Coq au Vin

by Tom Ashworth

4 servings

Bacon and Chicken

• 3 to 4 ozchunk of lean bacon
• 2 tbspcooking oil
• 2.5 to 3 lbcut-up frying chicken
• ½ tspsalt
• ⅛ tspblack pepper
• ¼ cupcognac

Simmering in Red Wine

• 3 cupsyoung red wine, such as Burgundy, Mâcon or Chianti
• 1 to 2 cupsbeef stock
• 1 tbsptomato paste
• 2 clovesgarlic
• ¼ tspdried thyme
• 1 leafbay leaf

Brown-Braised Onions

• 12 to 24small white onions
• 1 to 2 tbspcooking oil
• ¼ to ½ tspsalt

Sautéed Mushrooms

• 0.5 lbfresh mushrooms
• 1 tbspbutter
• ½ tbspcooking oil

Sauce and Serving

• 3 tbspflour
• 2 tbspbutter
• parsley sprigs