1/1 Photo of Coq Au Vin by Julia Child
1 hr 55 mins
1 hr 30 mins
If you've never ignited alcohol in a dish before, you've gotta try it, LOL! As you can imagine, Julia's Coq Au Vin is delicious, and surprisingly easy. This recipe is from "Julia Child's Kitchen", and the ingredients are exactly as I found them. I've also added a couple of notes in the ingredients and directions regarding my experience with the recipe. A very fragrant and rich dish, very classic and so easy to make. I served it with buttered egg noodles and a homemade quickie brioche.
My Private Note
Units: US | Metric
- 1/2 cup lardons, cut into 1/4 by 1 1/2 inch strips (embarrassing fact, I spent $20 on Courvoisier to make this dish and used turkey bacon because I don')
- 2 tablespoons olive oil (or more)
- 2 1/2 lbs ready-cut frying chickens, thoroughly dried (a selection of parts, or all of one kind, I used chicken thighs and removed the skin so they wouldn')
- 1/4 cup cognac or 1/4 cup armagnac
- salt and pepper
- 1 imported bay leaf (I couldn't find "imported", used domestic instead)
- 1/4 teaspoon thyme
- 16 -20 small white onions, peeled
- 3 tablespoons flour
- 2 cups red wine (Burgundy, Cotes du Rhone, or Pinot Noir)
- 2 cups brown chicken stock or 2 cups beef bouillon (more or less; I used a little less)
- 1 -2 clove garlic, mashed or minced
- 1 tablespoon tomato paste
- 3/4 lb fresh mushrooms, trimmed,washed,and quartered
- 1If 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.
- 2(My weird turkey bacon didn't give up a lot of fat, so I went with a little extra olive oil--).
- 3Heat 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).
- 4Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match.
- 5(What a rush!).
- 6Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
- 7Season chicken pieces with salt and pepper; add bay leaf and thyme.
- 8Place onions around the chicken.
- 9Cover and cook slowly 10 minutes, turning once.
- 10Uncover the pan; sprinkle on the flour turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.
- 11Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken.
- 12Add the browned lardons, garlic, and tomato paste.
- 13Cover 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.
- 14(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.
- 15Taste carefully, and correct seasoning.
- 16Sauce should be just thick enough to coat chicken and vegetables lightly.
- 17If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.
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Nutritional Facts for Coq Au Vin by Julia Child
Serving Size: 1 (636 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 971.3
- Calories from Fat 465
- Total Fat 51.7 g
- Saturated Fat 13.7 g
- Cholesterol 217.0 mg
- Sodium 423.1 mg
- Total Carbohydrate 41.7 g
- Dietary Fiber 5.9 g
- Sugars 16.7 g
- Protein 62.5 g
The following items or measurements are not included: