Coq au Vin

by Tom Ashworth

8 servings

Bacon and Chicken

• 170 to 225 gchunk of lean bacon
• 59 mlcooking oil
• 2270 to 2720 gcut-up frying chicken
• 5 mlsalt
• 1 mlblack pepper
• 120 mlcognac

Simmering in Red Wine

• 1.42 lyoung red wine, such as Burgundy, Mâcon or Chianti
• 475 to 945 mlbeef stock
• 30 mltomato paste
• 4 clovesgarlic
• 2.5 mldried thyme
• 2 leavesbay leaf

Brown-Braised Onions

• 24 to 48small white onions
• 30 to 59 mlcooking oil
• 2.5 to 5 mlsalt

Sautéed Mushrooms

• 455 gfresh mushrooms
• 30 mlbutter
• 15 mlcooking oil

Sauce and Serving

• 89 mlflour
• 59 mlbutter
• parsley sprigs