Julia Child Coq Au Vin Recipe
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4.7
1,191 reviews
Excellent
Julia Child Coq Au Vin Recipe
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Julia Child's Coq Au Vin is undeniably the best. This recipe sticks very much to the original, only minorly changing the ingredients and cooking method to bring it in line with the times. While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master. Don't be intimidated, this recipe is very easy to follow.
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Ingredients
- 4 4 chicken thighs
- 4 4 chicken drumsticks
- 1 ½ 1 ½ cups red wine
- 1 1 cup chicken stock
- Optional: ¼ cup brandy
- 3 3 strips thick-cut bacon or lardons cut into ½ inch pieces
- 1 1 teaspoon each: sea salt and pepper divided
- 1 1 medium onion quartered then thinly sliced
- 4 4 medium carrots cut into 1-inch piece
- 4 4 cloves garlic minced
- 2 2 tablespoons tomato paste
- 2 2 teaspoons fresh thyme leaves
- 8 8 ounces mushrooms thickly sliced
- 8 8 ounces pearl onions peeled
- Beurre manie see notes for the options
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Instructions
- Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.
- Add the bacon to a large, high-sided pan or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.
- Remove the chicken from the wine marinade (save the wine) and dry the chicken well with paper towels. Season the chicken with ½ teaspoon of salt and pepper.
- Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until golden on both sides (about 8-10 minutes total), then remove the chicken. Remove all but two tablespoons of the bacon/chicken oil from the pan - reserving the oil to use later in the recipe.
- Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.
- Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken. Pour in the reserved wine marinade, add the remaining ½ teaspoon of salt and pepper, and bring it to a boil for 5 minutes, scraping the bottom to remove any stuck-on bits.
- Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pan, turn the heat to low, and simmer for 20 minutes.
- Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.
- Add the pearl onions to the pan with the chicken and cook for 10 minutes.
- In a small bowl, mix your choice of beurre manie - see notes for the options. Remove the chicken from the pan, add the beurre manie, and stir until the sauce thickens. (You can leave the chicken in the pan if you prefer, but I find it is easier if I remove it.) Season to taste with salt and pepper - I often add an extra teaspoon of each.
- Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.
Notes
- Bacon: While lardons are typically used in authentic coq au vin, they are difficult to find in many small North American towns, so I usually use thick-cut bacon and cut it into thin strips. Bacon adds a slightly smoky flavor, which I think complements the recipe well. To use lardons, source unsmoked slab bacon from your butcher and cut it into thin strips.
- Wine: Pinot Noir is the traditional option and my personal favorite. Other light-flavored red wines such as Rioja, Tempranillo, or Gamay Noir will also work well. I would avoid bold red wines as you may find they overwhelm the dish. And there's no need to splurge on an expensive bottle - opt for a low to mid-priced bottle.
- Alcohol: Contrary to popular belief, alcohol takes a long time to cook off. Because we are cooking this with the lid on and for a short time, as much as 50% of the alcohol will remain, according to Idaho State University.
- Beurre manie options:
- Traditional beurre manie: 2 tablespoons flour + 2 tablespoons softened butter
- Paleo and gluten-free beurre manie: 2 tablespoons tapioca starch + 1 tablespoon softened butter
- Dairy-free beurre manie: 2 tablespoons flour + 2 tablespoons dairy-free margarine
Nutrition Information
Show Details
Serving
1 = ¼ of the recipe
Calories
635kcal
(32%)
Carbohydrates
26g
(9%)
Protein
40g
(80%)
Fat
34g
(52%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
194mg
(65%)
Sodium
487mg
(20%)
Potassium
1220mg
(35%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
10509IU
(210%)
Vitamin C
14mg
(16%)
Calcium
90mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Serving | 1 = ¼ of the recipe | |
| Calories | 635kcal | 32% |
| Carbohydrates | 26g | 9% |
| Protein | 40g | 80% |
| Fat | 34g | 52% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 194mg | 65% |
| Sodium | 487mg | 20% |
| Potassium | 1220mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 10509IU | 210% |
| Vitamin C | 14mg | 16% |
| Calcium | 90mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
1,191 reviews
Excellent
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