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Ingredients

Serves 6

• 6 large cloves garlic, smashed
• 4 whole black peppercorns
• 2 sprigs fresh thyme, plus more for garnish
• 1 bay leaf
• 7 fresh sprigs flat-leaf parsley, stems and leaves separated
• 2 whole boneless and skinless chicken breasts, cut into 1-inch strips
• Coarse salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 12 ounces white button mushrooms, halved or quartered
• 8 ounces pearl onions, peeled
• 3 tablespoons cognac
• 1 cup dry red wine
• 3 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
• 1 tablespoon tomato paste
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Description

Serve This Stew Over Cooked Rice, Barley, Or Quinoa.

Martha Stewart