Coq au vin with chestnut mushrooms and carrots, inspired by Julia Child & Irma Rombauer
4 March 2015
medium
4
A coq au vin recipe with a long history! I was recently going through my cookbook bookcase when I came across a very old copy of “Joy of Cooking” by Irma S. Rombauer and her daughter Marion Rombauer Becker. Do their names not ring a bell to you right off the bat? Rombauer is a very well known cookbook author and was one of Julia Child’s idols.
Written in the beginning of ‘Joy of Cooking’ you’ll find a lovely comment from Julia Child:
“This book is number one on my list… The one book of all cookbooks that I would have on my shelf – if I could have but one.”
The story of Irma Rombauer is a very fascinating one and her book, which has been revised by her daughter over the years, is a real gem! Once I saw the book, I started browsing through it until I came along a recipe that I knew Julia Child had written too. Coq au vin, or chicken braised in red wine! Keeping in mind how fond Julia Child was of Rombauer’s book, I decided to compare both women’s recipes. I picked bits and pieces out of both and merged it into one. Thus combining the knowledge of two real kitchen heroes together. Hope you’ll all enjoy making it as much as I did.
Reviews
Ingredients:
Adjust Servings
| 1 whole chicken, cut up into 4 parts | |
| 250g chestnut mushrooms | |
| 3 carrots | |
| 5dl dry red wine preferably Burgundy but other options are: Côtes du Rhône, Pinot Noir, Beaujolais or Chianti | |
| 200g salted lardons | |
| 1 medium-sized onion | |
| 3 shallots | |
| 2 crushed cloves of garlic | |
| 70g tomato paste | |
| 5dl warm water | |
| 1 chicken stock cube | |
| 3tablespoons all-purpose flour | |
| 2tablespoons dried parsley | |
| 1 bay leaf | |
| 1/2teaspoon dried thyme | |
| 3tablespoons butter | |
| salt & pepper |
Directions
Chop the onions and shallots and slice the carrots.
Wash your mushrooms carefully and slice them up as well, no need to peel them as this will result in a loss of their beautiful color.
Heat up butter in a skillet and brown your lardons.
Put the chicken into the pan and brown it in the lardon's fat.
Remove the chicken from to pan, place it in the pot and season with pepper and salt.
Add the mushrooms, carrots, garlic, tomato paste and lardons and stir it all together.
Best served with some delicious potato mash or potato croquettes. Bon appétit!
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4 Comments
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Joscelyn | Wifemamafoodie
Oh, yum! This dish looks so comforting and delicious. I love rich, one-pot meals like these on chilly wintery days. Thanks for sharing!
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Alix Maza | A Pint-Sized Life
Seriously mouth watering! One-pot meals are so easy and my favorite.
Alix | http://www.apintsizedlife.com -
Carol @ JollyCaucusRace
Deffo trying this soon! It’s very of this season…very comforting. Thanks for sharing.
Heerlijk comfort food :-)!