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Julia child coq au vin series#

Add just enough stock or bouillon to cover the chicken.

Step 6: Pour the wine into the casserole. Shake the casserole back and forth for several seconds until the flames subside. Averting your face, ignite the cognac with a lighted match.

Cover and cook slowly for 10 minutes, turning the chicken once. Return the bacon to the casserole with the chicken. Brown it in the hot fat in the casserole. Step 2: Saute the bacon slowly in hot butter until it is very lightly browned. Simmer for 10 minutes in 2 quarters of water. Step 1: Remove the bacon rind and cut the bacon into lardons (rectangles ¼ inch across and 1 inch long). Julia Child’s Coq au Vin Recipe (Chicken in Red Wine With Onions, Mushrooms, and Bacon)ģ cups young, full-bodied red wine such as Burgundy, Beaujolais, Cotes du Rhone, or Chiantiġ-2 cups brown chicken stock, brown stock, or canned beef bouillonĢ tablespoons softened butter Instructions: Child advised “a young, full-bodied red Burgundy, Beaujolais, or Cotes du Rhone” to accompany the dish and, well, who are we to disagree? As Child observes in her original head notes, the dish “is made with either white or red wine, but red is more characteristic.” Traditionally accompanied by parsley potatoes, it is here served with potatoes and peas, the latter of which lend a pop of color to the dish’s rather earth-toned palette. Child makes coq au vin in one of the episodes, so to mark the passing of Season 1 and the (hopefully) imminent passage of the cold weather that has lingered throughout much of the country, we are reprinting the timelessly comforting (and slightly adapted) recipe from Child’s Mastering the Art of French Cooking, the 1961 magnum opus she wrote with Simone Beck and Louisette Bertholle.

Julia child coq au vin series#

Child and her storied foray into television were most recently portrayed on the HBO Max series Julia, which HBO just announced will return for a second season next year.

Serve with the small new potatoes and garnish with parsley.Coq au vin is a traditional French dish, but Julia Child put her own memorable stamp on it with her 1960s cooking show, The French Chef.

Blend the flour and butter together into a smooth paste and whisk this into the hot sauce.

Once the chicken is done skim off the fat and then raise the heat and boil rapidly to reduce to about 2 1/4 cups.

Toss in the shallots and saute over medium heat for 2 min.

the fat will reappear on the surface and the mushrooms will begin to brown. During their saute, the mushroom will first absorb the fat but in 2-3 min. This method doesn’t have the mushroom exude any of its moisture. As soon as you see the butter foam has begun to subside, indicating it is hot enough, add the mushrooms.

Place a 10″ or larger skillet over high heat with the butter and the oil.

No time for sitting back and sipping any wine yet!!

Again while the chicken and now the onions are cooking you can saute the mushrooms.

until the onions are tender and the liquid has evaporated. Then pour in the wine and season to taste, and add the herb bouquet. Heat the butter and oil in a 10″ skillet and saute the onions over medium-low heat for about 10 min., rolling the onions about so they will brown as evenly as possible.

Meanwhile, as the chicken is cooking you can make the mushrooms and onions.

or until chicken is tender and the juices run clear. Add just enough stock to almost cover the chicken.

Pour the wine into the frying pan saving about 1/4 cup to mix with the tomato paste.

Shake the frying pan back and forth for a few seconds until the flames subside. Averting your face, ignite the cognac with a long lighter or match. Return the bacon to the pan, cover, and cook for 10 min.

I cut the thighs and breast in half and added the backs for extra flavor. Remove with a slotted spoon to a side dish.

Melt 2 Tbsp of butter in a large frypan and on low cook the bacon until lightly browned.

Simmer the bacon in 2 quarts of water for 10 min.