Sauteed Chicken in Red-Wine Sauce

• 1 chicken, 3 1/2 pounds, cut into serving pieces
• Salt and freshly ground pepper to taste
• 2 tablespoons butter
• 1/4 pound mushrooms, left whole if very small; otherwise halved or quartered
• 16 small white onions, peeled
• 2 tablespoons finely chopped shallots
• 2 teaspoons finely chopped garlic
• 2 tablespoons flour
• 2 tablespoons Cognac
• 1 1/2 cups dry red wine
• 1/2 cup fresh or canned chicken broth
• 1 bouquet garni consisting of 4 parsley sprigs, 2 fresh thyme sprigs or 1 teaspoon dried, 1 bay leaf and 2 whole cloves

1. Sprinkle the chicken with salt and pepper.
2. Heat the butter in a skillet large enough to hold the chicken in one layer without crowding.
3. Add the chicken pieces skin-side down.
4. Cook and brown the pieces over medium-high heat about 6 minutes.
5. Turn the pieces and cook about 5 minutes longer.
6. Add the mushrooms, onions, shallots and garlic and stir to blend over high heat for about 3 minutes.
7. Remove most of the fat and sprinkle the flour evenly over all.
8. Stir and cook for one minute.
9. Add the Cognac and ignite it quickly.
10. Add the wine, chicken broth, bouquet garni, salt and pepper.
11. Stir and bring to a simmer.
12. Cover and cook 20 minutes or until tender.
13. Remove the cover and simmer to reduce the sauce if necessary.
14. Remove the bouquet garni and serve.

chicken, salt, butter, mushrooms, white onions, shallots, garlic, flour, cognac, red wine, chicken broth, bouquet garni consisting

Taken from cooking.nytimes.com/recipes/8325 (may not work)