Chicken in red wine with onions, mushrooms, and bacon (Coq au vin) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck
- baby onions
- bacon
- bay leaves
- chicken stock
- Cognac
- mushrooms
- parsley
- red wine
- thyme
- tomato paste
- whole chicken
Accompaniments: Buttered peas I (Petits pois frais à l'Anglaise)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
