Updated: Oct 17, 2020
Julia Child inspired dish!
Julia & Paul Child on Valentines day 1958
When I think of Julia Child, I think of a strong empowered woman who made her way through a foreign country all while adapting so eloquently. Her book, Mastering the Art of French Cooking became a household name in the 1960's. She truly left such an impact on the way French cuisine was introduced in American households. I love her sense of humor and spirit in the kitchen-such an inspiration! She really is such an iconic woman in the culinary world, so I thought we'd pay her a little tribute and make one of her infamous dishes, The Coq au Vin. Here is our take on the dish and I have to say, it turned out quite scrumptious!
"Bon Nest Appetit"
4 chicken thighs
4 chicken drumsticks
1 1/2 cups red wine
1 cup chicken stock
3 strips of bacon, cut into 1/2 inch pieces
1 medium onion, quartered then thinly sliced
4 medium carrots, cut into 1-inch pieces
4 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons fresh thyme leaves
8 ounces mushrooms, thickly sliced
Beurre manie (see notes for the options) equal parts butter to flour
Julia Original Co au vin Recipe
Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine and chicken stock. Prep the vegetables.
Add the bacon to a large skillet or dutch oven over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck-on bits.
Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pot, turn the heat to low, and simmer for 20 minutes.Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.
In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.
Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.
Watch our Recipe live in action.