The Betty B Barge Burgundian Coq au Vin

In France, on our Betty B barge, I frequently cooked a simple coq au vin as it was easy to manage in my small barge galley kitchen, the ingredients readily available and it can be made ahead the day before and reheated.  I always tried to cook it in one pot! In France they have the very best and most flavourful lardons which I loved to use, plus the tiny onions, I used eschallots, were inexpensive and plentiful.  The button mushrooms were always in the markets and the fresh herbs I often grew onboard.  You will find my Betty B Barge coq au vin recipe on the website as well as the classic version here.
Serves 6

When you get the chicken home from the market, wipe the pieces well and sprinkle with sea salt and store in a plastic container until for are ready to cook the coq au vin.  Bring back to room temperature before cooking.
For easy removal of the eschallot skins, pour boiling water over them, leave for a few minutes and the skins will easily slip off. Dry well.
In a large pot or casserole, put 20 grams of butter, the 20ml olive oil and cook the onions and eschallots, over a medium heat, without browning for about 10 minutes.  In the last few minutes, add the garlic and cook for a few minutes without burning it.  Remove from the casserole and set aside. Heat another 20g butter in and fry the bacon until crisp and rendered and add to the bowl with the onions. In the rendered bacon fat plus more butter if necessary, fry the champignons, in small batches, either whole if tiny or cut in chunky pieces. When fried, add to the onion bowl.
Add another 20g of butter and 20m olive oil to the casserole dish, and when sizzling, fry the chicken pieces until well-browned. Add tomato paste, and cook for a minute or two. Add the wine and beef stock and deglaze the bottom of the casserole; add the bouquet garni and bring to a gentle simmer and cook gently for about 45minutes, turning the pieces once. Season with the sea salt and freshly cracked pepper.
The garnish: pour boiling water over the pickling onions so it is easy to remove the onion skins.  Then bring them to the boil in salted water until softened, just a few minutes; drain and set aside. Chop the parsley.
Fry the cooked small onions to caramelise them a little, then add to the chicken.
To serve:  if the sauce requires thickening, transfer the chicken pieces to a serving platter. Boil down the sauce to a sauce consistency. Check the seasoning, and coat the chicken with the sauce and garnish with the pickling onions and chopped parsley.