I could not stop myself from licking the spoon. The final touch is some browned mushrooms and pearl onions, with a little bit of butter and flour to thicken up the sauce.
Plus, it's also a great way to impress your guests over for dinner!Īfter that, douse the flame with almost a whole bottle of wine (Julia Child knew what was up), add a little chicken broth, and let it simmer away. It adds so much flavor and makes it truly Julia Child's Coq au Vin. Now comes the fun stuff! Pour in some brandy and FLAME ON!!! Not going to lie, I was terrified the first time I cooked a la flambé but it's so awesome I quickly got over my terror. Now that you've got tons of flavors in the pan, saute up the veggies, and then add back in the chicken and bacon. Sear the chicken, and remove to the same plate as the bacon. It’s honestly one of the most delicious things I’ve ever made and WAYYY easier than you’d think!īrown up some bacon for ALL the flavor and fat. However, I had never made Julia Child’s Coq au Vin.this needed to be remedied. Let me tell you: it was WORTH it. I’ve even got Beouf Borginon planned for Christmas! Apart from revolutionizing home cooking, she was just an all around great person.Ĭan you tell how much I love her? I rewatched Julie and Julia recently (anyone else just fast forward to the Julia parts?) and now I’ve started cooking up her recipes again.
Did you know she even had the counters raised especially for her? She was such an amazing woman, and an UNBELIEVABLE cook. a few years ago for my sister’s graduation, we absolutely had to go see Julia Child’s kitchen at the Smithsonian. I will say more, but honestly I totes don’t need to.
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