Coq Au Vin Recipe Julia Child

Julia Child's Coq au Vin Recipe Tasty Ever After

WEBDec 9, 2014 · Instructions. Cut bacon into strips and saute over medium heat until light brown in a heavy bottomed, large casserole or dutch …

1. Cut bacon into strips and saute over medium heat until light brown in a heavy bottomed, large casserole or dutch oven. Remove and set aside, leaving bacon fat in the pan.
2. Season chicken pieces with salt and pepper, add a few teaspoons of olive oil to the pan, if needed, and brown chicken on all sides. Return bacon to the pan with the chicken, cover and simmer for 10 minutes (skip this 10 minute cooking step if using boneless chicken).
3. Uncover pan, increase heat to medium-high, add cognac and flambe (or just reduce slightly until some of alcohol evaporates). Add red wine and reduce slightly. Reduce heat to low, add stock, stir in tomato paste, garlic, bay leaf, and thyme. Bring to a simmer, cover and simmer for about 25-30 minutes or until chicken is cooked through.
4. While the chicken is cooking, heat a teaspoon or two of olive oil in a medium sized skillet over medium-high, add the pearl onions and saute until browned. Add 1/4 to 1/3 cup of water to the pan (enough to cover the bottom and come up half way to onions), cover and steam them until tender, about 15-20 minutes, or until tender. Remove the cooked onions to a bowl.

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Julia Child's Coq au Vin – Leite's Culinaria

WEBJan 22, 2024 · Cover and cook for 3 to 4 minutes. Off the heat, swirl in the wine and stock, adding enough stock to almost cover the chicken. Stir in …

1. To make the coq au vin in your slow cooker, see the Slow Cooker Variation below. To make the coq au vin on your stovetop, pour enough oil in a large pot to reach a depth of 1/8 inch if you’re not using lardons or bacon. If you are using lardons or bacon, toss them in a heavy-bottomed casserole or pot along with 2 tablespoons oil over medium or medium-high until lightly browned, about 2 minutes. Transfer the lardons or bacon to a plate, leaving the drippings in the pot.
2. Heat the drippings or oil 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 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.
3. 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.
4. Uncover the pot, sprinkle the flour over everything, and turn the chicken and onions so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more.

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