I love Julia Child and I love her recipes. She detested simplistic recipes. Too bad, Julia. The rest of us need them. From time to time I feature a slightly simplified classic french recipe, similar to the complicated one found in one of Julia’s books. There was an amazing amount of research that went into her work and the detail is astounding. Unfortunately, the time and technique that is often required can send most of us to Burger King in frustration.
Here is the classic Coq au Vin, simplified and fairly quick.
- 2-3 lbs Chicken Pieces (thighs, legs and breast)
- 3-4 Pieces Bacon, cubed
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 Onion, diced
- 3 Garlic Cloves, minced
- 8 oz Mushrooms, sliced
- 2 Cups Syrah Wine (or any red wine)
- 1 Teaspoon Rosemary, minced (or dried)
- 1 Bay Leaf
- 1 Can Chicken Broth (14 oz)
- Salt and Pepeper
- Heavy Skillet with top or Dutch Oven
- Chef’s Knife
- Slotted Spoon
- In the bottom of the dutch oven, over medium heat, cook the bacon until slightly crispy. Remove to a paper towel covered plate.
- Wash and dry the chicken well. Salt and pepper.
- Add 1 Tablespoon of butter to the bacon grease. When melted add the chicken, making sure each piece has plenty of room. You may need to do two batches. Brown on all sides. Remove.
- Add the rest of the butter and olive oil and sauté the onions, garlic and mushrooms.
- Add back the chicken and bacon. Add the rosemary and a bay leaf.
- Cover the chicken with wine and broth. Bring to a boil then set to simmer.
- Cover and let cook for at least 30 minutes. Check the chicken to see that the juice runs clear.
- Remove the chicken, discard the bay leaf.
- With a slotted spoon, remove the onions and mushrooms and spoon over chicken. Keep warm.
- Bring remaining liquid to a boil and reduce by half.
- Strain sauce over chicken and serve.