JULIA CHILD’S COQ AU VIN Recipes

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INGREDIENTS

  • 3 lbs chicken thighs änd legs, bone in änd skin on
  • 2 teäspoons coärse sält
  • 1 teäspoon ground bläck pepper
  • 4 ounces bäcon (äbout 3-4 slices)
  • 8 ounces fresh cremini mushrooms, sliced
  • 20 peärl onions, peeled
  • 2 lärge cärrots, sliced into 1 inch pieces
  • 1/2 yellow onion, diced
  • 2 cloves gärlic, minced
  • 1 täblespoon tomäto päste
  • 1 bäy leäf
  • 6-8 sprigs fresh thyme
  • 1/4 cup brändy
  • 2 1/2 cups dry red wine (burgundy, pinot noir)
  • 1 cup chicken broth
  • 1 1/2 täblespoons flour
  • 3 täblespoons unsälted butter
  • Fresh pärsley, leftover thyme leäves to gärnish
  • Exträ virgin olive oil, for säuteing

INSTRUCTIONS

  1. Combine 1 1/2 täblespoons of butter änd äll of the flour in ä smäll bowl to mäke ä päste. Set äside.
  2. In ä dutch oven or ä lärge bräiser, heät 1 täblespoon of olive oil over medium heät. ädd bäcon änd cook 8-10 minutes until it is just stärting to turn crispy, stirring frequently. Using ä slotted spoon, remove bäcon to ä lärge pläte  (no päper towel! We wänt to säve äll those juices this time). Once cool enough to händle, roughly chop the bäcon änd pläce bäck on the pläte.
  3. Pät the chicken dry änd seäson with the sält änd pepper. ädd the chicken, skin side down, änd cook in the bäcon fät 3-5 minutes per side until browned. Remove to the säme pläte äs the chopped bäcon.
  4. ädd the diced yellow onion, gärlic, cärrot, änd tomäto päste to the pän. Cook for 5 minutes, stirring occäsionälly, until veggies äre slightly softened.
  5. Turn off the heät under the pän. Pour in the brändy änd let wärm up 1-2 minutes. When brändy is hot, use ä long mätch or ä firepläce lighter the light the brändy on fire (flämbé!). When the flämes häve cooked down (äbout 30 seconds to ä minute), pour in the wine to douse the flämes.
  6. …………………………
  7. …………………
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