![]() Put the onions in a bowl and set aside and use the same pan to lightly brown the mushrooms.īrown the bacon and chicken in a heavy bottomed large casserole or dutch oven. I used regular, uncured bacon here.Īfter you peel the pearl onions, trim a little off root ends and cut a "X" into it (the will prevent the onions from falling apart when cooked).īrown the onions in a pan with a little olive oil, then put a little water in pan, cover and steam for 15-20 minutes until tender. That scenario sounds so damn appealing, I might actually move to France one day soon! I walk out to the garden and trim fresh herbs and green beans to go with dinner. Whenever I cook this dish, I imagine what it would be like to live in an old quaint farmhouse in the French countryside, with a large kitchen door open leading out onto a sunny patio.Ī nice breeze carrying the smells of the Coq au Vin throughout the home and over the patio, where J is sitting drinking a glass of red wine, Gracie laying at his feet in the sun. I also adore cooking with wine because it means I can drink a glass of it while I'm cooking and that's always a good thing.Ĭoq au Vin is one of Julia's signature dishes and is quintessential French cooking. Oh, how do I love thee? Let me count the esh chicken, little pearl onions, beautiful woodsy button mushrooms, luscious bacon, and glorious red wine. How to Make Julia Child's Coq au vin recipe!ĭoes it get any more classic French than Julia Child's Coq au Vin? The lovely dish of chicken and vegetables braised in wine, bacon, mushrooms, and pearl onions. If too thin, boil down rapidly to concentrate if too thick, thin out with spoonfuls of bouillon.Julia Child's Coq au Vin recipe is the classic French dish of chicken braised in red wine with bacon, pearl onions, and mushrooms.Sauce should be just thick enough to coat chicken and vegetables lightly.Taste carefully, and correct seasoning.(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.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.Add the browned lardons, garlic, and tomato paste.Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken.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.Cover and cook slowly 10 minutes, turning once. ![]() Season chicken pieces with salt and pepper add bay leaf and thyme.Let flame a minute, swirling pan by its handle to burn off alcohol extinguish with pan cover.Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match.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).(My weird turkey bacon didn't give up a lot of fat, so I went with a little extra olive oil-).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.
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