Skip to main content


Dinner and a Movie

Wednesday, February 8, 2012

Day #8: Dinner and a Movie

I want to treat Mr. Art @ Home to dinner and a movie at home.  We will eat our meal at the coffee table while we watch the movie.  One of my favorite movies is Amelie, so I will be cooking French recipes, including Julia Child's recipe for coq au vin.



Coq au vin
Egg Noodles

Julia Child's Coq au Vin

1/2 lb bacon slices
20 pearl onions, peeled, or 1 large yellow onion, sliced
3 lbs chicken thighs and legs, excess fat trimmed, skin ON
6 garlic cloves, peeled
Salt and pepper to taste
2 cups chicken stock
2 cups red wine (pinot noir, burgundy, or zinfandel)
2 bay leaves
Several fresh thyme sprigs
Several fresh parsley sprigs
1/2 lb button mushrooms, trimmed and roughly chopped
2 Tbsp butter
Chopped fresh parsley for garnish

1 Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4 inch pieces.
2 Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes. Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper. (Note: it is best to add salt while cooking, not just at the very end. It brings out the flavor of the chicken.)
3 Spoon off any excess fat. Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 minutes, or until chicken is tender and cooked through. Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.
4 Add mushrooms to the remaining liquid and turn the heat to high. Boil quickly and reduce the liquid by three fourths until it becomes thick and saucy. Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Adjust seasoning. Garnish with parsley and serve.
Serves 6. Serve with potatoes or over egg noodles. Peas make a good side for this dish.

I will post about macaroons in a week or two.  Stay tuned!

What we really need are these delightful gnome cookies from the Flour Box Bakery.  If you have seen the movie, you will remember the kidnapped gnome who travels the world!


Here is the trailer for Amelie.  If you have not seen it, you really should because it is such a romantic movie.

Until next time...

Ricki Jill


  1. I've always wanted to see that movie! Looks like you have the makings for a romantic Valentine's Day.

  2. I've heard good things about this movie but never seen it! Thanks for the recommendation! Hugs! ♥

  3. I LOVE Amelie! Such an adorable film. You and the Mister should see The Artist when it comes out on DVD, too. The innocence and charm of it reminded me of Amelie. :)

  4. I honestly haven't seen Amelie :( I will try to purchase a video of it because you recommended it :)

    And that gnome cookies make me crave for one Ricki!

  5. Ok, I have no idea what the Coq a vin are, but they sound delish. My hubby only likes action movies, but there is a family movie out called Hugo and it has a Doberman in it, perhaps we can watch that sometime. Good idea.

  6. I am excited to try your recipe for Coq au vin. It's been a while since we watched Amelie so it may accompany our meal also.
    Great to meet you yesterday. Will write more later.


Comments are friendly!


I'm Ricki Jill. Welcome! I'm honored that you're reading my blog. I enjoy sharing my creative lifestyle @ The Bookish Dilettante. For more information about my blog, please read the Start Here page. Thank-you for stopping by, and I hope you'll consider following me via email.

Follow me on Instagram