Julia Child’s Coq au Vin Recipe
If you have ever dreamed of mastering a classic French dish that feels like a warm hug on a plate, then Julia Child’s Coq au Vin is exactly what you need to try next. This recipe takes simple, hearty ingredients like tender chicken, smoky bacon, and earthy mushrooms and elevates them with a rich red wine sauce that’s full of depth and comfort. Every bite tells a story of tradition and love, making it a timeless favorite that will impress guests and soothe your soul alike.
Ingredients You’ll Need
The beauty of Julia Child’s Coq au Vin lies in its straightforward, simple ingredients—each one plays an essential role in building layers of flavor. From the aromatic herbs to the luscious wine, every element contributes to the dish’s luxurious taste, tantalizing texture, and inviting color.
- 3 lbs chicken thighs and legs, bone in and skin on: The richness of dark meat soaks up all the wine and herb flavors while keeping moist and tender.
- 2 teaspoons coarse salt: Essential to bring out the natural flavors in the chicken and vegetables.
- 1 teaspoon ground black pepper: Adds a mild heat and depth throughout the dish.
- 4 ounces bacon (about 3-4 slices): Provides smoky, savory undertones and delicious rendered fat for cooking.
- 8 ounces fresh cremini mushrooms, sliced: Adds earthiness and meaty texture to the stew.
- 20 pearl onions, peeled: Bring a subtle sweetness and tender bite when cooked.
- 2 large carrots, sliced into 1-inch pieces: Supply a natural sweetness and vibrant color contrast.
- 1/2 yellow onion, diced: The aromatic foundation that melds all the flavors together.
- 2 cloves garlic, minced: Infuses a warm, garlicky fragrance that complements the wine sauce beautifully.
- 1 tablespoon tomato paste: Adds richness and a subtle tanginess to deepen the sauce flavor.
- 1 bay leaf: Offers a herbal note that infuses the cooking liquid with subtle complexity.
- 6-8 sprigs fresh thyme: Brings fresh, woodsy aroma and taste to the braise.
- 1/4 cup brandy: Used for flambéing, it boosts richness and a slight warmth in the flavor profile.
- 2 1/2 cups dry red wine (Burgundy or Pinot Noir): The heart of Julia Child’s Coq au Vin sauce, lending acidity, body, and bold character.
- 1 cup chicken broth: Balances the wine’s acidity and keeps the braise juicy.
- 1 1/2 tablespoons flour: Used to thicken the sauce into a velvety finish.
- 3 tablespoons unsalted butter: Enhances richness and helps to create a luscious sauce texture.
- Fresh parsley and leftover thyme leaves to garnish: Adds a fresh, green pop that brightens the plate.
- Extra virgin olive oil, for sautéing: Provides a flavorful cooking fat to build initial layers of taste.
How to Make Julia Child’s Coq au Vin
Step 1: Prepare the Butter-Flour Paste
Start by combining 1 1/2 tablespoons of butter with all of the flour in a small bowl until you have a smooth paste. This simple mixture, known as a beurre manié, will work wonders to thicken your sauce later on, giving it that perfect, silky texture you’re aiming for.
Step 2: Cook the Bacon
Heat 1 tablespoon of olive oil in your dutch oven over medium heat, then add the bacon. Cook it carefully for 8 to 10 minutes until it begins to get crispy but isn’t yet overly tough. Use a slotted spoon to remove it and set aside, capturing all those incredible flavorful juices in the pot—you’ll need those later!
Step 3: Brown the Chicken
Pat the chicken pieces dry and season them well with salt and pepper. Add them to the pot skin side down, frying gently in the bacon fat for 3 to 5 minutes per side until you get that beautiful golden-brown crust that locks in flavor and moisture. Remove the chicken to the plate with the bacon when ready.
Step 4: Sauté the Vegetables and Tomato Paste
Add your diced yellow onion, garlic, carrots, and the tomato paste into the pot. Cooking these for about five minutes softens the vegetables and deepens their flavor, forming a robust base for the sauce that will infuse every bite with richness and aroma.
Step 5: Flambé with Brandy
Turn off the heat to avoid flames spreading improperly, then pour in the brandy and let it warm for a minute or two. When it’s hot, carefully ignite the brandy using a long match or fireplace lighter. The flames will burn off the harsh alcohol while leaving behind a complex, slightly smoky essence that’s signature to Julia Child’s Coq au Vin.
Step 6: Add Wine, Broth, and Herbs
Once the flames die down, pour in your red wine to extinguish any lingering fire, then turn the heat back on. Stir in the chicken broth, bring everything to a boil, and then reduce to a simmer. Add the bay leaf and thyme sprigs now, allowing these herbs to weave their fragrance into your dish.
Step 7: Simmer the Chicken
Cover the pot and let everything simmer gently for 20 to 25 minutes until the chicken is tender and the vegetables have softened perfectly. This slow, gentle cook allows flavors to pen wells together and makes the chicken melt-in-your-mouth delicious.
Step 8: Cook the Mushrooms and Pearl Onions
While the chicken simmers, heat one teaspoon olive oil with 1 1/2 tablespoons butter in a skillet over medium-high heat. Sauté the mushrooms and pearl onions together for 5 to 8 minutes until the onions soften and mushrooms release their savory juices—this step adds wonderful texture and earthiness.
Step 9: Finish the Sauce
After the chicken is fully cooked, remove the lid, add the mushroom and pearl onion mixture back into the pot. Whisk in your prepared butter-flour paste and let the sauce simmer uncovered for another 5 to 7 minutes, stirring occasionally, until thickened into a rich, velvety coating that clings gloriously to the chicken.
Step 10: Final Touches
Take out the thyme sprigs and bay leaf, then taste and season your dish with additional salt and pepper if needed. A sprinkle of fresh parsley and thyme leaves on top before serving adds that perfect fresh burst of color and herbal brightness.
How to Serve Julia Child’s Coq au Vin
Garnishes
Fresh chopped parsley and a few scattered thyme leaves not only brighten up the deep colors of the dish but also provide a fresh, herbaceous kick that balances the richness. A light dusting of cracked black pepper finishes it off with a subtle heat that invites hungry guests to dig in.
Side Dishes
This dish deserves sides that can soak up every drop of that luscious sauce. Creamy mashed potatoes, buttery egg noodles, or even crusty French bread all work beautifully. For a green contrast, serve with steamed green beans or a crisp salad to cut through the richness.
Creative Ways to Present
If you want to impress, serve your Julia Child’s Coq au Vin in individual mini cocottes or ramekins, garnished with a sprig of thyme and parsley. Alternatively, a rustic wooden board spread with slices of fresh baguette invites communal enjoyment and makes the meal feel extra special and cozy.
Make Ahead and Storage
Storing Leftovers
Coq au Vin often tastes even better the next day as the flavors have more time to meld. Store leftovers in an airtight container and refrigerate for up to 3 days, making it a perfect dish to enjoy again without any fuss.
Freezing
This dish freezes quite well—just ensure it cools completely before transferring to a freezer-safe container. It will keep nicely for up to 2 months. Thaw overnight in the fridge before reheating to retain texture and flavor.
Reheating
Warm leftovers gently on the stove over low heat to prevent drying out the chicken. Adding a splash of chicken broth or water when reheating can help revive the sauce’s silky consistency. Avoid microwave reheating if possible for best results.
FAQs
Can I use white wine instead of red for Julia Child’s Coq au Vin?
While traditional Julia Child’s Coq au Vin calls for a dry red wine like Burgundy or Pinot Noir for its deeper color and flavor, you can use white wine for a lighter, brighter version called Coq au Vin Blanc. Just expect a somewhat different flavor profile.
Do I have to flambé with brandy?
Flambéing with brandy adds a lovely depth and warmth to the dish, but it’s not absolutely necessary. If you prefer to skip it for safety or comfort reasons, simply add the brandy off the heat and let it reduce—your Coq au Vin will still be delightful.
Is it better to use chicken thighs and legs instead of breasts?
Dark meat like thighs and legs are recommended because they stay tender and juicy through the long braising without drying out. Chicken breasts often dry out in this cooking process, so sticking to thighs and legs is your best bet for authenticity and texture.
Can I prepare Julia Child’s Coq au Vin in advance for a dinner party?
Absolutely! This dish actually benefits from resting overnight, as the flavors marry beautifully. Prepare it the day before, refrigerate, and gently reheat before serving—it’s a lifesaver for hosting.
What can I use if I don’t have pearl onions?
You can substitute pearl onions with small shallots or diced regular onions sautéed until caramelized. While pearl onions add sweetness and texture, these alternatives still bring wonderful flavor to your Coq au Vin.
Final Thoughts
Making Julia Child’s Coq au Vin is like embracing a piece of French culinary history right in your own kitchen. It’s comforting, elegant, and rewarding—perfect for those evenings when you want to slow down and savor something truly special. Give it a try and discover why this classic continues to win hearts worldwide.
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Julia Child’s Coq au Vin Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Halal
Description
Julia Child’s classic Coq au Vin is a hearty French stew featuring tender chicken thighs and legs braised in a rich red wine sauce with bacon, mushrooms, pearl onions, and aromatic herbs. This rustic dish combines deep flavors through a slow cooking process, resulting in succulent meat and a velvety sauce perfect for a comforting meal.
Ingredients
Main Ingredients
- 3 lbs chicken thighs and legs, bone in and skin on
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 4 ounces bacon (about 3–4 slices)
- 8 ounces fresh cremini mushrooms, sliced
- 20 pearl onions, peeled
- 2 large carrots, sliced into 1 inch pieces
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
Liquids & Sauces
- 1 tablespoon tomato paste
- 1/4 cup brandy
- 2 1/2 cups dry red wine (burgundy, pinot noir)
- 1 cup chicken broth
Herbs & Seasonings
- 1 bay leaf
- 6–8 sprigs fresh thyme
- Fresh parsley, leftover thyme leaves to garnish
Other Ingredients
- 1 1/2 tablespoons flour
- 3 tablespoons unsalted butter
- Extra virgin olive oil, for sautéing
Instructions
- Make the butter-flour paste: Combine 1 1/2 tablespoons of butter and all of the flour in a small bowl to form a smooth paste. Set this aside as it will be used later to thicken the sauce.
- Cook the bacon: Heat 1 tablespoon olive oil in a Dutch oven or large braiser over medium heat. Add bacon slices and cook for 8-10 minutes, stirring frequently, until beginning to crisp. Remove bacon with a slotted spoon to a plate, reserving all drippings in the pot. Once cool, roughly chop the bacon and set aside on the same plate.
- Brown the chicken: Pat the chicken pieces dry and season with salt and pepper. Add them skin side down into the pot with the bacon fat and cook for 3-5 minutes per side until evenly browned. Remove the chicken to the plate with the bacon.
- Sauté vegetables and tomato paste: Add the diced yellow onion, minced garlic, sliced carrots, and tomato paste to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables soften slightly. Then return the chicken and bacon to the pot.
- Flambé with brandy: Remove the pot from heat and pour in the brandy. Let it warm for 1-2 minutes, then carefully ignite it with a long match or fireplace lighter. Allow the flames to burn off for about 30 seconds to a minute, then pour in the red wine to extinguish the flames.
- Simmer the stew: Once flames are out, return the pot to medium heat. Stir in the chicken broth and bring to a boil. Reduce heat to low, add the bay leaf and thyme sprigs, cover, and simmer for 20-25 minutes until the chicken is cooked through and vegetables are tender.
- Cook mushrooms and pearl onions: While the chicken simmers, heat 1 teaspoon olive oil and the remaining 1 1/2 tablespoons butter in a large skillet over medium-high heat. Add the mushrooms and pearl onions, cooking for 5-8 minutes until onions soften and mushrooms release juices.
- Combine and thicken sauce: After the chicken is done, uncover the stew and add the cooked mushrooms and pearl onions. Whisk the butter-flour paste into the stew. Simmer uncovered for 5-7 minutes, stirring often, until the sauce thickens to a velvety consistency.
- Final seasoning and garnish: Remove the bay leaf and thyme sprigs. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley, thyme leaves, and a sprinkle of ground black pepper before serving immediately.
Notes
- Flambéing the brandy burns off the alcohol and adds a subtle smoky depth to the dish. Use caution when lighting the alcohol.
- Using bone-in, skin-on chicken thighs and legs ensures the meat stays moist and flavorful after braising.
- Peeling pearl onions can be expedited by blanching them in boiling water for 1 minute, then plunging into ice water.
- The flour and butter paste, or beurre manié, is a classic French technique to thicken sauces smoothly.
- This dish pairs beautifully with crusty French bread or buttered noodles to soak up the luscious sauce.
- Leftovers taste even better the next day after flavors have melded.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Braising
- Cuisine: French
Nutrition
- Serving Size: 1 serving (approx. 1 chicken leg and thigh with sauce)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 140 mg
Keywords: Coq au Vin, Julia Child, French cuisine, braised chicken, red wine stew, comfort food
