Coq au vin - by Julia Child...

I know I'm mad about Julia Child recently - I finally decided to cook as many dishes from her 'Mastering the art...' as I can (and the second part of that great cookbook was already ordered and is on its way to may home :D ). My Hubby once attempted making coq au vin but it was completely his version, out of his head, how he thought it should be - and it was delicious. For comparison we decided to cook Julia's version - and it was amazing! As with all her recipes it involves quite a work but way less than her famous boeuf bourguignon... Again all the work was worth it and we enjoyed it a lot! It gave us 2 amazing dinners: first one served with baguette, second with potatoes - one whole chicken will give you four generous portions.

"Coq au vin is a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic. While the wine is typically Burgundy wine, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au Champagne, and so on. The most extravagant version is coq au Chambertin, but this generally involves Chambertin more in name than in practice... Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. In 1864 a similar recipe, poulet au vin blanc, appeared in Cookery for English Households, by A French Lady. In one of the earliest printed recipes, published in 1913, the text claimed the recipe dated to the 16th century." - by

How to make it...

- 130 g chunk of lean bacon
- 30 g butter
- 1,5 kg cut-up frying chicken
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 50 ml cognac
- 700 ml full bodied red wine
- 280 ml chicken stock
- 1 teaspoon tomato paste
- 2 cloves mashed garlic
- 1/2 teaspoon thyme
- 1 bay leaf
- 30 g flour
- 20 g softened butter

Remove the rind and cut the bacon into lardons. Simmer for 10 minutes in water. Rinse in cold water. Dry.
Saute the bacon slowly in hot butter until lightly brown. Remove to a side dish.
Dry the chicken thoroughly. Brown in the hot fat in the casserole. Season the chicken. Return the bacon to the casserole with the chicken. Cover and cook slowly for 10 minutes, turning the chicken. Uncover and pour in the cognac, ignite the cognac with a lighted match. Shake casserole for several seconds until the flames subside (unfortunately I didn't do that step - lack of cognac...).
Pour the wine into the casserole. Add just enough stock to cover the chicken. Stir in the tomato paste, garlic and herbs. Bring to simmering point. Cover and simmer for about 35 minutes or until the chicken is tender. Remove the chicken to a side dish.

While the chicken is cooking prepare brown-braised onions and sauteed mushrooms.

Simmer the chicken cooking liquid for a minute skimming of the fat. Then raise the heat and boil reducing the liquid. Correct seasoning. Blend flour and softened butter together into a smooth paste. Beat the paste into the hot liquid with a whisk. Bring to simmering point, stirring constantly for a minute or two. The sauce should be thick by now.
Arrange the chicken in the casserole, place mushrooms and onions around it and baste with sauce. Simmer for few minutes until the chicken is hot again and serve.


Coq au vin (rooster in red wine)