Julia Child Coq Au Vin Recipe

• portionen: 4 servings
• aktive zeit: 45 minutes
• gesamtzeit: 1 hour 15 minutes

Zutaten

4 chicken thighs

4 chicken drumsticks

1 ½ cups red wine

1 cup chicken stock

Optional: ¼ cup brandy

3 strips thick-cut bacon or lardons (cut into ½ inch pieces)

1 teaspoon EACH: sea salt and pepper (divided)

1 medium onion (quartered then thinly sliced)

4 medium carrots (cut into 1-inch piece)

4 cloves garlic (minced)

2 tablespoons tomato paste

2 teaspoons fresh thyme leaves

8 ounces mushrooms (thickly sliced)

8 ounces pearl onions (peeled)

Beurre manie (see notes for the options)

Anweisungen

Marinate chicken

Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.

Cook bacon

Add the bacon to a large, high-sided pan or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.

remove from marinade

Remove the chicken from the wine marinade (save the wine) and dry the chicken well with paper towels. Season the chicken with ½ teaspoon of salt and pepper.

sear chicken

Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until golden on both sides (about 8-10 minutes total), then remove the chicken. Remove all but two tablespoons of the bacon/chicken oil from the pan - reserving the oil to use later in the recipe.

Saute onion

Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.

Add tomato paste

Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken. Pour in the reserved wine marinade, add the remaining ½ teaspoon of salt and pepper, and bring it to a boil for 5 minutes, scraping the bottom to remove any stuck-on bits.

Simmer chicken

Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pan, turn the heat to low, and simmer for 20 minutes.

Cook mushrooms

Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.

add pearl onions

Add the pearl onions to the pan with the chicken and cook for 10 minutes.

make beurre manie

In a small bowl, mix your choice of beurre manie - see notes for the options. Remove the chicken from the pan, add the beurre manie, and stir until the sauce thickens. (You can leave the chicken in the pan if you prefer, but I find it is easier if I remove it.) Season to taste with salt and pepper - I often add an extra teaspoon of each.

serve

Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.

Last step:

After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!

Notizen

Can I make this recipe with boneless chicken? You can, however, be aware that boneless chicken cooks much faster, so you'll need to adjust your cooking time accordingly. One of the reasons we opt for bone-in chicken is for the additional flavor that bone-in chicken provides.

Bacon: While lardons are typically used in authentic coq au vin, they are difficult to find in many small North American towns, so I usually use thick-cut bacon and cut it into thin strips. Bacon adds a slightly smoky flavor, which complements the recipe well. To use lardons, source unsmoked slab bacon from your butcher and cut it into thin strips.

Wine: Pinot Noir is the traditional option and my personal favorite. Other light-flavored red wines, such as Rioja, Tempranillo, or Gamay Noir, will also work well. I would avoid bold red wines, as you may find they overwhelm the dish. And there's no need to splurge on an expensive bottle – opt for a low to mid-priced bottle.

Alcohol: Contrary to popular belief, alcohol takes a long time to cook off. Because we are cooking this with the lid on and for a short time, as much as 50% of the alcohol will remain, according to Idaho State University.

Beurre manie options:

Traditional beurre manie: 2 tablespoons flour + 2 tablespoons softened butter

Grain-free and gluten-free beurre manie: 2 tablespoons tapioca starch + 1 tablespoon softened butter

Dairy-free beurre manie: 2 tablespoons flour + 2 tablespoons dairy-free margarine

Nährwertangaben

• Portionsgröße: 1 = ¼ of the recipe
• Kalorien: 635 kcal
• Gesamtfett: 34 g
• Gesättigtes Fett: 10 g
• Ungesättigtes Fett: 21 g
• Transfett: 1 g
• Cholesterin: 194 mg
• Natrium: 487 mg
• Gesamtkohlenhydrate: 26 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 10 g
• Eiweiß: 40 g