Coq au Vin is a classic French dish that deserves a place in every home cook’s repertoire. This hearty and flavorful recipe has been a favorite for generations, with its tender chicken, rich wine sauce, and savory mushrooms. The dish has a reputation for being time-consuming, but don’t let that intimidate you – the results are so worth it. Dive into the world of French cuisine with this simplified version of the legendary Julia Child’s Coq au Vin recipe, highlighting the delicious addition of braised mushrooms.
**Julia Child’s Coq Au Vin Recipe With Braised Mushrooms**
**Ingredients:**
– 1 whole chicken, cut into 8 pieces
– 6 slices bacon, chopped
– 1 cup pearl onions, peeled
– 2 cups button mushrooms, halved
– 3 cloves garlic, minced
– 2 cups red wine
– 1 cup chicken broth
– 2 tablespoons tomato paste
– 2 tablespoons all-purpose flour
– 2 tablespoons butter
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, for garnish
**Instructions:**
1. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
2. Season the chicken pieces with salt and pepper, then brown them in the bacon drippings over medium-high heat, working in batches if necessary. Remove the chicken and set aside.
3. Add the pearl onions to the pot and cook until browned. Stir in the mushrooms and garlic, cooking until the mushrooms are soft.
4. Sprinkle flour over the vegetables, stirring to coat evenly. Cook for a minute to get rid of the raw flour taste.
5. Return the chicken and bacon to the pot. Pour in the red wine and chicken broth, then add the tomato paste. Bring the mixture to a simmer.
6. Cover the pot and let the Coq au Vin simmer on low heat for about 1.5 to 2 hours, or until the chicken is tender.
7. In a separate skillet, heat butter and olive oil over medium heat. Add the halved mushrooms and sauté until they are browned and tender. Season with salt and pepper.
8. Once the chicken is cooked through, add the braised mushrooms to the Coq au Vin pot, stirring gently to combine.
9. Taste and adjust the seasoning as needed. Garnish with fresh parsley before serving.
This Julia Child’s Coq au Vin recipe with braised mushrooms is a true labor of love but will reward you with a dish that is rich, comforting, and bursting with flavor. Serve this classic French dish with crusty bread or over a bed of creamy mashed potatoes for a meal that will transport you straight to the French countryside. Enjoy the aromas wafting through your kitchen as you savor each tender bite of chicken and soak up the luxurious wine sauce. Bon appétit!
