Coq au vin or Chicken in wine sauce (red)

I received a wonderful cookbook (Mastering the Art of French Cooking) from Erlinda & Rudy Diaz. Erlinda and I spoke at a recently function (Mike and Sarah's engagement announcement).  She and I have the same love of cooking.  We spoke about different television chefs we love.  We have so much in common.  We love Barefoot Contessa (aka Ina Garten), Giada De Laurentiis, Bobby Flay, Tyler Florence and of course Julia Child. For me, Julia Child is the quintessential chef and teacher.  Her love of the French cuisine was equal to my love of the French culture.  I wanted to pay omage to both Julia Child and Erlinda Diaz.

After all these years, I was finally going to make Coq Au Vin. I was intimidated by this recipe for some time.  Now, I have the bible of cooking from the ultimate chef, Julia Child.  She said to pick the best and freshest ingredients and knowing , reading, seeing, or being shown how to hold a knife, chop the onion...etc.  I had to keep in mind while I was making this dish that this process may be clumsy until I make this dish more often. So off I go to tackle this recipe.

I prepared all my ingredients first. Then, I got to cooking.  I have a Le Creuset 10-quart dutch oven.  There are lots of steps with great details.  I started by rendering the bacon till it was nice golden brown.  After removing, the bacon, I seared the cut-up frying chicken (with skin on) each side for about 10 minutes.  Then I poured Cognac to flambe the chicken.  I added the bacon, red wine (young and full-bodied), chicken stock, tomato paste, garlic, thyme and bay leaf.  While that was simmering on the back burner, I prepared the Brown-braised Onions and the Sauted Mushrooms to add to the dish.

After about 30 minutes, I took out all the chicken pieces to make the succulent and thick sauce from the simmering juice.  I blended flour and butter together and whisked it into the juice.  You know the sauce is ready when it coats the spoon lightly.  I seasoned the suace to taste.  Below is what the end product looks like.

The potatoes were easy to make.  I had Will cut them in quarters.  He added extra virgin olive oil, kosher salt, and freshly ground black pepper.  I baked them in a 400 degree oven for about 15-20 minutes.  Touch it for texture.  If you want it crispier, then leave it longer.  Voila!  Bon appetit!