The Most Delicious Chicken Recipe EVER
My I made this last Saturday for a holiday dinner party. Its complex and DELICIOUS enough to entertain with, and also quite impressive. Although its very healthy, its does NOT taste so and was very hearty, perfect for the freezing, snowy day that Saturday was. I cannot express how much my guests and I love this dish! I got this from the Julia Child cookbook, "From Julia Childs Kitchen". You may chose not to use lardons, I did, only because they add so much flavor as they suck up all the wine and cognac, but I made sure to boil the fat out 4 times first. If you are unfamiliar with this French cooking technique, Google it.
Coq Au Vin
by Julia Child
Serves 4 to 6
lardons, cut into 1/4 by 1 1/2-inch strips (optional)
2 or more
2 1/2 pounds
ready-cut frying chicken (a selection of parts, or all of one kind), thoroughly dried
Cognac or Armagnac
Salt and pepper
imported bay leaf
16 to 20 small
white onions, peeled
red wine (Burgundy, Côtes du Rhône, or Pinot Noir)
About 2 cups
brown chicken stock or beef bouillon
1 or 2 cloves
garlic, mashed or minced
About 1 tablespoon
fresh mushrooms, trimmed, washed, and quartered
1. If you are using lardons, sauté several minutes in 2 tablespoons oil in a heavy-bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan. (Otherwise, film pan with 1/8 inch of oil.)
2. Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides. Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
3. Season chicken pieces with salt and pepper; add bay leaf and thyme. Place onions around the chicken. Cover and cook slowly 10 minutes, turning once.
4. Uncover pan and sprinkle on the flour, turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.
5. Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken. Add the browned lardons, garlic, and tomato paste to the pan. Cover and simmer slowly 25 to 30 minutes, then test chicken; remove those pieces that are tender, and continue cooking the rest a few minutes longer. If onions are not quite tender, continue cooking them; then return all chicken to the pan, add mushrooms, and simmer 4 to 5 minutes. Taste carefully, and correct seasoning. Sauce should be just thick enough to coat chicken and vegetables lightly. If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.
Last edited by manchuntd88; 12-18-2007 at 05:42 PM.