Julia Child's Coq au Vin
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 to 6 servings
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Calories
1081 kcal
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Course
Main Course
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Cuisine
French
Julia Child's Coq au Vin
Description
This Coq au Vin recipe from Julia Child features chicken pieces browned with lardons or bacon in olive oil to start, adding a smoky base to the dish. Cognac is introduced and ignited briefly to burn off alcohol, enriching the flavor. The chicken is then simmered with pearl onions, garlic, dried thyme, bay leaf, and a blend of red wine and chicken stock, which gently cooks the meat until tender and infused with the sauce.
Mushrooms are added toward the end, complementing the savory richness while absorbing the braising liquid. Flour is used to thicken the sauce, creating a coating that clings to the juicy chicken pieces. This slow, careful cooking produces a classic, luxurious French stew notable for its balance of smoky, herbal, and wine-infused flavors.
Coq au Vin is best served warm as a main course, accompanied by bread, potatoes, or other starches to soak up the flavorful sauce. Storing leftovers in the refrigerator for a few days improves the flavors further, and gentle reheating preserves the tender texture of the chicken.
Ingredients
- 1/2 cup lardons cut into 1/4- by 1 1/2-inch (6- by 36-mm) strips (optional, or thickly sliced bacon
- 2 tablespoons olive oil more if needed
- 3 1/2 to 4 1/2 pounds chicken cut into pieces (or all the same piece), thoroughly dried with paper towel
- 1/4 cup cognac or Armagnac
- salt freshly ground
- black pepper freshly ground
- 1 bay leaf
- 1/4 teaspoon thyme dried
- 20 pearl onions peeled
- 3 tablespoons all-purpose flour
- 2 cups red wine preferably Burgundy or Côtes du Rhône
- 2 cups chicken stock preferably brown chicken stock (see headnote above), more if needed, homemade
- 2 garlic mashed, cloves
- 1 tablespoon tomato paste
- 3/4 pound mushrooms trimmed, rinsed, and quartered, fresh
- fresh thyme for garnish (optional, sprigs
Instructions
- Sear the 1/2 cup lardons or thickly sliced bacon in the 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat until lightly browned, about 2 minutes. Transfer to a plate, leaving the drippings in the pot.
- Add the 3 1/2 to 4 1/2 pounds chicken, being careful not to crowd the pieces. You may need to work in batches. Sear the chicken, turning occasionally, until nicely browned on all sides. (If working in batches, return all the chicken to the pot.)
- Carefully pour the 1/4 cup Cognac into the pot and wait until it becomes bubbling hot. If desired—and if you're brave—ignite the sauce with a match. Let it flame for a minute, gently tilting the pot by its handle and swirling the sauce to burn off the alcohol. To extinguish the flames, simply cover the pan with its lid.
- Add the 1 bay leaf and 1/4 teaspoon dried thyme to the pan, nestle the 20 pearl onions around the chicken, and season with salt and freshly ground black pepper. Cover the pot and simmer gently, turning the pieces once for about 10 minutes.
- Uncover the pot, sprinkle the 3 tablespoons all-purpose flour over everything, and turn the chicken and onions so the flour is absorbed by the sauce. Cover and cook, turning once or twice, for 3 to 4 minutes more.
- Remove the pot from the heat and gradually stir in the 2 cups red wine and enough of the homemade chicken stock to almost cover the chicken. Add the lardons, 2 garlic cloves, and 1 tablespoon tomato paste, cover, and simmer gently for 25 to 30 minutes.
- Test the chicken for doneness. (There should be no trace of pink, and the juices should run clear when the meat is pierced with a knife.) Transfer the pieces to the plate when they're done.
- If the onions aren't quite tender, continue cooking them in the sauce, then return the chicken to the pot, add the 3/4 pound fresh mushrooms, and simmer for 4 to 5 minutes.
- The sauce should be just thick enough to coat the chicken and vegetables lightly. (If the sauce is too thin, bring it to a boil and reduce it to the desired consistency. If the sauce is too thick, thin it with spoonfuls of stock.) Taste and correct the seasoning accordingly.
- Serve immediately, garnished with fresh thyme sprigs.
Notes
- Trim excess skin or fat from chicken pieces before cooking for better texture.
- This dish can be prepared up to three days ahead and stored refrigerated; reheat gently to keep chicken tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 1081 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 1081kcal | 54% |
| Carbohydrates | 30g | 10% |
| Protein | 49g | 98% |
| Fat | 71g | 109% |
| Saturated Fat | 22g | 110% |
| Monounsaturated Fat | 33g | 165% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 195mg | 65% |
| Sodium | 426mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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