Coq Au Vin by Julia Child

May 09, 2023May 9, 20230 4
The famous French Coq Au Vin recipe by Julia Child
in Main

Prep

30 min

Cook

3 hrs

Ready In

3 hrs 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 could n'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

Nutrision Information

Servings Per Recipe
6
Calories
563
Sugar
5g
Fat
34g
Coq au vin is a classic French dish that originated in the Burgundy region, where it is traditionally prepared using rooster meat. The dish is made by slow-cooking chicken in red wine, along with bacon, mushrooms, and other ingredients. It is a hearty and flavorful dish that is perfect for cold winter nights or special occasions. Julia Child's recipe for coq au vin is a famous and beloved rendition that has been enjoyed by many over the years.

Instructions

1.Preheat the oven to 325 degrees F.
2.In a large dutch oven, cook the lardons over low heat until browned and crisp. Remove with a slotted spoon, and set aside.
3.Add olive oil to the pot, and increase heat to medium-high. Dry the chicken parts with paper towels, and sprinkle with salt and pepper. When the oil is hot, brown the chicken in batches, until well browned on all sides.
4.Return all the chicken to the pot, and add the cognac. Light the cognac with a match, and let it flame for 30 seconds. Shake the pot back and forth until the flames subside.
5.Add the bacon, bay leaf, thyme, onions, and garlic to the pot. Stir well, and cook over low heat for 10 minutes.
6.Sprinkle the flour over the chicken and vegetables, and stir. Cook for 5 minutes.
7.Add the red wine, chicken stock or beef bouillon, and tomato paste. Stir to combine well.
8.Bring the mixture to a simmer, cover with a tight-fitting lid, and bake in the oven for 2 1/2 to 3 hours, stirring occasionally.
9.During the last 10 minutes of cooking time, heat some butter or oil in a skillet over medium-high heat. Add the mushrooms, and sauté until browned and tender. Add the mushrooms to the coq au vin, and stir to combine.
10.Serve hot, with crusty bread or over mashed potatoes.

PROS

Coq au vin is a classic French dish that is flavorful and satisfying.
This recipe by Julia Child is easy to follow and yields tender and juicy chicken cooked in a rich and flavorful wine sauce.
The dish can be prepared ahead of time and reheated, making it perfect for entertaining.

CONS

The dish requires some time and effort to prepare, with various steps involved such as browning the chicken, cooking the bacon and vegetables, and baking in the oven for several hours.
Additionally, the dish can be high in calories and fat due to the use of lardons and butter.

HEALTH & BENEFITS

Although coq au vin is not the healthiest dish due to its high calorie and fat content, it contains a range of beneficial ingredients. For instance, chicken is a good source of protein, while red wine may have heart-healthy properties. Moreover, the dish contains vegetables such as onions and mushrooms, which are high in vitamins and minerals.

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