Coq au Vin

by Tom Ashworth

12 servings

Bacon and Chicken

• 255 to 340 gchunk of lean bacon
• 89 mlcooking oil
• 3400 to 4080 gcut-up frying chicken
• 7.5 mlsalt
• 2 mlblack pepper
• 175 mlcognac

Simmering in Red Wine

• 2.13 lyoung red wine, such as Burgundy, Mâcon or Chianti
• 710 to 1420 mlbeef stock
• 44 mltomato paste
• 6 clovesgarlic
• 3.5 mldried thyme
• 3 leavesbay leaf

Brown-Braised Onions

• 36 to 72small white onions
• 44 to 89 mlcooking oil
• 3.5 to 7.5 mlsalt

Sautéed Mushrooms

• 680 gfresh mushrooms
• 44 mlbutter
• 22 mlcooking oil

Sauce and Serving

• 135 mlflour
• 89 mlbutter
• parsley sprigs