Season 1 of HBO Max’s “Julia” is over, but you can still make Julia Child’s timeless coq au vin recipe
Remove the bacon rind and cut the bacon into lardons . Simmer for 10 minutes in 2 quarters of water. Rinse in cold water. Dry.Saute the bacon slowly in hot butter until it is very lightly browned. Remove to a side dish.Season the chicken. Return the bacon to the casserole with the chicken. Cover and cook slowly for 10 minutes, turning the chicken once.Uncover, and pour in the cognac. Averting your face, ignite the cognac with a lighted match.
Simmer the chicken cooking liquid in the casserole for a minute or two, skimming off fat. Then raise heat and boil rapidly, reducing the liquid to about 2¼ cups. Correct seasoning. Remove from heat, and discard bay leaf.Blend the butter and flour together into a smooth paste . Beat the paste into the hot liquid with a wire whip. Bring to the simmer, stirring, and simmer for a minute or two. The sauce should be thick enough to coat a spoon lightly.
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