Julia Childs Coq au Vin
Servings 6 people
Ingredients
- 120 g bacon cuted into lardons
- 30 g butter
- 1,5 kg chicken
- 70 ml cognac
- 420 ml red wine
- 275 ml chicken stock
- 10 ml tomato paste
- 2 garlic cloves, mashed
- 12 onions Brown braised
- 225 g mushrooms sauteed
- 1/4 tsp thyme
- 1 bay leaf
- fresh parslay
To thicken the sauce
- 30 g butter
- 30 g flour
Instructions
- Take the lardons and simmer them for 10 minutes in 1,8l boiling water. Rinse in cold water and dry.
- Saute bacon slowly in a hot butter until is very lightly browned. Set aside.
- Wash and dry chicken thigts. Fry in hot fat until they turn brown.
- Season the chicken with salt and pepper. Return the bacon to the casserole with chicken. Cover and cook slowly for 10 minutes, turning the chicken once.
- Uncover, pour in cognac. Averting your face, ignite the cognac with a lighted match or a lighter. Shake the casserole back and forth for several seconds until the flames subside.
- Pour the wine into the casserole and just enough stock to cover the chicken. Stir in the tomato paste, garlic and herbs and bring it to simmering point. Simmer slowly for 30 minutes.
- While the chicken is cooking prepare the onions and mushrooms.
- Take out the chicken from the sauce, skimm the fat. Raise the heat an boil rapidly, reducing the liquid to 500ml. Correct seasoning and remove bay leaf.
- Blend the butter and flour to a smooth paste (beurre manie) with the spatula. Beat the paste into the hot sauce with a wire whisk. Bring the sauce to the simering point and simmer for 2 minutes. If the sauce can coat the spoon lightly then the sauce is done.
- Arrange the chicken in the casserole, place mushrooms and onions around it and baste with the sauce.
- Serve hot with f.e. mash potatoes, decorate with fresh parsley and enjoy!