Method:Braising

1. Formula

1. 6 large cloves garlic, smashed
2. 4 whole black peppercorns
3. 2 sprigs fresh thyme plus more for garnish
4. 1 bay leaf
5. 7 sprigs fresh flat-leaf parsley, stems and leaves separated
6. 2 whole skinless and boneless chicken breasts
7. 2 tablespoons olive oil
8. 8 ounces pearl onions, peeled
9. 12 ounces white button mushrooms, halved or quartered
10. 1 tablespoon unsalted butter
11. Salt and freshly ground black pepper
12. 3 tablespoons cognac
13. 1 cup dry red wine
14. 3 1/4 cups Homemade Chicken Stock, or canned low-sodium chicken broth skimmed of fat
15. 1 tablespoon tomato paste
16. 1 tablespoon cornstarch

2. Nutrition Information

• Calories: 275 kcal
• Carbohydrates: 15 g
• Dietary Fiber: 2 g
• Fat: 9 g
• Protein: 20 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. 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.
2. Cut chicken into strips about 2 inches long and 3/4 inch wide. 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; cook until golden, about 4 minutes. Transfer to a dish.
3. Add butter and remaining 1 tablespoon olive oil to skillet. Season with salt and pepper; cook in two batches until browned, about 1 minute per side. Return all chicken to pan. Add cognac and wine. Use a wooden spoon to scrape up any cooked-on bits from the bottom. 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.
4. Using a slotted spoon, transfer 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. Pour back into broth, and stir until incorporated. Cook 2 minutes. Return chicken, onions, and mushrooms to pot; cook over medium-low heat until heated through. Chop parsley leaves, and stir in. Garnish with thyme. Serve hot.

4. Remark