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Favorite coq au vin recipe?

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SouthToTheLeft Nov 25, 2011 08:06 PM

Hey everyone,

For Christmas this year, I've decided to make a coq au vin. It's homey, it's rich, it's delicious, and the leftovers are heaven. I've used Jane Hornby's recipe from What To Cook and How To Cook It, but I was wondering if anyone had any real standout recipes? Also, any notes on duck au vin?

Thanks!

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    magiesmom RE: SouthToTheLeft Nov 25, 2011 08:14 PM

    Julia Child's recipe is beyond compare. follow it. be happy.

    2 Replies
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      SouthToTheLeft RE: magiesmom Nov 25, 2011 08:17 PM

      Just saw it, looks like it uses lardons. Do you think duck fat or turkey bacon could be used instead?

      1. re: SouthToTheLeft
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        magiesmom RE: SouthToTheLeft Nov 26, 2011 07:14 PM

        duck fat for sure, but I am not a fan of turkey bacon, and it is too lean for lardons.

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      burlgurl RE: SouthToTheLeft Nov 25, 2011 08:32 PM

      Ina Gartens is wonderful

      1 Reply
      1. re: burlgurl
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        foodie06 RE: burlgurl Nov 26, 2011 06:24 AM

        I second Ina's recipe.

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        bear RE: SouthToTheLeft Nov 26, 2011 08:14 AM

        Alton Brown's recipe is really good, too. I pretty much follow it as written, using a cut-up whole chicken and adding a few extra chicken thighs. I use bacon and only 1 1/2 bottles of wine. Delicious.

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          qui RE: SouthToTheLeft Nov 26, 2011 03:09 PM

          I've had good luck with this recipe from Williams-Sonoma, friends who have made it love it too.
          http://www.williams-sonoma.com/recipe...

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            Breezychow RE: SouthToTheLeft Nov 26, 2011 03:56 PM

            I use Julia Child's Coq au Vin from her book "The Way To Cook". It's much simpler than the one in "Mastering the Art of French Cooking". And since my husband doesn't eat red-meat products, I use turkey bacon & extra-virgin olive oil where regular bacon is called for. (Also cheat & use frozen pearl onions instead of fresh ones - lol!!) It always turns out fabulous.

            "The Way To Cook" was Julia's bow to making many classic recipes quicker & healthier to make them more appetizing for current taste. Make no mistake - the recipes are still all Julia. This book is still in print & is definitely worth searching out at your bookstore (it comes in both hard & soft cover) or local library.

            2 Replies
            1. re: Breezychow
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              GH1618 RE: Breezychow Nov 26, 2011 04:44 PM

              The recipe is also in the recent: Julia's Kitchen Wisdom, a slim paperback published in 2009, in which she writes that lardons are optional.

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                magiesmom RE: GH1618 Nov 26, 2011 07:15 PM

                they are optional, but boy do they add a lot, imo.

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              LongIslandChef RE: SouthToTheLeft Nov 26, 2011 07:22 PM

              Am I the only one who immediately thinks of Jack Tripper(John Ritter) from Three's Company at any mention of Coq Au Vin? After all, it was his favorite dish!!! lol

              As to the recipes, like others have mentioned, you just can't go wrong with Julia Child's...

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