Julia Child's coq au vin
Julia Child coq au vin is a classic French dish. You make this delicious chicken stew with red wine, chicken, and stock.
Servings: 4 portions
Calories: 797kcal
Ingredients
- 8 chicken thighs
- 1 large onion
- 4 oz bacon diced
- 3 garlic cloves
- 2 cups red wine
- 2 cups chicken stock
- 2 teaspoons dried thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons flour
- 1 tablespoon tomato puree
Instructions
- Cook the bacon cubes in a dry Dutch oven and remove them from the pan.
- Meanwhile, clean and dice the carrot, mushrooms, and onion.
- Add the butter to the remaining fat and fry the chicken for a few minutes. After a few minutes, remove the chicken from the pan and set it aside. If your pan is not big enough to fit all the chicken on the bottom, it is best to do this in two batches.
- Return the pan to medium heat and sauté the onions and garlic in the remaining fat until translucent.
- Add the carrot and mushrooms and cook them for a few minutes.
- Stir in the flour, and after two minutes of cooking, add the wine, stock, tomato paste, thyme, bay leaf, and some salt and pepper and bring to a boil.
- Put the chicken and bacon back into the pan and turn down the heat. Let the chicken simmer gently without a lid for about 60 minutes. Occasionally stirring to prevent the bottom from burning.
- If you find the sauce still a bit too thin after an hour of simmering, you can let it simmer a bit more until the sauce is the desired thickness or add a little cornstarch.
Nutrition
Serving: 1g | Calories: 797kcal | Carbohydrates: 17g | Protein: 45g | Fat: 50g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 244mg | Sodium: 1123mg | Potassium: 878mg | Fiber: 1g | Sugar: 4g | Vitamin A: 236IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 4mg