The Best Julia Child's Coq au Vin Recipe

Julia Child’s Coq au Vin is a testament to the beauty of French cuisine: rustic, comforting, and deeply flavorful.

This dish of braised chicken in red wine with mushrooms, bacon, and aromatic herbs is more than a recipe—it’s an experience.

Whether you’re new to this classic or revisiting it for a special occasion, this guide will walk you through the steps to perfecting Julia’s masterpiece.

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The Recipe: Julia Child’s Coq au Vin

Ingredients

For a dinner serving 6:

1 whole chicken (about 3–4 lbs), cut into 8 pieces
4–6 oz of thick-cut bacon, diced
2 tablespoons olive oil
2 cups dry red wine (preferably Burgundy or Pinot Noir)
1 cup chicken stock
1/4 cup cognac
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
8–10 pearl onions, peeled
8 oz cremini or button mushrooms, sliced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2–3 sprigs fresh thyme
1 bay leaf
Salt and freshly ground black pepper
Fresh parsley, chopped, for garnish

Directions

Prep and Brown the Chicken:
- Season the chicken with salt and pepper.
- In a large Dutch oven, render the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the fat in the pot.
- Brown the chicken in batches until golden on all sides. Remove and set aside.
Sauté the Vegetables:
- In the same pot, add olive oil if needed. Sauté the diced onion, garlic, and carrots until softened.
Flambé with Cognac:
- Return the chicken and bacon to the pot. Warm the cognac, then pour it over the chicken. Carefully ignite with a match and let the flames subside.
Deglaze and Braise:
- Stir in the tomato paste and sprinkle the flour over the chicken, mixing well.
- Add the wine, chicken stock, thyme, and bay leaf. Bring to a simmer, then cover and reduce the heat to low. Cook for 20–25 minutes.
Add Mushrooms and Pearl Onions:
- Sauté the mushrooms and pearl onions in a separate skillet until golden, then add them to the pot. Continue cooking for another 15–20 minutes.
Serve:
- Remove the bay leaf and thyme sprigs. Garnish with parsley and serve hot.

Tips for Success

Choose the Right Wine: Use a good-quality dry red wine like Burgundy or Pinot Noir. The wine’s flavor will dominate, so choose one you’d enjoy drinking.
Take Your Time Browning: Properly browning the chicken and vegetables adds depth to the final dish.
Flambé Safely: If you’re hesitant about flambéing, you can skip igniting the cognac and simply let it simmer to reduce.
Low and Slow Cooking: Allow the chicken to braise gently for tender, flavorful results.

FAQs

Q: Can I make Coq au Vin ahead of time?
Absolutely! This dish tastes even better the next day as the flavors meld. Store in the fridge and reheat gently on the stovetop.

Q: Can I use boneless chicken?
Bone-in chicken yields the best flavor and texture, but boneless thighs are a decent alternative for quicker cooking.

Q: Can I use white wine instead of red?
Yes! For a lighter variation, try Coq au Riesling using a dry white wine and cream.

Serving Suggestions

Classic Pairing: Serve over buttered egg noodles, mashed potatoes, or crusty bread to soak up the rich sauce.
Side Dishes: A simple green salad or roasted vegetables complement the dish without overpowering its flavors.
Wine Pairing: Serve the same wine used in the recipe to harmonize flavors.

Variations

Vegetarian Coq au Vin: Replace chicken with hearty vegetables like mushrooms, carrots, and turnips. Use vegetable broth and omit bacon.
Coq au Vin Blanc: Use white wine, pearl onions, and cream for a creamy, lighter version.
Smoky Twist: Incorporate smoked paprika or smoked bacon for an extra depth of flavor.

In Conclusion
Julia Child’s Coq au Vin is the epitome of French comfort food—a dish steeped in tradition and flavor.

With these tips and variations, you can make this classic recipe your own while staying true to its roots.

Bon appétit!