Julia Child's Coq au Vin
The recipe Julia Child's Coq au Vin can be made in about 45 minutes. For $3.73 per serving, you get a main course that serves 6. One serving contains 620 calories, 31g of protein, and 41g of fat. This recipe from Foodista has 32 fans. If you have fresh parsley, chicken stock, chicken legs, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 62%. Users who liked this recipe also liked Julia Child’s Coq au Vin, Coq au Vin and the Julia Child 100, and From Julia Child: "My Husband's Favorite Coq Au Vin".
Servings: 6
Ingredients:
1/2 lb bacon slices
2 bay leaves
2 Tbsp butter
1/2 lb button mushrooms, trimmed and roughly chopped
3 lbs chicken thighs and legs, excess fat trimmed, skin ON
2 cups chicken stock
Chopped fresh parsley for garnish
6 garlic cloves, peeled
Several fresh parsley sprigs
20 pearl onions, peeled, or 1 large yellow onion, sliced
2 cups red wine (pinot noir, burgundy, or zinfandel)
salt and pepper to taste
Several fresh thyme sprigs
Equipment:
paper towels
sauce pan
dutch oven
frying pan
Cooking instruction summary:
- Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces.
- Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper.
- Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.
- Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve with potatoes or egg noodles.
Step by step:
1. Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels.
2. Cut the bacon into 1 inch by 1/4 inch pieces.Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes.
3. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper.Spoon off any excess fat.
4. Add the chicken stock, wine, and herbs.
5. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through.
6. Remove chicken and onions to a separate platter.
7. Remove the bay leaves, herb sprigs, garlic, and discard.
8. Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning.
9. Garnish with parsley and serve with potatoes or egg noodles.
Nutrition Information:
covered percent of daily need
