Julia Child’s Coq au Vin
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Julia Child's Coq au Vin is undeniably the best. This recipe stays quite true to the original, only minorly changing the ingredients and cooking method to bring it in line with the times. While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master. Don't be intimidated; this recipe is very easy to follow.
The French know what they're doing when it comes to cuisine! For more French chicken recipes, make these chicken provenƧal or herbs de provenƧe chicken recipes.
What is coq au vin
Coq au vin translates to ārooster in wine.' A coq au vin recipe is a deeply savory, robust, and hearty French stew that consists of tender pieces of chicken braised in red wine with vegetables such as mushrooms, carrots, and onions. Crispy bacon lends more savory depth. It's warming comfort food that blends savory, sweet, and earthy notes.
Julia Child herself said, āIn France, cooking is a serious art form and a national sport.ā The French certainly do know how to put good food on a plate ā it's one of the more celebrated cuisines in the world!
This coq au vin recipe
Shortly after starting this blog, we were invited to join a celebration, honoring Julia Child's 100th birthday. Food bloggers united, each tasked with preparing her most famous recipes to share. This was the first time we made coq au vin, but it's become a staple we've made countless times.
It's more straightforward than the fancy name makes it seem. It does take a bit of time, but the end result is always totally worth it. We've made a few subtle tweaks to the original recipe to reflect modern cooking and diets, providing options for various dietary requirements, without venturing too far from Julia Child's original version.
What makes this coq au vin special?
- Ease: This version of coq au vin is easier to make and uses more familiar ingredients, however it tastes just as rich and delicious as the original recipe.
- Flavor: Setting the chicken to marinate in the wine while you prep the other ingredients allows the flavor to develop beautifully.
- Chicken: We use chicken thighs and drumsticks in this recipe. The original Julia Child recipe calls for cutting up your own chicken, which is more time-consuming. Using familiar and widely available cuts makes it more approachable without sacrificing flavor.
- Bacon: We sprinkle the cooked bacon on top after the dish is cooked so that it remains crispy. If you leave it in the sauce to cook it does get soggier.
- Tomato: The original recipe calls for a tomato, and we can assume Julia must have meant a summer sun-ripened tomato. Our grocery store tomatoes are sad in comparison, so we use some tomato paste, which has a strong tomato flavor and can be caramelized a little to add some sweetness.
- Carrots: While they are not in the original recipe, carrots make this more of a complete meal.
- Beurre manie: Traditional coq au vin is thickened with butter and flour, which doesn't work with many modern diets. This version of the recipe gives options for traditional, paleo, gluten-free, and dairy-free beurre manie so you can choose the option that works best for you.
Ingredients notes
French cuisine is very regional, and coq au vin originates in rural farming areas of France, so it calls for wholesome ingredients that comfort and nourish. This hearty, rich, and robust dish calls for these ingredients:
- Chicken: Grab some skin-on, bone-in chicken thighs and drumsticks.
- Beurre maniƩ: If you're not familiar, this fancy name refers to a combination of flour and butter. See the notes for ratios and dietary-friendly variations.
- Other ingredients: Red wine, chicken broth, bacon strips, onion, carrots, garlic cloves, tomato paste, fresh thyme leaves, mushrooms, and pearl onions.
- Optional: Brandy.
How to make coq au vin
This stovetop recipe is straightforward to follow, albeit a bit time-consumingāit takes 1 hour and 15 minutes. However, the results are totally worth it, and in Julia's words, āNo one is born a great cook; one learns by doing.ā So roll up those sleeves and get ready to impress yourself!
- Prep: Pop the chicken in a bowl with the wine, chicken stock, and the brandy if you're using it. Let it soak up the flavors while you chop the veggies and cook the bacon in a large skillet, pot, or dutch oven on medium-high heat.
- Sear chicken: Remove the chicken from the bowl (save the wine marinade) and sear it until golden. Work in batches, if needed.
- Start coq au vin: Add the onions and carrots first, then the garlic. Next, add the tomato paste until it begins to caramelize, and pour in the reserved red wine marinade. The chicken goes back in with the thyme, then put the lid on to let it simmer.
- Veggies: In another skillet, sautƩ the cremini mushrooms until they brown. Add the pearl onions to the pan with the chicken.
- Beurre maniƩ: Mix the butter and flour (or another variation). Remove the chicken from the pan, then add the flour mixture. Stir until the sauce thickens, then season with salt and black pepper to taste.
- Finish: Add the chicken and top with the cooked bacon and mushrooms. Garnish with some fresh time, and enjoy!
What wine do you use in coq au vin?
Traditionally, coq au vin is made with a Burgundy wine, like a pinot noir. We've used lighter reds like Tempranillo and Gamay Noir successfully, and you can also opt for a richer, more robust taste by going for something like a merlot or cabernet sauvignon. The most important thing is that you like the wine you use. The wine adds a lot of flavor to the dish so make sure it's one you enjoy drinking! We do not recommend using a wine labeled as a cooking wine for coq au vin.
White wine can also be used to make coq au vin blanc. Steer clear of sweet white wines. A Pinot Gris or Sauvignon Blanc works well.
What to serve with coq au vin
Coq au vin is elegant and impressive enough to serve while entertaining guests, yet homey and comforting enough to serve up when it's just the family eating at home.
Our favorite way to serve this coq au vin recipe is on top of a pile of roasted garlic mashed potatoes with a crisp arugula wild rice salad. The gravy from the coq au vin is incredible poured over the mash, and the salad rounds it out with some added freshness.
Swap the mash out for some steaming basmati rice or cauliflower rice, or crispy roasted potatoes. You could also scoop it over some cooked pasta or egg noodles with some crusty buttered bread for mopping up all the gravy.
For alternate sides, make some braised sturdy greens, like collard, kale, or swiss chard, roasted cauliflower, sauteed green beans, roasted asparagus, or roasted root vegetables.Ā And for dessert, tryĀ Julia Child's Chocolate Mousse.Ā It's delicious!
Coq au vin pronunciation
Coq au vin is French for ārooster in wine.' To master the pronunciation, let's break it down:
- Coq: Pronounced like ākohk' with the āo' similar to the sound of the āo' in ācoat'
- Au: This is pronounced like āoh.'
- Vin: The final word is pronounced as it looks, as āvin.'
So all together, you're saying ākohk oh vin.'
Recipe FAQs
How do I make this paleo, gluten-free, or dairy-free?
We have options for making the beurre manie differently for various dietary requirements in the notes section of the recipe. For a traditional beurreĀ manie, useĀ 2 tablespoons of all-purpose flour + 2 tablespoons of softened butter. For a paleo and gluten-free beurreĀ manie, useĀ 2 tablespoons tapioca starch + 1 tablespoon softened butter. For a dairy-free beurreĀ manie, useĀ 2 tablespoons flour + 2 tablespoons dairy-free margarine.
How long should I marinate the chicken for coq au vin?
Let the chicken soak up the wine for just the amount of time it takes to prep the veggies and cook the bacon, which is usually around 20 minutes.
How to store leftover coq au vin?
Once your leftover coq au vin has cooled to room temperature, transfer it into an airtight container and put it in the fridge for 3-4 days. You can also pop some in the freezer for up to three months ā future you will thank you!
Can you make coq au vin ahead of time?
Absolutely! The flavors actually intensify overnight. Store it in the fridge in an airtight container, then simply reheat it when you're ready to serve it.
Can I use a dutch oven, slow cooker, or braiser?
In the video, we use a large skillet. But a dutch oven or braiser is perfect for this recipe, so if you have one, this is a good time to use it. If you're making a slow cooker coq au vin, put it on high heat for 3-4 hours.
Can I make coq au vin with boneless chicken?
You can, however, be aware that boneless chicken cooks much faster, so you'll need to adjust your cooking time accordingly. One of the reasons we opt for bone-in chicken is for the additional flavor that bone-in chicken provides.
More French chicken recipes
Julia Child's Coq au Vin Recipe
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 1 Ā½ cups red wine
- 1 cup chicken stock
- Optional: Ā¼ cup brandy
- 3 strips bacon (cut into Ā½ inch pieces)
- 1 medium onion (quartered then thinly sliced)
- 4 medium carrots (cut into 1-inch piece)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 8 ounces mushrooms (thickly sliced)
- 8 ounces pearl onions (peeled)
- Beurre manie (see notes for the options)
Instructions
- Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.4 chicken thighs, 4 chicken drumsticks, 1 Ā½ cups red wine, Optional: Ā¼ cup brandy, 1 cup chicken stock
- Add the bacon to a large, high-sided pan or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.3 strips bacon
- Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes on each side) and then remove the chicken. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.
- Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.1 medium onion, 4 medium carrots, 4 cloves garlic
- Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck-on bits.2 tablespoons tomato paste
- Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pan, turn the heat to low, and simmer for 20 minutes.2 teaspoons fresh thyme leaves
- Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.8 ounces mushrooms
- Add the pearl onions to the pan with the chicken and cook for 10 minutes more.8 ounces pearl onions
- In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.
- Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.
Video
Notes
Beurre manieĀ options:
- Traditional beurreĀ manie: 2 tablespoons flour + 2 tablespoons softened butter
- Paleo and gluten-free beurreĀ manie: 2 tablespoons tapioca starch + 1 tablespoon softened butter
- Dairy-free beurreĀ manie: 2 tablespoons flour + 2 tablespoons dairy-free margarine
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Excerpted from The Way to Cook by Julia Child. Copyright Ā© 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
I have not ever felt compelled to write on a blog before after using a recipe. The take on Coq au Vin was dead on. I followed the exact recipe, except I used whiskey instead of brandy (not brandy in the house). I will definitely make this again as it was perfect. Thanks for sharing.
Thank you so much for coming back to comment! I’m really happy to know that you loved the recipe!
My wife and I both have careers, so when our daughter informed us she needed a “French” dish for a school project (last minute obviously) she told me to make this recipe. We needed to feed at least fifteen, so with a little trepidation I multiplied the recipe by 3, got the ingredients and started.
FInding cookware big enough was my first problem but I hoped 2 of my wife’s Le Creusset dishes would be enough. Unfortunately not both would fit in the oven, so one on the stovetop and one in oven would have to do.
I got through the initial stages of browning the portions easily enough by doing it all in sessions on the stovetop and then prepping the veggies (also on the stovetop).
The problem came when I split the batch into 2 and put one half in the oven while keeping the rest on the stovetop, as the lot in the oven just was not coming along as well as the other.
Possibly the fact that the dish was cold (yes I know, rookie mistake) or maybe I just did not have the oven hot enough but probably a combination of both.
In any event during one of the various “remove this and then add that” portions of the recipe I realised 2 things.
Firstly I was never going to be able to transport the 2 dishes with the food in without messing from my house to the school and secondly I should have used my pot I use to make potjies (basically this is a South African way of making stews at a barbecue) as it is by far the biggest pot in the house and hopefully I can use duct tape to seal the lid so the sauce won’t leak.
After carefully moving all the chicken from the one pot to the next, finishing the sauce, adding it to the new pot, then transferring from oven to stovetop, finishing that and then adding that ot the new pot I managed to get it all done and take it to the school.
We forgot to take proper plates to dish it up in, we forgot to get the display in place (it turns out this was a big evening where about 200 kids doing foreign language classes were putting on a show) but managed to scrounge the necessary utensils.
And the French teacher loved it, several parents asked me for the recipe (so I referred them to this site) and we basically sold out. Of course my daughter’s school being in the middle of wine country in Paarl (South Africa) on the main questions asked was “What wine did you use?” which I suppose could make a large difference to the recipe.
I used a nice Merlot from Bonnievale (another South African wine region) as well as a dash of good brandy.
We sold out! All that is left is a bit sauce and a few mushrooms.
So all in all I would say definitely a very good recipe!
What a great story! I’m so happy to hear the recipe was a hit. Thank you for coming back to share your adventures with making this recipe with us. Love it!
awesome tale, Jan! I’m going to try this for guests tonight (without as much drama, hopefully)!
This is a very compialted recipie for something that should be much more simple.
Most of the chefs I know have to have the meal completed within 30 minutes
There are many 30 minute recipes but Coq au Vin is not one of them. š
i agree. you are spending too much time ‘nestling’ chicken into the pan.
Justin, then just don’t “nestle” yours, easy peasy.
Stewart, you must be joking (or mistaking this recipe for another). Coq a vin is usually a complicated, time consuming 3 day event. This recipe is very easy and streamlined, plus it is delicious!
Love it! Yummy!āŗļø Tres Bien?
I’m so happy to hear you enjoyed the recipe! Thank you for coming back to let us know!!
I canāt wait to make this. Do you have any suggestions for the best skillet to use? I need to buy a new one, clearly with a lid. ThanksĀ
@alexpolier
This is the one that I have and absolutely love. But it is a splurge. There are other braisers that are less expensive and I’m sure work just as well. š
I have made several, The Endless Meal, recipes. Coq au Vin is now my, “The Best Chicken I Ever Cooked”, recipe!
With childhood memories of watching Julia Child, I enjoyed some of the wine as I cooked (I think it’s obligatory so, not a bit guilty).
The “what to serve with” suggestions are a welcome tip as too often, I focus on just making the recipe and forget I should be making some sides.
Kristen, thanks for all the hard work, great instructions, pictures and tasty food. As always, I look forward to the next, The Endless Meal, recipe arriving in my in box.
That makes me so happy to hear! You are very welcome for the recipes. I really love that you’re enjoying them!
Have made this recipe for years, love it. I add petite potatoes to the pot to make it a one pot meal.
Such a great idea to add potatoes in the pot!
Kristen, your photos are so fantastic and appealing. I love getting inspiration from them. Also, this recipe sounds fabulous. I have never made Coq au Vin, but after reading your post, have decided I need to try it. I love fancy dishes that are actually easy to make. Thanks for the post!
Thank you so much! I know you’ll love it as much as I do. It’s a family favorite!
Making this right now, using just a chopped white onion, Shallots I will try next time because that sounds awesome. Do not move the chicken around. You want it to get brown and let a good FOM on the pan. The meat will release from the pan when this happens. This works with all meats if you heat your pan patiently and thoroughly and add oil after it’s hot. In this case, you’ve already heated the pan completely and cooked the lardons in it. Keep the heat moderate so the bacon fom is not burning and add the chicken. Brown with the same patience. When ready to turn they will come off the pan easily.
Itās called āfondā not FOM
great recipes
Thanks, Mob!
For a truly glorious Coq au Vin use a mature rooster, say one around a year old. Instead of simmering it in the wine for 30 minutes, simmer it for 3 hours. You will get a hearty, beef-like Coq au Vin that is out of this world.
http://everychickdeservesamother.com/2014/03/26/coq-au-vin/
Hey Daniel,
I’ve never tried rooster before but now I really want to. I’m not even sure where to buy rooster from but I’m going to keep my eye open for one!
We made this for dinner tonight. Easy and really delicious. We plan on making it again soon. Thanks!
Yum! I’ll give it a try this weekend. What do you think about using white wine instead of red?
This looks delicious! I love cooking, but for some reason I always stay away from recipes with a lot of ingredients and so many steps. I too find it very hard to follow recipes, but I guess I can listen to Julia Child, and start now.
Love everything about your dish, though! the carrots, the super roasted chicken skin and specially those cherry tomatoes on the vine at the bac of the plate!
I definitely recommend making the coq au vin, despite the long list of ingredients. Once you’ve done it once you’ll find it pretty easy!
Ive actually let the chicken sit in red wine for a day before doing similar steps you’ve listed. More red wine flavor that way.
Hey Doug,
I was also letting it marinate for 24 hours when it was on the menu at the supper club last month. To be honest though I didn’t notice any less flavour the way I made it this time around. š
This looks delicious. I’m tempted to join the challenge myself but…I’ll just have to follow what everyone makes. Great pictures!
Hey Sara,
You should challenge yourself to make her meals! I’ll be honest, it’s actually not much of a challenge. The two that I’ve made so far have been really easy; they just sound complicated and fancy š
Looks delicious and your choice to include carrots adds a very nice pop of colour! Beautifully photographed as always š