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#Coq au vin recipe julia child skin#

You’re going to make a reduction sauce with this remaining liquid, so continue boiling until about 1/4 of the liquid remains. remove all of the herbs and garlic and throw them away.Īdd mushrooms to the remaining liquid and return to a boil. Remove the chicken and onions and place them aside. Lower the heat down to a simmer and cook covered for about twenty minutes until the chicken is tasty and tender. Add the garlic and salt about half way through the browning process. Brown the chicken on all sides, this should take about ten minutes.

#Coq au vin recipe julia child skin#

Remove the bacon and set aside, but leave the bacon grease in the pan (yum, so healthy).Īdd the chicken skin side down to the dutch oven (or stock pot if that’s what you’re using). Cut the bacon into small pieces (1 inch or so).īrown the bacon for about ten minutes over medium heat in a dutch oven large enough to hold the chicken (or a large stock pot if you don’t have a dutch oven).

1/2 lb button mushrooms, trimmed and roughly choppedīlanch the bacon by adding it to a saucepan or deep skillet filled with enough water to cover the bacon, and bring to a boil.

2 cups red wine (pinot noir, burgundy, or zinfandel).

3 lbs chicken thighs and legs, excess fat trimmed, skin ON.

20 pearl onions, peeled, or 1 large yellow onion, sliced.

So, without further adieu, on to the recipe! Directions on blanching the bacon are included in the recipes. Make sure you blanch the bacon or the dish will come out too salty. Coq au Vin is a classic French dish, and a wonderfully easy way to cook a delicious chicken. This recipe is drawn from many sources, but has heavy influence from Julia Child.