Coq au Vin

by Tom Ashworth

2 servings

Bacon and Chicken

• 43 to 57 gchunk of lean bacon
• ≈ 14 gcooking oil
• 565 to 680 gcut-up frying chicken
• ≈ 1.5 gsalt
• ≈ 0.1 gblack pepper
• ≈ 28 gcognac

Simmering in Red Wine

• ≈ 355 gyoung red wine, such as Burgundy, Mâcon or Chianti
• ≈ 120 to 240 gbeef stock
• ≈ 8.5 gtomato paste
• ≈ 3 ggarlic
• ≈ 0.1 gdried thyme
• ≈ 0.1 gbay leaf

Brown-Braised Onions

• 90 to 180 gsmall white onions
• ≈ 7 to 14 gcooking oil
• ≈ 0.7 to 1.5 gsalt

Sautéed Mushrooms

• 115 gfresh mushrooms
• ≈ 7 gbutter
• ≈ 3.5 gcooking oil

Sauce and Serving

• ≈ 12 gflour
• ≈ 14 gbutter
• parsley sprigs