Coq au Vin, · 2 servings

Cut the rind off 1.5 to 2 oz chunk of lean bacon and slice the bacon into sticks about 2.5 cm (1 in) long and 6 mm (¼ in) thick.

Simmer the bacon sticks in 8 cups water for blanching for 10 min. Drain, rinse in cold water and dry well.

Sauté the bacon slowly in 1 tbsp cooking oil in the casserole over moderate heat (an electric skillet set to 127 °C). When it is very lightly browned, lift it out to a side dish and leave the fat in the pan.

Dry 1.25 to 1.5 lb cut-up frying chicken thoroughly in a towel. Raise the heat (182 °C in an electric skillet) and brown the pieces on all sides in the hot fat.

Season the chicken with ¼ tsp salt and ⅛ tsp black pepper, return the bacon, cover and cook slowly (149 °C) for 10 min, turning the chicken once.

Uncover, pour in 2 tbsp cognac and light it with a match. Shake the pan back and forth for several seconds until the flames die down.

Pour 1 ½ cups young red wine, such as Burgundy, Mâcon or Chianti over the chicken and add just enough ½ to 1 cup beef stock to cover it. Stir in 1 ½ tsp tomato paste, 1 clove garlic, ⅛ tsp dried thyme and ½ leaf bay leaf.

Bring to a simmer, cover and simmer slowly for about 30 min, until the chicken is tender. Start the onions and mushrooms meanwhile.

Drop 6 to 12 small white onions into a pan of boiling water, bring it back to the boil and boil for 1 min. Drain.

Shave off the ends, slip off the skins and cut a deep cross into each root end with a small knife, so the onions stay whole as they cook.

Heat 1 ½ tsp to 1 tbsp cooking oil in a frying pan, add the onions and toss them for several minutes until lightly browned.

Pour in water to come halfway up the onions, add ⅛ to ¼ tsp salt, cover and simmer slowly for 25 min to 30 min, until tender.

Trim the base of the stems from 4 oz fresh mushrooms, wash caps and stems quickly in cold water and dry them in a towel. Quarter the caps and cut the stems on the bias into chunks of a similar size.

Heat 1 ½ tsp butter and ¾ tsp cooking oil in a frying pan. When the foam is bubbling hot, add the mushrooms and sauté over high heat for 4 min to 5 min, until lightly browned.

When the chicken is tender, pour the cooking liquid into a saucepan. Skim off the fat and, if the flavour needs concentrating, boil the liquid down.

Take the pan off the heat. Blend 1 tbsp butter and 1 ½ tbsp flour to a smooth paste in a saucer and beat it into the liquid with a wire whisk.

Bring back to the simmer, stirring, and simmer for 1 min to 2 min until the sauce has thickened.

Scrape in the onions and mushrooms and simmer for 1 min to blend the flavours. Taste carefully, adding salt and pepper if needed, then pour the sauce over the chicken.

Shortly before serving, bring to a simmer while basting the chicken with the sauce, then cover and simmer slowly for 4 min to 5 min, just until the chicken is hot through. Do not overcook it now.

Serve from the casserole, or arrange on a hot platter and decorate with parsley sprigs.