The original Julia Child recipe is below. We suggest you also look at Taste Of Home - Coq Au Vin and other variations of this recipe to see what might provide the profile taste that fits you and your diners.
Julia Child listed the ingredients at the point they were used in the recipe. We are going to keep those ingredients in that section, but also have a list of all the ingredients together.
Serves 4 to 6 people
All The Ingredients Together
---------------- Coq au vin is probably the most famous of all French chicken dishes, and one of the most delicious, with its rich red-wine sauce, its tender onions, mushrooms, ture, and chicken with their wonderful flavor. Like many dishes, you can prepare this dish a day ahead, as the taste improves when all the elements have time to steep together.
| ✔ ||Recipe Step||Quantity||Measurement||Ingredient|
|The Bacon||3 to 4||ounces||chunk of lean bacon|
|The Bacon||2||tablespoons||cooking oil|
|Browning the chicken||2 1/2 to 3||pounds||cut-up frying chicken|
|Browning the chicken||1/2||teaspoon||salt|
|Browning the chicken||1/8||teaspoon||pepper|
|Browning the chicken||1/4||cup||cognac|
|Simmering in Red Wine||3||cups||Burgundy, Macon, Chianti, or California Mountain Red wine|
|Simmering in Red Wine||1 to 2||cups||beef stock or bouillon|
|Simmering in Red Wine||1||tablespoon||tomato paste|
|Simmering in Red Wine||2||cloves||mashed garlic|
|Simmering in Red Wine||1/4||teaspoon||thyme|
|Simmering in Red Wine||1||each||bay leaf|
|The Onions||12 to 24||each||small white onions|
|The Onions||to taste|| ||Salt|
|The Onions||1 to 2||tablespoons||cooking oil|
|The Mushrooms||1/2||pound||fresh mushrooms|
|The Mushrooms||1/2||tablespoon||cooking oil|
|Sauce and Serving||3||tablespoons||flour|
|Sauce and Serving||2||tablespoons||butter, softended|
- 3 to 4 oz chunk of lean bacon
- 2 tablespoons cooking oil
- Remove rind and cut bacon into sticks 1 inch long and ¼ inch across. In a flameproof casserole or electric skillet, simmer for 10 minutes in 2 quarts of water, drain, rinse in cold water, and dry. Sauté slowly in the casserole (260 degrees for the electric skillet) with the oil. When bacon is very lightly browned, remove to a side dish, leaving fat in pan.
Browning the chicken
- 2 1/2 to 3 pounds cut-up frying chicken
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup cognac
Directions:Directions: Dry chicken thoroughly in a towel. Brown on all sides in the hot fat (360 degrees). Season chicken with salt and pepper, return bacon to pan, cover pan, and cook slowly (300 degrees) for 10 minutes, turning chicken once. Then uncover, pour in cognac, ignite with a lighted match, shake pan back and forth for several seconds until flames subside.
Simmering In Red Wine
- 3 cups Burgundy, Macon, Chianti, or California Mountain Red wine
- 1 to 2 cups beef stock or bouillon
- 1 tablespoon tomato paste
- 2 cloves mashed garlic
- 1/4 teaspoon thyme
- 1 bay leaf
Directions:Directions: Pour wine into pan, and add just enough bouillon to cover the chicken. Stir in tomato paste, garlic, and herbs. Bring to the simmer, then cover and simmer slowly for about 30 minutes, or until chicken meat is tender when pierced with a fork.
- 12 to 24 small white onions
- Salt to taste
- 1 to 2 tablespoons cooking oil
Directions:Directions: While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Drain, shave off to ends of onions, peel carefully, and pierce a deep cross in the root end with a small knife (to keep onions whole during cooking). Heat oil in a frying pan, add onions, and toss for several minutes until lightly browned (this will be a patchy brown). Add water to halfway up onions and ¼ to ½ teaspoon salt, cover pan, and simmer slowly for 25 to 30 minutes, or until onions are tender when pierced with a knife.
- 1/2 lb. fresh mushrooms
- 1 tablespoon butter
- 1/2 tablespoon cooking oil
Directions:Directions: Trim base of mushroom stems, remove base from stems, wash stems and caps rapidly in cold water and dry in a towel. Cut caps into quarters, stems into bias chunks (to resemble, roughly, the cut caps). Heat butter and oil in frying pan; when bubbling hot, toss in mushrooms and sauté over high heat for 4 to 5 minutes until lightly browned.
Sauce and Serving
- 3 tablespoons flour
- 2 tablespoons softened butter
Directions:Directions: When chicken is done, drain out cooking liquid into a saucepan. Skim off fat and boil down liquid, if necessary, to concentrate flavor. You should have about 2 ¼ cups. Remove from heat. Blend butter and flour together in a saucer; beat into the cooking liquid with wire whip. Bring to the simmer, stirring, and simmer for a minute or two until sauce has thickened. Scrape onions and mushrooms into sauce and simmer a minute to blend flavors. Carefully taste sauce, adding more sat and pepper if you feel it necessary. Then pour sauce over chicken. (Chicken is now ready for final reheating, but can be set aside until cool, then covered and refrigerated for a day or two.) Shortly before serving, bring to the simmer, basting chicken with sauce. Cover and simmer slowly for 4 to 5 minutes, until chicken is hot through. (Do not overcook at this point!) Serve from casserole, or arrange on a hot platter and decorate with sprigs of parsley. Accompany with parsley potatoes, rice, or noodles; buttered green peas or green salad; hot French bread; and the same red wine you used for cooking the chicken.