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.
Wow! This dish was excellent! This would be great to serve to company! 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 the marinade in step 1.. LOL!
Hi… thank you for the recipe. Can it be made ahead of time?
Yes! This recipe reheats beautifully. 🙂
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. Sautéed 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 didn’t take more time, just another pot to wash. The carrots are a nice addition.
It took more like 3 hours to prepare end to end – and used lots of dishes. But very yummy! I served it with brococolini/asparagus and homemade bread for dipping into the sauce.
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. Her recipe is the best. You’ve done this well and made it simple. Carrots sweeten it and the tomato paste deepens it’s richness. Christmas Eve dinner!
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!
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.
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. Figure two days to clean up. I could skate on the grease on the floor. But who cares? Tonight we don’t have dinner, we DINE
Love your humor.
Delicious, best I’m made
A favorite cold-season stew! Tried this modified Julia Child version today and am very pleased with the results. This will probably be my new go-to recipe for Coq au Vin. 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!