Coq au Vin

by Tom Ashworth

2 servings

Bacon and Chicken

• 1.5 to 2 ozchunk of lean bacon
• 1 tbspcooking oil
• 1.25 to 1.5 lbcut-up frying chicken
• ¼ tspsalt
• 0 tspblack pepper
• ⅛ cupcognac

Simmering in Red Wine

• 1 ½ cupsyoung red wine, such as Burgundy, Mâcon or Chianti
• ½ to 1 cupbeef stock
• ½ tbsptomato paste
• 1 clovegarlic
• ⅛ tspdried thyme
• ½ leafbay leaf

Brown-Braised Onions

• 6 to 12small white onions
• ½ to 1 tbspcooking oil
• ⅛ to ¼ tspsalt

Sautéed Mushrooms

• 0.25 lbfresh mushrooms
• ½ tbspbutter
• ¼ tbspcooking oil

Sauce and Serving

• 1 ½ tbspflour
• 1 tbspbutter
• parsley sprigs