Some say that Coq au Vin dates all the way back to the times of Julius Caesar, whereas others are quick to point out that… [Read More]The post Julia Child?s Coq au Vin Recipe: A Hot French Classic for a Cool Night appeared first on Pursuitist.

Some say that Coq au Vin dates all the way back to the times of Julius Caesar, whereas others are quick to point out that the earliest known recipe was found in a cookbook from the 1860s. This classic dish?often served during the cooler months?is the very definition of French comfort food.In English, the name means ?rooster in wine sauce? and, sure enough, farmers back in the day supposedly used roosters or old laying hens in the recipe. Nowadays, Coq au Vin is served as a braise and typically includes chicken, mushrooms, lardons and garlic.Perfect for a winter meal either here in the states or over in Montpellier, keep this famous Julia Child recipe handy the next time you?re looking to heat up a cold night.Julia Child?s Coq au Vin RecipeYields: 4 to 6 servings Prep time: 45 minutes
Cook time: 30 minutes
Total time: 1 hour 40 minutesIngredients:
2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried
4 ounces lean thick-cut bacon
2 tablespoons olive oil
Salt and pepper
1/4 cup cognac
2 cups red wine
2 cups homemade chicken stock or low-sodium chicken stock or broth
1 tablespoon tomato paste
2 cloves garlic, mashed or minced
1 bay leaf
1/4 teaspoon thyme
Brown-Braised Onions (see recipe below)
Mushrooms (see recipe ...