Every other Friday my best friend Dawn comes over with her son and I make a new dish. Having a meal with friends makes it so much more fun. This recipe called for adding cognac and then lighting it on fire. That was a blast and now I want to find more dishes that I get to light on fire. This is the one and only Julia Child’s recipe from Mastering the Art of French Cooking.
3 to 4 oz chunk of lean bacon
2 TB butter
2 – 3 lb chicken, cut up.
1/2 tsp salt
1/8 tsp pepper
1/4 cup cognac
3 cups full-bodied red wine
1 to 2 cups chicken or beef stock
1 bay leaf
1/2 TB tomato paste
2 cloves mashed garlic
1/4 tsp thyme
12 to 24 brown-braised onions
1/2 lb sauteed mushrooms
sal and pepper
3 TB flour
2 TB softened butter
Remove the rind of the bacon and cut into lardons. Simmer for 10 minutes, rinse in cold water and dry. Use a 10 inch fireproof casserole dish. Saute the bacon slowly in hot butter (2 TB) until it is lightly brown. Remove to a side dish.
Dry the chicken thoroughly. Brown it in the hot fat. Season the chicken, return bacon, cover and cook for 10 minutes turning the chicken once.
Uncover and pour in the cognac. Averting your face, light the cognac with a match and shake until the flames subside.
Add wine, stock, tomato paste, garlic, and herbs. Bring to simmer, cover and simmer for 25 to 30 minutes. While the chicken is cooking prepare the onions and mushrooms.
Recipes are as follows:
Brown Braised Onions
18-24 peeled white onions about 1 inch in diameter
1 Tbs butter
1 1/2 Tbs oil
1/2 cup beef stock, wine, or water. (red or white wine is fine)
salt and pepper to taste
A medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme.
When the butter and oil are bubbling in the skillet, add the onion and saute over moderate heat for about 10 minutes. Pour in the liquid, season to taste, add the herbs. Cover and simmer for 40-50 minutes.
2 Tbs butter
1 Tbs oil
1/2 lb fresh mushrooms
Heat the butter and oil and as soon as it starts to foam add the mushrooms. Toss and shake the pan for 4-5 minutes. As soon as they have browned
Returning to Coq Au Vin recipe
Remove the chicken to a side dish.
Simmer the chicken cooking liquid for a minute or two skimming off the fat. Raise heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Season and discard bay leaf. Blend the butter and flour into a paste and beat into hot liquid with a wire whip until thick enough to coat a spoon.
Place chicken, onions, and mushrooms together and baste with sauce.