Coq au Vin

by Tom Ashworth

8 servings

Bacon and Chicken

• 6 to 8 ozchunk of lean bacon
• 4 tbspcooking oil
• 5 to 6 lbcut-up frying chicken
• 1 tspsalt
• ¼ tspblack pepper
• ½ cupcognac

Simmering in Red Wine

• 6 cupsyoung red wine, such as Burgundy, Mâcon or Chianti
• 2 to 4 cupsbeef stock
• 2 tbsptomato paste
• 4 clovesgarlic
• ½ tspdried thyme
• 2 leavesbay leaf

Brown-Braised Onions

• 24 to 48small white onions
• 2 to 4 tbspcooking oil
• ½ to 1 tspsalt

Sautéed Mushrooms

• 1 lbfresh mushrooms
• 2 tbspbutter
• 1 tbspcooking oil

Sauce and Serving

• 6 tbspflour
• 4 tbspbutter
• parsley sprigs