Coq Au Vin By Julia Child

If you've never ignited alcohol in a dish before, you've gotta try it, lol! As you can imagine, julia's coq au vin is delicious, and surprisingly easy. This recipe is from

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.

Heat fat or oil in pan to moderately hot , add chicken , not crowding pan.

Turn frequently to brown nicely on all sides.

Pour in the cognac , shake pan a few seconds until bubbling hot , then ignite cognac with a match.

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 tomat.

Ingredients

lardons, olive oil, frying chickens, cognac, salt and pepper, bay leaf, thyme, white onions, flour, red wine, chicken stock, garlic, tomato paste, fresh mushrooms