Coq Au Vin by Julia Child Recipe

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Ingredients:

Serving

1/2 cup lardons, cut into 1/4 by 1 1/2 inch strips (embarrassing fact, i spent $20 on courvoisier to make this dish and used turkey bacon because i don')
2 tbsp olive oil (or more )
2 1/2 lbs ready-cut frying chickens , thoroughly dried (a selection of parts, or all of 1 kind , i used chicken thighs and removed the skin so they wouldn')
1/4 cup cognac or 1/4 cup armagnac
salt and pepper
1 imported bay leaf (i couldn'tsp find imported , used domestic instead)
1/4 tsp thyme
16 -20 small white onions, peeled
3 tbsp flour
2 cups red wine ( burgundy , cotes du rhone, or pinot noir)
2 cups brown chicken stock or 2 cups beef bouillon (more or less; i used a little less)
1 -2 clove garlic, mashed or minced
1 tbsp tomato paste
3/4 lb fresh mushrooms, trimmed,washed,and quartered

Directions:

If you are using lardons, saute several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan; otherwise, film pan with 1/8 inch of oil.
(My weird turkey bacon didn't give up a lot of fat, so I went with a little extra olive oil-).
Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly brown as chicken with skin would have; if I had used white meat I would have left the skin on).
Pour in the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match.
(What a rush!).
Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.
Season chicken pieces with salt and pepper; add bay leaf and thyme.
Place onions around the chicken.
Cover and cook slowly 10 minutes, turning once.
Uncover the pan; sprinkle on the flour turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.
Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken.
Add the browned lardons, garlic, and tomato paste.
Cover and simmer slowly 25 to 30 minutes, then test chicken, remove those pieces that are tender, and continue cooking the rest a few minutes longer.
(I actually cooked it about 15 to 20 minutes longer so it would reduce and become more of a sauce.) Return all chicken to the pan, add mushrooms and simmer 4 to 5 minutes.
Taste carefully, and correct seasoning.
Sauce should be just thick enough to coat chicken and vegetables lightly.
If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	731.06 Kcal (3061 kJ)
Calories from fat	279.03 Kcal
		% Daily Value*
Total Fat	31g	48%
Cholesterol	2.4mg	1%
Sodium	990.75mg	41%
Potassium	1276.98mg	27%
Total Carbs	48.6g	16%
Sugars	12.24g	49%
Dietary Fiber	12.98g	52%
Protein	46.63g	93%
Vitamin C	16.7mg	28%
Iron	8.5mg	47%
Calcium	154.5mg	15%

Amount Per 100 g
Calories	114.34 Kcal (479 kJ)
Calories from fat	43.64 Kcal
		% Daily Value*
Total Fat	4.85g	48%
Cholesterol	0.38mg	1%
Sodium	154.95mg	41%
Potassium	199.72mg	27%
Total Carbs	7.6g	16%
Sugars	1.92g	49%
Dietary Fiber	2.03g	52%
Protein	7.29g	93%
Vitamin C	2.6mg	28%
Iron	1.3mg	47%
Calcium	24.2mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

16.4

Points
16

PointsPlus

Good Points

saturated fat free,
cholesterol free

Bad Points

High in Sodium

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