Julia Child's Coq au Vin. You're going to love it! A delicious, surprisingly easy recipe for chicken braised in a delectable wine sauce (on flambé too!) Combine 1 ½ tablespoons of butter and all of the flour in a small bowl to make a paste. Set aside.
3 cups young, full-bodied wine such as Burgundy, Beaujolais, Côtes du Rhône or Chianti Julia Child’s method in this cookbook is that ingredients are grouped with the steps where they are used.
You've got wine, you've got chicken, and instructions derived from no less a culinary personage than Julia Child, herself trained in classical French fashion. But in two key ways, it's a significant departure from coq au vins of ages past. "Traditionally, coq au vin is made with red wine rather than white wine," Bryant says.
While the coq au vin is cooking, you can multitask a bit and prepare the onions and mushrooms. In a separate wide skillet, add 1 tablespoon of butter and the olive oil over medium heat, then add the pearl onions and mushrooms. Cook the mushrooms and onions for 2 to 3 minutes.