Coq au Vin This is a slimmed down version of the French Classic. Serve it over noodles or rice. Makes 4 servings.
	Ingredients: 16 small pearl onions 2 ounces prosciutto, chopped 2 teaspoons olive oil 3 tablespoons all-purpose flour Kosher salt and freshly ground black pepper to taste 4 chicken breast halves (8 ounces each), skinned but still on the bone 2 shallots or 1 small onion, chopped 3 cloves garlic, chopped 1/4 cup brandy, or more red wine 1 cup dry red wine 11/2 cups defatted Chicken Stock 2 teaspoons tomato paste 1 tablespoon fresh thyme or 1 teaspoon dried 2 bay leaves 16 small, whole crimini or other small mushrooms 1 tablespoon arrowroot 2 tablespoons chopped fresh parsley
	Instructions: 1. Put onions in a bowl with warm water for 20 minutes. 2. Peel and set aside. 3. Meanwhile, cook prosciutto in a large, nonstick skillet over low heat until it becomes crisp. 4. Remove to a Dutch oven or casserole with a cover. 5. Put oil in the same skillet over medium heat. 6. Put flour in a pie plate with 1 teaspoon salt and 1/2 teaspoon pepper. 7. Coat breasts with flour mixture and shake off excess. 8. Add chicken to skillet and brown well, about 5 minutes on each side. Do not crowd pan. 9. Add shallots and garlic to chicken and cook, stirring until both begin to brown, about 3 minutes. 10. Add brandy and carefully ignite with a match. 11. When flames die down, pour the contents of the skillet into the casserole with prosciutto. 12. Add red wine, stock, and paste to the skillet. 13. Bring to a boil and stir with wooden spoon, scraping up any bits on the bottom of the pan. 14. Add wine mixture to chicken along with thyme, bay leaves, mushrooms, and pearl onions. Season with salt and pepper to taste and cover. 15. Simmer 30 minutes or until chicken and onions are tender. 16. Remove chicken to a platter. 17. Mix arrowroot with 1 cup of the liquid in the pot and return it to the pot. 18. Stir well and reduce liquid to thicken. 19. Taste for seasonings and remove bay leaves. 20. Pour sauce over chicken and noodles or rice. 21. Sprinkle with parsley. Cooking Tip Flaming dishes isn't as dangerous as it may seem, but you need to take some precautions. Don't wear loose clothing; keep your hair pulled back. Pour the brandy from a cup or ladle and not from the bottle. Use long-stemmed matches if you have them. Have a cover close by to dampen flames if they get out of hand.

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