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.
We really liked the dish! I did substitute the chicken thighs for chicken breast because I don’t like bones in my chicken and whilst that probably changed the flavor a little bit, it still tasted very good.
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 🙂 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. 🙂
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. 🙂
We loved it! Thank you ?
Delicious! A little labor intensive due to moving the ingredients back & forth but totally worth it! Pour yourself a glass of red while you’re cooking for a wonderful ambient experience. I used coconut flour for gluten free burre Mane’ & 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. I was running out of time so I didn’t 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 didn’t use any other starch. 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 🙂
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. Served with mashed potatoes and braised Swiss chard.
I made enough for two meals. 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 sautéed fresh mushrooms for the left over meal.
I highly recommend this
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.