"I've a good mind to have the whole lot slaughtered and made into coq au vin."

Coq au Vin
Creative Commons AttributionCoq au Vin - Credit: Steven Depolo
Coq au vin is a classic French dish. This recipe comes from Canadian Living

Ingredients: 3 lb (1.5 kg) boneless skinless chicken thighs and/or breasts

2 tbsp (25 mL) butter

2 cups (500 mL) pearl onions, peeled (1 bag/284 g)

2 cups (500 mL) button mushrooms (8 oz/250 g)

1 cup (250 mL) chopped onions

2 tsp (10 mL) chopped fresh thyme (or 1 tsp/5 mL dried)

Pinch each salt and pepper

1 bay leaf

1-1/2 cups (375 mL) dry red wine

1-1/2 cups (375 mL) chicken stock

2 tbsp (25 mL) tomato paste

1 tbsp (15 mL) Cognac or brandy (optional)2 tbsp (25 mL) chopped fresh parsley

If you prefer a lighter bodied wine and sauce, use a Pinot Noir or Gamay. For robust flavour, choose a Cabernet Sauvignon, a Meritage (or Bordeaux) blend or a grapy Baco Noir.