*THE FRENCH CHEF COOKBOOK by Julia Child, copyright © 1968 by Julia Child. Watch these newly digitized episodes from the first year of The French Chef (1963) and learn more about Julia Child's life and career here.
This recipe was published in The French Chef Cookbook*. In 1963 she began her own cooking show The French Chef, produced at WGBH.
In 1961, as a recent graduate of the Cordon Bleu cooking school in Paris, Julia Child co-authored the book Mastering the Art of French Cooking and launched her career of educating Americans in delicious ways with food. Serve from casserole, or arrange on a hot platter and decorate with sprigs of parsley.Īccompany 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. Cover and simmer slowly for 4 to 5 minutes, until chicken is hot through. Shortly before serving, bring to the simmer, basting chicken with sauce. (Chicken is now ready for final reheating, but can be set aside until cool, then covered and refrigerated for a day or two.) Carefully taste sauce, adding more sat and pepper if you feel it necessary. Scrape onions and mushrooms into sauce and simmer a minute to blend flavors. Bring to the simmer, stirring, and simmer for a minute or two until sauce has thickened. Blend butter and flour together in a saucer beat into the cooking liquid with wire whip. Skim off fat and boil down liquid, if necessary, to concentrate flavor. When chicken is done, drain out cooking liquid into a saucepan. 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. Cut caps into quarters, stems into bias chunks (to resemble, roughly, the cut caps). Trim base of mushroom stems, remove base from stems, wash stems and caps rapidly in cold water and dry in a towel. 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. Heat oil in a frying pan, add onions, and toss for several minutes until lightly browned (this will be a patchy brown). 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). While chicken is cooking, drop onions into boiling water, bring water back to the boil, and let boil for 1 minute. Bring to the simmer, then cover and simmer slowly for about 30 minutes, or until chicken meat is tender when pierced with a fork. Pour wine into pan, and add just enough bouillon to cover the chicken. 3 cups Burgundy, Macon, Chianti, or California Mountain Red wine.Then uncover, pour in cognac, ignite with a lighted match, shake pan back and forth for several seconds until flames subside. Season chicken with salt and pepper, return bacon to pan, cover pan, and cook slowly (300 degrees) for 10 minutes, turning chicken once. Brown on all sides in the hot fat (360 degrees). When bacon is very lightly browned, remove to a side dish, leaving fat in pan.ĭry chicken thoroughly in a towel. Sauté slowly in the casserole (260 degrees for the electric skillet) with the oil. In a flameproof casserole or electric skillet, simmer for 10 minutes in 2 quarts of water, drain, rinse in cold water, and dry. Remove rind and cut bacon into sticks 1 inch long and ¼ inch across. This dish is ideal for a party because you may prepare it completely a day or more before serving coq au vin seems to be even better when done ahead so all its elements have time to steep together. Coq au vin is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red-wine sauce, its tender onion and mushroom garniture, and its browned pieces of chicken with their wonderful flavor.
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