The coffee aisles of my local grocery stores have been growing in recent years. But, for some reason, coffee has never really made into the mainstream as a cooking ingredient. Perhaps that’s because ground coffee is too coarse to dissolve nicely into a sauce, and instant coffees are notorious for their crappiness. Well, we may be turning a culinary corner with the introduction of Starbucks VIA Ready Brew – the first instant coffee from Starbucks, and a new staple-to-be of my spice rack. For this recipe, I chose the Colombia roast, which is a medium-bodied coffee that adds a subtle but important rich background flavor to the braised chicken. The sweet onions balance out the bitterness of the coffee and make this a wonderful and unique dish.