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Julia Child’s coq au vin

Ingredients

• Coq ah Vin
• A 3- to 4-ounce chunk of bacon
• A heavy, 10-inch, fireproof casserole
• 2 tablespoons butter
• 2 1/2 to 3 pounds cut-up frying chicken
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup cognac
• 3 cups young, full-bodied red wine such as Burgundy, Beaujolais, Cotes du Rhone or Chianti
• 1 to 2 cups brown chicken stock, brown stock or canned beef bouillon
• 1/2 tablespoon tomato paste
• 2 cloves mashed garlic
• 1/4 teaspoon thyme
• 1 bay leaf
• 12 to 24 brown-braised onions (recipe follows)
• 1/2 pound sautéed mushrooms (recipe follows)
• Salt and pepper
• 3 tablespoons flour
• 2 tablespoons softened butter
• Sprigs of fresh parsley
• Brown-braised onions
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons oil
• A 9- to 10-inch enameled skillet
• 1/2 cup of brown stock, canned beef bouillon, dry white wine, red wine or water
• Salt and pepper to taste
• A medium herb bouquet: 3 parsley springs, 1/2 bay leaf, and 1/4 teaspoon thyme tied in cheesecloth
• Sautéed Mushrooms
• A 10-inch enameled skillet
• 2 tablespoons butter
• 1 tablespoon oil
• 1/2 pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
• 1 to 2 tablespoons minced shallots or green onions (optional)
• Salt and pepper

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