We tried Julia’s Coq Au Vin, made from her original recipe!
We decided to try one of the iconic recipes from this cookbook: Julia Childs Coq Au Vin.
Its a wine-braised chicken casserole served with mushrooms and onions.
Julias cookbook was the first to make these recipes and techniques accessible for the home cook.
Its still complex cooking, but shes a good teacher.
Here are the most valuable cooking lessons you’re free to learn from Julia Child.
She also lists needed equipment with each step, which I found very handy.
Making the onions and mushrooms
I began with the braised onions and sauteed mushrooms.
Prepping the chicken
Next, I prepared the chicken.
My grocery store had only whole chickens or packages of breast, thighs, etc.
I used regular strips of bacon (4 ounces came out to 5 strips).
I cut these into small pieces and cooked them in anenameled cast iron Dutch oven.
Psst…See what else you should be getting from your butcher.
Before adding the chicken to the hot bacon fat, I dried the pieces thoroughly.
This is a tip that Julia gives in her cookbook and on her cooking show,The French Chef.
This original recipe calls for adding cognac after browningand then igniting it!
If I had been able to get cognac in time, I would have loved to try this.
(Maybe next time.)
The chicken iswhatcolor?
Sure enough: Purple chicken!
I was dying to taste this dish!
Overall, I was very happy with how the Coq Au Vin turned out.
It was a delicious and satisfying dish.
I got to try some new cooking techniques and to make abeurre maniewhich I will definitely use again!
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