Step by step instructions for Julia Child's Coq Au Vin, with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.
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4.88 from 8 votes

Julia Child’s Coq Au Vin

Step by step instructions for Julia Child's Coq Au Vin, with stewed chicken in a rich buttery red wine sauce with sauteed mushrooms and pearl onions.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: French
Keyword: coq au vin julia child, chicken bourguignon, coq au vin recipe, traditional coq ay vin recipe, julia child's coq au vin recipe
Servings: 6 servings
Calories: 639kcal

Ingredients

  • 4- ounce bacon
  • 2 Tb butter
  • 2-3 pounds cut up chicken I used thighs
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 3 cups red wine
  • 2 cups chicken stock brown stock or canned beef bouillon
  • 1 Tbsp tomato paste
  • 2 cloves garlic finely chopped
  • 1/2 tsp thyme
  • 1 bay leaf
  • 3 Tb flour
  • 2 Tb softened butter
  • Sprigs of fresh parsley for garnish

Sauteed Mushrooms and Onions

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1/2 cup stock or red wine
  • 1 cup frozen and defrosted pearl onions
  • 8 oz button or cremini mushrooms cut in quarters
  • 1 Herb bouquet of parsley, thyme and bay leaf

Instructions

  • Begin the coq au vin recipe by heating a dutch oven on medium-high heat and sauteing the bacon in hot butter slowly until lightly browned. Then remove bacon and set aside.
  • Dry chicken and season with salt and pepper. Sear chicken skin side down in the reserved bacon fat until golden brown, about 2-3 minutes, then brown on other side for another 2 minutes. Once done, remove and set aside.
  • In the same pot, add chopped garlic and herbs and stir through. Then add tomato paste and stir everything together.
  • Add the chicken and bacon back to the pot and pour in red wine and broth. There should be enough liquid to just cover the chicken.
  • While the coq au vin is cooking, prepare the onions and mushroom. In a wide skillet, add butter and oil over medium heat along with the pearl onions, mushrooms and herbs. Pour in red wine and sautee for about 10 minutes, until mushrooms begin to soften and wine reduces.
  • Now to make the thickening agent, the "beurre manie". In a small bowl, blend together the flour and butter to form a paste. Add some of the liquid to the paste and whisk together, then add back into the coq au vin.
  • Add the onions,  mushrooms and bay leaf to the casserole and baste with the sauce. Before serving, bring to a slow simmer so everything is heated through.

Notes

Recipe adapted from Mastering the Art of French Cooking

Nutrition

Calories: 639kcal | Carbohydrates: 12g | Protein: 26g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 166mg | Sodium: 646mg | Potassium: 759mg | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 1.1mg | Calcium: 31mg | Iron: 2.2mg