We Made Julia Childs Coq Au Vin Recipe

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 Recipe With StepByStep …

WEBMay 29, 2015 · Cover and cook slowly for 10 minutes, turning the chicken once. Next, pour wine into pan and add just enough beef stock to cover …

1. Saute bacon in a casserole dish or skillet (this is what you'll end up serving in)
2. When the bacon is lightly browned, remove and add to side dish leaving the fat in the pan.
3. Dry the chicken thoroughly with a towel. Then, brown on all sides in the hot bacon fat. Season with salt and pepper, then return bacon to the pan. Cover and cook slowly for 10 minutes, turning the chicken once.
4. Next, pour wine into pan and add just enough beef stock to cover the chicken. Stir in tomato paste, garlic, and herbs. Bring to a simmer and then cover and simmer slowly for about 30 minutes or until chicken is tender when pierced with a fork.

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