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After going to see the movie Julie and Julia a few weeks ago, I’ve been intending to pull out my copy of Julia Child’s The French Chef Cookbook and spend some quality time in the kitchen. With out-of-town guests visiting this past weekend, it seemed an opportune time to put togther a satisfying and celebratory meal… but after reading Julia’s version of Coq au Vin, I knew I did not have quite that much time to devote to the task. The answer? An abbreviated recipe, both delicous and expeditious, that I’ve dubbed Nouveau Coq au Vin!
The original version of this famous casserole is broken down into 6 sub-recipes and includes several additional maneuvers (such as simmering the bacon as well as the onion in water before sauteing) that I’ve edited out for expediency. I should also confess that I’ve substituted chicken breasts for a whole, cut-up frying chicken and that I am guilty of such things as crowding the pan while cooking the chicken, so that it did not brown quite as much as if I had done it in either a larger pan or in two batches. Sometimes, I believe, the cook must improvise and use the ingredients as well as the cookware at hand! It was, however, delicious nonetheless and garnered rave reviews from our dinner guests, who appreciated the chicken’s rich color and savory flavor added by ACADÉMIE’s Blend #3 as well as the deeply colored and luxurious sauce, perfect for mopping up with bread.
As Julia would say, “Bon Appetit!”
