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    You are in: Home / Recipes / Coq Au Vin by Julia Child Recipe
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    Coq Au Vin by Julia Child

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 03, 2009

      INCREDIBLY delicious and company worthy. 10********** . Even my kids loved it! I used 1/4# of bacon, (2) 2# total, very meaty breast halves with skin & bone on, Christian Bros. brandy because we didn't have cognac, 1 medium yellow onion sliced, Pinto Noir, 4oz. tomato sauce because I never stock paste. I did simmer quite a bit longer to thicken up the sauce. Not a problem cuz I allowed enough time. I de-boned the breasts before serving. This is the ultimate dinner dish. Served with buttered noodles as suggested. Simply amazing!

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    • on December 08, 2009

      I actually followed the recipe out of "Mastering the Art of French Cooking" which has a few more steps and ingredients, but is very similar. I just wanted to pass on my experience. I followed the recipe exactly, except that after removing the chicken from the wine, I strained the sauce through some cheese cloth after defatting. I just couldn't see having the floating lardons in the sauce, and I would do it again - it made it much more appetizing. Also, In the MTAOFC recipe, Julia has you make a paste of butter and flower and whisk it into the wine sauce - simmer and thicken. It was a lot of work and somewhat of a letdown. The flavor is sublime, but just not worthy of all the work, which is what I've always felt about French cooking. I have flamed a saute before - if you want a delicious lobster bisque recipe from the Silver Palate cookbook - you get to flambe the stock, and it's absolutely delicious and worth the work.

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    • on October 27, 2009

      DELISH! I used 4-6 strips of bacon, diced, instead of lardons. Would use only thighs next time, as breasts meat got a little dried out. I used a Cotes du Rhone wine. Wonderful dish.

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    • on August 10, 2009

      Absolutely delicious!!! My entire family oohed and aaaahed. First time lighting cognac. Fun!

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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
    47%
    Total Fat 51.7 g
    79%
    Saturated Fat 13.7 g
    68%
    Cholesterol 217.0 mg
    72%
    Sodium 423.1 mg
    17%
    Total Carbohydrate 41.7 g
    13%
    Dietary Fiber 5.9 g
    23%
    Sugars 16.7 g
    66%
    Protein 62.5 g
    125%

    The following items or measurements are not included:

    lardons

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