I can’t touch this one. I can’t mess with it. If there’s a main dish that is going to be done during French Week, it has to come from the one and only, Julia Child. A few years ago, my nephew Jonathan had developed a love for France and specifically Paris. Unfortunately after some terror attacks in Paris, his school’s planned trip there was cancelled for the safety of the students. Jon was crushed. In an attempt to bring a little bit of Paris to him, we started cooking some traditional French dishes together. By his request, we made Chicken Fricassee and my favorite, Coq Au Vin. He really enjoyed cooking and getting to learn some classic French dishes. But every recipe we used, came from Julia.
If you aren’t familiar with who Julia Child is, I have to say, that’s quite shocking. Julia is the queen of French Cooking in your own home. Upon heading to Paris thanks to a job transfer for her husband, Paul, Julia fell in love with French Cuisine from her very first meal. La Couronne in Rouen had the honor of presenting Julia with a lunch of oysters and of course, Sole Meuniere. This simple dish sent her on a journey to have others explore and learn the simplistically gourmet world that is Classic French Culinary. She went to the infamous Le Cordon Bleu Culinary School much to the chagrin of the Dean of the school, and fought to have her first cookbook published. Alas, the world was gifted with the bible of cookbooks: Mastering the Art of French Cooking.
Julia went on to of course having several more cookbooks, as well as her amazing cooking show, including “The French Chef”, showing people her hands on techniques as well as showcasing her infamous voice, her signature pearls and her ability to constantly laugh at herself and not taking things seriously. Really, watch her second episode of the French Chef. She burns the French Onion Soup. Does she freak out? No. She just laughs and says it’s ok.
I was gifted with the first season of the French Chef on DVD and watching her episodes warmed my heart. You really can feel how much love she puts into everything she does. How passionate she is about what she’s doing. The movie, “Julie and Julia”, is based on a real life challenge that a real woman did as well as Julia’s amazing life. Meryl Streep plays her so perfectly that you forget you are watching her and think that you are really watching Julia.
Sadly, Julia left this world in 2004. But her legacy lives on, as does her full kitchen at both the Smithsonian as well as the Museum of American History. Julia paved the way for not only many culinarians in this world, and many home cooks, but also people like me. People who just want to educate others of amazing food in other countries. People who want to make others comfortable in their own kitchens to do things they never thought they could. Impress their friends and family with their newly learned techniques, special recipes and education of a culinary world they were not familiar with.
For a long time as a Culinary Professional, I did not have my own copy of “Mastering the Art of French Cooking”. Although I could have easily bought a copy on Amazon or gone to Barnes and Noble to buy it, I wanted one that had history. I wanted one that had given years of perfectly Julia-esque love to someone’s kitchen. For months and even years, I hunted in thrift stores and second hand bookstores looking for a copy to just jump out at me. Luck continued to avoid me until finally one day when I went to a festival in Philadelphia’s Italian Market with my family. I happened upon a second hand bookstore that had some really, REALLY second hand books. After seeing the first few racks of dated, loved and decades old books, I knew this was the place. I beelined my way back to the cookbook area and to my surprise, not only found a copy, but several copies of the book I had been looking for for so many years. I carefully selected which one I wanted and proudly brought it to the counter to check out. My theory behind having an older copy even checked out. Inside, I found several little notecards filled with recipes copied down from inside. To this day, I keep it on a shelf in my living room, separate from my other cookbooks that live upstairs in my bookcases. It deserves it’s own spot to shine and be acknowledged.
Mary Berry’s recipes were flawless, and untouchable. So are Julia’s. I can’t mess with it. I can’t improve upon perfection. While others love Julia’s Boeuf Bourguignon, my favorite is her Coq Au Vin. There is something so warming, comforting and unequivocally classic French about the dish. How can a dish be a perfect family braised dish and still seem so high end? Julia has figured it out. Now, the recipe for it in “Mastering the Art of French Cooking” is a bit different then one that I found online. While it is still a Julia recipe, it’s more grocery store friendly in terms of ingredients. I’ve tried both and find this one to be easier for someone new to French cooking to put together.
I broke down a whole chicken for this dish, which you don’t need to do. However, by doing this, you can ensure accurate cuts are appropriate to your liking. Drumsticks, thighs and breasts can all be utilized for this recipe and the best part is that they can carry over beautifully for other meals.
You don’t need fancy French cookware to pull this off either. Just a good, sturdy, thick bottomed pot will work fine. Honestly, you could even do this in your slow cooker if you wanted. The important part is to let the flavor marry properly by allowing a slow simmer. Searing your chicken properly before that process though will allow for proper moisture retention, which is necessary when cooking chicken for a longer period of time.
We ate this Coq Au Vin with my Artichoke and Goat Cheese Potatoes Au Gratin and I’m happy to report that Randy has been converted into a French Food Appreciator. I don’t want to go so far as saying a “lover”, because I think he needs some more time. But he is now definitely more open to trying more. Both make a warming, filling, and delicious Winter dinner capable of warming you to your toes.
Julia’s legacy is one that I know will carry on for ages. Someone who started off as simply wanting to learn herself has now become an Icon, a Teacher, a Legend and a standard of what French Cooking at home should be. If you dedicate yourself to something you love, it shows in your work. Julia dedicated herself to sharing a beloved and highly regarded style of Culinary to the world. Her recipes are comforting, assessible and have stood the test of time. Thank you Julia for what you have given us, both in the kitchen and out. Bon Appetit!
Julia Child’s Coq Au Vin
Serves 4
- 3 strips of bacon, cut into 1/2 inch pieces
- 2 chicken thighs
- 2 chicken breasts
- 2 chicken drumsticks
- 1 1/2 cups red wine
- 1 cup chicken stock
- Optional: 1/4 cup brandy
- 1 medium onion, quartered then thinly sliced
- 4 medium carrots, cut into 1 inch pieces
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 8 ounces mushrooms, thickly sliced
- 8 ounces pearl onions, peeled
- Beurre manie: 2 Tbsp softened butter and 2 Tbsp all purpose flour
- Add the bacon to a large skillet or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
- Dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
- Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
- Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck on bits.
- Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pot, turn the heat to low, and simmer for 20 minutes.
- Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.
- Add the pearl onions to the pot with the chicken and cook for 10 minutes more.
- In a small bowl mix together a beurre manie. Remove the chicken from the pan then add the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.
- Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.
Serve with Potatoes, Macaroni and Cheese, a giant Salad or another side dish. Bon Appetit!