Coq À La Stella

• FOR THE MUSHROOM STOCK
• 1 pound mushrooms and stems
• 3 bay leaves
• 1 yellow onion, large dice
• 3 cloves garlic, smashed and peeled
• 32 ounces cold water
• FOR THE COQ
• 1 stewing chicken
• Olive oil
• 2 yellow onions, 1/4 " slices
• 3 ounces brandy
• 2 11-ounce bottles Stella Artois
• 1 ounce dried mushrooms (I used a forestiere blend, but straight porcinis would be wonderful, too) hydrated in 8 ounces boiling water
• 16 ounces mushroom stock from above (if you're a bit short, add a little more beer)
• 3 juniper berries, 6 peppercorns, 2 bay leaves tied in a piece of cheesecloth
• 1 1/2 pounds mushroom caps (I used brown mushrooms)
• 14-ounce bag frozen pearl onions, thawed
• Salt and pepper

1. If you have some mushrooms hanging around that are a bit past their prime, they're perfect for this. Also toss in the stems from the mushrooms you'll use in the final preparation.
2. Place all ingredients in a covered soup pot and bring it to a boil. Remove the lid and allow to simmer until about 2 cups of lusciously-flavored liquid remain. This may take an hour or so. Strain and discard the solids.
3. Pour the dried mushrooms into a mixing bowl and add the boiling water. Be sure all are submerged, and cover the bowl with a plate to retain the heat. Let them steep while you prepare everything else.
4. Preheat the oven to 275 degrees.
5. Generously film with olive oil the bottom of an oven-proof pot large enough to hold a whole chicken. Warm it over medium heat. Rub the chicken with salt and pepper. Place it in the pot, and brown it on all sides, giving it a good 5-7 minutes on each side.
6. When browned, remove the chicken to a platter. Add the onions and allow them to caramelize a bit, about 15 minutes. Stir them around as their juices effectively deglaze the browned bits from the bottom of the pot.
7. This is always my favorite part. Add the brandy, stand back (especially if you have long hair), and light it with a fire starter. When the flames subside, add the beer, dried mushrooms and their liquid, the mushroom stock, and the seasoning bag. Bring everything to a boil (raise the heat if you need to).
8. Return the chicken to the pot, cover it with a lid or foil, and place it in the oven. Allow to braise until deeply flavorful, 3 to 4 hours.
9. One half hour before serving, remove the lid and add the whole mushroom caps and pearl onions. Replace the lid and allow them to cook until softened.
10. To serve, remove the pot from the oven and use a couple of wide spatulas or skimmers to lift the chicken from the pot. It's going to fall apart, which is actually what you want it to do, so be prepared and have a platter right next to the pot. And wear an apron. Lift out any pieces that fall off. Season the sauce to taste with salt and pepper.
11. I served mine over a blend of wild and brown rices and quinoa, but use whatever you like as a base - rice, pasta, or other grains. A fork works well to pull off tender chunks of chicken, and be sure to spoon a generous amount of the sauce, mushrooms, and onions over the top. Garnish with some fresh parsley. Serve with a glass of your favorite beer.

mushroom stock, mushrooms, bay leaves, yellow onion, garlic, water, coq, chicken, olive oil, yellow onions, brandy, bottles, mushrooms, mushroom, berries, mushroom caps, pearl onions, salt

Taken from food52.com/recipes/20237-coq-a-la-stella (may not work)