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.

HANDS-ON TIME
45 minutes
TOTAL TIME
1½ hours
MAKES
8 servings

INGREDIENTS

• 1 whole chicken (1.5 kg)
• 2 tbsp butter
• 1 pkg (284 g) pearl onions, peeled
• 2 cups button mushrooms (about 225 g)
• 1 cup chopped onions
• 2 tsp chopped fresh thyme (or 1 tsp dried)
• pinch each salt and pepper
• 1 bay leaf
• 1½ cups dry red wine
• 1½ cups chicken broth
• 2 tbsp tomato paste
• 1 tbsp cognac or brandy (optional)
• 2 tbsp chopped fresh parsley

PREPARATION

1. Remove giblets and neck (if any) from chicken. Using kitchen shears, cut chicken down each side of backbone. photo a
2. Discard backbone. Cut off wing tips; cut chicken in half along breastbone. Cut each half between thigh and breast. photo b
3. Cut each breast in half crosswise. Cut each leg at joint between drumstick and thigh.
4. 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.
5. 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.
6. Melt remaining butter in pan; cook chopped onions, thyme, salt, pepper and bay leaf, stirring often, until onions are softened, about 8 minutes.
7. 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.
8. Reduce heat to medium; cover and simmer, stirring occasionally, for 20 minutes.
9. 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.
10. Stir in parsley.
11. (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.)

NUTRITIONAL INFORMATION, PER SERVING: about 296 cal, 25 g pro, 18 g total fat (6 g
sat. fat), 7 g carb, 1 g fibre, 100 mg chol, 287 mg sodium, 490 g potassium. % RDI:
3% calcium, 11% iron, 8% vit A, 8% vit C, 8% folate.

TIP FROM THE TEST KITCHEN
If you prefer a lighter-bodied wine and sauce,
use a Pinot Noir or Gamay. For robust flavour,
choose a Cabernet Sauvignon, a Meritage
(or Bordeaux) blend or a Baco Noir.