Julia Child's Coq au Vin
The recipe Julia Child's Coq au Vin can be made in around 45 minutes. For $3.93 per serving, you get a main course that serves 6. One portion of this dish contains approximately 35g of protein, 41g of fat, and a total of 778 calories. 32 people have made this recipe and would make it again. Head to the store and pick up pearl onions, chicken thighs and legs, red wine, and a few other things to make it today. It is a pretty expensive recipe for fans of Mediterranean food. It is brought to you by Foodista. It is a good option if you're following a gluten free and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is pretty good. If you like this recipe, you might also like recipes such as 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".
Diets
Ingredients
bacon
0.5 lb
bay leaves
2
butter
2 Tbsp
button mushrooms
0.5 lb
chicken thighs and legs
3 lbs
chicken stock
2 cups
parsley
6 servings
garlic cloves
6
several parsley sprigs
6 servings
pearl onions
20 large
red wine
2 cups
salt and pepper
6 servings
several thyme sprigs
6 servings
Cooking in Steps
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1Blanch 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.
bacon
water
paper towels
sauce pan -
2Cut 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.
whole chicken
bacon
dutch oven -
3Remove 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.
salt and pepper
cooked bacon
bacon drippings
whole chicken
garlic
onion
frying pan -
4Add the chicken stock, wine, and herbs.
chicken stock
herbs
wine
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5Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through.
whole chicken
bacon
-
6Remove chicken and onions to a separate platter.
whole chicken
onion
-
7Remove the bay leaves, herb sprigs, garlic, and discard.
bay leaves
garlic
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8Add 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.
mushrooms
seasoning
whole chicken
butter
onion
frying pan -
9Garnish with parsley and serve with potatoes or egg noodles.
egg noodles
potato
parsley
