Coq Au Vin with Shiitake Mushrooms
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive oil |
| 3 | lb | Chicken pieces; rinsed and patted dry |
| 1/3 | c | Finely chopped shallot |
| 1/3 | c | Finely chopped onion |
| 2 | Carrots; quartered lengthwise and cut crosswise into 1/4-inch pieces (about 1/2 cup) | |
| 1/2 | lb | Pearl onions; blanched in boiling water for 3 minutes, drained, and peeled |
| 1 | Bay leaf | |
| 3/4 | ts | Dried thyme; crumbled |
| 2 | tb | Cognac |
| 1 | c | Dry white wine |
| 2 | c | Chicken broth |
| 1/4 | lb | Shiitake mushrooms; stems discarded and caps sliced thin |
| 1/4 | c | Cornstarch |
| Freshly ground nutmeg to taste |
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