The French Market & Coq au Vin

Paper + Clay French Market Bag

Julia Child’s Coq au Vin

*a 3-4 oz cut of lean bacon

*2 TBSP butter

*2.5-3 lbs cut up frying chicken

*½ tsp salt

*⅛ tsp pepper

*¼ c cognac

*3 cups young, full-bodied red wine such as Burgundy

*1-2 cups brown chicken stock or canned beef bouillon

*½ tbsp tomato paste

*2 cloves garlic, smashed

*¼ tsp thyme

*1 bay leaf

*12-24 pearl onions

*½ pound mushrooms

*Salt and Pepper

*3 tbsp flour

*2 tbsp softened butter


Step 1: Simmer the bacon for 10 minutes in 2 quarts waters.  Rinse in cold water and pat dry.

Step 2: Saute the bacon slowly in hot butter until it is very lightly browned.  Remove and set aside.

Step 3: Dry the chicken thoroughly and then brown in the hot fat in the casserole dish that you used to simmer the bacon.

Step 4: Season the chicken with salt and pepper, return the bacon to the casserole dish with the chicken.  Cover and cook slowly for ten minutes, turning the chicken after ten minutes.

Step 5: Uncover and pour in the cognac.  Averting your face, ignite the cognac with a lighted match. Shake the casserole dish back and forth for several seconds until the flame subsides.

Step 6: Pour the wine into the casserole. Add just enough stock to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to a simmer.  Cover and slowly simmer for 25-30 minutes or until the chicken is tender and its juices run clear when pricked with a fork. Remove the chicken to a side dish.

Step 7: While the chicken is cooking, boil the pearl onions until tender and sauté the mushrooms.

Step 8: Simmer the chicken cooking liquid in the casserole for a minute or two , skimming off the fat.  Then raise the heat and boil rapidly, reducing the liquid to about 2 ¼ cups.  Check the seasoning level and add more salt and pepper if needed. Remove from the heat and discard the bay leaf.

Step 9: Blend the softened butter and flour together into a smooth paste (called beurre manie in French). Beat the paste into the hot liquid with a wire whisk. Bring to a simmer, stirring and simmer for a minute or two. The sauce should be thick enough to coat the back of a spoon.

Step 10: Arrange the chicken in the casserole, place the mushrooms and onions around it, and baste with the sauce.

Step 11: Shortly before serving, bring to a simmer basting the chicken with the sauce.  Cover and simmer slowly for 4-5 minutes, until the chicken is to through.

Step 12: Serve from the casserole dish and arrange with sprigs of parsley on top.

Bon Appetit!



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