COQ AU VIN BY JULIA CHILD
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
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.
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Laila Swindell
[email protected]5 stars!
Helen Gold
[email protected]This is a classic recipe that is sure to impress your friends and family.
Sa Na
[email protected]I would highly recommend this recipe to anyone who loves French cuisine or who is looking for a new and exciting dish to try.
Owethu Faramau
[email protected]This is one of my favorite coq au vin recipes. It's easy to follow and the results are always delicious.
Charity Fenwick
[email protected]I've made this recipe several times and it's always a hit with my guests. They love the rich flavor and the tender chicken.
Fatima Saeed
[email protected]This is a great recipe for a special occasion. It's elegant and impressive, but not too difficult to make.
Puseletso Moiloa
[email protected]I would recommend making this dish a day ahead of time. The flavors have a chance to meld and develop, making it even more delicious.
Dh monir Khan
[email protected]I served this dish with mashed potatoes and it was a perfect combination. The creamy potatoes balanced out the richness of the sauce.
Hamad Jan
[email protected]I'm not a huge fan of mushrooms, so I omitted them from the recipe. The dish was still delicious without them.
Chinonso Ogbonna
[email protected]This recipe is a great way to use up leftover chicken. I made it with a rotisserie chicken and it turned out great. The sauce was flavorful and the chicken was moist and tender.
Casey Lee
[email protected]I didn't have any pearl onions on hand, so I used shallots instead. They worked just fine and added a nice flavor to the dish.
Milad Omer
[email protected]The sauce was a bit too thin for my liking. I would recommend simmering it for a longer period of time to reduce it and thicken it.
Milky Fourdude
[email protected]I found that the recipe was a bit too salty for my taste. I would recommend using less salt than the recipe calls for. Otherwise, it was a delicious and satisfying dish.
Bd Rohmot
[email protected]This dish is definitely worth the time and effort. It's a bit labor-intensive, but the results are amazing. I would recommend making it for a special occasion or when you have some time to relax and enjoy the cooking process.
George Adams
[email protected]I love that this recipe uses red wine. It gives the dish a beautiful color and a rich flavor. I also appreciate that Julia Child provides detailed instructions. It made the cooking process easy and enjoyable.
Christopher Praise
[email protected]This was my first time making coq au vin and it turned out great! The chicken was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Hassan Morol
[email protected]I've made this recipe several times and it's always a winner. The key is to use good quality ingredients and to follow the recipe carefully. The result is a dish that is both elegant and comforting.
Ibraahim Cabdishakuur
[email protected]The chicken was so tender and juicy. The sauce was rich and flavorful, with a perfect balance of acidity and sweetness. I served it over mashed potatoes and it was a hit with my family.
Omolara Olowonishaye
[email protected]This coq au vin recipe by Julia Child is a classic for a reason. It's incredibly flavorful and hearty, with tender chicken and a rich, velvety sauce. I highly recommend making it for a special occasion or when you have some time to cook.