Step 9: Beat the flour/butter mixture into the hot cooking liquid with a whisk. It should look kind of like soft frosting.
Step 8: While reducing your sauce, blend the 3 tablespoons flour and 2 tablespoons softened butter into a smooth paste in a small bowl. Increase heat to high and boil the cooking liquid rapidly, or reduce it, until approximately 2 cups of liquid remains. Step 7: When the chicken is done cooking, remove from the liquid into a casserole dish (this will be easier for adding the sauce in the final step). Note from Baby Chick: While the chicken is cooking, prepare the Brown-Braised Onions and the Mushrooms. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or an instant-read meat thermometer registers an internal temperature of 165 degrees F. Step 6: Stir in tomato paste, garlic, bay leaf, and thyme. if the sauce does not cover the chicken completely it could come out rubbery. Step 5: Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. The whole process only takes about a minute. Once you get past the large flame, you’re all set. Notes from Baby Chick: If you’ve never done a flambé before, get ready! This was soooo much fun! I thought I was going to look like this:īut all went well. Let flame a minute, swirling pan by its handle to burn off alcohol extinguish with pan cover. Step 5: After browning the chicken, uncover pan, pour in the cognac. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once. Step 4: Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Add the bacon and saute slowly until they are lightly browned. Step 3: In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot.
In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes remove from heat, drain, rinse in cold water, and pat dry. Step 2: Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). Salt and pepper your chicken and then set aside. If you choose, you can also use brandy instead of cognac.
Do not use wines like Merlot or Cabernets. I chose a super cheap pinot noir at Sprouts grocery store and the results were fantastic.
COQ AU VIN JULIA CHILDS SKIN
Mushrooms ( click here for mushroom recipe)Ī couple of notes from Baby Chick: I used skinless chicken breasts and it came out delicious, so don’t fret if you don’t like skin on your chicken.Brown-Braised Onions ( click here for onion recipe).2 cups homemade chicken stock or low-sodium chicken stock or broth.2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti).2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried.This recipe takes a long time, but I assure you the results are worth every second spent cooking! And, you get to flambé! If you don’t know what that is, it basically means you get to set the chicken on fire! What an adventure! Ingredients for Coq au Vin: Before we start, let me say this: do not try to do this recipe unless you have a good 2 hours to spend in the kitchen. To honor her and her unmatched artistry in the kitchen, I decided to take on one of her most famous recipes Coq au Vin.
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