Julia Child’s Coq Au Vin, Kosher Style

Julia is a true icon and a legend in the culinary world. She is my hero in a lot of ways, so it seemed perfectly fitting for me to take on one of her classics for the anniversary of DebsDishes. This wine braised French chicken stew is worth every step, it’s incredible. Pro tip: cut all your veggies and prep ingredients in advance. It makes this recipe a breeze!

Ingredients:

4-6 chicken thighs and/or legs

1.5 cups dry red wine

1 cup chicken stock

1/2 lb beef fry, sliced into cubes

1 medium onion, sliced thinly

4 carrots, peeled and sliced into 1 inch pieces

4 cloves garlic, minced

2 tbsp tomato paste

2 tsp fresh thyme

8 ounces mushrooms, sliced

2 tbsp softened margarine or earth balance

2 tbsp flour

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Directions:

Place your chicken in a bowl with the wine and broth. Set aside.

In a large pot, add in your chopped beef fry. Sauté over medium heat for 8 minutes, until all the fat is rendered and the beef fry is crispy. Use a slotted spoon to remove the beef fry, set aside.

Pat dry your chicken and place them skin down in the beef fat and allow to cook for 5 mins per side. Reserve the wine marinade.

Remove the chicken. Remove all but 2 tbsp of the beef and chicken from the pot. Add in the onions and carrots, sauté until soft and golden, about 10 minutes. Add in the garlic and sauté for 1 minute.

Push aside the onions, carrots and garlic. Add in the tomato paste, mix and allow to become fragrant and it begins to brown. Add in the wine marinade and deglaze any bits stuck on the bottom.

Nestle the chicken back in and sprinkle thyme. Cover, lower the flame and allow to simmer on low for 1 hour.

Pour the reserved oil into a frying pan, add in the mushrooms and allow to brown and sauté, ~8 minutes.

Create your beurre maníe by mixing the softened margarine with the flour until it becomes a paste. Remove the chicken and mix the beurre maníe into the liquid. This will thicken the sauce.

Add the chicken back in and cover in sauce.

To serve, place the chicken on a plate, spoon some sauce on top, sprinkle with mushrooms, beef fry and some fresh thyme.

Enjoy this classic dish. I hope we make Julia proud!