All Things Julia Child

It’s fabulous and it’s EASY!

Ingredients:

1/2 cup lardons*, cut into 1/4 by 1 1/2 inch strips  (*substitute bacon)
2 tablespoons olive oil (or more)
2 1/2 lbs ready-cut frying chickens, thoroughly dried
1/4 cup Cognac or Armagnac
salt and pepper
1 imported bay leaf
1/4 teaspoon thyme
16-20 small white onions, peeled 3 tablespoons flour
2 cups red wine (Burgundy, Cotes du Rhone, or Pinot Noir)
2 cups brown chicken stock or beef bouillon
1-2 clove garlic, mashed or minced
1 tablespoon tomato paste
3/4 lb fresh mushrooms, trimmed,washed and quartered

Preparation and Cooking Directions:

~ Saute lardons several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned then remove to a side dish leaving fat in pan
~ Heat fat in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides
~ Add the Cognac, shake pan a few seconds until bubbling hot, then ignite Cognac with a match letting it flame for a minute, swirling pan by its handle to burn off alcohol
~ Extinguish with pan cover
~ Season chicken pieces with salt and pepper and add to pan
~ Add bay leaf and thyme
~ Place onions around chicken
~ Cover and cook slowly 10 minutes, turning once
~ Uncover pan; sprinkle chicken and onions with flour, turning so flour is absorbed
~ Cook 3 to 4 minutes more, turning once or twice
~ Remove from heat
~ Gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken
~ Add the browned lardons, garlic, and tomato paste
~ Cover and simmer slowly 25 to 30 minutes
~ Check chicken and remove pieces that are tender; continue cooking the rest  until done
~ Return all chicken to the pan, add mushrooms and simmer for  5 minutes
~ Taste, and correct seasoning.
~ Sauce should be just thick enough to coat chicken and vegetables lightly (If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon
Serves 4 – 6.

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Sometimes the simplest recipes remain the very best…

Ingredients:

1 (3 lb. or larger) whole chicken, washed and drained
2 cup water
1/4 cup diced carrots
1/4 c. diced celery
1/4 cup green onion, diced
Salt, pepper, paprika
1 teaspoon tarragon

Preparation & Cooking Directions:

~ Preheat oven to 375 degrees.
~ In a Dutch oven, pour in the 2 cups water along with the diced carrots, celery, and onion.
~ Clean out inside of chicken, tie the legs together and put in the Dutch oven, back side down.
~ Salt, pepper and paprika the chicken.
~ Sprinkle the 1 teaspoon tarragon over the chicken.
~ Cover and bake at 375 degrees for 1 hour and 15 minutes.
~ Serve with wild rice.
Serves 4.

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Definitely worth the effort!

Ingredients:

2 1/2 cups warm water (105-115 F)
1 tablespoon active dry yeast
1 tablespoon sugar
7 cups bread flour or all-purpose flour
1 tablespoon salt
1/4-1/2 cup unsalted butter, softened

Preparation & Baking Directions:

~ Pour 1/2 cup of the warm water into a bowl; mix with yeast and sugar until foamy.
~ Let sit for 5 minutes until creamy.
~ Move  the yeast mixture, remaining water, and 3 1/2 cups of the flour into a  mixer with a  dough hook attachment
~ Mix slowly until blended then add the rest of the flour.
~ Increase speed and scrape down the sides til the dough comes together (If it is not coming together, add a tbsp
of flour at a time til it does.)
~ Add salt and mix at medium speed for 10 minutes until dough is smooth and elastic.
~ Add butter 1 tbsp at a time (if dough comes apart jus keep mixing until it comes back together). DO NOT OVERMIX.
~ Turn dough out on lightly floured surface and shape it into a ball, then place in a large buttered or oiled bowl.
~ Turn dough so it is completely coated in the butter/oil from the bowl, then cover bowl in plastic for 45 minutes to an
hour, until dough has doubled in size.
~ Butter 2 loaf pans.
~ Deflate the dough, cut in half and turn out onto a lightly floured surface.  Roll out into a 9 x 12-inch rectangle. With the
short  end facing you, fold the dough into itself in thirds, creating a roll. Pinch the seam closed, and pinch the ends
enough so it will fit in the loaf pan.
~ Place each of the 2 loaves into the pans, seam side down.
~ Cover the loaves with buttered plastic wrap and allow to rise again in a warm place (80°F) for 45 minutes, until loaves
double in size.
~ Preheat the oven to 375°F , place loaves on center rack and ake for 35-45 minutes until they are honey brown.
~ Immediately turn out of pans onto a rack to cool., and wait until they are just barely warm  before cutting.
~ Enjoy the fruits of your labor!  Store unused portions in brown paper bags for up to two days.
Serves 16.

  From Baking With Julia

 

  Click here for more details of  Baking with Julia

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