Easy Breezy Coq au Vin

4 chicken thighs, or two legs, two thighs (may include wings if you like)

2 medium carrots, 1/2-inch dice

2 stalks celery, 1/2-inch dice

1 medium onion, 1/2-inch dice

1 sprig thyme

1 sprig parsley

1 bay leaf

1 teaspoon peppercorns

1 teaspoon salt

1 bottle dry red wine

1 tablespoon olive oil

1 clove garlic

8 oz pearl onions

1 tablespoon butter

1 tablespoon water

pinch salt

Tie peppercorns in a piece of cheesecloth, or place in a pouch with parsley, thyme and bay leaf.  Put chicken, vegetables, herb package, salt and wine in a bowl and marinate in the refrigerator for up to two days.  

Drain the vegetables and chicken out of the wine and remove the herb package. Blot the chicken parts dry with a paper towel and sprinkle with salt and pepper.  Heat the oil in a 5-quart dutch oven on medium high, then add the chicken parts and brown on all sides.  Set chicken aside.  Reduce the heat to medium and add the vegetables, stir up any brown bits left from the chicken and cook for 10 minutes until soft.  Grate in the clove of garlic, then add the chicken parts, herb package and wine.  Bring to a boil, then reduce heat to low, cover and simmer gently for 45 minutes - one hour until the chicken is tender.

Meanwhile, peel the pearl onions by cutting off the root ends and making a plus sign cut where the root used to be.  Drop onions into a pot of boiling water for about one minute, then remove.  Squeeze the inside part of the onion out of the outer layer and skin.  Place onions in a small (8-inch will suffice) skillet along with butter, water, salt and sugar.  Heat gently on medium low heat, shaking the skillet, until the water evaporates and the onions caramelize in the sugar and butter.

Add the onions along with the caramel to the chicken in the last 15 minutes of cooking time.  Before serving, taste and adjust seasoning.

Pass crusty baguette and serve with a simple green salad.