Coq au Vin

by Tom Ashworth

4 servings

Bacon and Chicken

• 85 to 115 gchunk of lean bacon
• ≈ 27 gcooking oil
• 1130 to 1360 gcut-up frying chicken
• ≈ 3 gsalt
• ≈ 0.3 gblack pepper
• ≈ 56 gcognac

Simmering in Red Wine

• ≈ 705 gyoung red wine, such as Burgundy, Mâcon or Chianti
• ≈ 240 to 480 gbeef stock
• ≈ 17 gtomato paste
• ≈ 6 ggarlic
• ≈ 0.3 gdried thyme
• ≈ 0.2 gbay leaf

Brown-Braised Onions

• 180 to 360 gsmall white onions
• ≈ 14 to 27 gcooking oil
• ≈ 1.5 to 3 gsalt

Sautéed Mushrooms

• 225 gfresh mushrooms
• ≈ 14 gbutter
• ≈ 7 gcooking oil

Sauce and Serving

• ≈ 23 gflour
• ≈ 28 gbutter
• parsley sprigs