Julia Child’s 100th birthday is coming up on August 15th and I can’t think of a better way to celebrate and honor such an inspirational woman than cooking a meal that was near and dear to her heart.
Coq au vin.
Basically, coq au vin just translates to “rooster with wine”, but we tend think of it, rather, as chicken slowly simmered in a rich red wine sauce, with tiny crumbles of bacon throughout. If you’ve never attempted coq au vin before, now’s your chance. It’s really not terribly time consuming compared to other traditional French dishes, and can be made in about an hour.
The alcohol cooks off in this dish, but the flavor of the wine is imparted, along with smoky bacon, garlic, onion and rosemary throughout the cooking process. Some recipes use pearl onions in their coq au vin, but I prefer just mushrooms. I also like to serve this with a baked potato and a big green salad! Plus more wine for drinking, of course.
Happy Birthday Julia!
Coq Au Vin
- 4 slices thick cut bacon
- 3 lbs chicken breasts and legs, skin on (two breasts and two drumsticks)
- 1 yellow onion, chopped
- 2 tsp minced garlic
- 2 bay leaves
- 1 sprig fresh rosemary, minced
- 2 cups red wine
- 2 cups chicken broth
- 2 tbsp butter
- 3 tbsp flour
- 10 oz sliced mushrooms
- ¼ tsp pepper
- ½ tsp salt (or, to taste)
- Preheat oven to 250 degrees.
- Fry the bacon over medium heat in a dutch oven or large heavy-bottomed pot. After it’s fried, remove the bacon and place on paper towels to drain. Once cool, chop bacon and set aside. Keep the bacon grease in the pot.
- Turn heat to high and place chicken, skin-side down in the pot. Sear chicken until golden brown on both sides, about eight minutes. Then, add the onions, garlic, bay leaves and rosemary. Continue sautéing until the onions begin to soften, about six minutes.
- Add the chicken broth and red wine. Bring to a boil, then reduce heat to a simmer. Cover and let simmer for 30 minutes.
- After 30 minutes, carefully remove the chicken from the pot and place in an oven-safe dish. Keep chicken warm in the oven while you work on the sauce.
- Stir the flour and butter (butter should melt instantly in the pot) into the red wine sauce. Bring back up to a boil and stir constantly----sauce should be begin to thicken. Add mushrooms, chopped bacon, salt and pepper and continue cooking for 10-12 minutes. Keep in mind that the sauce will also thicken up a bit when it cools.
- Place chicken back in sauce and serve with roasted potatoes, noodles or a big green salad.
Yield: 4 servings
Celebrate Julia Child’s 100th Birthday with PBS!
Be sure to join the birthday party for what would have been Julia Child’s 100th by cooking one of her recipes as part of the #CookforJulia celebration from August 5-15th, 2012, and tell us what you made as well as what Julia meant to you!
Jenna Weber is half of the Fresh Tastes blog team. She graduated from Le Cordon Bleu in 2008 and, since then, has worked as a pastry chef, bread baker and freelance food editor. Currently, Jenna blogs full-time on EatLiveRun.com where her delicious daily recipes and quirky culinary musings appeal to thousands. She lives in Northern California and, when not in the kitchen, can usually be found on her yoga mat.