Although I have not seen Julie and Julia, I do like the concept. Cooking the recipes in Mastering the Art of French Cooking is a journey that is both tasty and enjoyable. Thank you Julia for bringing French cooking to the American people. It was a cool rainy evening in Florida as I cooked this recipe. First the scent of chicken cooking in rendered pork fat is fantastic then you add the wine and simmer the chicken til its tender. An amazing meal and not so difficult. Give it

Coq Au Vin by Julia Child

SERVES 4 -6

1/2 cup lardons, cut into 1/4 by 1 1/2 inch strips (good Bacon or salt pork)
2 tablespoons olive oil (or more)
2 1/2 lbs ready-cut frying chickens, thoroughly dried
1/4 cup cognac or armagnac
salt and pepper
1 imported bay leaf
1/4 teaspoon thyme
16-20 small white onions, peeled
3 tablespoons flour
3 cups red wine (Burgundy, Cotes du Rhone, or Pinot Noir)
2 cups beef stock (Enough to cover chicken)
1-2 clove garlic, mashed or minced
1 tablespoon tomato paste
3/4 lb fresh mushrooms, trimmed,washed,and quartered

1. Saute lardons 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.




2.Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly "brown" as chicken with skin would have). Cook 10 minutes.



3. 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.

4. Season chicken pieces with salt and pepper; add bay leaf and thyme.


5. 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 tomato paste.


6. Cover and cook slowly 30 minutes, turning once. While cooking make a beurre manie by mashing the butter and flour together.


7. Uncover the pan; remove chicken and bring sauce to a boil and reduce by half or a bit more. Once reduced add the buerre manie and whisk into the sauce.


8. Add the onions and mushrooms to the sauce along with the chicken and coat in the sauce.




9. Taste carefully, and correct seasoning. Sauce should be just thick enough to coat chicken and vegetables lightly.

Serve over buttered parslied noodles along with the same style wine you used to make the Coq Au Vin.