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Julia Child's Coq au Vin

Julia Child's Coq au Vin

By Samuel Fares
0’ Prep time
45’ Cook time
45’ Total time
786 Calories
6 Serving

Summary

The recipe Julia Child's Coq au Vin can be made in around 45 minutes. For $3.93 per serving, you get a main course that serves 6. One portion of this dish contains approximately 35g of protein, 41g of fat, and a total of 778 calories. 32 people have made this recipe and would make it again. Head to the store and pick up pearl onions, chicken thighs and legs, red wine, and a few other things to make it today. It is a pretty expensive recipe for fans of Mediterranean food. It is brought to you by Foodista. It is a good option if you're following a gluten free and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is pretty good. If you like this recipe, you might also like recipes such as Julia Child’s Coq au Vin, Coq au Vin and the Julia Child 100, and From Julia Child: "My Husband's Favorite Coq Au Vin".
Samuel Fares 0 Followers

Step by Step

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Step 1

Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces.
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Step 2

Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper.
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Step 3

Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.
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Step 4

Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve with potatoes or egg noodles.

Ingredient

  • bay leaves
    bay leaves
    2
  • parsley
    parsley
    6
  • applewood smoked bacon
    applewood smoked bacon
    226.8 grams
  • fresh mushrooms
    fresh mushrooms
    226.8 grams
  • butter
    butter
    2 tbsps
  • salt and pepper
    salt and pepper
    6
  • chicken leg
    chicken leg
    775.64 grams
  • whole garlic cloves
    whole garlic cloves
    6
  • yellow onion
    yellow onion
    20 larges
  • fresh parsley
    fresh parsley
    6
  • pinot noir
    pinot noir
    472 milliliters
  • fresh thyme
    fresh thyme
    6
  • chicken stock
    chicken stock
    480 milliliters

Nutrition Facts

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