Julia's Coq au Vin
With Laurent Loudeac
Julia's Coq au Vin
This recipe is drawn from many sources, but has heavy influence
from Julia Child. Coq au Vin is a classic French dish, and a
wonderfully easy way to cook a delicious chicken. Make sure you
blanch the bacon or the dish will come out too salty. Directions on
blanching the bacon are included in the recipes. So, without
further adieu, on to the recipe!
1/2 lb bacon slices
20 pearl onions, peeled, or 1 large yellow onion, sliced
3 lbs chicken thighs and legs, excess fat trimmed, skin ON
6 garlic cloves, peeled
Salt and pepper to taste
2 cups chicken stock
2 cups red wine (pinot noir, burgundy, or zinfandel)
2 bay leaves
Several fresh thyme sprigs
Several fresh parsley sprigs
1/2 lb button mushrooms, trimmed and roughly chopped
2 Tbsp butter
Chopped fresh parsley for garnish
Blanch the bacon by adding it to a saucepan or deep skillet filled with enough water to cover the bacon, and bring to a boil.
Reduce heat and simmer for five minutes. Strain and pat dry with paper towels. Cut the bacon into small pieces (1 inch or so).
Brown the bacon for about ten minutes over medium heat in a Dutch oven large enough to hold the chicken (or a large stock pot if you don't have a Dutch oven).
Remove the bacon and set aside but leave the bacon grease in the pan (yum, so healthy).
Add the chicken skin side down to the Dutch oven (or stock pot if that's what you're using).
Add the onions.
Brown the chicken on all sides, this should take about ten minutes.
Add the garlic and salt about half way through the browning process.
Spoon off any excess fat.
Add the chicken stock, wine, and herbs.
Replace the bacon you removed earlier.
Lower the heat down to a simmer and cook covered for about twenty minutes until the chicken is tasty and tender.
Remove the chicken and onions and place them aside. Remove all of the herbs and garlic and throw them away.
Add mushrooms to the remaining liquid and return to a boil.
You're going to make a reduction sauce with this remaining liquid, so continue boiling until about 1/4 of the liquid remains.
Lower to a simmer and stir in the butter.
Replace the chicken and onions and mix well, thoroughly coating with the sauce.
Garnish with parsley and serve with potatoes, or over egg noodles.
(Broadcast 9 October 2012)