Return the strained sauce to the casserole dish and reduce to the desired consistency. Strain the braising liquid and discard the vegetables. When the chicken is tender, remove with a slotted spoon. Cover with a lid and braise in the oven for 30 minutes. Add the reserved marinade and chicken stock. Sprinkle the toasted flour over the chicken and vegetables and toss to evenly coat. Remove from the heat and spoon off any excess fat. Add the marinated vegetables and cook about 5 minutes until brown. Brown the chicken pieces in oil in an ovenproof casserole dish. Remove the chicken and vegetables from the marinade and pat dry with paper towels strain the marinade into a saucepan and bring to a boil. This take on traditional Coq Au Vin (chicken stewed in red wine sauce) is based on Julia Childs recipe with a few twists. On a baking tray, spread the flour evenly and toast in the oven about 15 minutes until browned lightly. In a heavy large heavy bottomed casserole or Dutch oven, saute the bacon slowly in hot butter until it is very lightly browned. Simmer for 10 minutes in 2 quarts of water. To reheat, place in a 325 degree oven for 30 minutes or simmer on medium-low heat for 20 minutes.Place the marinade ingredients, leaving out the flour and chicken stock, in a bowl and add the chicken pieces. Remove the rind and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). The flavors need to develop for best results. Notes: I highly suggest you make the dish through step 4 the morning or the day before you want to serve it. 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. Add the wine, the stock, lardons, garlic, tomato paste and mushrooms to the pan. Season chicken pieces with salt and pepper add bay leaf and thyme.Cook 3 to 4 minutes more, turning once or twice. Uncover pan and sprinkle on the flour, turning chicken and onions so flour is absorbed.Cover and cook over medium-low heat for 10 minutes, turning the chicken once. Season chicken pieces with thyme, salt and pepper.Let flame a minute, swirling pan by its handle to burn off alcohol then extinguish with pan cover. Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a long lighter or a match. You may need to do this in two batches so the pot isn’t crowded. Add the chicken to the bacon fat over medium-high heat, and brown on all sides.Remove bacon lardons to a paper toweled dish for later use, leaving bacon fat in the pot. Sauté bacon in oil in a heavy-bottomed Dutch oven over medium heat until lightly browned, 5-8 minutes.1 pound fresh white button mushrooms, quartered and sautéed in 2 Tbsp butter.2 cups red wine (preferably Burgundy Pinot Noir).3 pounds chicken parts (thighs, legs and breasts), thoroughly dried.5 slices thick cut bacon, roughly chopped.The following recipe takes inspiration from her popular version, featured in her From Julia Child’s Kitchen. It’s a rustic French braised dish of chicken cooked in wine, lardons, mushrooms, and garlic.įor guidance, I turned to the coq au vin queen, Julia Child. In French, coq au vin means “rooster with wine”). Since I’ve known him, he’s talked about his mother’s coq au vin, so I decided to fix the traditional French dish for his birthday. Last night, I held a small dinner party for a friend’s birthday.
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