Coq au Vin, · 8 servings

Cut the rind off 170 to 225 g 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 ≈ 1890 g water for blanching for 10 min. Drain, rinse in cold water and dry well.

Sauté the bacon slowly in ≈ 54 g 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 2270 to 2720 g 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 ≈ 6 g salt and ≈ 0.6 g black pepper, return the bacon, cover and cook slowly (149 °C) for 10 min, turning the chicken once.

Uncover, pour in ≈ 110 g cognac and light it with a match. Shake the pan back and forth for several seconds until the flames die down.

Pour ≈ 1410 g young red wine, such as Burgundy, Mâcon or Chianti over the chicken and add just enough ≈ 480 to 960 g beef stock to cover it. Stir in ≈ 33 g tomato paste, ≈ 12 g garlic, ≈ 0.5 g dried thyme and ≈ 0.4 g 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 360 to 720 g 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 ≈ 27 to 54 g 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 ≈ 3 to 6 g salt, cover and simmer slowly for 25 min to 30 min, until tender.

Trim the base of the stems from 455 g 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 ≈ 28 g butter and ≈ 14 g 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 ≈ 57 g butter and ≈ 47 g 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.