Coq au Vin

by Tom Ashworth

12 servings

Bacon and Chicken

• 9 to 12 ozchunk of lean bacon
• 6 tbspcooking oil
• 7.5 to 9 lbcut-up frying chicken
• 1 ½ tspsalt
• ⅓ tspblack pepper
• ¾ cupcognac

Simmering in Red Wine

• 9 cupsyoung red wine, such as Burgundy, Mâcon or Chianti
• 3 to 6 cupsbeef stock
• 3 tbsptomato paste
• 6 clovesgarlic
• ¾ tspdried thyme
• 3 leavesbay leaf

Brown-Braised Onions

• 36 to 72small white onions
• 3 to 6 tbspcooking oil
• ¾ to 1 ½ tspsalt

Sautéed Mushrooms

• 1.5 lbfresh mushrooms
• 3 tbspbutter
• 1 ½ tbspcooking oil

Sauce and Serving

• 9 tbspflour
• 6 tbspbutter
• parsley sprigs