Coq au vin is a standard French dish, however Julia Baby put her personal memorable stamp on it together with her Nineteen Sixties cooking present, The French Chef. Baby and her storied foray into tv have been most not too long ago portrayed on the HBO Max sequence Julia, which simply accomplished its Season 2 run on HBO.
Baby makes coq au vin in one of many Season 1 episodes, so simply in time to have fun the chilly climate blanketing nation, we’re reprinting the timelessly comforting (and barely tailored) recipe from Baby’s Mastering the Artwork of French Cooking, the 1961 magnum opus she wrote with Simone Beck and Louisette Bertholle. As Baby observes in her authentic head notes, the dish “is made with both white or crimson wine, however crimson is extra attribute.” Historically accompanied by parsley potatoes, it’s right here served with potatoes and peas, the latter of which lend a pop of colour to the dish’s relatively earth-toned palette. Baby suggested “a younger, full-bodied crimson Burgundy, Beaujolais, or Cotes du Rhone” to accompany the dish and, effectively, who’re we to disagree?
Julia Baby’s Coq au Vin Recipe
(Rooster in Purple Wine With Onions, Mushrooms, and Bacon Recipe)
Serves 4 to six
Components:
A 3- to 4-ounce chunk of lean bacon
2 tablespoons butter
2½ to three kilos cut-up frying rooster
½ teaspoon salt
⅛ teaspoon pepper
¼ cup cognac
3 cups younger, full-bodied crimson wine reminiscent of Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1-2 cups brown rooster inventory, brown inventory, or canned beef bouillon
½ tablespoon tomato paste
2 cloves mashed garlic
¼ teaspoon thyme
1 bay leaf
12 to 24 pearl onions
½ pound mushrooms
Salt and pepper
3 tablespoons flour
2 tablespoons softened butter
Directions:
Step 1: Take away the bacon rind and lower the bacon into lardons (rectangles ¼ inch throughout and 1 inch lengthy). Simmer for 10 minutes in 2 quarters of water. Rinse in chilly water. Dry.
Step 2: Saute the bacon slowly in sizzling butter till it is extremely frivolously browned. Take away to a aspect dish.
Step 3: Dry the rooster completely. Brown it within the sizzling fats within the casserole.
Step 4: Season the rooster. Return the bacon to the casserole with the rooster. Cowl and prepare dinner slowly for 10 minutes, turning the rooster as soon as.
Step 5: Uncover, and pour within the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole forwards and backwards for a number of seconds till the flames subside.
Step 6: Pour the wine into the casserole. Add simply sufficient inventory or bouillon to cowl the rooster. Stir within the tomato paste, garlic, and herbs. Deliver to the simmer. Cowl and simmer slowly for 25 to half-hour, or till the rooster is tender and its juices run a transparent yellow when the meat is pricked with a fork. Take away the rooster to a aspect dish.
Step 7: Whereas the rooster is cooking, boil the pearl onions till tender and saute the mushrooms.
Step 8: Simmer the rooster cooking liquid within the casserole for a minute or two, skimming off fats. Then elevate warmth and boil quickly, decreasing the liquid to about 2¼ cups. Right seasoning. Take away from warmth, and discard bay leaf.
Step 9: Mix the butter and flour collectively right into a easy paste (beurre manie). Beat the paste into the new liquid with a wire whip. Deliver to the simmer, stirring, and simmer for a minute or two. The sauce must be thick sufficient to coat a spoon frivolously.
Step 10: Prepare the rooster within the casserole, place the mushrooms and onions round it, and baste with the sauce. If the dish is to not be served instantly, movie the highest of the sauce with inventory or dot with small items of butter. Put aside uncovered. It will possibly now wait indefinitely.
Step 11: Shortly earlier than serving, convey to the simmer, basting the rooster with the sauce. Cowl and simmer slowly for 4 to five minutes, till the rooster is sizzling by way of.
Step 12: Serve from the casserole, or organize on a sizzling platter. Adorn with sprigs of parsley.
Dina Ávila is a photographer in Portland, Oregon.
Recipe ready by Ivy Manning.
