Julia Child’s Coq au Vin Recipe
Step into the timeless elegance of French country cooking with Julia Child’s classic Coq au Vin. This iconic dish features chicken braised in a rich, deeply flavored red wine sauce with smoky bacon, earthy mushrooms, and tender pearl onions. It's a culinary masterpiece that promises warmth, sophistication, and an unforgettable dining experience, perfect for a special occasion or a comforting family meal.
Prep Time
2 hours 30 minutes (includes active prep and initial marination)
Cook Time
1 hour 45 minutes
Total Time
4 hours 15 minutes (including marination)
Servings
6 to 8 servings
Keywords
Coq au VinJulia Child recipeFrench chicken stewclassic French cuisinered wine chickenbraised chickentraditional French dishgourmet chicken recipedinner party recipecomfort foodelegant dinnerchicken with wine
Why This Recipe Delivers
- A timeless classic, perfected by Julia Child, offering authentic French flavors.
- Deeply rich and complex sauce developed from red wine, bacon, and aromatic vegetables.
- Transforms simple chicken into a luxurious, fork-tender meal.
- Impressive for special occasions yet comforting for a family dinner.
- The robust flavors only improve with time, making it excellent for meal prepping.
Ingredients
- 1.4-1.8 kilograms (3 to 4 pounds) chicken, cut into 8-10 pieces (preferably a whole cut-up chicken or bone-in thighs for richer flavor)
- 750 milliliters (1 bottle) good-quality dry red wine (Burgundy recommended; Pinot Noir is a suitable alternative)
- 240 milliliters (1 cup) chicken stock, unsalted
- 115 grams (4 ounces) bacon or lardons, diced (can substitute with turkey bacon for a leaner option)
- 1 medium onion, approximately 150 grams, chopped
- 2 medium carrots, approximately 120 grams, sliced into 1 cm (0.4 inch) rounds
- 2 cloves garlic, minced (approximately 10 grams)
- 30 milliliters (2 tablespoons) tomato paste
- 30 milliliters (2 tablespoons) all-purpose flour (or gluten-free flour)
- 15 milliliters (1 tablespoon) fresh thyme leaves (or 5 milliliters (1 teaspoon) dried thyme)
- 1 bay leaf
- 225 grams (8 ounces) pearl onions, peeled (optional, can replace with chopped yellow onion)
- 225 grams (8 ounces) mushrooms, quartered (button mushrooms work well, but cremini adds extra flavor)
- 30 grams (2 tablespoons) unsalted butter
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Chicken. Begin by carefully placing the chicken pieces into a large, non-reactive bowl or a sturdy zip-lock bag. Pour in the red wine, add the fresh thyme, bay leaf, and minced garlic. Ensure the chicken is submerged as much as possible. Allow the chicken to marinate for a minimum of 2 hours, or for optimal flavor development, preferably overnight in the refrigerator. This crucial step infuses the chicken with the aromatic complexity of the wine and herbs, tenderizing it slightly and building the foundation of the dish's signature taste.
- Prepare the Bacon. In a heavy-bottomed Dutch oven or large oven-safe pot, cook the diced bacon or lardons over medium heat. Render the fat until the bacon is beautifully crisp and golden brown, which typically takes about 5 to 7 minutes. Carefully remove the cooked bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot. This rich bacon fat will be used to brown the chicken, imparting a savory, smoky depth to the entire dish.
- Brown the Chicken. Remove the marinated chicken pieces from the wine mixture, reserving the marinade for later use. Pat the chicken very dry with paper towels; this is vital for achieving a crisp, golden-brown skin, which adds significant flavor and texture. Season all sides of the chicken generously with salt and freshly ground black pepper. Increase the heat slightly in the pot with the bacon fat and brown the chicken pieces in batches if necessary, ensuring not to overcrowd the pot. Cook until they are deeply golden on all sides, about 10 minutes total. Remove the browned chicken and set aside with the bacon.
- Sauté the Aromatics. With the flavorful drippings still in the pot, add the chopped onion, sliced carrots, and quartered mushrooms. Sauté these vegetables over medium-high heat, stirring occasionally, until they begin to soften and release their moisture, usually taking 5 to 7 minutes. During the last minute of sautéing, stir in the remaining minced garlic; this prevents the garlic from burning and becoming bitter while ensuring its fragrant essence is released.
- Build the Sauce Base. Stir the tomato paste into the sautéed vegetables, cooking for another minute to slightly caramelize it and deepen its flavor. Then, evenly sprinkle the all-purpose flour over the vegetables, stirring continuously for about 1-2 minutes to cook out the raw flour taste and create a roux. Gradually whisk in the reserved red wine marinade and the chicken stock, scraping up any browned bits from the bottom of the pot. Continue to whisk until the sauce is smooth and begins to thicken slightly.
- Simmer the Coq au Vin. Return the browned chicken pieces and the crispy bacon to the pot, nestling them into the rich broth. Add the remaining fresh thyme and the bay leaf. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the Dutch oven tightly and let the Coq au Vin simmer gently for 30 minutes. This slow cooking allows the flavors to meld beautifully, and the chicken to begin tenderizing.
- Finish and Thicken. After 30 minutes, remove the lid and add the peeled pearl onions (if using). Continue to cook, uncovered, for an additional 15 to 20 minutes, or until the chicken is fork-tender and the sauce has thickened to your desired consistency. The pearl onions should be tender but still hold their shape. Taste the sauce and adjust the seasoning with additional salt and freshly ground black pepper as needed. If you prefer a noticeably thicker sauce, carefully remove the cooked chicken to a platter, increase the heat, and allow the sauce to reduce for a few minutes before returning the chicken to coat.
- Serve Garnish. Just before serving, stir in the two tablespoons of unsalted butter until melted and incorporated; this adds a final touch of richness and gloss to the sauce. Ladle the Coq au Vin into shallow bowls and garnish generously with freshly chopped parsley. Serve immediately with crusty bread, mashed potatoes, or buttered noodles to soak up every last drop of the exquisite sauce.
Tools You’ll Need
- Large Dutch oven (or heavy-bottomed, oven-safe pot)
- Large non-reactive bowl or zip-lock bags for marinating
- Slotted spoon
- Whisk
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Paper towels
Essential Success Tips
- Always pat the chicken very dry before browning. Moisture on the chicken skin prevents it from searing properly, resulting in steamed rather than crispy, flavorful skin, which is crucial for building deep flavor.
- Use a good quality, dry red wine that you would enjoy drinking. The wine is the backbone of the sauce, and its flavor will concentrate as it cooks. Avoid 'cooking wines' which often contain added salt and preservatives.
- Don't overcrowd the pot when browning the chicken or bacon. Working in batches ensures even browning and prevents the temperature from dropping, which can lead to steaming rather than searing.
- Marinate the chicken overnight for the best results. The longer the chicken soaks in the wine and aromatics, the deeper and more integrated the flavors will be, creating a more profound taste.
- Taste and adjust seasoning frequently, especially after adding the wine and stock, and again at the end. Salt and pepper are crucial for balancing the rich, complex flavors of the dish.
Professional Cooking Secrets
- For an extra layer of umami and depth, after sautéing the vegetables but before adding the flour, deglaze the pot with a splash of Cognac or brandy (about 60 ml or 1/4 cup). Carefully flame it off to burn off the alcohol, then proceed with adding the tomato paste and flour.
- To achieve an exceptionally velvety and smooth sauce, strain the finished sauce after removing the chicken and vegetables. Skim off any excess fat, then reduce it to your desired thickness over medium-high heat. You can then return the chicken and vegetables to the refined sauce.
- Consider adding a handful of finely chopped fresh mushrooms (like shiitake or cremini) that have been separately sautéed in butter and a touch of garlic, just before serving. This adds textural contrast and an intensified earthy flavor to the final dish.
Notes
- Coq au Vin tastes even better the next day, making it an ideal make-ahead dish for entertaining. Reheat gently on the stovetop over low heat, or in a covered oven-safe dish at 160°C (325°F) until warmed through.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
- Serving suggestion: Traditionally served with boiled potatoes, mashed potatoes, or crusty baguette to soak up the luxurious sauce. Buttered egg noodles, rice pilaf, or a simple green salad are also excellent accompaniments.
Frequently Asked Questions
Can I make Coq au Vin without alcohol?
While the red wine is absolutely crucial for the authentic flavor profile of Coq au Vin, you can substitute it with an equal amount of non-alcoholic red wine or a mix of good quality beef stock with a splash of red wine vinegar for acidity. Be aware that the flavor profile will differ slightly from the traditional version.
What's the best type of chicken to use for Coq au Vin?
For the most flavorful and tender result, bone-in, skin-on chicken pieces are highly recommended. Thighs and drumsticks are particularly good choices as they impart more flavor to the sauce and stay moist during the long braising process. Using a whole cut-up chicken provides a variety of textures and traditional charm.
Why is it important to pat the chicken dry before browning?
Patting the chicken thoroughly dry with paper towels before browning is a critical step. Any moisture on the chicken skin will cause it to steam instead of sear, preventing the formation of a delicious, golden-brown crust and inhibiting the development of 'fond' (browned bits) in the pan, which are essential for a rich, flavorful sauce.
Nutrition Facts (Per Serving)
Approximate per serving (based on 8 servings): Calories: 480, Protein: 45g, Fat: 25g, Carbs: 15g. (Note: Nutritional values are estimates and can vary based on specific ingredients, portion sizes, and preparation methods.)
Allergy Information
Contains alcohol (red wine), and gluten (from all-purpose flour). For a gluten-free version, use a gluten-free all-purpose flour blend or cornstarch as a thickener, and ensure your chicken stock is certified gluten-free. Dairy is present if using butter.
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