Julia Child’s Coq au Vin

Julia Child’s Coq au Vin is a timeless dish that brings a touch of classic French cooking to your home kitchen. It’s a comforting, richly flavored stew perfect for cozy dinners when you want something special but manageable. This recipe delivers deep, layered tastes thanks to a long marination and slow simmering that transforms simple ingredients into a satisfying experience.

I first made this after discovering Julia’s famous cookbook and it instantly became my favorite way to impress guests with minimal fuss but maximum taste.

Ingredients

• 3 to 4 pounds of chicken: bone-in cuts add richness and keep the meat juicy
• 1 bottle of good quality red wine: Burgundy is classic but Pinot Noir works beautifully for a less intense option
• 1 cup chicken stock: enhances the savory depth and helps build the stew’s body
• 4 ounces bacon or lardons: bacon fat flavors the whole dish and brings a smoky undertone turkey bacon is a lighter alternative
• 1 medium onion, chopped: adds sweetness and texture
• 2 medium carrots, sliced: provide natural sweetness and balance
• 2 cloves garlic, minced: essential aromatic for flavor complexity
• 2 tablespoons tomato paste: thickens the sauce and adds subtle acidity choose a brand with rich, concentrated flavor
• 2 tablespoons all-purpose flour: binds the sauce gluten free flour can be used if needed
• 1 tablespoon fresh thyme leaves: fresh herbs brighten the earthy stew dried thyme is a good standby
• 1 bay leaf: complements the thyme with herbal notes
• 8 ounces pearl onions: optional but add an elegant sweetness and mild bite
• 8 ounces mushrooms, quartered: cremini mushrooms give a deeper flavor than button varieties
• 2 tablespoons butter: enriches the sauce and helps sauté vegetables
• Salt and pepper to taste: seasoning is key for balance
• Fresh parsley for garnish: a fresh green touch that lifts the final presentation

Instructions

Marinate the Chicken:

Begin by combining the red wine, fresh thyme, bay leaf, and minced garlic in a large container or zip-lock bag. Add the chicken pieces and let them soak up this mixture for at least 2 hours or ideally overnight in the fridge. This infuses the meat with deep aromatic flavors that will carry through the cooking.

Cook the Bacon:

Heat a large Dutch oven over medium heat and add the bacon or lardons. Cook until they are crisp and golden, about 5 to 7 minutes. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot to cook the chicken and vegetables. This bacon fat is a foundation for the rich flavor you want.

Brown the Chicken:

Take the chicken pieces out of the marinade, reserving the liquid. Pat the chicken dry with paper towels to promote browning and season generously with salt and pepper. Brown the chicken evenly in batches in the bacon fat over medium heat until golden on all sides, about 10 minutes total. This crust helps seal in juices and adds texture.

Sauté Vegetables:

Set the browned chicken aside temporarily. In the same pot, add the chopped onion, sliced carrots, and quartered mushrooms. Sauté over medium-high heat until the veggies soften, which takes about 5 to 7 minutes. Stir in the garlic during the last minute of cooking so it releases its aroma without burning.

Create the Sauce:

Stir in the tomato paste to coat the vegetables, cooking for 2 minutes to deepen its flavor. Sprinkle the flour over the mixture, stirring constantly to dissolve it and create a roux. Slowly pour in the reserved marinade and chicken stock while stirring to avoid lumps. This step thickens and flavors the sauce with wine and herbs.

Return Chicken to Pot:

Nestle the chicken pieces and crispy bacon back into the pot. Add the thyme and bay leaf again to refresh the herbal notes. Bring the mixture to a gentle boil then lower the heat to a simmer. Cover the pot and cook gently for 30 minutes to let flavors marry and chicken tenderize.

Final Touches:

Remove the lid and stir in the pearl onions if using. Continue simmering for another 15 to 20 minutes until the chicken is fully cooked and tender. Taste and adjust seasoning with salt and pepper. If you like a thicker sauce, carefully remove the chicken to keep warm and let the sauce reduce uncovered for a few minutes before serving.

I remember making this recipe for a family dinner and everyone was enchanted by the way wine and herbs transformed something simple into a feast.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid drying out the chicken. The stew also freezes well thaw completely before warming and stir occasionally to maintain sauce consistency.

Ingredient Swaps

Try turkey bacon for a leaner smoky option without losing fat that flavors the dish. Cremini mushrooms have more depth than button mushrooms but feel free to use what you have on hand. If you do not have pearl onions, small yellow onions or shallots can be a mild substitute.

Serving Ideas

Serve Coq au Vin over creamy mashed potatoes, buttered noodles, or crusty French bread to soak up the sauce. A simple green salad with vinaigrette balances the richness. Garnish with fresh parsley or additional thyme sprigs for an inviting look.

This classic French dish combines careful preparation and long cooking for a rewarding home meal full of rich flavors and comforting textures.

Frequently Asked Recipe Questions

→ What type of wine best suits this dish?

A good-quality Burgundy or Pinot Noir works best, providing a balanced fruity acidity that complements the richness of the chicken and bacon.

→ Can I substitute bacon with a leaner option?

Yes, turkey bacon can be used as a leaner alternative while maintaining a smoky undertone in the dish.

→ What is the purpose of marinating the chicken overnight?

Marinating allows the wine and herbs to deeply infuse the chicken, enhancing tenderness and layering flavor complexity.

→ Are pearl onions necessary for this preparation?

Pearl onions add a subtle sweetness and texture but can be replaced with chopped yellow onions if unavailable.

→ How can I adjust the sauce thickness?

For a thicker sauce, remove the chicken once cooked and let the sauce reduce over medium heat for a few minutes before serving.

→ Is it important to cook vegetables in bacon fat?

Cooking vegetables in the rendered bacon fat enriches their natural flavors and binds the dish’s components together deliciously.