What can I say...it’s Julia Child’s Coq au Vin! Cognac flaming, wine bubbling, careful and precise sautéing of onions and mushrooms....all resulting in an amazingly delicious Sunday dinner (I know the menu said Friday, but we got a little busy and had to switch things up).
To be fair, it’s a bit of a labor intensive dish, but most of Julia’s classic dishes are and the payoff is well worth it. Flavorful and succulent chicken, melt in your mouth onions and mushrooms, and a sauce that you’ll be tempted to lick off your plate!
Even for novice cooks, I strongly encourage you to make this dish at least once in your life....you feel oh-so French and like such a gourmet despite the relatively basic ingredients and methods. And your family or guests will swoon over every last bite...I promise.
Go Ahead...Try It!
While I made the recipe straight from my Mastering the Art of French Cooking cookbook (actually signed by Julia and Paul Child themselves...thanks for the amazing gift Jen & Brent!) it is quite a lengthy recipe so I’ve opted to link to this recipe online that appears identical to me.
If you’ve ever made Julia’s Boeuf Bourguignon this is very similar in approach when it comes to the seperately cooked mushrooms and brown braised onions (which are TO DIE for and well worth the effort!)