• 6 large cloves garlic, smashed
• 4 whole black peppercorns
• 2 sprigs fresh thyme, plus more for garnish
• 1 bay leaf
• 7 sprigs fresh flat-leaf parsley, stems and leaves separated
• 2 whole skinless and boneless chicken breasts
• 2 tablespoons olive oil
• 8 ounces pearl onions, peeled
• 12 ounces white button mushrooms, halved or quartered
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper
• 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. Using a small piece of cheesecloth, make a bouquet garni by wrapping 3 garlic cloves, peppercorns, thyme, bay leaf, and parsley stems in a bundle and tye with kitchen twine.
2. Cut chicken into strips about 2 inches long and 3/4 inch wide.
3. In a large, deep skillet or a Dutch oven, heat 1 tablespoon oil over medium-high heat.
4. Add onions and remaining 3 cloves garlic;
5. cook, stirring occasionally, until they begin to brown, about 4 minutes.
6. Add mushrooms; cook until golden, about 4 minutes.
7. Transfer to a dish.
8. Add butter and remaining 1 tablespoon olive oil to skillet.
9. Season with salt and pepper; cook Chicken in two batches until browned, about 1 minute per side.
10. Return all chicken to pan.
11. Add cognac and wine.
12. Use a wooden spoon to scrape up any cooked-on bits from the bottom.
13. Add chicken stock;
14. stir in tomato paste.
15. Add bouquet garni.
16. Bring to a boil then reduce heat to a simmer, and cook, covered, 15 minutes.
17. Add the reserved mushrooms, onions, and garlic; cook 5 minutes more.
18. Using a slotted spoon, transfer chicken and vegetables to a bowl.
19. Discard bouquet garni.
20. Over high heat, reduce broth by half, about 12 minutes.
21. In a small bowl, dissolve cornstarch in 1 tablespoon cold water.
22. Pour back into broth, and stir until incorporated.
23. Cook 2 minutes.
24. Return chicken, onions, and mushrooms to pot;
25. cook over medium-low heat until heated through.
26. Chop parsley leaves, and stir in.
27. Garnish with thyme.
28. Serve hot.

Serve this stew over cooked rice, barley