Name: Julia Child’s Coq au Vin Recipe: Classic French Comfort Food Recipe
Prep time: PT-490152H6M29S
Cook time: 1 h
Total time: PT-490152H6M29S
Cuisine: French
Ingredients: 3 to 4 pounds chicken (whole cut-up or bone-in thighs for richer flavor); 1 bottle (750 ml) good-quality red wine (Burgundy or Pinot Noir); 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme); 1 bay leaf; 2 cloves garlic, minced; 4 ounces bacon or lardons (turkey bacon for leaner option); 1 medium onion, chopped; 2 medium carrots, sliced; 8 ounces pearl onions (optional, or chopped yellow onion); 8 ounces mushrooms, quartered (button or cremini mushrooms); 2 tablespoons butter; 2 tablespoons tomato paste; 2 tablespoons all-purpose flour (or gluten-free flour); 1 cup chicken stock; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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Introduction

Julia Child’s Coq au Vin is a classic French dish that combines tender chicken with rich red wine and savory vegetables. This comforting meal is perfect for special occasions or cozy dinners at home. The slow simmering process develops deep, complex flavors that showcase traditional French cooking at its best.

This image shows a white round pan filled with five pieces of dark brown cooked chicken thighs, glistening with a shiny spicy glaze, placed evenly around the pan. Among the chicken, there are small round golden-yellow potatoes mixed with deep red cranberries and dark raisins, all soaked in a rich, thick brown sauce. Fresh green chopped herbs are sprinkled on top, adding a fresh contrast to the warm, cooked colors. The pan sits on a white marbled surface with a cloth napkin casually placed near the edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 pounds chicken (preferably whole cut-up chicken or bone-in thighs)
1 bottle (750 ml) good-quality red wine (Burgundy recommended, or substitute with Pinot Noir)
1 cup chicken stock
4 ounces bacon or lardons (can substitute with turkey bacon)
1 medium onion, chopped
2 medium carrots, sliced
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour (or gluten-free flour)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 bay leaf
8 ounces pearl onions (optional, can replace with chopped yellow onion)
8 ounces mushrooms, quartered (button or cremini mushrooms)
2 tablespoons butter
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Marinate the chicken in a mixture of red wine, thyme, bay leaf, and minced garlic for at least 2 hours, preferably overnight. Use a large zip-lock bag to keep the marinade contained and ensure even flavor.
Step 2: Cook the bacon in a large Dutch oven over medium heat until crisp, about 5–7 minutes. Remove the bacon and leave the rendered fat in the pot for cooking the chicken and vegetables.
Step 3: Remove the chicken from the marinade (reserve the marinade) and pat dry with paper towels. Season with salt and pepper. Brown the chicken pieces in the bacon fat over medium heat until golden on all sides, about 10 minutes. Cook in batches if needed to avoid overcrowding.
Step 4: Remove the browned chicken and sauté the chopped onion, carrots, and mushrooms in the same pot over medium-high heat until softened, about 5–7 minutes. Add the garlic in the last minute to prevent burning.
Step 5: Stir in the tomato paste. Sprinkle flour over the vegetables and stir to combine. Gradually add the reserved marinade and chicken stock, stirring to form a smooth sauce.
Step 6: Return the chicken and crispy bacon to the pot, nestling them in the broth. Add thyme and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes to allow flavors to meld.
Step 7: Remove the lid and add pearl onions. Continue cooking 15–20 minutes, until the chicken is tender and cooked through. Adjust seasoning with salt and pepper as needed. For a thicker sauce, remove the chicken once cooked and reduce the sauce before serving.

Tips & Variations

Use turkey bacon for a leaner version of the dish without losing smoky flavor.
If pearl onions are unavailable, substitute with chopped yellow onions for texture.
Marinate the chicken overnight to deepen the wine flavor in the meat.
For gluten-free variation, replace all-purpose flour with your preferred gluten-free flour.
Cremini mushrooms add a richer taste than button mushrooms if available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid drying out the chicken. Coq au Vin also freezes well; thaw overnight in the refrigerator and reheat slowly for best results.

How to Serve

This image shows a black pot filled with five roasted chicken pieces that are golden brown with some charred spots, covered in a glaze. Around the chicken are whole and halved small potatoes in colors from deep red to purple and a few browned shallots. The dish is sprinkled with chopped green herbs on top. The dark sauce underneath has a shiny surface, pooling around the chicken and vegetables. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of wine?

Yes, while Burgundy is traditional, Pinot Noir or any good-quality dry red wine will work well. Avoid overly sweet wines as they can alter the dish’s flavor balance.

Is it necessary to marinate the chicken?

Marinating is recommended to infuse the chicken with deep, complex flavors from the wine and herbs. However, if short on time, you can skip this step and still achieve a tasty dish, though the flavor will be less intense.