My family arrived from the West Coast to experience a cold and snowy Midwest Christmas and we celebrated by eating, drinking, and playing games for hours on end. If I don’t see another piece of toffee or a Monopoly card for six months, I think I’ll be a happy woman! Mr. B and I are both ready to embrace January with salad forks in hand. However before we dive into the healthiest month of the year, I couldn’t let such good food pass through our bellies without sharing the recipes.

2 cups pearl onions (frozen is easiest)
10 oz slab bacon, cut into 1″ x 1/4″ strips
1 (4″) piece celery rib
6 fresh flat-leaf parsley sprigs, plus 1 1/2 tablespoons chopped (for garnish)
1 fresh thyme sprig
1 Turkish bay leaf or 1/2 California bay leaf
3 1/2 lbs of chicken pieces, rinsed and patted dry
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups dry white or red wine
3/4 cup chicken stock or store-bought low-sodium broth
1 pound small mushrooms, trimmed and halved
1/4 cup Cognac or other brandy
3 tablespoons all-purpose flour
1 1/2 teaspoons unsalted butter, softened
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Cheesecloth
Kitchen string

Directions:

Set pearl onions in a colander to thaw slightly and drain any resulting liquid.

Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until it is browned but not crisp and most of the fat has been rendered, about 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off and reserve all but 2 tablespoons of fat from skillet; set skillet aside (do not clean).

Wrap celery, 6 parsley sprigs, thyme sprig, and bay leaf in cheesecloth and tie with kitchen string to make a bouquet garni.

Sprinkle chicken with salt and pepper. In the skillet used to cook the bacon, heat remaining fat over moderately high heat until hot but not smoking. Brown chicken in two batches, turning occasionally, 6-10 minutes per batch. Transfer to a plate.

Add onions to skillet and cook until browned, shaking skillet occasionally – about 10 minutes. Transfer onions with a slotted spoon to a 5-quart heavy pot (set skillet aside), add bacon, and stir in wine and stock. Add bouquet garni, bring to a simmer, and simmer, covered for 10 minutes. Add chicken and simmer, covered, for 15 minutes.

Meanwhile heat reserved fat in skillet over moderately high heat until hot but not smoking. Add mushrooms and cook, stirring frequently, until they release their liquid, 5-8 minutes. Carefully add Cognac and cook until liquid is reduced to 1/4 cup, about 3 minutes.

Add mushroom mixture to chicken and simmer, covered, until chicken is tender, about 10 minutes more.

With a slotted spoon, transfer chicken, bacon, and vegetables to a platter and keep warm, covered with foil. Discard bouquet garni.

Make a beurre manie by mashing flour and butter into a paste with a fork in a small bowl. Bring braising liquid to a simmer and whisk in beurre manie a little at a time. Simmer, whisking constantly, until sauce is smooth and slightly thickened, about 2 minutes.

Season sauce with salt and pepper and spoon over chicken, then sprinkle with parsley.