Coq Au Vin By Julia Child Recipes

Steps:

• 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.

Steps:

• Salt and pepper chicken thighs and drumsticks as desired.
• Dredge in flour, and then shake off excess.
• Lightly coat a sauté pan with oil.
• Set over high heat.
• When almost hot enough to smoke, brown chicken pieces on all sides.
• Remove to a side dish.
• In the same pan, lightly brown the onions, and then return the chicken to the pan.
• In small mixing bowl, blend wine, stock or bouillon, and tomato paste.
• Add this mixture to the sauté pan with chicken and onions.
• Add the herb bouquet, immersing it in the liquid.
• Bringing to a slow simmer, cover and cook for about 25 minutes.
• Chicken should be tender (a fork will pierce it easily).
• Note: This can be made in advance to this point; simply cover and reheat.
• Place chicken on a heated platter, skimming off any fat that is visible.
• Over high heat, reduce remaining juices for several minutes until lightly thickened.
• Adjust seasoning as desired (salt and pepper), and then pour sauce over chicken and serve.