Coq Au Vin
Chef Paul Bocuse, Collonges au Mont d’Or (France)
    Makes 4 Servings

The market: 1/2 Bresse chicken (about 3 pound) cut into 6 pieces 1 bottle red of red Burgundy wine 1/2 onion 1 sprig of thyme 1/2 bay leaf 2 cloves of garlic 1½ tsp spoons of peanut oil 1 teaspoon of salt 1 pinch of peppercorns Garnish 4½ oz. of streaky bacon 4½ oz. button mushrooms 2 oz. of button onions 5 sprigs of parsley 1/2 oz. of butter

(To be started the night before) Put the pieces of chicken in a large dish. Peel and chop the carrots and onions into thin rounds. Add them to the dish. Add the thyme, the bay leaf and the peppercorns. Pour the wine over the chicken and cover the dish. Put in the fridge over night. The day after: drain and dry the pieces of chicken and the vegetables. Sieve the marinade. Heat the oil in a large cast iron casserole dish. Fry the pieces of chicken in it in several batches until golden. Add the vegetables and the crushed cloves of garlic to the dish, brown them. Moisten with the marinade. Salt. Stir, bring to the boil, then cover. Let it simmer over a low heat for 1 to 2 hours depending on the age of the chicken. Peel the button onions and the mushrooms. Cut the bacon without the rind into strips. Fry the bacon strips, the onions and the mushrooms in the butter in a frying pan until golden, leave them to cook for 8 minutes and then add them to the casserole dish before serving. Adjust the seasoning and sprinkle with the chopped parsley.