Coq Au Vin

I recently had Coq Au Vin and was inspired to try making it again. The one I had at work was made in a white wine sauce although it was good I needed to have the authentic red wine kind. I have made this before and thought it was amazing but I tried a different recipe by Julia Child this time. This recipe called for cognac which was lit on fire to burn the alcohol out. WOW what a flame, make sure you keep your face far away from the pan when you light it on fire. I do have to say it was kinda cool yet frightening at the same time.
This is full of rich wine flavors infused with mushrooms and onions so aromatic. Just delicious!

Coq au Vin (literally "rooster in red wine") is probably the most famous of all French chicken dishes, and certainly one of the most delicious, with its rich red wine sauce, its tender onions and mushroom garniture, and its browned pieces of chicken with their wonderful flavor. Ideal for a party because you may prepare it completely a day or more before serving. In fact, Coq au Vin seems to be even better when done ahead so all its elements have time to steep together.

Julia Child's Coq au Vin Recipe

Recipe Type: Poultry

Yields: 4 to 6 servings
Prep time: 45 min
Cook time: 30 minutes
Total time: 1 hour 40 minutes

Ingredients:

2 1/2 to 3 pounds cut-up frying chicken, skin on and thoroughly dried (I used skinless boneless breasts and thighs instead)*
4 ounces lean thick-cut bacon
2 tablespoons olive oil
Salt and pepper
1/4 cup cognac
2 cups red wine (Pinot Noir, Burgundy, Beaujolais or Chianti)**
2 cups homemade chicken stock or low-sodium chicken stock or broth
1 tablespoon tomato paste
2 cloves garlic, mashed or minced
1 bay leaf
1/4 teaspoon thyme
Brown-Braised Onions (see recipe below)
Mushrooms (see recipe below)
3 tablespoons all-purpose flour
2 tablespoons butter, softened
Parsley sprigs