Recipe of the Week: French Classic Coq Au Vin
From classic comfort foods to regional standouts and dessert, we'll be sharing a new recipe with you each week.
Photo by Nathan Yergler We suggest making this rustic braised chicken stew while it's still semi-cold outside.
This week, we're tackling the French classic coq au vin.
Literally meaning "cock (rooster) of the wine," the rustic dish was traditionally made using a rooster or any other old barnyard foul that farmers had on hand. These days it's commonly made with chicken and Burgundy wine. Though it was once considered a rural peasant dish, the French comfort food is too decadent to be considered anything but rich.
The dish was first brought into American kitchens en masse by the late and great culinary legend Julia Child. With her debut cookbook, Mastering the Art of French Cooking, and charming cooking shows, Child changed the way we cook and eat by making the art of French cooking accessible to the general public...and we haven't looked back since.
In Julia's version of coq au vin, chicken is browned in rendered lardons, flambéd with cognac and slow braised in red wine, beef stock and butter. The acids from the alcohol break down the chicken so that by the time it's combined with brown braised onions and sautéed mushrooms, it's so moist and tender it practically falls apart at the touch.
Here's how to make it:
"And thinking back on it [an unforgettable meal in 1948] now reminds me that the pleasures of the table, and of life, are infinite-toujours bon appétit!" -- Julia Child
Coq Au Vin (Chicken in Red Wine with Onions, Mushrooms and Bacon)*recipe adapted from Mastering the Art of French Cooking
For the Oignons Glacés à Brun (Brown-braised Onions):
For the Champignons Sautés au Beurre (Sautéed Mushrooms):
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