Pairing chicken and wine is a long-standing tradition. When we think of wine with chicken, however, we usually think about white wine. But, chicken paired with red wine can be wonderful, too. In fact, one of the most traditional French recipes of all time, Coq au Vin, is chicken in red wine sauce. Coq au Vin is not difficult to make, but you’re sure to impress your guests with this classic pairing.
The following Coq au Vin recipe is Julia Child’ original, that you’ll find included in several of her cookbooks. Julia Child was an American classic who learned the art of French cooking and French wine while living in Paris. Her Coq au Vin works well with many different types of red wine, but you should avoid those that are heavily oaked, like Cabernet Sauvignon.
Julia Child’s Coq au Vin Recipe
Yields: 4 to 6 servings
Prep time: 45 min
Cook time: 30 minutes
Total time: 1 hour 40 minutes
Ingredients:
2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried (I used skinless boneless breasts and thighs instead)*
4 ounces lean thick-cut bacon
2 tablespoons olive oil
Salt and pepper
1/4 cup cognac
2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti
2 cups homemade chicken stock or low-sodium chicken stock or broth
1 tablespoon tomato paste
2 cloves of garlic mashed or minced
1 bay leaf
1/4 teaspoon thyme
Brown-Braised Onions (see directions below)
Mushrooms (see directions below)
3 tablespoons all-purpose flour
2 tablespoons butter, softened
Parsley sprigs
Preparation:
Dry chicken thoroughly in a towel. Season chicken with salt and pepper; set aside.
Remove any rind off the bacon and cut the bacon into lardons (rectangles 1/4-inch across and 1-inch long). In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes; remove from heat, drain, rinse in cold water, and pat dry.
In a large heavy frying pan, casserole dish, or electric skillet over medium heat, heat olive oil until moderately hot. Add the bacon and saute slowly until they are lightly browned. Remove bacon to a side dish. Place chicken pieces into the hot oil (not crowding pan), and brown on all sides. Return bacon to the pan, cover pan, and cook slowly for 10 minutes, turning chicken once.
After browning the chicken, uncover pan, pour in the cognac. Flambe by igniting with a lighted match. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
Pour the red wine into the pan and add just enough chicken broth to completely cover the chicken pieces. Stir in tomato paste, garlic, bay leaf, and thyme. Bring the liquid to a simmer, then cover pan, and simmer slowly for about 30 minutes or until the chicken meat is tender when pierced with a fork or a meat thermometer registers an internal temperature of 165 degrees F.
To prepare the onions, parboil them for one minute, and then remove from water. Then sauté them in butter until lightly browned. Then add enough water to the pan to fill it half way. Season with salt, cover, and allow onions to simmer for 25 to 30 minutes.
To prepare the mushrooms for the recipe, sauté sliced mushrooms in butter and olive oil for about five minutes.
Coq au Vin is traditionally served with egg noodles.
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