Coq au Vin

by Tom Ashworth

2 servings

Bacon and Chicken

• 43 to 57 gchunk of lean bacon
• 15 mlcooking oil
• 565 to 680 gcut-up frying chicken
• 1 mlsalt
• 0.3 mlblack pepper
• 30 mlcognac

Simmering in Red Wine

• 355 mlyoung red wine, such as Burgundy, Mâcon or Chianti
• 120 to 235 mlbeef stock
• 7.5 mltomato paste
• 1 clovegarlic
• 0.6 mldried thyme
• ½ leafbay leaf

Brown-Braised Onions

• 6 to 12small white onions
• 7.5 to 15 mlcooking oil
• 0.6 to 1 mlsalt

Sautéed Mushrooms

• 115 gfresh mushrooms
• 7.5 mlbutter
• 3.5 mlcooking oil

Sauce and Serving

• 22 mlflour
• 15 mlbutter
• parsley sprigs