Chicken Carbonnade

from www.ottawacitizen.com - looks delicious....

Chicken Carbonnade

Serves 4 to 6

2 tablespoons (25 mL) canola oil, divided

3 onions, sliced very thin

3 teaspoons (15 mL) packed dark brown sugar, divided

2 tablespoons (25 mL) unsalted butter

4 to 6 large chicken thighs, with skin and bones

Salt and pepper, to taste

1/4 teaspoon (1 mL) smoked paprika

4 small bay leaves

2 teaspoons (10 mL) Mrs. McGarrigle’s Creamy Champagne mustard

1 cup (250 mL) Wellington County Dark Ale

1/2 cup (125 mL) chicken broth

2 teaspoons (10 mL) red wine vinegar, divided

1. Heat 1 tablespoon (15 mL) oil in a large cast-iron skillet; add onions, toss until coated with oil and reduce heat. Cook slowly, without stirring, until upper onions start to sweat and wilt.

2. Stir onions, add 2 teaspoons (10 mL) brown sugar, and repeat the sweating process on low heat until onions turn dark brown and caramelize, about 15 minutes.

3. Melt butter with remaining oil in a large frypan over medium-high heat. Season chicken with salt, pepper and paprika. Add chicken to frypan and sauté until brown, about 4 minutes per side. Add bay leaves, mustard, remaining sugar, beer, broth and 1 teaspoon (5 mL) vinegar.

4. Bring to boil, reduce heat to medium. Simmer, covered, 10 minutes, then uncover and simmer until chicken is cooked through and sauce thickens. Season to taste with salt, pepper and remaining vinegar.

5. Serve over egg noodles or homemade spaetzle.

Source: Chef/owner Steve Mitton, Murray Street restaurant