|Time for some French food. Here's the two-page recipe I followed.|
It's been a long time since I conscientiously followed a recipe from Julia Child's famous book, Mastering the Art of French Cooking. For three friends coming to dinner at our house, I decided to make coq au vin, a dish of chicken in red wine with various garnishes. I didn't take any short cuts: I simmered the bacon, browned the chicken, added the red wine and other ingredients, simmered some more, and then reduced the sauce and thickened it with kneaded butter. I also made the mushrooms, onions, and parsley potatoes that are recommended to eat with the chicken.
Let's face it: Julia Child's recipes take time and concentration. But they are worth every minute.
|Browning the chicken.|
|Braised onions -- first browned, then simmered in stock.|
|Mushrooms are sautéed, combined with the braised onions.|
The recipe is available online at Eater: "Julia Child's Coq au Vin." The online recipe is substantially the same as the one in the book, but the instructions for making the onions are much more detailed in the book, where you sauté them first and braise them -- which has a delicious result. I chose to serve the two parts of the dish in separate baking dishes, but you are actually supposed to combine them.
|Before dinner we drank red wine and Prosecco with some of Len's French bread,|
cheese, and olive tapenade. Then we had a salad (ordinary -- no photo).
|The chicken, the mushrooms and onions, and Julia Child's suggested side dish, parsley potatoes.|
The red wine sauce on the chicken is absolutely delicious, if I say so myself. I enjoyed cooking these traditional recipes, using my earthenware baking dish. It's a very typical French kitchen item, which I bought in a Paris cookware store, used in our temporary apartment there, and brought back from one of our long stays in Paris.
Dessert -- Actually Two Desserts!
|Our wonderful guest Paula baked a chocolate cake and an Atlantic Beach Pie.|
Also wonderful guest Mary brought strawberries, whipped cream, and ice cream.
There’s a long story — and a recipe — associated with the pie, but that will be its own blog post.
Blog post and photos © 2022 mae sander.
Shared with Paris in July at Thyme for Tea.