Meryl Streep’s Culinary Muse: Mastering Julia Child’s Coq au Vin
Have you ever watched Meryl Streep embody Julia Child in the film “Julie & Julia” and felt an overwhelming urge to recreate those classic French dishes? You’re not alone! The film sparked a renewed interest in Julia Child’s legendary cookbook, “Mastering the Art of French Cooking,” and one recipe, in particular, seems to have captured the hearts (and palates) of many, including Meryl Streep herself: Coq au Vin. While there’s no concrete evidence Meryl Streep *specifically* loves this dish above all others from Julia Child (she likely appreciates the whole culinary compendium!), her portrayal brought the joy of French cooking, including this iconic recipe, to a wider audience. This article will guide you through Julia Child’s Coq au Vin recipe, providing detailed steps and instructions to help you create a restaurant-quality meal in your own kitchen. We’ll also explore the history of the dish, the key ingredients, and offer tips and tricks for achieving the perfect result. Prepare to embark on a culinary adventure!
## What is Coq au Vin?
Coq au Vin, meaning “rooster in wine,” is a classic French braised chicken dish. Traditionally, it was made with an older, tougher rooster that benefited from a long, slow cooking process. The rooster is marinated in red wine, typically Burgundy, along with vegetables and aromatics, then braised until incredibly tender. Over time, younger chickens replaced roosters, but the essence of the dish – rich, flavorful chicken braised in wine – remains the same. It’s a hearty, comforting dish perfect for a special occasion or a cozy weeknight meal.
## Why Julia Child’s Coq au Vin is Special
Julia Child’s version of Coq au Vin, as presented in “Mastering the Art of French Cooking,” is considered the gold standard. Her recipe is meticulously detailed, ensuring that even novice cooks can achieve success. Child emphasizes the importance of using high-quality ingredients and following each step carefully. She also provides helpful explanations and troubleshooting tips along the way. What sets her recipe apart is its depth of flavor, achieved through a combination of perfectly browned chicken, aromatic vegetables, smoky bacon (or pancetta), and, of course, a generous amount of red wine. It’s a dish that’s both elegant and comforting, sophisticated and approachable.
## Key Ingredients for Julia Child’s Coq au Vin
Before you start cooking, gather your ingredients. Here’s a breakdown of the essential components of Julia Child’s Coq au Vin:
* **Chicken:** Julia Child recommends a 3- to 3 1/2-pound chicken, cut into serving pieces. You can use a whole chicken or purchase pre-cut pieces, such as thighs, drumsticks, and breasts. Bone-in, skin-on pieces are crucial for maximum flavor.
* **Bacon (or Pancetta):** Lardons or thick-cut bacon, cut into lardons (small batons), add a smoky depth to the dish. Pancetta is an excellent substitute for bacon if you prefer a slightly less smoky flavor.
* **Mushrooms:** Button mushrooms are the most common choice, but you can also use cremini or a mix of wild mushrooms for a more complex flavor. Quartering or slicing the mushrooms is essential for even cooking.
* **Onions:** Pearl onions are traditionally used in Coq au Vin, but you can substitute them with chopped yellow onions. If using yellow onions, be sure to cook them until they are softened and translucent.
* **Red Wine:** A good-quality, dry red wine is the heart of Coq au Vin. Burgundy is the traditional choice, but you can also use Pinot Noir, Beaujolais, or Côtes du Rhône. Avoid wines that are too sweet or tannic.
* **Chicken Broth:** Use a high-quality chicken broth to add moisture and flavor to the braising liquid. Homemade broth is always best, but store-bought broth works well too.
* **Brandy (or Cognac):** A splash of brandy or cognac adds a subtle warmth and complexity to the dish. It’s optional, but highly recommended.
* **Garlic:** Fresh garlic cloves, minced or crushed, add a pungent aroma and flavor.
* **Tomato Paste:** A small amount of tomato paste adds richness and depth to the sauce.
* **Bouquet Garni:** A bouquet garni is a bundle of fresh herbs, typically thyme, parsley, and bay leaf, tied together with kitchen twine. It adds a subtle herbal flavor to the dish. You can also use dried herbs if fresh are not available.
* **Butter:** Butter is used for sautéing the vegetables and thickening the sauce.
* **All-Purpose Flour:** Flour is used to dredge the chicken and thicken the sauce.
* **Salt and Pepper:** Season the chicken and vegetables generously with salt and pepper.
## Julia Child’s Coq au Vin Recipe: A Step-by-Step Guide
Now that you have all your ingredients, let’s get cooking! Here’s Julia Child’s Coq au Vin recipe, broken down into easy-to-follow steps:
**Part 1: Preparing the Chicken and Vegetables**
1. **Prepare the Bacon:** Cut the bacon (or pancetta) into lardons (small batons). In a large, heavy-bottomed Dutch oven or pot, cook the bacon over medium heat until it is crisp and golden brown. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. **Brown the Chicken:** Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Dredge the chicken pieces in flour, shaking off any excess. In the same pot with the bacon fat, brown the chicken pieces in batches over medium-high heat until golden brown on all sides. Do not overcrowd the pot, as this will prevent the chicken from browning properly. Remove the browned chicken and set aside.
3. **Sauté the Vegetables:** Add the chopped onions (or pearl onions) and sliced mushrooms to the pot. Sauté over medium heat until the onions are softened and translucent and the mushrooms are browned. This usually takes about 5-7 minutes. If the pot seems dry, add a tablespoon or two of butter.
4. **Combine and Deglaze:** Add the browned bacon and chicken back to the pot with the vegetables. Pour in the brandy (or cognac), if using, and carefully ignite it with a long match or lighter. Let the alcohol burn off, stirring occasionally. This process, called flambéing, adds a unique flavor to the dish.
5. **Add Wine and Broth:** Pour the red wine over the chicken and vegetables, making sure to scrape up any browned bits from the bottom of the pot. Add the chicken broth, tomato paste, minced garlic, and bouquet garni. Bring the mixture to a simmer.
**Part 2: Braising the Chicken**
6. **Braise the Chicken:** Cover the pot tightly and reduce the heat to low. Braise the chicken for 1 1/2 to 2 hours, or until the chicken is very tender and easily pulls away from the bone. Check the chicken occasionally and add more broth if needed to keep it from drying out.
7. **Remove Chicken and Thicken Sauce:** Once the chicken is cooked, remove it from the pot with a slotted spoon and set aside. Discard the bouquet garni.
8. **Reduce the Sauce:** Increase the heat to medium-high and bring the sauce to a simmer. Cook for 10-15 minutes, or until the sauce has reduced and thickened slightly. You can also whisk in a tablespoon of butter mixed with a tablespoon of flour (beurre manié) to further thicken the sauce, if desired. This step is crucial for concentrating the flavors and creating a rich, glossy sauce.
9. **Strain the Sauce (Optional):** For a smoother sauce, you can strain it through a fine-mesh sieve. This step is not necessary, but it can improve the texture of the sauce.
10. **Return Chicken to Sauce:** Return the chicken to the pot with the sauce and heat through.
**Part 3: Serving the Coq au Vin**
11. **Serve and Garnish:** Serve the Coq au Vin hot, garnished with fresh parsley or thyme. It’s traditionally served with buttered noodles, mashed potatoes, or crusty bread for soaking up the delicious sauce.
## Tips and Tricks for Perfect Coq au Vin
* **Use High-Quality Ingredients:** As Julia Child emphasized, the quality of your ingredients will directly impact the flavor of your dish. Use good-quality chicken, bacon, wine, and broth.
* **Don’t Overcrowd the Pot:** When browning the chicken, work in batches to avoid overcrowding the pot. Overcrowding will lower the temperature of the pot and prevent the chicken from browning properly.
* **Don’t Skip the Flambéing:** The flambéing step adds a unique flavor to the dish that is well worth the effort. Be sure to use caution when igniting the brandy or cognac.
* **Braise Low and Slow:** Braising the chicken at a low temperature for a long time ensures that it will be incredibly tender and flavorful.
* **Adjust the Sauce to Your Liking:** Taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs to suit your preferences.
* **Make it Ahead:** Coq au Vin actually tastes better the next day, as the flavors have time to meld together. You can make it a day or two in advance and reheat it before serving.
* **Pair with the Right Wine:** Serve Coq au Vin with a dry red wine, such as Burgundy, Pinot Noir, or Beaujolais.
* **Vegetarian Option:** While traditionally made with chicken, you can adapt this recipe for a vegetarian version using hearty mushrooms and vegetable broth. The principle of braising in wine with aromatics remains the same.
* **Don’t Be Afraid to Experiment:** Once you’ve mastered the basic recipe, feel free to experiment with different variations. Try adding different vegetables, herbs, or spices to create your own unique version of Coq au Vin.
## Variations on Julia Child’s Coq au Vin
While Julia Child’s recipe is a classic, there are many variations on Coq au Vin. Here are a few ideas to get you started:
* **Coq au Vin Blanc:** This variation uses white wine instead of red wine. It’s a lighter and more delicate dish.
* **Coq au Riesling:** This variation uses Riesling wine, which adds a slightly sweet and fruity flavor.
* **Coq au Cidre:** This variation uses cider instead of wine. It’s a traditional dish from Normandy.
* **Mushroom Variations:** Experiment with different types of mushrooms, such as shiitake, oyster, or portobello mushrooms.
* **Herb Variations:** Try adding different herbs, such as rosemary, sage, or marjoram.
* **Spice Variations:** Add a pinch of cayenne pepper or red pepper flakes for a touch of heat.
## Serving Suggestions
Coq au Vin is a versatile dish that can be served with a variety of sides. Here are a few suggestions:
* **Buttered Noodles:** A classic pairing that perfectly complements the rich sauce.
* **Mashed Potatoes:** Creamy mashed potatoes are another excellent choice for soaking up the sauce.
* **Crusty Bread:** Serve with a loaf of crusty bread for dipping into the sauce.
* **Roasted Vegetables:** Roasted root vegetables, such as carrots, parsnips, and potatoes, make a hearty and flavorful side dish.
* **Green Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the Coq au Vin.
## Conclusion: Mastering a Culinary Classic
Julia Child’s Coq au Vin is more than just a recipe; it’s a culinary experience. By following her detailed instructions and using high-quality ingredients, you can create a restaurant-quality dish that will impress your family and friends. While we may not know for sure if it’s Meryl Streep’s *absolute* favorite, there’s no denying the film’s impact in popularizing the dish, and introducing a new generation to the joys of French cooking. So, gather your ingredients, put on your apron, and get ready to embark on a culinary adventure. Bon appétit!
This recipe is a testament to the enduring legacy of Julia Child and her ability to make French cooking accessible to everyone. So go ahead, embrace the challenge, and enjoy the process of creating this classic dish. You might just discover a new favorite in your own kitchen. And who knows, maybe Meryl Streep would approve!