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Step by step instructions for Julia Child's Coq Au Vin recipe with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.
Update: This recipe has since been updated for ease from Julia's original recipe. A few changes have been to saute bacon instead of boiling and to combine the mushrooms and onions, instead of cooking separately. The results are still fantastic.
Introducing the third week of the Julia Child celebration and this week is featuring Julia's classic chicken with red wine and mushrooms, or commonly known as, coq au vin as well as chicken bourguignon.
And I have to be brutally honest with you, when I first read the recipe, I was reluctant to make this traditional coq au vin recipe. This is a heavy dish encasing red wine, meat and butter. These last few days have been bright and sunny and truthfully the last thing I wanted to make was a warm stewed dish over a hot stove.
But seriously...how could I resist? Succulent fall of the bone chicken. A glorious wine sauce created from the slow cooked flavors of pork, Chianti and chicken. This coq au vin Julia Child dish hit every good spot in my body and I salivate thinking about it now.
I also want to mention that there was a slight difference in the cooking technique between 2 of Julia's books, which I found interesting. In "The Way to Cook", Julia works off her Mastering recipe in a way and offers plum tomatoes to the chicken ragout. However, in Mastering the Art of French Cooking, a small amount of tomato paste is added to ensure a thick coated sauce, which is exactly what I was looking for.
Julia Child's Coq Au Vin recipe is worth the wait!
Now, coq au vin is not a quick one and shouldn't have to be. Make sure you take the time to understand all the steps before you handle them. All the elements are intended for special reason and trust me when I say you will pry yourself from slabbing your tongue across the bottom of the bowl when its done.
So take the time and let this glorious coq au vin recipe slow braise and stew together. It's worth the wait.
How to make Coq Au Vin Recipe
Method:
1) Begin the coq au vin recipe by heating a dutch oven on medium-high heat and sauteing the bacon in hot butter slowly until lightly browned. Then remove bacon and set aside.
2) Dry chicken and season with salt and pepper. Sear chicken,skin side down in the reserved bacon fat until golden brown, about 2-3 minutes, then brown on other side for another 2 minutes. Once done, remove and set aside.
3) In the same pot, add chopped garlic and herbs and stir through. Then add tomato paste and stir everything together.
4) Add chicken back into the pot along with the bacon and pour in wine and chicken stock. The liquid should just cover the chicken but not be submerged. Place lid on pot, leaving a small opening and bring to a boil, then down to a simmer and cook for about 25-30 minutes, until chicken is cooked through and sauce has slightly reduced.
5) While the coq au vin is cooking, prepare the onions and mushroom. In a wide skillet, add butter and oil over medium heat along with the pearl onions, mushrooms and herbs. Pour in red wine and saute for about 10 minutes, until mushrooms begin to soften and wine reduces.
6) Now to make the thickening agent, the "beurre manie". In a small bowl, blend together the flour and butter to form a paste. Add some of the liquid to the paste and whisk together, then add back into the coq au vin.
7) Add the onions, mushrooms and bay leaf to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through. Garnish with chopped parsley and serve.
Bon Appetit!
Looking for other French inspired recipes? I have a whole category of French recipes, including Julia Child's cheese souffle and my other favorite red wine recipe, Boeuf Bourguignon.
Ingredients
- Bacon
- Unsalted Butter
- Bone in Skin on Chicken Thighs
- Kosher Salt
- Pepper
- Red Wine
- Chicken Stock
- Tomato Paste
- Garlic
- Fresh Thyme
- Bay Leaf
- Flour
- Fresh Parsley
- Mushrooms and Onions
- Olive Oil
- Pearl onions
- Button or Cremini Mushrooms
Instructions
- Begin the coq au vin recipe by heating a dutch oven on medium-high heat and sauteing the bacon in hot butter slowly until lightly browned. Then remove bacon and set aside.
- Dry chicken and season with salt and pepper. Sear chicken skin side down in the reserved bacon fat until golden brown, about 2-3 minutes, then brown on other side for another 2 minutes. Once done, remove and set aside.
- In the same pot, add chopped garlic and herbs and stir through. Then add tomato paste and stir everything together.
- Add the chicken and bacon back to the pot and pour in red wine and broth. There should be enough liquid to just cover the chicken. Place lid on pot, leaving a small opening and bring to a boil, then down to a simmer and cook for about 25-30 minutes, until chicken is cooked through and sauce has slightly reduced.
- While the coq au vin is cooking, prepare the onions and mushroom. In a wide skillet, add butter and oil over medium heat along with the pearl onions, mushrooms and herbs. Pour in red wine and saute for about 10 minutes, until mushrooms begin to soften and wine reduces.
- Now to make the thickening agent, the "beurre manie". In a small bowl, blend together the flour and butter to form a paste. Add some of the liquid to the paste and whisk together, then add back into the coq au vin.
- Add the onions, mushrooms and bay leaf to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through.
Julia Child’s Coq Au Vin
Samantha Ferraro
LittleFerraroKitchen.com
Step by step instructions for Julia Child's Coq Au Vin, with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.
4.88 from 31 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Main Course
Cuisine French
Servings 6 servings
Calories 639 kcal
Ingredients
- 4 ounces bacon
- 2 tablespoons unsalted butter
- 2-3 pounds bone in, skin on chicken thighs
- ½ teaspoon Kosher salt
- ⅛ teaspoon pepper
- 3 cups red wine
- 2 cups chicken stock
- 1 tablespoon tomato paste
- 2 cloves garlic finely chopped
- ½ teaspoon fresh thyme
- 1 bay leaf
- 3 tablespoons all purpose flour
- 2 tablespoons unsalted butter softened
- Sprigs of fresh parsley for garnish
Sauteed Mushrooms and Onions
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ½ cup red wine
- 1 cup frozen and defrosted pearl onions
- 8 ounces button or cremini mushrooms cut in quarters
- Herb bouquet of parsley, thyme and bay leaf
Instructions
Begin the coq au vin recipe by heating a dutch oven on medium-high heat and sauteing the bacon in hot butter slowly until lightly browned. Then remove bacon and set aside.
Dry chicken and season with salt and pepper. Sear chicken skin side down in the reserved bacon fat until golden brown, about 2-3 minutes, then brown on other side for another 2 minutes. Once done, remove and set aside.
In the same pot, add chopped garlic and herbs and stir through. Then add tomato paste and stir everything together.
Add the chicken and bacon back to the pot and pour in red wine and broth. There should be enough liquid to just cover the chicken. Place lid on pot, leaving a small opening and bring to a boil, then down to a simmer and cook for about 25-30 minutes, until chicken is cooked through and sauce has slightly reduced.
While the coq au vin is cooking, prepare the onions and mushroom. In a wide skillet, add butter and oil over medium heat along with the pearl onions, mushrooms and herbs. Pour in red wine and sautee for about 10 minutes, until mushrooms begin to soften and wine reduces.
Now to make the thickening agent, the "beurre manie". In a small bowl, blend together the flour and butter to form a paste. Add some of the liquid to the paste and whisk together, then add back into the coq au vin.
Add the onions, mushrooms and bay leaf to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through.
Notes
Recipe adapted from Mastering the Art of French Cooking
Nutrition
Calories: 639kcalCarbohydrates: 12gProtein: 26gFat: 41gSaturated Fat: 14gCholesterol: 166mgSodium: 646mgPotassium: 759mgSugar: 3gVitamin A: 435IUVitamin C: 1.1mgCalcium: 31mgIron: 2.2mg
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