Okay, I confess that I have bought Julia Child’s cookbook but I haven’t cracked it open yet. Although I’ve been cooking since about the 4th grade, for some reason I was suddenly intimidated by those recipes. I got this recipe from a gluten-free cookbook that I picked up at the health food store. It’s close to Julia’s recipe and it’s easy to make. Real Coq Au Vin is made with bacon, which I don’t do.
Sometime over the winter I’ll gird my loins and do Julia’s recipe, as well as her Bouef Bourginon (spelling?). For that one I may have to start with a fortifying glass of wine. This recipe smells absolutely fantastic while it’s cooking in the oven!
Coq Au Vin (Chicken with Wine)
Two skinless, boneless chicken breasts
4-6 skinless, boneless thighs
1/4 c. olive oil
2 tbsp. butter
2 c. pearl onions, peeled (I can only get the jar kind so I use 2 jars)
2. c. crimini mushrooms, de-stemmed and sliced
1 lb. baby carrots
1 c. red wine
2 c. chicken broth
1 tbsp. Worchestershire sauce
1 tbsp. thyme
1 bay leaf (optional)
salt and pepper to taste
Melt butter with olive oil in large dutch oven that has a lid. You will be baking this in the oven eventually. Brown chicken five minute per side on medium heat. Make sure all sides are browned. Remove chicken from dutch oven and set aside. Saute pearl onions and mushrooms in drippings for about 10 minutes. You want them to be really browned. The mushrooms will soak up all the oil and butter but after about 5 minutes it will release the fat back out so don’t worry. Add wine, chicken broth, Worchestershire and spices. Add chicken back into dutch oven, cover and bake at 400 degrees for 30 minutes. Add baby carrots, making sure they are covered with liquid and bake at 350 for another 30 minutes. Serve hot over rice. Deliciious!