrigerated overnight.

Heat 1 Tablespoon butter in a large skillet. Cook pearl onions and mushrooms over medium-high heat until done, about 10 minutes, stirring so that all ingredients brown evenly and all liquid has evaporated. Add pearl onions and mushrooms to the chicken mixture and stir sauce gently to blend. Cover and cook over low heat for 20 to 25 minutes or until mixture is hot and bubbling

Serve with parsley potatoes, a tossed green salad, crusty French bread and a young red wine such as Beaujolais. Yield: 6 servings.