Julia Child's Coq au Vin

Coq Au Vin is a classical French bistro dish, and a perfect meal to warm a cold winter night. The recipe below is foolproof, but please no shortcuts - the flavors and ingredients below are spot on and should not be compromised.

• 1/2 cup chopped smoky, thick cut bacon
• 2 tbsp olive oil
• 2 1/2 lbs. chicken, cut into 6 pieces (2 breasts, 2 thighs and 2 wings), or whichever parts you like
• Salt and pepper
• 1 bay leaf
• 1/2 tsp dried thyme
• 3 tbsp flour
• 20 pearl onions, peeled
• 1 cup red wine (burgundy preferred)
• 2 cups beef stock
• 1 cup chicken stock
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 lbs. fresh champignon mushrooms (the little white ones), halved

Sauté bacon until crisp and fat rendered. Remove bacon with slotted spoon and add oil. Coat chicken with flour (save any remaining flour), salt and pepper. Brown well on all sides. Add remaining ingredients except for mushrooms and bring to a boil. Lower heat and cook, covered, for 25 minutes. Add mushrooms and cook for 10 more minutes.

I serve this dish with Dick's mashed potatoes, which are outstanding.