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Full Episode Fridays: Paula's Julia - Classic Coq a Vin Recipe | Chicken Recipes for Dinner
Jun 7, 2024
Classic Coq a Vin Recipe | Chicken Recipes for Dinner - You won't find better authentic coq a vin recipe than this Julia Child coq a vin chicken recipe! Positively Paula, Season 1, Episode 11.
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00:00 Intro
1:14 Julia Child's Coq a Vin Recipe: https://www.positivelypaula.tv/s1ep11
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0:01
[upbeat music]
0:04
♪ ♪
0:20
[French music]
0:23
♪ ♪
0:32
- Hey, friends, guess what?
0:35
Today it is just you and me in the kitchen, friend.
0:39
Just you and me.
0:41
I don't have any guests
0:43
because I've got something in my brain
0:45
that I wanna do
0:47
and today is gonna be in memory
0:50
of Julia Child.
0:52
You know, I never got to meet her.
0:54
I wanted so badly to meet her
0:57
because she was a pioneer--
1:00
a woman in the kitchen.
1:02
Well, for men and women.
1:04
She led the way that opened up so many doors
1:09
for so many of us.
1:10
So I decided that today
1:14
I would start off with one of her simple dishes
1:18
and that would be coq au vin
1:20
which is nothing but chicken in wine sauce.
1:24
That's all that means.
1:26
That fancy language and let's see,
1:29
I think I--
1:31
Oh, and look,
1:32
that's why I'm wearing my pearls, too,
1:35
'cause look at this picture of Julia.
1:37
She always had on her pearls.
1:42
I love that.
1:44
I love a woman that loves pearls.
1:47
All right, her recipes--
1:50
she does a lot of steps.
1:53
Like in this recipe, she tells you
1:54
to cook the chicken first and then season it.
1:57
Well, you know, I'm not gonna do that, Julia.
2:00
Please forgive me 'cause I'm gonna season
2:02
my chicken right now
2:04
rather than having to go back and do it again.
2:09
And we gonna be using
2:12
a little cognac
2:14
and red wine.
2:17
She--I think she enjoyed
2:20
maybe drinking her wine as much as she did
2:22
cooking with it.
2:24
And I-I tell ya,
2:27
I've never been one for
2:30
putting a lot of wine in my cooking.
2:33
My husband doesn't care for it
2:36
as a general rule.
2:39
So I just--like I said, I just don't use
2:42
a lot of wine in my cooking,
2:45
but I can't do something in memory
2:48
of Julia Child
2:50
and not have wine it, can I?
2:53
Yup, that's what I thought, too,
2:55
so here we go.
2:59
I'm gonna salt and pepper
3:00
both sides real nice.
3:06
She was such a wonderful chef.
3:08
♪
3:12
I so hope y'all are enjoying the show.
3:15
And if you do.
3:16
Be sure to click like, subscribe and
3:19
notification bell so you'll never miss a video.
3:23
And we'll be right back after the break.
3:29
[gentle music]
3:32
♪ ♪
3:36
- Now, she instructs us to boil our bacon.
3:41
I don't know why.
3:43
I have no idea why,
3:45
but she says boil the bacon
3:47
and then pat it dry.
3:49
So I did that
3:51
and now...
3:54
I'm gonna take that bacon out...
3:58
And try to leave
3:59
all our oil and butter in there.
4:03
And I'm gonna need to use a slotted spoon
4:05
to do that with.
4:08
So I'll tell you something else about Julia Child
4:11
in case you didn't know.
4:13
She was the first student--
4:15
first female student to ever be accepted
4:19
at the Le Cordon Bleu.
4:21
I love a woman with tenacity.
4:24
In other words, she would not give up, y'all.
4:29
Apparently, she dogged their doors
4:32
and just plain out wouldn't give up.
4:36
[sizzling]
4:40
All right, I'm gonna turn my chicken.
4:43
That-- That's a big breast, y'all.
4:47
And I'm gonna add my bacon.
4:54
And a little grease drained outta that.
4:57
Now I've washed my hands, y'all, and I'm ready
4:59
to give the attention back to my dish.
5:03
I'm putting my mushrooms in some butter.
5:08
You know, to this day when I'm out and about,
5:10
people call me "the butter lady"
5:13
and that's all right with me.
5:15
That is perfectly all right with me
5:17
because there was a lady that used more butter--
5:20
at least as much butter as I use,
5:23
possibly more, and that was Julia Child.
5:27
So you put me in her company and I'm just fine.
5:30
I am just fine with that, y'all.
5:33
All right, so we got our chicken browned,
5:35
I've got our bacon back--
5:40
back in our pan, and now we're gonna add
5:43
our cognac and we're gonna try to flame it.
5:46
How's that?
5:53
Okay, here we go.
5:58
[sizzling]
6:03
Whoa!
6:05
Julia, girl! [laughs]
6:08
Now that's getting it!
6:10
Look at that pan!
6:12
I like the way Julia thinks, don't you, Gus?
6:16
That is beautiful, y'all.
6:20
Beaut-i-ful.
6:24
Okay, here goes our mushrooms.
6:26
They're finally starting to cook a little bit.
6:29
All right, now, our little pearl onions,
6:32
I'm sure there's a fancy name for 'em,
6:34
but to me, they're just pearl onions
6:37
and I wanna drain these off...
6:43
'Cause I'm afraid that they're gonna drink up
6:45
a lotta water
6:47
if I don't.
6:52
Okay.
6:59
There we go.
7:07
Okay, now we're gonna add our red wine.
7:22
I'm gonna put my garlic in.
7:28
All right, so in goes our garlic.
7:31
We've got a bay leaf.
7:33
We've got a 1/2 tablespoon
7:37
of tomato paste.
7:42
We gonna put a few sprigs of thyme in.
7:45
We gonna add 2 cups of beef stock.
7:49
All right, so, the recipe then said, y'all,
7:51
to bring it to a simmer.
7:54
All right, so I need to do a couple of changes here.
7:57
I need to go wash up where my chicken's been
8:01
and while I'm doing that, y'all, run to the bathroom
8:03
and then get you something to drink
8:05
and come right back
8:07
because it's ode to Julia Child today
8:10
in Paula Deen's kitchen.
8:12
♪ ♪
8:20
I hope y'all are enjoying the show
8:22
and I want to hear from you.
8:24
Tell me what recipes or videos you'd like to see me
8:27
make by just leaving a short comment below.
8:31
Now, let's get back to the show, y'all.
8:35
[funky acoustic music]
8:38
♪
8:40
- [laughs]
8:42
All right, y'all, look at our chicken.
8:44
It's been cooking for about 25 or 30 minutes.
8:48
So now I'm gonna take it out
8:50
and I'm gonna thicken our sauce.
8:55
And the burgundy wine, y'all,
8:57
look, it turned our chicken kinda purplely.
9:01
Kinda a purple color. Whoa.
9:04
Gus would just love for me to drop
9:06
one of these pieces of chicken about right now.
9:10
All right, and you see our bacon floating all around in there?
9:15
Come on. Come on.
9:17
Cooperate with Mama.
9:20
Okay.
9:26
All right.
9:29
She said to use 3 tablespoons of flour
9:32
with 2 tablespoons of softened butter.
9:36
All right, so, I think I'm gonna use this bowl
9:38
'cause she said to whisk with a whisk.
9:41
All right.
9:45
This should be...
9:48
about 2 tablespoons.
9:52
So I've got some interesting facts that I wanna tell y'all
9:54
about Julia and I do love and adore this one.
9:59
When she was doing Julia's baking show,
10:04
she used 753 pounds
10:09
of butter to make that show.
10:12
753 pounds of butter
10:16
Julia's used!
10:18
I love that fact.
10:21
I got to have 3 tablespoons of flour, y'all.
10:24
So let me reach over here and get it.
10:27
And she says to make a paste.
10:29
And I've never done that before
10:31
and I really like that idea.
10:34
I would say that that would keep
10:36
our sauce from lumpin' up
10:42
because we're gonna drop this
10:46
by the teaspoon
10:48
into our wine sauce.
10:52
So we just gonna whisk this together.
10:58
And I'd say this is gonna take a little patience.
11:04
Somebody on the crew just asked if I had any
11:07
idea how much butter I've used in the last 15 years.
11:11
I wouldn't have an idea, but I'd say...
11:13
it's probably more than 753 pounds.
11:17
[laughs]
11:18
If I was a bettin' woman, I'd bet that way.
11:23
Guess where she was born?
11:25
She was born in California.
11:29
Now why--Her accent didn't sound like
11:32
she was from here to me.
11:34
I always thought maybe she was from
11:37
somewhere in Europe, but I would never have guessed
11:41
California.
11:43
All right, so I've since found out
11:45
how she got into-- to Le Cordon Bleu
11:49
She and her husband, they both worked for the OSS
11:53
and her husband worked for
11:57
the embassy in Paris
12:00
so she felt like she had kind of an in
12:03
so she just kept
12:07
persistently going by.
12:09
And she finally got accepted.
12:12
Oh, and let me tell you this, another interesting fact.
12:15
You know, Julia was always on public TV.
12:18
She was never on a major network.
12:22
She was the first person
12:25
on a public broadcasting channel
12:29
that won an Emmy.
12:31
And I think she was nominate, I believe, for eight
12:34
and she won three of 'em.
12:37
All right, so I'm gonna get this back to boiling.
12:40
And I'm just gonna whisk this--
12:44
I'm gonna grab my whisk back
12:47
and just whisk this into our sauce.
12:52
And she said that it should be thick enough
12:55
to, like, coat a spoon.
13:04
I mean, the dish is really, really simple, y'all.
13:07
It's just trying to figure out the instructions.
13:11
You know, 'cause the instructions can be
13:14
a little confusing.
13:20
All right, I'm gonna get every bit of that out.
13:34
So we just gonna let this
13:37
keep a rollin'
13:40
and keep thickening.
13:45
Okay, y'all, so I got all the--the paste,
13:49
the flour, and the butter in there
13:51
and now I'm gonna let this reduce down
13:54
because Julia said we should have about 2 1/4 cup
13:58
of sauce when we're done
14:01
and I think we've got more than that.
14:02
So, I've got the heat up pretty high
14:07
and so we're just gonna let that reduce
14:09
just for a few minutes.
14:11
And I know you don't wanna sit around and wait
14:14
while this reduces.
14:16
It's kinda like watching paint dry, isn't it?
14:19
So, y'all, run and get you something to drink.
14:22
This is gonna reduce.
14:23
When we come back I'm gonna put the chicken
14:25
back in there, I'm gonna add the onions
14:27
and the mushrooms
14:29
and we gonna have a bite of Miss Julia.
14:32
♪ ♪
14:45
I so hope y'all are enjoying the show.
14:47
And if you do.
14:49
Be sure to click like, subscribe and
14:52
notification bell so you'll never miss a video.
14:56
And we'll be right back after the break.
15:02
[gentle music]
15:05
♪
15:13
- Okay, y'all, we have let that sauce reduce.
15:17
Now we're gonna add the onions...
15:22
And the mushrooms.
15:28
This is looking pretty good.
15:30
And like I said, it's really a simple dish.
15:34
You know, I think it's probably the quality of the food
15:38
that she used.
15:41
I would definitely-- I would definitely use
15:45
an organic chicken for this dish.
15:50
It's made the sauce a lot thicker and richer.
15:55
And it should coat a spoon.
15:57
So let's see if it coats it.
15:59
Yeah, see, it's-- it is coatin' that spoon,
16:03
but I still think we have a little bit
16:05
too much liquid for this.
16:07
Um...
16:09
I would love to have reduced it just a little bit more,
16:14
but I think we're gonna be all right.
16:18
So we got four to five minutes to let that simmer
16:21
and heat back up.
16:23
I'm gonna cover it while it does that.
16:26
Julia had a rose named after her
16:30
and she got to select the rose that she wanted.
16:34
And I've got a picture of that rose.
16:39
And guess what, y'all?
16:42
It's the color of butter.
16:48
Isn't that beautiful?
16:51
A beautiful butter-colored rose.
16:56
So she really liked and appreciated her butter too.
17:01
And we all know that Julia
17:03
was rather a large woman.
17:06
Girls, she wore a size 12 shoe.
17:09
Can you imagine a size 12 shoe?
17:14
That's--That's a pretty long shoe.
17:19
And she was like 6'2".
17:22
Was she like 6'2" I think?
17:24
Yeah, I mean, she was tall, y'all.
17:27
In fact, she played basketball for Smith college.
17:31
And I still don't understand her accent
17:34
because it didn't really sound like an American accent to me,
17:38
but I loved to hear her talk.
17:41
I could sit and listen to her talk all day long
17:44
and drink her wine
17:47
and cook her French fair.
17:51
Like I said, I'm just so sorry I didn't get to meet her
17:55
because she has many traits
17:58
that I admire in a woman.
18:00
And I would have loved
18:02
the opportunity to tell her that.
18:05
Not--Certainly not that she needed it,
18:08
but I always felt like it was something I needed
18:11
to tell her.
18:14
But she is-- she is the paver
18:17
to everything that us cooks have.
18:21
She made it possible for us to be on this side of a camera
18:26
and to...
18:29
introduce our dishes to anybody who was interested.
18:33
And learnin' the French way,
18:36
or in my case, the American way.
18:38
And I will always be grateful to this woman
18:41
that I never got to meet.
18:43
[French music]
18:46
♪
18:53
Look at this.
18:55
♪ ♪
18:57
So this looks delicious, y'all.
18:59
You can see because of the wine
19:02
it actually colored the chicken.
19:08
All right, now I'm gonna transfer
19:10
back to my spoon because I wanna get
19:14
some of that wonderful sauce
19:17
in there and I'd love to get a little mushroom
19:20
and this is so hot, y'all.
19:22
♪ ♪
19:25
Mmm.
19:30
Mmm.
19:33
The sauce is incredible.
19:34
I think I'll put that piece of chicken down...
19:36
[laughs]
19:38
And go back to the sauce.
19:40
♪ ♪
19:41
Mmm.
19:44
Mmm.
19:48
This is just delicious.
19:52
Mmm.
19:53
Mmm.
19:56
It is so good. You know what?
19:57
I think the girl knew what she was doing.
20:00
And I hope you'll try this
20:03
because it really is quite simple
20:06
and Julia said that you could actually put this
20:09
in the refrigerator
20:11
and then reheat it the next day and it's just as good.
20:14
It does not have to be served immediately.
20:16
Well...
20:18
I know the fast-paced life that we all live,
20:21
that would be a plus.
20:24
So I hope y'all will try it. [laughs]
20:28
So until next time, my dear, dear friends,
20:31
I send you love and best dishes.
20:34
♪ ♪
20:36
Mmm.
20:38
She knew what she was doing.
20:41
Bon appétit, y'all.
20:44
♪ ♪
20:51
Hey, y'all, it's Paula Deen.
20:53
Now, if you enjoyed this video, be sure to like it
20:56
and click the subscribe button as well as the notification
21:00
and bail to be alerted when I post a video.
21:04
Love and Best Dishes Y'all.
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