Summary

Julia Child's Coq au Vin might be just the main course you are searching for. For $3.73 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 620 calories, 31g of protein, and 41g of fat each. 32 people were impressed by this recipe. A mixture of chicken stock, wine, button mushrooms, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is pretty good. Similar recipes include Julia Child’s Coq au Vin, Coq au Vin and the Julia Child 100, and Julia Child's Vichyssoise.

Instructions

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.
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.
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.
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.

Ingredients

• 1 bacon slices
• 2 bay leaves
• 3 butter
• 4 button mushrooms, trimmed and roughly chopped
• 5 chicken thighs and legs, excess fat trimmed, skin ON
• 6 chicken stock
• 7 Chopped fresh parsley for garnish
• 8 garlic cloves, peeled
• 9 Several fresh parsley
• 10 20 pearl onions, peeled, or 1 large yellow onion, sliced
• 11 red wine (pinot noir, burgundy, or zinfandel)
• 12 salt and pepper to taste
• 13 Several fresh thyme

Directions

• 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.
• 2 Cut the bacon into 1 inch by 1/4 inch pieces.Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes.
• 4 Add the chicken stock, wine, and herbs.
• 5 Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through.
• 6 Remove chicken and onions to a separate platter.
• 7 Remove the bay leaves, herb sprigs, garlic, and discard.
• 9 Garnish with parsley and serve with potatoes or egg noodles.