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
• ⅛ tspblack pepper
• 2 tbspcognac

Simmering in Red Wine

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

Brown-Braised Onions

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

Sautéed Mushrooms

• 4 ozfresh mushrooms
• 1 ½ tspbutter
• ¾ tspcooking oil

Sauce and Serving

• 1 ½ tbspflour
• 1 tbspbutter
• parsley sprigs