This classic dish is ideal for entertaining because you can sit and sip with guests while it simmers. Serve the same type of wine for drinking as you used in the sauce.
- Portion size 8 servings
- Credits : © CanadianLiving.com
- 1 whole chicken (1.5 kg)
- 2 tablespoons butter
- 1 pkg (284 g) onion peeled
- 2 cups button mushrooms (about 225 g)
- 1 cup chopped onion
- 2 teaspoons chopped fresh thyme (or 1 tsp dried)
- pinch each salt and pepper
- 1 bay leaf
- 1 1/2 cup dry red wine
- 1 1/2 cup chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon cognac or brandy (optional)
- 2 tablespoons chopped fresh parsley
MethodRemove giblets and neck (if any) from chicken. Using kitchen shears, cut chicken down each side of the backbone.
Discard backbone. Cut off wing tips; cut chicken in half along breastbone. Cut each hald between thigh and breast.
Cut each breast in half crosswise. Cut each leg at joint between drumstick and thigh.
In shallow Dutch oven, heat 1 tbsp of the butter over medium-high heat; working in batches, brown chicken, 4 to 5 minutes per batch. Using slotted spoon, transfer to plate.
Drain fat from pan; reduce heat to medium. Add pearl onions and mushrooms: cook, stirring often, until browned, about 5 minutes. Transfer to separate plate. Melt remaining nutter in pan; cook chopped onions, thyme, salt, pepper and bay leaf, stirring often, until onions are softened, about 8 minutes.
Add wine, broth, tomato paste, and cognac (if using); bring to boil over high heat, stirring and scraping up any browned bits from bottom of pan. Return chicken and any accumulated juices to pan. Reduce heat to medium; cover and simmer, stirring occasionally, for 20 minutes.
Return mushroom mixture to pan; cover and simmer, stirring occasionally, until reduced to consistency of maple syrup and juices run clear when chicken is pierced, about 25 minutes. Discard bay leaf. Stir in parsley. (Make-ahead: Let cool for 30 minutes. Scrape into casserole dish; refrigerate until cold. Cover and refrigerate for up to 2 days. Reheat in 350°F/180°C oven, about 30 minutes.)
Tip from The Test Kitchen: If you prefer a light-bodied wine and sauce, use a Pinot Noir or Gamay. For robust flavour, choose a Cabernet Sauvignon, a Meritage (or Bordeaux) blend or Baco Noir.
Nutritional facts Per serving: about
- Sodium 287 mg
- Protein 25 g
- Calories 296.0
- Total fat 18 g
- Potassium 490 g
- Cholesterol 100 mg
- Saturated fat 6 g
- Total carbohydrate 7 g
- Iron 11.0
- Folate 8.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 8.0