Serve this stew over cooked rice, barley, or quinoa
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. Add mushrooms, and cook until golden, about 4 minutes. Transfer to a bowl.
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. 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. 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.
Using a slotted spoon, transfer the 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. Stir back into broth, and mix until incorporated. Cook 2 minutes. Return chicken, onions, and mushrooms to pot; cook over warm heat until thoroughly warm. Chop parsley leaves, and stir in. Garnish with thyme, and serve.
Source : Martha Stewart "Favorite Comfort Food"
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