![]() ![]() We hit up two of our favorite chefs for their takes on coq au vin. Angela Carkner, owner of farm-to-table mainstay Roux, gave us a beautifully Americanized version that allows working parents to get it on the table midweek, and Wishing Well executive chef Patrick Brown delivered a classic interpretation of the dish, perfect for date night.Īnd yes, your family will still probably roll their eyes when you announce your plans to make it, so brace yourself. This week, Paula pays homage to Chef Julia Child and prepares a. Cut the bacon into thin strips, approximately 1 inch by inch in size, then simmer it in 2 quarts of water to remove excess. In theory, the preparation should be a rooster, braised with a red Burgundy wine, lardons, mushrooms and sometimes garlic, but in reality, it’s a chicken stew with whatever non-white vino you’ve got rattling around your liquor cabinet. Southern cook Paula Deen is known for preparing delicious down-home dishes. Coq au vin is great with buttered potatoes, pasta, or rice. Transfer it to the fridge for up to 4 days, then reheat gently and continue with the recipe. Julia Child’s wonderful version is from her classic cookbook, The Way to Cook, and consists of chicken in red wine with small braised onions, mushrooms, and lardons of pork. In that case, you should let the whole Dutch oven stand for 1 hour at room temperature after it comes out of the oven and before whisking in the butter. In a saucepan, simmer the bacon sticks in 2 quarts of water for 10 minutes remove from heat, drain, rinse in cold water, and pat dry. Remove any rind off the bacon and cut the bacon into lardons (rectangles ¼ inch across and 1 inch long). The roots of the dish have been traced to both ancient Gaul and Julius Caesar, but it took Julia Child to introduce it to the non-French natives via her 1961 tome Mastering the Art of French Cooking. Originally considered peasant food, French farmers made Coq au Vin from an old rooster, marinated then slowly braised until very tender. Season chicken with salt and pepper set aside. ![]() Coq au vin is a legendary French dish that seems incredibly insufferable both to pronounce and make, but its reputation for precious fussiness is completely unwarranted.
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