Saucepan@saucepan · Shared this recipeFollowFrench · dinnerJulia Child's Coq Au VinA French chicken stew braised in red wine with bacon, carrots, onions, mushrooms, and pearl onions, finished with a beurre manie thickened sauce.total1 hr 15 minprep45 mincook30 minservings4Original recipe on theendlessmeal.comKeep this recipeAdd a copy of Julia Child's Coq Au Vin to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings4 chicken thighs4 chicken drumsticks1.5 cup red wine1 cup chicken stockOptional: ¼ cup brandy3 strips thick-cut bacon or lardons, cut into ½ inch pieces1 tsp EACH: sea salt and pepper, divided1 medium onion, quartered then thinly sliced4 medium carrots, cut into 1-inch piece4 clove garlic, minced2 tbsp tomato paste2 tsp fresh thyme leaves8 oz mushrooms, thickly sliced8 oz pearl onions, peeledBeurre manie, see notes for the optionsStepsClear checksTap an ingredient or step to check it off.1Step 1: Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.2Step 2: Add the bacon to a large, high-sided pan or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.3Step 3: Remove the chicken from the wine marinade (save the wine) and dry the chicken well with paper towels. Season the chicken with ½ teaspoon of salt and pepper.4Step 4: Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until golden on both sides (about 8-10 minutes total), then remove the chicken. Remove all but two tablespoons of the bacon/chicken oil from the pan - reserving the oil to use later in the recipe.5Step 5: 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.6Step 6: 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 in the reserved wine marinade, add the remaining ½ teaspoon of salt and pepper, and bring it to a boil for 5 minutes, scraping the bottom to remove any stuck-on bits.7Step 7: Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pan, turn the heat to low, and simmer for 20 minutes.8Step 8: 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.9Step 9: Add the pearl onions to the pan with the chicken and cook for 10 minutes.10Step 10: In a small bowl, mix your choice of beurre manie - see notes for the options. Remove the chicken from the pan, add the beurre manie, and stir until the sauce thickens. (You can leave the chicken in the pan if you prefer, but I find it is easier if I remove it.) Season to taste with salt and pepper - I often add an extra teaspoon of each.11Step 11: Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.getsaucepan.com/r/e6ee9ef0-6fd4-4e3c-af56-073366b31b75 · Original: https://www.theendlessmeal.com/julia-childs-coq-au-vin/
