Tag: french cooking

French casserole Chicken – Supreme of Old Hen

This recipe brings back such fond memories of my childhood. It is not hard, but it is a bit time consuming. For some reason my late-father who loved to cook did not like to cook this. But he always made it for me on my birthday because he knew it was my favorite. It still is…. I have such wonderful memories of my birthday and this meal. I remember one time, he spent all day making it and we were all sitting at the table waiting for dinner. He liked to make a big deal out of the fact that he made it and was presenting it with a flourish, as he brought it to the table.

“To be a good cook you have to have a love of the good, a love of hard work, and a love of creating” – Julia Child

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Coq Au Vin

Growing up, this meal was one of my favorites. My dad, who discovered cooking in his 40’s enjoyed making this one. He got so much pleasure out of presenting such an impressive meal.  He never disappointed. It takes some time to make, but it is not hard to do, so I will give it a shot for my first official Sunday Dinner in a while. We will set the dining room table, pour some wine and have a traditional Sunday Dinner for this one.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. – Julia Child

  • 1/4 lb. butter
  • 12 tiny pearl onions
  • 1/4 lb. bacon strips cut into 1 inch pieces
  • 4 lbs. cut up chicken with bone (My kids like boneless, so I use a mixture of chicken thighs, boneless breast and breast with the bone)
  • 1/2 lb. white mushrooms – sliced
  • 1 clove garlic, diced
  • 1/2 cup flour (You can substitute corn starch to make gluten free)
  • 2 1/2 cups chicken stock
  • 1/3 cup of brandy
  • 1 1/2 cups of red wine (a burgundy works best)
  • 1/4 tsp. Thyme
  • 1/2 tsp. Herbs de Provence
  • 1 bay leaf
  • Salt and Pepper to taste.

Heat 4 tbsp. butter in heavy, pan (I use a french dutch oven). Add bacon and cook until crisp. Remove from pan.

Add onions and cook until lightly browned. Remove and put aside.

Add the chicken to the pan drippings and cook until well-browned on all sides. Now set the chicken aside.

Add mushrooms and garlic to pan, cook until mushrooms are wilted. Remove from pan.

Add remaining butter to pan drippings. Remove from heat and gradually stir in flour until golden brown. Slowly add chicken stock, stirring constantly until well blended.

Return to heat, stir until sauce thickens. Add brandy, red wine, thyme, herbs and bay leaf.

Add chicken and veggies (If needed, transfer to a deeper pot). Cover and bring to a boil. Reduce heat, simmer 30 minutes. Season with salt and pepper. Remove bay leaf.

Alternative: Final stage – Add to roasting ban and cover. Cook in 400 degree oven for 40 minutes or until chicken is tender to the fork.

Serve over mashed potatoes, egg noodles or even rice.

It is better the next day!!!

Allergens- Gluten (if susbtitute flour with corn starch it can be gluten free), garlic