Coq Au Vin by Julia Child
Experience the timeless elegance of French cuisine with "Coq Au Vin by Julia Child," a hearty dish that combines tender, braised chicken with the rich flavors of red wine, aromatic herbs, and savory bacon. This classic recipe pairs perfectly with Burgundy or Pinot Noir, infusing the chicken with earthy depth while a medley of pearl onions and buttery mushrooms adds a delightful texture. A slow oven braise ensures melt-in-your-mouth tenderness, while the flavorful wine sauce thickened with a roux creates a luxurious finish. Whether served with buttery noodles, velvety mashed potatoes, or crusty bread, this Coq Au Vin is a show-stopping centerpiece perfect for dinner parties or indulgent family meals. Savor the artistry of Julia Child’s technique and bring a touch of French bistro charm to your table!
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Recipe Information
Ingredients
- 1 whole Chicken (cut into 8 serving pieces)
- 750 ml Red wine (preferably Burgundy or Pinot Noir)
- 250 ml Chicken stock
- 115 g Bacon or pancetta (diced)
- 250 g Button mushrooms (halved if large)
- 300 g Pearl onions (peeled)
- 2 tbsp All-purpose flour
- 2 tbsp Butter
- 1 tbsp Olive oil
- 3 cloves Garlic cloves (minced)
- 1 tbsp Tomato paste
- 1 piece Bay leaf
- 2 sprigs Fresh thyme sprigs
- 1 tbsp Fresh parsley (chopped)
- to taste Salt
- to taste Black pepper
Instructions
Preheat your oven to 325°F (163°C).
In a large, heavy-bottomed Dutch oven or deep skillet, cook the diced bacon or pancetta over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
Season the chicken pieces generously with salt and black pepper. Add them to the pan in batches and brown on all sides over medium-high heat. Remove and set aside.
In the same pan, sauté the pearl onions until golden (about 5 minutes). Remove and set aside.
Next, add the mushrooms to the pan and cook until browned and tender. Remove and set aside with the onions.
If needed, add 1 tablespoon of olive oil to the pan. Sprinkle the flour over the fat in the pan and stir to create a roux. Cook for 1-2 minutes, then stir in the tomato paste.
Slowly add the red wine and chicken stock to the pan, whisking constantly until smooth. Bring to a simmer.
Return the chicken to the pan along with the bacon, garlic, bay leaf, and thyme sprigs. Cover the pan with a lid and transfer it to the preheated oven.
Let the chicken braise for about 60-90 minutes, turning the pieces halfway through, until the meat is tender and infused with the wine sauce.
Toward the end of cooking, heat 2 tablespoons of butter in a skillet over medium heat. Toss in the reserved onions and mushrooms, and sauté for 5-7 minutes until nicely glazed.
Remove the chicken from the oven. Discard the bay leaf and thyme sprigs. Stir the onions and mushrooms into the sauce.
Taste and adjust seasoning with additional salt and pepper as needed.
Garnish with fresh parsley and serve the Coq Au Vin hot, alongside buttered noodles, crusty bread, or mashed potatoes.
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 6.2 g | ||
| Protein | 70.1 g | 140% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 74 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
