Coq au vin From Julia Child's Kitchen Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: ½ cup lardons (or very thickly sliced bacon) cut into ¼ by 1½ inch strips
2 or more tablespoons olive oil
3 ½ to 4 ½ pounds chicken cut into parts (or all one kind of part), thoroughly dried
¼ cup Cognac or Armagnac
salt
freshly ground pepper
1 bay leaf
¼ teaspoon dried thyme
20 pearl onions- skins removed
3 tablespoons all purpose flour
2 cups red wine, preferably Burgundy, Cote du Rhone, or Pinot Noir
about 2 cups homemade chicken stock, or beef stock, preferably brown chicken stock
1 or 2 cloves of garlic, mashed or minced
1 tablespoon tomato paste
¾ pound fresh mushrooms, trimmed, rinsed, and quartered
|
|
Directions: |
Directions:Pour enough oil in a large pot to reach a depth of ⅛ inch if you are not using lardons or bacon. If you are using lardons or bacon toss them in the bottom of a heavy casserole or pot along with 2 tablespoons of oil on medium or medium-high heat, until browned, about 2 minutes. Transfer the lardons or bacon to a plate, leaving the drippings in the pot. Heat the oil or drippings remaining in the pot over medium-high heat. Add the chicken being careful not to crowd the pieces. You may need to work in batches. Cook the chicken, turning frequently, until nicely browned on all sides. (If working in batches return all the chicken to the pot.) Carefully pour the Cognac or the Armagnac into the pot and wait until it becomes bubbling hot, if desired-and if you're brave - ignite the sauce with a match. Let it flame for a minute, gently tilting the pot by its handle and swirling the sauce to burn off the alcohol. To extinguish the flames, simply cover the pan with its lid.Season the chicken with salt and pepper. Add the bay leaf and thyme to the pan and then nestle the onions around the chicken. Cover the pot and let the chicken simmer gently, turning the pieces once, for about 10 minutes. Uncover the pot, sprinkle the flour over everything, and turn the chicken and the onions so the flour is absorbed into the sauce. Cover and cook, for 3 to 4 minutes more, turning once or twice,. Remove the pot from the heat and gradually swirl in the wine and enough stock to almost cover the chicken. Add the lardons or bacon, garlic, and tomato paste to the pot , cover, and gently simmer for 25 to 30 minutes. Test the chicken for doneness (there should be no trace of pink and the juices should run clear when the meat is pierced with a sharp knife). Grab some tongs and transfer the chicken pieces to a plate when they are done. Some of the pieces of chicken may need to cook a few minutes longer. If the onions are not quite tender, continue cooking them in the sauce, then return the chicken to the pot. Add the mushrooms to the pot and simmer for 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. (If the sauce is too thin, bring it back to a boil and cook until the sauce has reached the desired consistency. If the stock is too thick thin it with spoonfuls of stock.) Taste the sauce and correct the seasoning. Serve coq au vin immediately or let cool, cover and refrigerate overnight. To reheat skim of any fat that has congealed on the surface of the stew and heat gently over medium low heat. |
|
Personal
Notes: |
Personal
Notes: " The beauty of Julia Child was that she was especially conscious of translating fussy French recipes for the American masses in need of manageable cooking techniques.As such, a couple of common, though not compulsory flavor making steps were omitted in the making of her version of the French classic. You can consider incorporating them back into your coq au vin routine to imbue it with a layer after layer of complexity. First, uncork that bottle of wine and douse the bird, allowing it take an overnight bath in the fridge to infuse the meat with a subtle but certain depth of flavor- not to mention a slightly freakish maroon hue. Drain the chicken and pat dry and continue with the searing, reserving the wine to use during cooking. Another easy trick? Saute both the onions and the mushrooms in the rendered bacon drippings prior to adding them to the stew. And never, ever serve the stew straight from the cook top. Rather let it cool, then refrigerate till the next day. Skim any fat from the surface and heat the stew gently - and we do mean gently- over low heat until it is warmed through." Source: https://leitesculinaria.com/5399/recipes-julia-child-coq-au-vin.html
|
|
This recipe for Coq au vin From Julia Child's Kitchen is from