Print

Julia Child’s Coq au Vin Chef’s Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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)

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

Find it online: https://thefamilycooking.com/julia-childs-coq-au-vin-chefs-recipe/