![]() ![]() ![]() Step 12: Serve from the casserole, or arrange on a hot platter. ![]() Cover and simmer slowly for 4 to 5 minutes, until the chicken is hot through. Step 11: Shortly before serving, bring to the simmer, basting the chicken with the sauce. If the dish is not to be served immediately, film the top of the sauce with stock or dot with small pieces of butter. Step 10: Arrange the chicken in the casserole, place the mushrooms and onions around it, and baste with the sauce. ![]() The sauce should be thick enough to coat a spoon lightly. Bring to the simmer, stirring, and simmer for a minute or two. Beat the paste into the hot liquid with a wire whip. Step 9: Blend the butter and flour together into a smooth paste (beurre manie). Then raise heat and boil rapidly, reducing the liquid to about 2¼ cups. Step 8: Simmer the chicken cooking liquid in the casserole for a minute or two, skimming off fat. Step 7: While the chicken is cooking, boil the pearl onions until tender and saute the mushrooms. Cover and simmer slowly for 25 to 30 minutes, or until the chicken is tender and its juices run a clear yellow when the meat is pricked with a fork. Stir in the tomato paste, garlic, and herbs. 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. 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. 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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |