JULIA CHILD’S COQ VIN

PREP TIME: 45 mins | COOK TIME: 30 mins | TOTAL TIME: 1 min 15 mins | YIELD: 4 Servings

Don’t be intimated by the name Coq au Vin. Although it sounds fancy in truth this just a simple French chicken stew. Incredibly the best chicken in wine I’ve made and tasted!

INGREDIENTS

4 chicken thighs

4 chicken drumsticks

1 1/2 c. red wine

1 c. chicken stock

Optional: 1/4 c. brandy

3 strips of bacon, cut into 1/2” pieces

1 medium onion, quartered then thinly sliced

4 medium carrots, cut into 1” pieces

4 garlic cloves, minced

2 tbsp tomato paste

2 tsp fresh thyme leaves

8 oz. mushrooms, thickly sliced

8 oz. pearl onions, peeled

Beurre Manie

HOW TO MAKE JULIA CHILD’S COQ VIN

Step 1: In a medium-sized bowl, place the chicken thighs and drumsticks. On top, pour the wine, chicken stock, and brandy (if using). Set aside while prepping the veggies.

Step 2: To a large skillet or braiser, cook the bacon for about 8 minutes over medium-high heat until crispy. Using a slotted spoon, remove the bacon from the pan.

Step 3: Take the chicken from the wine marinade and pat dry with paper towels. Set the wine marinade aside.

Step 4: In the pan, place the chicken skin-side down. Sear for about 5 minutes per side until golden. Remove the seared chicken from the pan. If needed, cook the chicken in 2 batches.

Step 5: Into a heatproof dish, pour the bacon/chicken oil, reserving 2 tablespoons in the pan.

Step 6: In the same pan with 2 tbsp remaining bacon/chicken oil, cook the sliced onion and carrots for about 7 to 8 minutes until the onion is golden brown. Add in the garlic and continue to cook for a minute more.

Step 7: To one side of the pan, push the vegetables. Add the tomato paste on the other side and cook until aromatic and the tomato sauce starts to darken. Pour in the reserved wine marinade and scrape the bottom of the pan to remove any stuck bits.

Step 8: Into the pan, add the chicken and sprinkle with thyme. Cover the pot, then adjust the heat to low and allow to simmer for about 20 minutes.

Step 9: Into a large skillet, add a tbsp of the reserved oil or used olive oil. Add in the mushrooms and saute for about 10 minutes over medium-high heat until brown.

Step 10: To the pot, add the pearl onions and cook with the chicken for another 10 minutes.

Step 11: Mix the beurre manie of your choice in a small bowl. Take the chicken out of the pan and set it aside. Then, stir in the beurre manie into the sauce until thick. To taste, season with salt and pepper.

Step 12: Place the chicken back to the pan, top with the cooked bacon and mushrooms, and sprinkle with a bit of fresh thyme.

NOTES:

BEURRE MANIE OPTIONS:

2 tbsp flour with 2 tbsp softened butter to make a traditional beurre manie.

For a gluten-free and Paleo beurre manie, mix 2 tbsp tapioca starch with a tbsp softened butter.

Or a mixture of 2 tbsp flour plus 2 tbsp dairy-free margarine for a dairy-free beurre manie.

Nutrition Facts:

Serving Size: 2 pieces of chicken plus 1/4 of the sauce, vegetables, and bacon, Serves: 4
Amount Per Serving: Calories 540 | Total Fat 20.7g 26% | Saturated Fat 7g | Cholesterol 228.8mg 76% | Sodium 661.8mg 29% | Total Carbohydrate 20.8g 8% | Dietary Fiber 4.2g 15% | Sugars 8.9g | Protein 51.1g 102% | Vitamin A 62% | Vitamin C 16% | Calcium 6% | Iron 16%