COQ AU VIN

4 oz rindless bacon cut into slices 1inch long
3 oz butter
3 lb chicken pieces
½ teaspoon salt
½ teaspoon black pepper
2½ fl.oz Cognac
1½ pints dry red wine
10 fl.oz chicken stock
1 tablespoon tomato puree
2 garlic cloves, crushed
Bouquet garni, 4 parsley sprigs, 1 thyme spray and 1 bay leaf tied together
1 tablespoon oil
18 small onions, peeled and left whole
2 oz beurre manie`
8 oz mushrooms, sliced
2 tablespoons chopped parsley

Preheat the oven to gas mark 4 (350°F)

Place the pan over a high heat and bring the sauce to the boil. Reduce the heat, cover the pan and simmer for 20 minutes.

Half fill a saucepan with water and bring to the boil. Add the bacon pieces and simmer for 10 minutes. Drain and rinse the bacon under cold water, pat dry.

In a large flameproof casserole melt a third of the butter, add the bacon pieces and fry for 5 minutes until lightly browned. Remove and set aside.

Put the chicken pieces in the casserole and cook for 5 to 7 minutes until lightly browned on all sides. Sprinkle on the salt and pepper.

Return the bacon to the casserole, cover it and reduce the heat to moderately low. Cook for a further 10 minutes stirring occasionally. Uncover the casserole and pour in the Cognac. Ignite the cognac and shake the casserole until the flames die away.

Add the wine and pour in enough stock to cover the chicken. Stir in the tomato puree, garlic and Bouquet garni. Bring the liquid to the boil, cover the casserole and place in the oven to roast for 30 minutes.

To prepare the onions, heat another third of the butter and the oil in a large frying pan. Add the onions and cook for about 10 minutes shaking the pan occasionally so the onions brown on all sides.

Transfer the onions to a baking dish and spread them out in one layer. Pour over the fat from the frying pan and place the dish in the oven. Bake for 20 minutes ot until they are just tender when pierced with the point of a sharp knife.

When the chicken has roasted for 30 minutes remove from the oven. With a slotted spoon transfer the cooked onions to the casserole dish. Place the casserole back in the oven and continue roasting for another 15 minutes.