Coq au Vin by Julia Child

Coq Au Vin
by Julia Child
from From Julia Child's Kitchen
(Alfred A. Knopf, 1979)
Serves 4 to 6

From her 1960s TV show, "The French Chef," came many classic dishes. Julia made good on Herbert Hoover's promise of a ''chicken in every pot'' with her wildly popular recipe for Coq au Vin. A simple chicken dish made with mushrooms, onions, bacon and red wine, Coq au Vin was copied in millions of kitchens around the country. — Linda Avery


convert		Ingredients
1/2 cup		lardons, cut into 1/4 by 1 1/2-inch strips (optional)
2 or more tablespoons		olive oil
2 1/2 pounds		ready-cut frying chicken (a selection of parts, or all of one kind), thoroughly dried
1/4 cup		Cognac or Armagnac
		Salt and pepper
1		imported bay leaf
1/4 teaspoon		dried thyme
16 to 20 small		white onions, peeled
3 tablespoons		flour
2 cups		red wine (Burgundy, Côtes du Rhône, or Pinot Noir)
About 2 cups		brown chicken stock or beef bouillon
1 or 2 cloves		garlic, mashed or minced
About 1 tablespoon		tomato paste
3/4 pound		fresh mushrooms, trimmed, washed, and quartered

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Method

1. If you are using lardons, sautéseveral 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.)

2. Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides. Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.

3. 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.

4. Uncover pan and sprinkle on the flour, turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.

5. 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 to the pan. 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. If onions are not quite tender, continue cooking them; then 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.

Reviews

On 10.16.01 A.M. wrote:
This is not too hard to make and great for company! We served it over medium egg noodles and crunchy french bread for dipping into the extra sauce. Our guests loved it.

On 5.2.02 T.L. wrote:
Very flavorful dish. We loved it.

On 9.5.02 M.M. wrote:
Fun to make, impressive to watch, and possibly the best tasting coq au vin I've had the extreme pleasure of tasting. I said a prayer of thanksgiving for Julia Child when I tasted this.

On 9.16.02 M.M. wrote:
Simple, yet delicious. Easy to make after work. And the bonus: Leftovers taste better a day or two later.

On 11.26.02 Bittie wrote:
Ab fab!

On 12.5.03 P.B. wrote:

I have used this recipe several times and have had rave reviews from all guests. Thanks so much.

On 12.21.03 T.C. wrote:
Great recipe! Need I say more?

On 10.6.05 P.D. wrote:
After trying several Coq Au Vin recipes, the entire family rated this one the best. We had no leftovers for a change.