Julia Child’s Coq Au Vin

Step by step instructions for Julia Child’s coq au vin, with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and braised mushrooms.

Introducing the third week of the Julia Child celebration and this week is featuring Julia’s classic chicken with red wine and mushrooms, or commonly known as, coq au vin.

And I have to be brutally honest with you, when I first read this weeks assignment, I was reluctant to make it. This is a heavy dish encasing red wine, meat and butter. These last few days have been hitting a bright and sunny 75 degrees and truthfully the last thing I wanted to make was a warm stewed dish and be hovering over a hot stove on a very spring warm day.

But seriously…how could I resist? Succulent fall of the bone chicken. A glorious wine sauce created from the slow cooked flavors of pork, Chianti and chicken. Coq au vin dish hit every good spot in my body and I salivate thinking about it now.

I also want to mention that there was a slight difference in the cooking technique between 2 of Julia’s books, which I found interesting. In “The Way to Cook”, Julia works off her Mastering recipe in a way and offers plum tomatoes to the chicken ragout. However, in Mastering the Art of French Cooking, a small amount of tomato paste is added to ensure a thick coated sauce, which is exactly what I was looking for.

Now, coq au vin is not a quick one and shouldn’t have to be. Make sure you take the time to understand all the steps before you handle them. All the elements are intended for special reason and trust me when I say you will pry yourself from slabbing your tongue across the bottom of the bowl when its done.

Method:

1) Cut the bacon into “lardons” (rectangles 1/4 in across and 1 in long). Simmer for 10 min in water. Rinse in cool water and dry very well

2) In a large dutch oven, saute the bacon in hot butter slowly until lightly browned. Then remove to a side dish.

3) Dry chicken very well and season with salt and pepper. Brown in the bacon fat on both sides. Then add bacon back to chicken, cover and cook slowly for 10 minute turning the chicken once.

4) Uncover, turn OFF the flame and pour in the cognac. Ignite with a match and shake the casserole gently for a few seconds until the flames subside.

5) Place casserole back on flame and pour wine and just enough stock to cover chicken. Stir in tomato paste, garlic and herbs. Bring to a simmer for about 30 minutes until chicken is tender and cooked through.

6) While the chicken is cooking, prepare the onions and mushrooms.

For the onions, allow the butter and oil to bubble in a skillet and add the onions. Saute for about 10 minutes on moderate heat so they begin to brown. Add stock, wine and herb bouquet and and slowly cook for 40-50 minutes until onions are tender and liquid has evaporated (for the most part).

7)For the mushrooms, in a separate skillet saute mushrooms in oil and butter until lightly browned.

 8) As the chicken is simmering, skim the fat off the top. Raise the heat and boil rapidly, reducing the liquid to about 2-3 cups. Discard bay leaf.

9) Now to make the thickening agent, the “beurre manie”. In a small bowl, blend together the flour and butter to form a paste. (Mine didn’t get very pastey though). Add to the not liquid in the casserole and beat with a while whip thoroughly to its mixed very well.

10) Add the onions and mushrooms to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through.

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Julia Child’s Coq Au Vin

from Mastering the Art of French Cooking

Ingredients

• 4- ounce bacon
• 2 Tb butter
• 2 1/2 to 3 pounds cut up chicken I used thighs
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 cup cognac
• 3 cups young full-bodied red wine
• 1 to 2 cups brown chicken stock brown stock or canned beef bouillon
• 1/2 Tb tomato paste
• 2 cloves mashed garlic
• 1/4 tsp thyme
• 1 bay leaf
• 3 Tb flour
• 2 Tb softened butter
• Sprigs of fresh parsley

Sauteed Mushrooms

• 1 1/2 Tb butter
• 1 1/2 Tb oil

Brown Braised Onions

• 1/2 cup stock or wine
• 12-24 pearl onions peeled
• Herb bouquet: parley thyme, bay leaf

Instructions

1. Cut the bacon into "lardons" (rectangles 1/4 in across and 1 in long). Simmer for 10 min in water. Rinse in cool water and dry very well.
2. In a large dutch oven, saute the bacon in hot butter slowly until lightly browned. Then remove to a side dish.
3. Dry chicken very well and season with salt and pepper. Brown in the bacon fat on both sides. Then add bacon back to chicken, cover and cook slowly for 10 minute turning the chicken once.
4. Uncover, turn OFF the flame and pour in the cognac. Ignite with a match and shake the casserole gently for a few seconds until the flames subside.
5. Place casserole back on flame and pour wine and just enough stock to cover chicken. Stir in tomato paste, garlic and herbs. Bring to a simmer for about 30 minutes until chicken is tender and cooked through.
6. While the chicken is cooking, prepare the onions and mushrooms.
7. For the onions, allow the butter and oil to bubble in a skillet and add the onions. Saute for about 10 minutes on moderate heat so they begin to brown. Add stock, wine and herb bouquet and and slowly cook for 40-50 minutes until onions are tender and liquid has evaporated (for the most part).
8. For the mushrooms, in a separate skillet saute mushrooms in oil and butter until lightly browned.
9. As the chicken is simmering, skim the fat off the top. Raise the heat and boil rapidly, reducing the liquid to about 2-3 cups. Discard bay leaf.
10. Now to make the thickening agent, the "beurre manie". In a small bowl, blend together the flour and butter to form a paste. (Mine didn't get very pastey though). Add to the not liquid in the casserole and beat with a while whip thoroughly to its mixed very well.
11. Add the onions and mushrooms to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through.

Bon Appetit!

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