Coq au Vin

by Tom Ashworth

4 servings

Bacon and Chicken

• 85 to 115 gchunk of lean bacon
• 30 mlcooking oil
• 1130 to 1360 gcut-up frying chicken
• 2.5 mlsalt
• 0.6 mlblack pepper
• 59 mlcognac

Simmering in Red Wine

• 710 mlyoung red wine, such as Burgundy, Mâcon or Chianti
• 235 to 475 mlbeef stock
• 15 mltomato paste
• 2 clovesgarlic
• 1 mldried thyme
• 1 leafbay leaf

Brown-Braised Onions

• 12 to 24small white onions
• 15 to 30 mlcooking oil
• 1 to 2.5 mlsalt

Sautéed Mushrooms

• 225 gfresh mushrooms
• 15 mlbutter
• 7.5 mlcooking oil

Sauce and Serving

• 44 mlflour
• 30 mlbutter
• parsley sprigs