Julia Child Coq Au Vin Recipe
User Reviews
4.7
Julia Child Coq Au Vin Recipe
Description
This coq au vin recipe begins by marinating the chicken in wine and stock, then cooking thick-cut bacon or lardons until crisp in a heavy pan. Chicken pieces are seared in the bacon fat until golden brown. Onions, carrots, and garlic are sautéed in the remaining fat, building savory depth. The marinated liquid is reserved to enrich the sauce.
The chicken is braised slowly in the wine mixture along with herbs until tender. The inclusion of pearl onions and mushrooms adds texture and flavor. The sauce thickens with a beurre manié made from flour and butter or its alternatives, creating a velvety coating for the tender chicken.
Traditionally served as a hearty dinner, this dish pairs well with rustic breads or mashed potatoes to soak up the sauce. The use of bacon adds a smoky undertone, complementing the acidity and earthiness of the wine-braised components.
Notes explain substitutions for bacon with lardons if available, and recommend light red wines like Pinot Noir or Gamay. Alcohol reduction is partial due to brief covered cooking. Variations of beurre manié accommodate gluten-free or dairy-free diets. Choosing a moderate-priced wine is sufficient.
Ingredients
- 4 chicken thighs
- 4 chicken drumstick
- 1 ½ cups red wine
- 1 cup chicken stock
- brandy ¼ cup, optional
- 3 trips Bacon cut into ½ inch pieces, thick-cut; or lardons
- 1 teaspoon salt divided, sea salt
- 1 teaspoon black pepper divided, sea salt
- 1 medium onion quartered then thinly sliced
- 4 medium carrot cut into 1-inch piece
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons thyme fresh leaves
- 8 ounces mushrooms thickly sliced
- 8 ounces pearl onions peeled
- beurre manié see notes for the options
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
- Use thick-cut bacon cut into thin strips as a substitute for traditional lardons often used in coq au vin.
- Select lighter red wines such as Pinot Noir, Rioja, or Gamay for balanced flavor without overpowering the dish.
- Do not expect complete alcohol evaporation; covered cooking for a short time retains some alcohol content.
- Beurre manié can be made traditional with flour and butter, or adapted gluten-free or dairy-free with alternate starches and fats.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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