Julia Child's Classic Coq au Vin Casserole - Mad Hungry with Lucinda Scala Quinn

Lucinda Scala Quinn adds tomato paste, white wine, flour, chicken stock, egg noodles, and grated muenster cheese to the coq au vin then tops the casserole with panko bread crumbs, paprika, and olive oil.

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Julia Child's Classic Coq au Vin Casserole - Mad Hungry with Lucinda Scala Quinn

[laurawestenra]

I made this and my mom and she loved it. It's now a regular in both of our houses.

[mababymo]

I wish you were still actively doing your cooking on here 💖💖

[riverboy]

Where is the wine? How come this is Coq Au Vin without wine? The word wine is in it!

It would be better called Bacon and Mushrooms Chicken Casserole

[donthetrader]

We obviously missed part of her cooking. How did mushrooms get in pot, with what ? ? Can’t use such an incomplete menu

[passiveaggressive]

I thought that casserole was a ‘stew’ of some sorts🤔

[ggginabbb]

You need better editing! And talk when necessary. I wrote you this already! You went from searing the thighs in bacon fat, then next clip has mushrooms and other things that you didn't even mention. You make good food. But man do things right!!!

[baritonebynight]

This is NOT Julia Child's classic Coq au Vin. Clickbait.

[vilkoskorlich]

The British and Americans have been ruining food for years!

Ingredients

4 chicken marylands
750ml red wine
2 carrot (peeled and 2cm dice)
2 stick celery (peeled and 2cm dice)
1 onion (peeled and 2cm dice)
1 head garlic (cut in half)
100g speck (1cm dice and reserve trim)
2 bay leaves
½ bunch thyme
1 tsp peppercorns

Garnish
40g butter
200g button mushrooms (trim)
1 bunch baby carrots (peel and trim)
1 bunch baby turnips (wash and cut in half)
1 bunch spring onion bulbs (trim the tops and bottom)

Carrot purée
2 carrots (peeled and thinly sliced)
Method

Place the stew pot on high heat, add oil and place chicken skin-side down with a pinch of salt. When nice and brown, turn Maryland over and seal the other side. Add the vegetables and speck trim, sauté, when nicely coloured, add the herbs and peppercorns.
Pour in wine and bring to the boil, once boiling light the pot to flame wine. When flame goes out, place a lid on and reduce to a simmer.

Whilst chicken is cooking place the slice carrots into a separate pot and cover with water, bring to the boil and cook until soft.
When carrots are soft, remove and strain, pass carrots through a fine sieve and set aside.

When the chicken has been simmering for 45 minutes add the baby vegetable garnish, and diced speck and cook for a remaining 15 minutes or until chicken is gently coming away from the bone. Place carrot purée into the pot to thicken the sauce.

Serve with mash.

[hocinebendriss]

its a gratin of chicken and pasta not a casserole or coq au vin from a French chef and born in france merci  bien au revoir bye bye