Another Food Friday… Coq Au Vin Style!

4 Feb

Last week, I made Coq Au Vin for the first time.  I spent the first few days mispronouncing the damn thing calling it “Cock-o-Vin” instead of “Co-co-van.”  Ah, French is a strange tongue.  Anyhue…this famous Julia Child recipe is simply divine!

Lemme walk you through it.

You will need:

  • 1 750-ml bottle of dry red wine
  • 2 medium carrots, sliced
  • 2 onions, coarsely chopped
  • 3 celery stalks, coarsely chopped (optional … I did not use this)
  • 3 large fresh thyme sprigs
  • 2 bay leaves
  • 6 whole chicken legs with thighs
  • 1 tsp of minced garlic
  • 1 1/2 cups onions
  • 5 tablespoons butter, room temperature
  • 12 ounces large mushrooms, quartered
  • 6 bacon slices, chopped
  • 3 tablespoon vegetable oil
  • 1 1/2 cups Red wine (about 3/4 of a bottle)
  • 3 tablespoons all purpose flour

Start with the prep….

1) Chop onions, cut up the  carrots into once-inch pie
ces and cut up the mushrooms into halves (or quarters)

2) Cut up the bacon
3) Cut up the chicken like below
4) Coat the chicken in the flour using a ziploc bag
5) Meanwhile, if you don’t have chicken broth, make some using any leftover chicken.  Cook the leftover chicken in  two cups of water, half a bouillion cube, salt, curry and thyme.  Or just save yourself the trouble and buy broth from the grocery store.
6) In olive oil or vegetable oil, brown the coated chicken on one side
And then the other side….and transfer to a plate.
7) Brown the bacon pieces as well and transfer to a plate.
8 ) Sautee the onions, garlic, carrots and mushrooms in one tbs of olive oil or vegetable oil
9) Add the 3/4 of a bottle of wine and simmer for 10 minutes.
10) Optional….enjoy a small glass of the same wine while you wait…te he he he he….
11) Then add the browned chicken, bacon and chicken broth…simmer for five minutes before adding the thyme sprigs and bay leaves.
12) Cover and cook on low heat for 45 minutes
Low heat… below….
13) And voila!

14 Responses to “Another Food Friday… Coq Au Vin Style!”

  1. taynement February 4, 2011 at 12:30 pm #

    hmm looks good.

  2. Ginger February 4, 2011 at 12:55 pm #

    So all that exotic soundin name was cause of the added shayo? Lol. Bookmarked for future reference esp for gettin him drunk before i ask to use his credit card.

  3. Ginger February 4, 2011 at 12:59 pm #

    Jus wonderin – does the flour coatin still stay on the chicken after cookin? Is the chicken skinless?

    • lucidlilith February 4, 2011 at 1:02 pm #

      No, the skin is on…

    • lucidlilith February 4, 2011 at 1:03 pm #

      Yeeeeesssss….getting him drunk before asking for ANYTHING works wonders.

  4. Joxy February 5, 2011 at 8:10 am #

    Looks like something my crew would enjoy. Must add this to my to-cook list.

    • lucidlilith February 7, 2011 at 3:14 pm #

      Let me know what the verdict is….

  5. A Witty Fool February 5, 2011 at 8:48 pm #

    Julie & Julia & Lucidlilith. that dish looks fab.

    • lucidlilith February 7, 2011 at 3:14 pm #

      Why, thank you.

  6. myne Whitman February 5, 2011 at 11:55 pm #

    Ahhh….I’ve heard about this a couple of times and always assumed they were hard to prepare. After all, it’s French right? LOL…might actually give it a go, will it work without the bacon I wonder?

    • lucidlilith February 7, 2011 at 3:13 pm #

      I have seen recipes without bacon, so sure!

  7. Adanne February 7, 2011 at 2:30 pm #

    Is a wooden cutting board better than a plastic one? I ask because I see it being used in so many cooking shows and foodie blogs. I just wonder what the differences are.

  8. Vera Ezimora February 7, 2011 at 8:28 pm #

    Seeing as it’s you, I have no wonder that you managed to get “cock” into the food. That is all I’m willing to say about the issue.

    Oh, and Mr. Shoes speaks French (and cooks their food).

    Oh, oh, oh. And I love wooden cutting boards and wooding cooking spoons. No particular reason.

    Oh, oh, oh, oh. The cock looks delish.

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