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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. Set aside.
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. |
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Add mushrooms, and cook until golden, about 4 minutes. |
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Transfer to a bowl. |
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Cut chicken into strips about 2 inches long and 3/4 inch wide. Add butter and remaining 1 tablespoon olive oil to skillet. Season chicken with salt and pepper; cook in two batches until browned, about 1 minute per side. |
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Return all of the chicken to the skillet. Add cognac and wine. Use a wooden spoon to scrape up any browned bits on the bottom of pan. |
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Add chicken stock; stir in tomato paste. Add bouquet garni. Bring to a boil; reduce heat to a simmer, and cook, covered, 15 minutes. |
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Add the reserved mushrooms, onions, and garlic; cook 5 minutes more. |
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Using a slotted spoon, transfer the chicken and vegetables to a bowl. Discard bouquet garni. |
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Over high heat, reduce broth by half, about 12 minutes. |
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In a small bowl, dissolve cornstarch in 1 tablespoon cold water. |
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Stir back into broth, and mix until incorporated. Cook 2 minutes. |
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Return chicken, onions, and mushrooms to pot; cook over warm heat until thoroughly warm. |
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Chop parsley leaves, and stir in. |
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Garnish with thyme, and serve.
Source : Martha Stewart "Favorite Comfort Food" |
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Recipe
- 6 large cloves garlic, smashed
- 4 whole black peppercorns
- 2 sprigs fresh thyme, plus more for garnish
- 1 dried bay leaf
- 7 sprigs fresh flat-leaf parsley, stems and leaves separated
- 2 tablespoons olive oil
- 8 ounces pearl onions, peeled
- 12 ounces white button mushrooms, halved or quartered
- 2 whole skinless and boneless chicken breasts
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper
- 3 tablespoons cognac
- 1 cup dry red wine
- 3 1/4 cups Chicken Stock (click here for recipe), or canned
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch
SERVES : 6
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