As an homage to Julia Child, and to my friend Peter for whom this is one of his favorite dishes to cook, I present Julia Child's recipe for Coq Au Vin.
INGREDIENTS
½ cup
lardons*, cut into 1/4 by 1 1/2-inch strips (optional)
2 or more tbsp olive oil
2½ lbs ready-cut frying chicken (a selection of parts, or all of one kind), thoroughly dried
¼ cup Cognac or Armagnac
Salt and pepper
1 bay leaf
¼ tsp dried thyme
16 to 20 small white onions, peeled (may be frozen)
3 tablespoons flour
2 cups red wine (Burgundy, Côtes du Rhône, or Pinot Noir)
About 2 cups brown chicken stock or beef bouillon
2 cloves garlic, mashed or minced
1 tbsp tomato paste
¾ lb fresh mushrooms, trimmed, washed, and quartered
*Lardons: (Pronounced larh-DOHN) Fatty bacon that has been first diced, blanched, and then fried.
PREPARATION
- If you are using lardons, sautéseveral minutes in 2 tablespoons oil in a heavy-bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan. (Otherwise, film pan with 1/8 inch of oil.)
- Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides. Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
- Season chicken pieces with salt and pepper; add bay leaf and thyme. Place onions around the chicken. Cover and cook slowly 10 minutes, turning once.
- Uncover pan and sprinkle on the flour, turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.
- Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the browned lardons, garlic, and tomato paste to the pan. Cover and simmer slowly 25 to 30 minutes, then test chicken; remove those pieces that are tender, and continue cooking the rest a few minutes longer. If onions are not quite tender, continue cooking them; then return all chicken to the pan, add mushrooms, and simmer 4 to 5 minutes. Taste carefully, and correct seasoning. Sauce should be just thick enough to coat chicken and vegetables lightly. If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.
