Julia Child’s Coq au Vin Chef’s Recipe

Why You’ll Love This Recipe

Julia Child’s Coq au Vin is more than a meal—it’s a culinary experience. Her chef-style version brings depth and elegance to every bite, balancing hearty ingredients with refined French techniques. Perfect for special occasions or cozy weekend dinners, this dish rewards your effort with complex flavor, tender meat, and a silky sauce that’s unforgettable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in chicken pieces (legs and thighs preferred)
• Red wine (Burgundy or a dry red)
• Bacon or salt pork
• Pearl onions
• Mushrooms
• Carrots
• Garlic
• Chicken stock
• Tomato paste
• Flour
• Cognac (optional, for flambéing)
• Thyme
• Bay leaf
• Salt
• Black pepper
• Butter
• Olive oil
• Fresh parsley (for garnish)

Directions

1. In a large Dutch oven, sauté diced bacon in oil until browned. Remove and set aside.
2. Pat the chicken pieces dry, season with salt and pepper, and brown them in the rendered fat. Set aside.
3. Add sliced carrots and cook briefly, then return the chicken and bacon to the pot.
4. Optional step: Add cognac and flambé to burn off alcohol.
5. Pour in red wine and enough chicken stock to barely cover the chicken. Stir in tomato paste, garlic, thyme, and bay leaf.
6. Bring to a simmer, cover, and cook slowly for about 30–40 minutes, or until the chicken is tender.
7. In a separate pan, sauté pearl onions in butter and oil until golden and soft. Add to the stew.
8. Sauté mushrooms in butter until browned and add to the pot as well.
9. Remove the chicken from the pot. Boil the sauce to reduce slightly, then make a beurre manié (butter-flour paste) and whisk it into the sauce to thicken.
10. Return the chicken to the sauce and simmer for a few minutes.
11. Garnish with chopped parsley and serve hot.

Servings and timing

This recipe serves 6 people.
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours

Variations

• Use white wine instead of red for a Coq au Vin Blanc variation.
• Replace chicken with duck for a richer version.
• Add a splash of balsamic vinegar to the sauce for added depth.
• Use pancetta instead of bacon for a different flavor twist.
• For a rustic touch, leave the vegetables in larger pieces and skip straining the sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, adding a splash of stock or wine to loosen the sauce if needed.
This dish also freezes beautifully—cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

What kind of wine should I use for Coq au Vin?

Use a full-bodied dry red wine like Burgundy, Pinot Noir, or Côtes du Rhône. Avoid cooking wines or anything too sweet.

Do I have to flambé with cognac?

No, it’s optional. Flambéing adds flavor and showmanship, but you can skip it and still get delicious results.

Can I use boneless chicken?

While you can, bone-in chicken gives the best flavor and holds up better during long cooking.

Is it okay to make Coq au Vin a day ahead?

Yes, in fact, it tastes even better the next day as the flavors deepen. Just reheat gently before serving.

How do I peel pearl onions easily?

Blanch them in boiling water for 1–2 minutes, then shock in ice water. The skins will slip right off.

What should I serve with Coq au Vin?

Crusty bread, mashed potatoes, buttered noodles, or even rice make excellent accompaniments.

Can I make this recipe gluten-free?

Yes, use cornstarch or a gluten-free flour blend instead of regular flour to thicken the sauce.

How do I thicken the sauce properly?

Use a beurre manié (equal parts flour and butter) or reduce the sauce until it reaches your desired thickness.

What kind of pot is best for this recipe?

A heavy-bottomed Dutch oven is ideal, as it retains heat well and allows for even braising.

Can I double the recipe?

Absolutely. Just use a large enough pot and scale ingredients accordingly. Cook time may increase slightly.

Conclusion

Julia Child’s Coq au Vin is a true celebration of French cuisine—hearty, elegant, and full of rich, layered flavor. This chef’s recipe honors tradition while being approachable for home cooks. Whether you’re hosting a dinner party or treating yourself to a gourmet meal, this dish delivers a taste of France right at your table.

Julia Child’s Coq au Vin Chef’s Recipe

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Julia Child’s Coq au Vin is a French culinary classic featuring chicken braised in red wine with bacon, mushrooms, and pearl onions. This chef-style dish delivers deep, rich flavors and a luxurious texture, perfect for special occasions or cozy dinners.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours
• Yield: 6 servings
• Category: Dinner
• Method: Braising
• Cuisine: French
• Diet: Halal

Ingredients

• 3 lbs bone-in chicken pieces (legs and thighs preferred)
• 2 cups dry red wine (Burgundy or Pinot Noir)
• 6 oz bacon or salt pork, diced
• 1 cup pearl onions, peeled
• 8 oz mushrooms, sliced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 1 cup chicken stock
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1/4 cup cognac (optional, for flambéing)
• 1 teaspoon dried thyme (or a few sprigs fresh)
• 1 bay leaf
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons butter
• 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish)

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Instructions

1. In a large Dutch oven, sauté diced bacon in olive oil until browned. Remove and set aside.
2. Pat chicken pieces dry, season with salt and pepper, and brown in the rendered fat. Remove and set aside.
3. Add sliced carrots to the pot and cook briefly.
4. Return chicken and bacon to the pot. Add cognac and flambé if using, to burn off alcohol.
5. Pour in red wine and enough chicken stock to just cover the chicken. Stir in tomato paste, garlic, thyme, and bay leaf.
6. Bring to a simmer, cover, and cook on low heat for 30–40 minutes until chicken is tender.
7. Meanwhile, in a separate pan, sauté pearl onions in butter and oil until golden and soft. Set aside.
8. Sauté mushrooms in the same pan until browned. Set aside.
9. Remove chicken from the pot. Boil sauce to reduce slightly. Mix butter and flour into a beurre manié and whisk it into the sauce to thicken.
10. Return chicken, onions, and mushrooms to the pot. Simmer for a few more minutes to combine flavors.
11. Garnish with chopped parsley and serve hot with crusty bread or potatoes.

Notes

• Coq au Vin tastes even better the next day—make ahead for deeper flavor.
• Use white wine for a Coq au Vin Blanc variation.
• To peel pearl onions easily, blanch them in boiling water for 1–2 minutes, then cool in ice water.
• Thicken sauce with cornstarch instead of flour for a gluten-free version.
• Flambéing with cognac adds depth but can be skipped if preferred.

Nutrition

• Serving Size: 1 portion (approx. 1 chicken piece with sauce)
• Calories: 480
• Sugar: 4g
• Sodium: 690mg
• Fat: 28g
• Saturated Fat: 9g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 36g
• Cholesterol: 145mg