Julia Child’s Coq au Vin
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This classic Coq au Vin recipe is undeniably the best. This recipe stays quite true to the original, only modernizing the ingredients and cooking methods. Don’t be intimidated; my recipe is very easy to follow.
One reader, Sue, says, “Loved this recipe! Just made it for the first time and my husband loved it. It was full of flavor. I will definitely make it again! ★★★★★”
Julia Child’s coq au vin (or chicken in wine) is a wonderful but complex recipe that calls for uncommon ingredients in North American grocery stores. That’s why I created a version of her recipe that we can all make and enjoy. The result is a simple French chicken stew with all the traditional flavors.
Shortly after starting this blog, I was 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 I made coq au vin, but it’s become a staple I’ve made countless times.
It’s more straightforward than the fancy name suggests. It takes a bit of time, but the result is always worth it. I’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.
So what is Coq au Vin? Coq au vin translates to ‘rooster in wine.’ A coq au vin recipe is a deeply savory, robust, and hearty French stew consisting of tender 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, “In France, cooking is a serious art form and a national sport.” The French certainly know how to put good food on a plate – it’s one of the most celebrated cuisines in the world!
How to Pronounce Coq au Vin
Coq au vin is French for ‘rooster in wine.’ To master the pronunciation, let’s break it down:
- Coq: Pronounced like ‘kohk’ with the ‘o’ similar to the sound of the ‘o’ in ‘coat’
- Au: This is pronounced like ‘oh.’
- Vin: The final word is pronounced like ‘van’
So, you’re saying ‘kohk oh van.’
Key ingredients
French cuisine is very regional, and coq au vin originates in rural farming areas of France, so it calls for ingredients that comfort. This hearty, rich, and robust dish calls for these ingredients:
- Chicken: Grab some skin-on, bone-in chicken thighs and drumsticks.
- Beurre manié: 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.
- Red wine: 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, 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!
What makes this coq au vin special?
- Chicken: I use chicken thighs and drumsticks in this recipe. The original Julia Child recipe calls for cutting up a whole chicken, which is more time-consuming. Using familiar and widely available cuts makes it more approachable without sacrificing flavor.
- Bacon: I 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 gets soggier.
- Tomato: The original recipe calls for a tomato, and I can assume Julia must have meant a summer sun-ripened tomato. Our grocery store tomatoes are sad in comparison, so I 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 recipe gives options for traditional or made without dairy, gluten,
How to Make Coq au Vin
This stovetop recipe is straightforward, albeit time-consuming—it takes 1 hour and 15 minutes. However, the results are worth it. In Julia’s words, “No one is born a great cook; one learns by doing.” So roll up those sleeves and get ready to impress yourself!
- Prep: Put the chicken in a bowl with the wine, chicken stock, and 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: First, add the onions and carrots, then the garlic. Next, add the tomato paste until it caramelizes, and pour in the reserved red wine marinade. The chicken goes back in with the thyme, and then the lid is put on to let it simmer.
- Veggies: In another skillet, sauté the cremini mushrooms until they brown. Add the pearl onions to the pan with the chicken.
- Beurre manié: 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 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.
My 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.
Another great option is to serve this with warm garlic bread or even some buttered sourdough.
Make ahead and storage
Make ahead: The great thing about stews is that their flavor intensifies when stored overnight in the fridge, making them a great option for a dinner party. For ease, I let the stew cool in the braiser (until warm, not room temperature) on the counter, then put the lid on and refrigerate.
Store: Leftovers can be stored in a covered container in your fridge for up to 4 days.
Freeze: This recipe freezes well in freezer bags for up to 3 months.
Reheat: I like to reheat this in a pot over medium-low heat, but you can also use the microwave.
Julia Child Coq Au Vin Recipe
Ingredients
- 4 chicken thighs
- 4 chicken drumsticks
- 1 ½ cups red wine
- 1 cup chicken stock
- Optional: ¼ cup brandy
- 3 strips thick-cut bacon or lardons (cut into ½ inch pieces)
- 1 teaspoon EACH: sea salt and pepper (divided)
- 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 ½ cups red wine, Optional: ¼ 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 thick-cut bacon or lardons
- Remove the chicken from the wine marinade (save the wine) and dry the chicken well with paper towels. Season the chicken with ½ teaspoon of salt and pepper.
- Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until golden on both sides (about 8-10 minutes total), then remove the chicken. Remove all but two tablespoons of the bacon/chicken oil from the pan – reserving the oil to use later in the recipe.
- 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 in the reserved wine marinade, add the remaining ½ teaspoon of salt and pepper, and bring it to a boil for 5 minutes, scraping the bottom to remove any stuck-on bits.2 tablespoons tomato paste, 1 teaspoon EACH: sea salt and pepper
- 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.8 ounces pearl onions
- In a small bowl, mix your choice of beurre manie – see notes for the options. Remove the chicken from the pan, add the beurre manie, and stir until the sauce thickens. (You can leave the chicken in the pan if you prefer, but I find it is easier if I remove it.) Season to taste with salt and pepper – I often add an extra teaspoon of each.Beurre manie
- Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.
Last step:
- After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!
Equipment Used
Notes
- Traditional beurre manie: 2 tablespoons flour + 2 tablespoons softened butter
- Grain-free and gluten-free beurre manie: 2 tablespoons tapioca starch + 1 tablespoon softened butter
- Dairy-free beurre 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 © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
Do you need to leave the skin on the chicken ?
I do, but you can remove it if you’d like. The oil from the rendered chicken fat does add flavor to the dish. Something to keep in mind. Also, if you remove the skin, you may need to add some extra oil to the pan to sear the chicken, depending on how much fat is left in the pan after you cook the bacon.
I am going to make this for the first time this weekend. I live in a tiny little beach house and only have a nice stove top and a microwave convection oven. Because I’m going to have guests I would love to do as much as possible ahead of time. Like earlier that day so that I am with my guests instead of up and down to the kitchen the entire evening. Thanks so much for letting me know.
Also do they ever serve a crusty bread with this. Like a warm French bread? It sounds like it might be good for dipping in this lovely sauce
This recipe reheats beautifully. You could fully cook the meal then warm it up on the stovetop when your guests arrive. Crusty bread is perfect with this!
Worth taking the time.
This is a great recipe. I have made this a few times using JC’s recipe but this is the first time I followed yours. Everyone loved it including my husband who didn’t appreciate the original version. I used Montepulciano red wine because the French restaurant I like uses it in their amazing beef stew. I used all chicken thighs because that’s all I had. I served it over mashed potatoes with baby carrots. The sauce was amazing. The crisp bacon on top is much better than soggy bacon in original version. Thank you.
You’re very welcome, Jill!!
I was apprehensive because this would be my first dish using wine, so I followed your recipe to the dot. The finished product is amazing! I can’t wait to feed this to my boyfriend!
I have to say the sauce was super good, but the chicken was not. I did the recommended searing of the chicken but it came out flavourless and the skin was rubbery after being cooked further in the sauce. For the amount of work, I probably wouldn’t make it again.
I have limited mobility, so this was a bit daunting. TOTALLY worth it! Didn’t have pearl onions, bummer, but added the corn off a lone ear and also added some peas I had on hand, just to boost the vegi quotent.
Came out nice, but I think I might have thickened mine a hair too much. C’est la vie, was still scrumptious! ✌️
I bet it was delicious with the added veggies!
Made this yesterday and then reheated for lunch today. Reheating gives all the ingredients time to meld. Wonderful! I did both with the bacon ie, browned and included in stewing time. Smoky bacon really adds depth of flavour. And also sprinkled crispy bacon and parsley just before serving. Thank you for the simplified recipe!!
That’s so great to hear, Karen! Thank you for the comment!
I usually don’t stray far from recipes I’ve used for 50 years, but during this time, I needed some changes. This recipe was relatively easy without a lot of unusual ingredients that I would not use again. I also could clean up as I followed along. When I make it again (which I will), I will add more mushrooms. My husband & I both love them. And of course the most important, it was delicious!
Thank you.
I’m really happy that you and your husband loved this recipe!
“Traditional coq au vin is thickened with butter and flour (beurre manie), but that doesn’t work with many modern diets”
I can’t be the only one who stopped reading there
That’s too bad. If you had stopped to look at the recipe you’d see that a traditional beurre manie is an option for anyone who can tolerate dairy and gluten. 🙂
Can I substitute the pear onions with shallots?
Small shallots should work just fine!
Recipe was easy to follow. Took a little longer than planned but well worth it. So so good.
Thank you for letting us know you loved the recipe!
I do not have pearl onion. Can I use something else in place of that? Or just omit it all together? Looking forward to tried out this recipe this weekend.
You can either omit it or add a chopped onion if you’re a big onion fan. 🙂
Easy to make, I made it for Daughter and wide for mother’s day, everyone loved it, my god it was delicious. Trust me I’ll be making it again. Thank you
Thank you for letting us know you loved the recipe!
Made this tonight and served it over mashed cauliflower. The beurre manie thickens the sauce beautifully. It is soooo good! We’ve got enough for at least one more dinner and possibly lunch for my husband. I’ll definitely make it again.
That is wonderful to hear!
I love the way you modernized Julia’s old recipe. Eg, thighs and drumsticks instead of working through the cutting of a whole chicken, tomato paste instead of trying to find nice tomatoes (in Canada, nice tomatoes for only 3 months of the year)
I like the little videos at side of webpage, but sometimes they can be distracting. We all hate those pesky ads, but we understand it’s necessary for you to support your webpage. Maybe less is more.
I also liked the mango chicken recipe. Yum
I’m so happy to hear that you’re loving the recipes you find here!