Coq au Vin

• 3 Tbs oil
• Scant ½ cup butter
• 3 ¼ chicken cut into pieces
• 1 ¾ oz. onion, chopped
• 1/3 cup flour
• ¼ cup cognac
• Generous 2 cups red Burgundy wine
• Salt & pepper
• 2 garlic cloves, crushed or finely chopped
• 6 ½ oz. button mushrooms
• 3 ½ oz. pearl onions or shallots
• 3 ½ oz. bacon, diced

Prepare the day before serving. Heat the oil and 3 ½ tablespoons of the butter in a heavy pan, add the chicken pieces and the onion and cook over medium-high heat until browned on all sides. Sprinkle with the flour and continue to cook, stirring. Remove from the heat, pour in cognac and simmer vigorously to evaporate the alcohol. Pour in the wine, season with salt and pepper and add the garlic. Cook for 1 hour. Let cool and store in refrigerator.

The next day, reheat slowly over low heat. Shortly before serving, divide the remaining butter between 2 skillets. Add the mushrooms to one and the pearl onions or shallots and bacon to the other. Cook until the mushrooms are softened and the onions or shallots and bacon are browned. Add the bacon, onions or shallots and mushrooms to the chicken.