Julia Child’s Coq au Vin
Julia Child's Coq Au Vin is undeniably the best. This recipe sticks very much 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.
Shortly after starting this blog, I was asked to participate in a celebration of Julia Child's 100th birthday. Participating bloggers were given her most famous recipes to make and share. It was the first time I had made coq au vin.
Since then I've made it countless times. It's a simple recipe that takes a bit of time and is 100% worth it. I've made a few very minor changes to the recipe to reflect modern cooking and diets.
What makes this coq au vin special?
- Even though this coq au vin is easier to make and uses more familiar ingredients, it is every bit as rich delicious as the original.
- The chicken is first marinated in the wine (while you prep the other ingredients) which gives the chicken so much flavor.
- I use chicken thighs and drumsticks. The original Julia Child's recipe calls for cutting up your own chicken. Most of us aren't going to do that so using cuts that are familiar and widely available makes this recipe more approachable without sacrificing flavor.
- I sprinkle the cooked bacon on top after the dish is cooked as I love that it remains crunchy. Bacon that's soggy from cooking in a sauce is not my favorite.
- The original recipe calls for a tomato, but I'm assuming Julia must have meant a summer sun-ripened tomato. Our grocery store tomatoes are sad in comparison. I use some tomato paste, which has a strong tomato flavor and can be caramelized a little to add some sweetness.
- Adding carrots, which are not in the original recipe, make this more of a complete meal.
- Traditional coq au vin is thickened with butter and flour (beurre manie), but that doesn't work with many modern diets. I've given options for traditional, paleo, gluten-free, and dairy-free beurre manie so you can choose the option that works best for you. I always go for the paleo version.
What to serve with Coq au Vin?
My personal favorite is to serve this with buttery mashed potatoes and a green salad. The gravy is so good poured over potatoes and the green salad brings a little freshness to the plate. Here are some other ideas:
- Steamed Basmati Rice
- Roasted root vegetables.
- Braised sturdy greens … think collard, kale, or swiss chard
- Pasta.
- Crusty buttered bread for mopping up all the gravy.
- Wild rice.
- Roasted cauliflower.
- Green beans or asparagus.
- Cauliflower rice.
And for dessert, try Julia Child's Chocolate Mousse. It's delicious!
What wine do you use in coq au vin?
Traditionally, coq au vin is made with a Burgundy wine, like a pinot noir. I've used lighter reds like Tempranillo and Gamay Noir successfully. I think 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!
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.
Delicious Chicken Dinner Recipes
- Apple Chicken Recipe with Bacon and Potatoes
- Crispy Garlic Butter Chicken and Brussels Sprouts
- Italian Braised Chicken with Tomatoes and Olives
- Lemon Herb Butter Roast Chicken
- Thai Peanut Pomegranate Chicken
- Grilled Mustard Chicken with Creamy Walnut Sauce
Julia Child's Coq au Vin
If you love this recipe as much as we do, let us know with a 5-star rating!
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.
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
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 made it on a ski trip in a kitchen with limited equipments. It came out beautifully and was a huge hit. I appreciate the substitutions and the changes to make this a more modern version. It is one of our family’s favorite!
Delicious dish ! Grew up with it: which has a added 1 cup small fresh string beans, 8 slices bacon, 1/2 cup chopped red bell pepper &1cup brandy, 2-1/2 cups merlot wine.
Its a 5 star result!
We made this recipe usongc4 chicken thighs. The end result was Delicious ! There are more steps in this version than others I’ve made.
I do love the flavors but probably won’t use this recipe again.
Debbie H.
We really liked the dish! I did substitute the chicken thighs for chicken breast because I donāt like bones in my chicken and whilst that probably changed the flavor a little bit, it still tasted very good.Ā
My guests loved it.
I’m making this now. Chicken hangin out with the wine and stock. Appreciate the short step by step vids that accompany the recipe in its complete version. I’m a decent cook but whatever makes things less complicated is great.
Ya know how I know this is gonna be good? The pictures for one thing…and the accompanying music has me boogying whilst cubing bacon. THAT’S how I know.
This recipe is excellent. I made minor modifications but turned out really tasty.
This is a great recipe….have used it several times. It’s a great way to use up that bottle of red that just doesn’t work in the glass š I only use chicken thigh and marinate in the wine for 24 hours. Once everything is cooked per the recipe, I add to a slow cooker for 8-10 hours. It really breaks down the thigh meat and makes it incredibly tender.
Love This Recipe! I’ve been to Paris and stopped at a wine cellar, They also served lunch. So I thought I was in for a treat? Real French Cou Au Vin! Well, They served in a bowl and French Baguets and a Glass of wine” I was not impressed! Maybe it was a bad day or maybe The cook was in a hurry? But Julia’s recipe is always the best! I’m making it for supper, I’ve forgotten the oven temp?? It must be my eyes? But I set it on 350 and will continue to watch it! I’m sure It’ll be alright’ Love this dish! And I do like the brandy and wine in it! Thank You for printing this!
While you can certainly cook this in the oven, this recipe is a stovetop version. It works well to braise the chicken on low heat. š
When do we add the chicken stock? Did I miss it? Thanks, cooking this tonight.
In step 1. It’s used with the wine to marinate the chicken. š
We loved it! Thank you ?Ā
Delicious! A little labor intensive due to moving the ingredients back & forth but totally worth it! Pour yourself a glass of red while youāre cooking for a wonderful Ā ambient experience. I used coconut flour for gluten free burre Maneā & it was fine. 5 stars.
As facsimile recipes go, Your recipe is well explained, so that even a novice could come up with a decent version of coq au vin. Notice that there are as many variations of coq au vin as there are French, especially from Auvergne, where it was born, and never mind that Julius Caesar, well one of his field cooks anyway, invented the dish for the Gaule leader Vercingetorix, who had sent Caesar a coq, symbol of Gouloise bravery and stamina, and Caesar, in turn, served the leader of the Averne tribe the bird braised in wine. Congratulations, I believe Julia would have liked your interpretation of her dish, and yes I also use carrots, bacon, and baby portabella mushrooms. Chef Lippe, Vero Beach, Florida. USA. Vive les Gauloise!
Fantastic! Not difficult at all. Carrots should be cut about half as small or they don’t cook.
This is as a great recipe. Ā I was running out of time so I didnāt use the pearl onions. The chicken I used was skinless thighs with the bone. I knew it would have to be thickened so after I put everything in the baking pan. On the stove, I mixed butter and flour, then whisked in some of the marinade until it was a thickened, smooth sauce. I added that to cover the rest of the the baking pan ingredients. I had potatoes in the dish so I didnāt use any other starch. Ā Great dish!
Followed recipe- no substitutes. It is super delish. Made it today for Valentine “s Day You really can’t beat Julia’s recipes. And yes the tomato paste worked well as it is winter and a juicy plump tomato might be hard to find š
Turned out spectacularly on the first try! To save time on the back end, after starting with the bacon first, I cooked the mushrooms (and set aside), then went to chicken and so on. Agree with another poster that the chicken can use some salt prior to braising, suggest a bit more thyme overall, and also added a bit of corn starch to thicken the gravy just a touch more. Ā Served with mashed potatoes and braised Swiss chard.Ā
I made enough for two meals. Ā The second day we ate this dish it was better than the first. The color of the chick darkened ai it resembled and tasted like cow au vin we had in France. I also sautĆ©ed fresh mushrooms for the left over meal.
Ā I highly recommend thisĀ
Ā
Thank you for this amazing recipe! I will definitely be making it again but will try with boneless thighs as a personal prefernece. I also wish the meat was more fall-off-the-bone tender so I will try slow cooking it for longer next time, perhaps in the oven.
Wow! Ā This dish was excellent! Ā This would be great to serve to company! Ā Definitely will be making again!
I made this phenomenal dish today for the first time. I’ve been cooking for 35 years and I’m known as a really good cook. I have to say that no one wowed me, for this 35 years, with recipe as you did. Everything is as described and everything is crystal clear. You can not miss if you are following a recipe as it says. I didn’t have need to change anything and my family is delighted about this dish.
I just want to say that this is a really good recipe and that I’m truly grateful for it.
Can’t miss, ‘eh? Tell that to the reader a few posts above, who couldn’t find Ā the marinade in step 1.. LOL!
Hi… thank you for the recipe. Can it be made ahead of time?
Yes! This recipe reheats beautifully. š
I made this yesterday on a day where I had plenty of time. It was wonderful. The only change I made was I did the pearl onions the way Julia suggested. SautĆ©ed in butter (and I added some of the bacon/chicken grease) then braised in a little wine and herbs. I did it while cooking the mushrooms so it didnāt take more time, just another pot to wash. The carrots are a nice addition.Ā
It took more like 3 hours to prepare end to end – and used lots of dishes. Ā But very yummy! Ā I served it with brococolini/asparagus and homemade bread for dipping into the sauce.Ā
This is such a crowd pleaser. Made it for 12 people (using some creativity in the oven) and it was amazing. Its our go-to for Christmas dinner now. Thank you!
Made this for Christmas Eve dinner. It was fantastic! Everyone loved it so much.
Big fan of Julia. Ā Her recipe is the best. Youāve done this well and made it simple. Carrots sweeten it and the tomato paste deepens itās richness. Ā Ā Christmas Eve dinner! Ā
I made the recipe. Huge success!
I did omit the bacon. Nobody noticed it ?
The intricate flavor of this dish is REALLY good, a really special dish to cook!
My only critique is the lack of salt. In the directions listed, you don’t add salt until way way near the end, and only to the sauce in the pan. While the sauce tastes absolutely perfect after salt – the chicken does not. The whole process of cooking is done without a grain of salt at all and when you bite into the chicken you can definitely taste that there’s no salt in the meat. True you get the wines and brandy flavor, but its just not elevated without salt, it tastes low and muted.
I think if I were to make this again, perhaps I’d add salt to the marinade, a teaspoon or two – or if I’m scared that the sauce might be too salty after reduction I would at least salt the meat when i brown it. I’ll have to experiment and find out – but truly, it needs salt at one of the earlier steps.
Brandon, I totally agree. It needs salt. I think that maybe lardons retain quite a bit of their salt content, even though it has been prepared as directed? Not sure but modern bacon does NOT have enough salt in it to salt the dish sufficiently. I salt my chicken when I brown it.
Great recipe! Loved the meal!Ā
Awesome recipe! I used cipollini onions and I browned them in the bacon fat after the chicken cooked then put them to the side until last 10 min. I thought tomatoe paste was a great add to build depth to the wine base. This will now be my go to recipe for this dish.Ā
Just finished cooking, I tasted a small piece of the chicken w/sauce, OMG it was worth trashing my kitchen, using two big skillets, two big bowls and every kitchen implement I have. Ā Figure two days to clean up. Ā I could skate on the grease on the floor. Ā But who cares? Ā Tonight we donāt have dinner, we DINE
Love your humor.
Delicious, best Iām made
A favorite cold-season stew! Ā Tried this modified Julia Child version today and am very pleased with the results. Ā This will probably be my new go-to recipe for Coq au Vin. Ā Merci!
LOVED IT!
Me and my family both loved it, it went really well with this flatbread my mum made, Will definitely try it again! It was surprisingly not that difficult! Thanks to you! 100% recommend this recipe!
Perfection!
Thank you so much for the delicious recipe! It was a cold day yesterday, and this was the perfect dinner. The kids gave it a thumbs up too! I will be making this again and again. š
This dish was āLick-the-platter-cleanā ah-mazing! Thanks for the great recipe. Canāt wait to make it again!Ā
OMG!! So good and so fun to make!! I blanched the bacon as Julia suggested – great idea, JC?
Must say, though, that it does take longer to make, but so worth the wait. Thank you for sharing. This will be made over and over.Ā
Can I double this recipe? Ā I only cook a few times a year for company. Ā And if Iām going to make the effort, itās just as much work for 8 people as for 4, unless thereās a glitch. Ā Please advise. Ā
As long as you have a big enough pan then this recipe can easily be doubled. š
Temperature is dropping in Nebraska… just dusted off my Dutch oven and knocked this recipe out of the park. Sooooo yummy!
Today I made this recipe for the second time. I only made a few changes. After cooking the bacon and chicken I only had two tablespoons of the oil to sautĆ© the onion and carrots. I used butter to sautĆ© the mushrooms and a shallot. I canāt get pearl onions where I live in Mexico. Made the beurre with arrowroot and and some chicken broth. Used a nice Pinot Noir and cognac from France. Would definitely recommend this recipe.
This was a bit of work, but remarkably easy and very delicious. We donāt eat pork, so I used turkey bacon. It worked well, but it is leaner than pork bacon, so I added a little butter and olive oil to the pan for the onions and carrots. It was superb otherwise.Ā
We donāt eat pork. ? What could I substitute?Ā
Thanks
Maybe try turkey bacon. Or you can simply omit it. š
Do you use skin-on thighs for this recipe?Ā
My preference is for skin-on thighs. But the skin does go soft so keep that in mind. š
Excellent insight on a great recipe. I marinated the chicken overnight in the wine. Also, I placed the whole covered dish in the oven for 20-30 minutes while I am cooking the mushrooms.
Question? Sear the chicken on a hot dry skillet?
Merci.
Use the same skillet that you used to cook the bacon. There will be lots of oil left in the pan which you can use to sear the chicken. š
I want to make this, refrigerate it and reheat it the next day in a crockpot. Ā Will doing so change anything?
This recipe reheats well!
I love this recipe. As a novice cook who only started cooking recently, I’ve now cooked this twice. So delicious and not challenging to make. I’ll definitely continue to make this!
If itās tomato season, how would I use a great tomato instead of tomato paste?Ā
I would chop it finely and add it once the veggies brown. š