Coq au Vin

by Tom Ashworth

8 servings

Bacon and Chicken

• 170 to 225 gchunk of lean bacon
• ≈ 54 gcooking oil
• 2270 to 2720 gcut-up frying chicken
• ≈ 6 gsalt
• ≈ 0.6 gblack pepper
• ≈ 110 gcognac

Simmering in Red Wine

• ≈ 1410 gyoung red wine, such as Burgundy, Mâcon or Chianti
• ≈ 480 to 960 gbeef stock
• ≈ 33 gtomato paste
• ≈ 12 ggarlic
• ≈ 0.5 gdried thyme
• ≈ 0.4 gbay leaf

Brown-Braised Onions

• 360 to 720 gsmall white onions
• ≈ 27 to 54 gcooking oil
• ≈ 3 to 6 gsalt

Sautéed Mushrooms

• 455 gfresh mushrooms
• ≈ 28 gbutter
• ≈ 14 gcooking oil

Sauce and Serving

• ≈ 47 gflour
• ≈ 57 gbutter
• parsley sprigs