Coq au Vin

by Tom Ashworth

12 servings

Bacon and Chicken

• 255 to 340 gchunk of lean bacon
• ≈ 82 gcooking oil
• 3400 to 4080 gcut-up frying chicken
• ≈ 9 gsalt
• ≈ 0.9 gblack pepper
• ≈ 165 gcognac

Simmering in Red Wine

• ≈ 2120 gyoung red wine, such as Burgundy, Mâcon or Chianti
• ≈ 720 to 1440 gbeef stock
• ≈ 50 gtomato paste
• ≈ 18 ggarlic
• ≈ 0.8 gdried thyme
• ≈ 0.6 gbay leaf

Brown-Braised Onions

• 540 to 1080 gsmall white onions
• ≈ 41 to 82 gcooking oil
• ≈ 4.5 to 9 gsalt

Sautéed Mushrooms

• 680 gfresh mushrooms
• ≈ 43 gbutter
• ≈ 20 gcooking oil

Sauce and Serving

• ≈ 70 gflour
• ≈ 85 gbutter
• parsley sprigs