This is Helle's signature disk for our holidays in France.
100 g lardons (mild unsmoked bacon)
2 tb butter
1 kg chicken, jointed, dried thoroughly
1/2 tsp salt
pepper
80 ml cognac
1 bottle full-bodied red wine
about 400 ml chicken stock
1/2 tb tomato paste
2 cloves mashed garlic
1/4 tsp thyme
1 bay leaf
onions & mushrooms as boeuf bourguignon recipe (with which coq au vin shares a strong family resemblance)
3 tb flour
2 tb butter
In a casserole saute bacon in the butter, set aside. Brown the chicken pieces over high heat in the same fat. Return the bacon to the dish, season, cover and cook slowly for 10 minutes, turning chicken once. Pour in the cognac and ignite with a match while shaking the dish. Add wine and enough stock to cover. Add tomato paste, garlic, herbs, bring to a simmer, cover and cook slowly for half an hour until chicken is done. Remove chicken.
Simmer the sauce for a couple of minutes, skimming off the fat, then increase heat and reduce to about 600 ml. Adjust seasoning and remove from heat. Blend butter and flour into a paste and whisk into the sauce. Bring to a simmer for a minute or 2, until thick enough to coat a spoon.
Return the chicken to the dish, add the onions and mushroom and heat through to serve.
Source: Julia Child 'Mastering the Art of French Cooking'
