Coq au Vin
I don’t want to re-make the Julie/Julia story, but I did check-out Julia Child’s Mastering the Art of French Cooking after seeing Ina Garten make the classic Coq au vin the other day. I followed Child’s recipe almost completely, taking the modern liberties at times that the Barefoot Contessa seemed to recommend.
You start by browning some chicken pieces in bacon fat. This dish is about the wine, the bacon, and the deep brown flavors that emerge.
I precooked my mushrooms in the fat after removing the chicken, and added tomato paste. We then added wine, chicken stock, and the bacon pieces back into the pot.
Pearl onions (frozen) and carrots get added to the party (Garten’s party), and the thing gets covered. Child does this on the stove top (as did I), but Ina Garten puts hers in the oven for about an hour.
I also made a quick broccoli soup to start; pretty simple, just added vegetable stock and a touch of cream.
And with the chicken, I wanted garlic mashed potatoes. I put about 5 garlic cloves in heavy cream while I riced the baking potatoes.
As you can see, I invited Dr. Parmesan to the party.
I thought the flavors were great… I’d had this homemade years ago and hated it. This one was great.
I served a pair of Côtes du Rhône wines; we preferred the more expensive bottle on the left. Both contributed to the wine “sauce” in the dish. Bon appétit!
2 Responses to “Coq au Vin”
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Bookstore Piet
Said this on April 21st, 2008 at 8:26pm:Love your recipes. Just wish my own creations looked as picture-worthy at any point doing the cooking process.
Bookstore Piet
Said this on April 21st, 2008 at 8:27pm:Obviously I cannot spell. It should read ‘during’ not ‘doing’….