Best 2 From Julia Child My Husbands Favorite Coq Au Vin Recipes

COQ AU VIN BY JULIA CHILD

Coq Au Vin by Julia Child image

If you've never ignited alcohol in a dish before, you've gotta try it, LOL! As you can imagine, Julia's Coq Au Vin is delicious, and surprisingly easy. This recipe is from "Julia Child's Kitchen", and the ingredients are exactly as I found them. I've also added a couple of notes in the ingredients and directions regarding my experience with the recipe. A very fragrant and rich dish, very classic and so easy to make. I served it with buttered egg noodles and a homemade quickie brioche.

Provided by EdsGirlAngie

Categories Chicken

Time 1h55m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup lardons, cut into 1/4 by 1 1/2 inch strips (embarrassing fact, I spent $20 on Courvoisier to make this dish and used turkey bacon because I don')
2 tablespoons olive oil (or more)
2 1/2 lbs ready-cut frying chickens, thoroughly dried (a selection of parts, or all of one kind, I used chicken thighs and removed the skin so they wouldn')
1/4 cup cognac or 1/4 cup armagnac
salt and pepper
1 imported bay leaf (I couldn't find "imported", used domestic instead)
1/4 teaspoon thyme
16 -20 small white onions, peeled
3 tablespoons flour
2 cups red wine (Burgundy, Cotes du Rhone, or Pinot Noir)
2 cups brown chicken stock or 2 cups beef bouillon (more or less; I used a little less)
1 -2 clove garlic, mashed or minced
1 tablespoon tomato paste
3/4 lb fresh mushrooms, trimmed,washed,and quartered

Steps:

If you are using lardons, saute several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan; otherwise, film pan with 1/8 inch of oil.
(My weird turkey bacon didn't give up a lot of fat, so I went with a little extra olive oil--).
Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly"brown" as chicken with skin would have; if I had used white meat I would have left the skin on).
Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match.
(What a rush!).
Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
Season chicken pieces with salt and pepper; add bay leaf and thyme.
Place onions around the chicken.
Cover and cook slowly 10 minutes, turning once.
Uncover the pan; sprinkle on the flour turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.
Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken.
Add the browned lardons, garlic, and tomato paste.
Cover and simmer slowly 25 to 30 minutes, then test chicken, remove those pieces that are tender, and continue cooking the rest a few minutes longer.
(I actually cooked it about 15 to 20 minutes longer so it would reduce and become more of a sauce.) Return all chicken to the pan, add mushrooms and simmer 4 to 5 minutes.
Taste carefully, and correct seasoning.
Sauce should be just thick enough to coat chicken and vegetables lightly.
If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.

FROM JULIA CHILD: "MY HUSBAND'S FAVORITE COQ AU VIN"

From Julia Child:

I found this within a Reader's Digest article about Julia and her husband, Paul Child. This recipe is now a favorite in our home. I sometimes use a whole chicken instead of just the thighs and drumsticks, cutting the breasts into four small pieces. Very good served over seasoned, buttered egg noodles.

Provided by Mrs.Stanley

Categories Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 chicken thighs
4 chicken drumsticks
salt and pepper
1 cup all-purpose flour, spread in a plate
2 -3 tablespoons cooking oil
2 cups sliced onions
2 cups red wine (Chianti or Zinfandel type)
1 cup beef stock or 1 cup beef bouillon
3 tablespoons tomato paste
1/2 teaspoon thyme
1 bay leaf
2 cloves garlic, tied together with
2 -3 sprigs parsley

Steps:

Salt and pepper chicken thighs and drumsticks as desired.
Dredge in flour, and then shake off excess.
Lightly coat a sauté pan with oil.
Set over high heat.
When almost hot enough to smoke, brown chicken pieces on all sides.
Remove to a side dish.
In the same pan, lightly brown the onions, and then return the chicken to the pan.
In small mixing bowl, blend wine, stock or bouillon, and tomato paste.
Add this mixture to the sauté pan with chicken and onions.
Add the herb bouquet, immersing it in the liquid.
Bringing to a slow simmer, cover and cook for about 25 minutes.
Chicken should be tender (a fork will pierce it easily).
Note: This can be made in advance to this point; simply cover and reheat.
Place chicken on a heated platter, skimming off any fat that is visible.
Over high heat, reduce remaining juices for several minutes until lightly thickened.
Adjust seasoning as desired (salt and pepper), and then pour sauce over chicken and serve.