From Julia Child: "My Husband's Favorite Coq Au Vin"

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I found this within a Reader's Digest article about Julia and her husband, Paul Child. This recipe is now a favorite in our home. I sometimes use a whole chicken instead of just the thighs and drumsticks, cutting the breasts into four small pieces. Very good served over seasoned, buttered egg noodles.

Ingredients Nutrition

Directions

  1. Salt and pepper chicken thighs and drumsticks as desired.
  2. Dredge in flour, and then shake off excess.
  3. Lightly coat a sauté pan with oil.
  4. Set over high heat.
  5. When almost hot enough to smoke, brown chicken pieces on all sides.
  6. Remove to a side dish.
  7. In the same pan, lightly brown the onions, and then return the chicken to the pan.
  8. In small mixing bowl, blend wine, stock or bouillon, and tomato paste.
  9. Add this mixture to the sauté pan with chicken and onions.
  10. Add the herb bouquet, immersing it in the liquid.
  11. Bringing to a slow simmer, cover and cook for about 25 minutes.
  12. Chicken should be tender (a fork will pierce it easily).
  13. Note: This can be made in advance to this point; simply cover and reheat.
  14. Place chicken on a heated platter, skimming off any fat that is visible.
  15. Over high heat, reduce remaining juices for several minutes until lightly thickened.
  16. Adjust seasoning as desired (salt and pepper), and then pour sauce over chicken and serve.

Reviews

(4)
Most Helpful

This is outstanding! Thanks for sharing it.

Merlot January 15, 2012

This was perfect. I have wanted to try and make this for years! I was not dissapointed!

Rennug November 28, 2008

Julia Child was wonderful and so are her recipes. I did this one and added mushrooms and it was delectable. High praise and a must do recipe.

Vontrottzu December 12, 2006

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