Coq Au Vin By Julia Child Recipes

COQ AU VIN BY JULIA CHILD

Steps:

• If you are using lardons, saute several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan; otherwise, film pan with 1/8 inch of oil.
• (My weird turkey bacon didn't give up a lot of fat, so I went with a little extra olive oil--).
• Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly"brown" as chicken with skin would have; if I had used white meat I would have left the skin on).
• Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match.
• (What a rush!).
• Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
• Season chicken pieces with salt and pepper; add bay leaf and thyme.
• Place onions around the chicken.
• Cover and cook slowly 10 minutes, turning once.
• Uncover the pan; sprinkle on the flour turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.
• Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken.
• Add the browned lardons, garlic, and tomato paste.
• Cover and simmer slowly 25 to 30 minutes, then test chicken, remove those pieces that are tender, and continue cooking the rest a few minutes longer.
• (I actually cooked it about 15 to 20 minutes longer so it would reduce and become more of a sauce.) Return all chicken to the pan, add mushrooms and simmer 4 to 5 minutes.
• Taste carefully, and correct seasoning.
• Sauce should be just thick enough to coat chicken and vegetables lightly.
• If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.

QUICK COQ AU VIN

Steps:

• 1. Heat the olive oil in a large pot over medium-high heat. Add the bacon and cook until crisp. Transfer to a large plate.
• 2. Shake the chicken pieces with the seasoned flour in a paper or plastic bag.
• 3. Brown the chicken in the pot, 4 to 5 minutes per side. Transfer to the plate with the bacon.
• 4. Sauté the mushrooms (if using), carrots, garlic, and onions in the pot until they just begin to brown, 5 minutes.
• 5. Pour half the wine into the pan and cook over high heat for about 8 minutes.
• 6. Add the broth and the remaining wine. Bring to a boil and add the chicken, bacon, and herbs.
• 7. Return to a boil, then cover and simmer for 45 minutes. Remove the bay leaf and thyme and serve.