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Home » Entrees

Julia Child's Coq au Vin Recipe

12/09/2014 Updated: 06/16/2019 By Karrie 4 Comments

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Julia Child's Coq au Vin recipe is the classic French dish of chicken braised in red wine with bacon, pearl onions, and mushrooms. The ultimate comfort food!

casserolelid

How to Make Julia Child's Coq au vin recipe!

Does it get any more classic French than Julia Child's Coq au Vin?  The lovely dish of chicken and vegetables braised in wine, bacon, mushrooms, and pearl onions.

Oh, how do I love thee?  Let me count the ways...fresh chicken, little pearl onions, beautiful woodsy button mushrooms, luscious bacon, and glorious red wine.  I also adore cooking with wine because it means I can drink a glass of it while I'm cooking and that's always a good thing.

Coq au Vin is one of Julia's signature dishes and is quintessential French cooking.  Whenever I cook this dish, I imagine what it would be like to live in an old quaint farmhouse in the French countryside, with a large kitchen door open leading out onto a sunny patio.

A nice breeze carrying the smells of the Coq au Vin throughout the home and over the patio, where J is sitting drinking a glass of red wine, Gracie laying at his feet in the sun.  I walk out to the garden and trim fresh herbs and green beans to go with dinner.  That scenario sounds so damn appealing, I might actually move to France one day soon!

casserolecloseup

Getting all the ingredients together.  I used regular, uncured bacon here.

bacon

After you peel the pearl onions, trim a little off root ends and cut a "X" into it (the will prevent the onions from falling apart when cooked).

onionx

Brown the onions in a pan with a little olive oil, then put a little water in pan, cover and steam for 15-20 minutes until tender.  Put the onions in a bowl and set aside and use the same pan to lightly brown the mushrooms.

onionsbrown

mushrooms

Brown the bacon and chicken in a heavy bottomed large casserole or dutch oven.  I used boneless, skinless chicken thighs and breasts, but bone-in can be used too.  Flambe with the cognac (or just reduce it until some of alcohol evaporates), then pour in wine and reduce again.  Add the stock, tomato paste, garlic, and herbs.  Cover and cook chicken until tender, then remove from pan and set aside.

chickenbaconwine

Making the beurre manié (that's a fancy way to describe a mix of equal amounts of butter and flour that is used to thicken sauces).  Whisk it in the cooking liquid and simmer until sauce is thickened.

beurremaniewhisking

Adjust seasonings and add back to pan the onions, mushrooms, and chicken.

finishedpan

What to serve with Coq au vin

  • creamy mashed potatoes
  • sauteed fresh green beans
  • spinach artichoke risotto
  • lyonnaise potatoes
  • french bread - a must with this dish! 

casserole2

So give this classic French dish of Julia Child's Coq au vin recipe a try!  It's perfect for a romantic dinner, a dinner party, or a Sunday family dinner.  The leftovers are even better the next day, so plan ahead!  Also, please let me know in the comments below how you enjoyed it.

Julia Child's Coq au Vin Recipe

Julia Child's Coq au vin recipe is the classic French dish of chicken braised in red wine with bacon, pearl onions, and mushrooms.  It's comfort food at it's finest!
5 from 1 vote
Print Pin Rate
Course: Entree
Cuisine: French
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 904kcal
Author: Karrie | Tasty Ever After

Ingredients

  • 3 pound chicken pieces, can use boneless or bone-in
  • 4 ounces bacon
  • ½ pound button mushrooms
  • 12-24 fresh pearl onions, peeled and a small "X" cut in bottom of each root stem
  • 2-3 cups dry red wine, like a Burgundy
  • 1-2 cups beef broth
  • 1 tablespoon tomato paste
  • 2 cloves garlic, minced
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • ¼ cup cognac
  • olive oil
  • salt and pepper to taste

FOR BEURRE MANIÉ:

  • 3 tablespoon unsalted butter, softened
  • 3 tablespoon flour
US Customary - Metric

Instructions

  • Cut bacon into strips and saute over medium heat until light brown in a heavy bottomed, large casserole or dutch oven. Remove and set aside, leaving bacon fat in the pan.
  • Season chicken pieces with salt and pepper, add a few teaspoons of olive oil to the pan, if needed, and brown chicken on all sides. Return bacon to the pan with the chicken, cover and simmer for 10 minutes (skip this 10 minute cooking step if using boneless chicken).
  • Uncover pan, increase heat to medium-high, add cognac and flambe (or just reduce slightly until some of alcohol evaporates). Add red wine and reduce slightly. Reduce heat to low, add stock, stir in tomato paste, garlic, bay leaf, and thyme. Bring to a simmer, cover and simmer for about 25-30 minutes or until chicken is cooked through.
  • While the chicken is cooking, heat a teaspoon or two of olive oil in a medium sized skillet over medium-high, add the pearl onions and saute until browned.  Add ¼ to ⅓ cup of water to the pan (enough to cover the bottom and come up half way to onions), cover and steam them until tender, about 15-20 minutes, or until tender. Remove the cooked onions to a bowl.
  • Using the same medium skillet, heat a teaspoon or two of olive oil over medium-high heat and saute the mushrooms until light brown.  Add the cooked mushrooms to the onion in the bowl and set aside.
  • When chicken is finished cooking, remove from pan and skim off excessive fat.
  • Make the beurre manié by creaming butter and flour together in small bowl. Heat the chicken cooking liquid over medium heat and beat the beurre manié into the liquid with a whisk. Simmer for a few minutes or until sauce is thickened.
  • Add chicken back to pan with the cooked onions and mushrooms. Stir well, taste and adjust seasonings, then simmer for a just few minutes to pull all flavors together and to heat everything through.

Recipe Notes & Tips:

  • Adapted from Julia Child's classic recipe
  • Store leftover Coq au vin in a covered container in the refrigerator for up to 2 days
Nutrition Facts
Julia Child's Coq au Vin Recipe
Amount Per Serving
Calories 904 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 19g95%
Cholesterol 214mg71%
Sodium 612mg26%
Potassium 878mg25%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 5g6%
Protein 51g102%
Vitamin A 645IU13%
Vitamin C 12.9mg16%
Calcium 55mg6%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tag me today!Mention @tastyeverafter or tag #tastyeverafter

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 ©  Tasty Ever After  All images and content are copyright protected, so please do not copy or claim my work as your own.  Please do not use any images or republish this recipe without prior permission.  If you want to reference this recipe, link directly back to this post.  Thank you.

Reader Interactions

Comments

  1. Heather Wells

    December 10, 2014 at 2:48 pm

    5 stars
    Looks FANCY! where is my red dress?! Makes me think of that Reba MacIntyre song!

    Reply
    • Karrie@tastyeverafter

      December 10, 2014 at 4:31 pm

      Hahaha. You can put on your red dress and some Reba music while you are making this!

      Reply
  2. Adam

    December 10, 2014 at 12:58 pm

    Julia would be proud, it looks great!!

    Reply
    • Karrie@tastyeverafter

      December 10, 2014 at 2:07 pm

      Awww, Adam. Thank you so much for the kind compliment!

      Reply

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