Julia Child Coq Au Vin Recipe

This delicious julia child coq au vin is a rich and hearty French classic with tender chicken simmered in red wine, smoky bacon, and mushrooms. It’s a comforting dish perfect for a cozy dinner. You can use any dry red wine and swap pearl onions for regular onions if needed. Serve it with mashed potatoes or pasta for a complete meal!

Ingredients Needed

Red Wine Chicken Marinade:

• 4 bone-in, skin-on chicken thighs (220g / 7 oz each)
• 4 chicken drumsticks
• 16 pearl onions or pickling onions
• 1 bay leaf (fresh or dried)
• 3 thyme sprigs (or 1 tsp dried thyme)
• 750ml / 3 cups dry red wine (Pinot Noir or similar)

Browning Chicken:

• 3–4 tbsp vegetable or canola oil
• ¾ tsp kosher salt (or ½ tsp table salt)
• ½ tsp black pepper
• Coq au Vin Stew:
• 400g / 14 oz white mushrooms, halved (quartered if large)
• 150g / 5 oz bacon or speck, cut into batons
• 60g / 4 tbsp unsalted butter
• 3 garlic cloves, finely minced
• 2 tbsp tomato paste
• 7 tbsp all-purpose flour
• 750ml / 3 cups low-sodium beef stock
• ¼ tsp kosher salt (or ⅛ tsp table salt)
• ¼ tsp black pepper

To Serve:

• 2 tbsp fresh parsley, chopped
• Mashed potatoes or tagliatelle

How To Make Coq Au Vin Recipe

1. Marinate Chicken (Overnight): Combine chicken, onions, thyme, bay leaf, and wine in a large bowl. Cover and refrigerate for 12–24 hours. Strain the wine into a bowl, reserving the herbs and wine. Pat chicken dry with paper towels.
2. Reduce Wine: Pour the wine into a saucepan, bring to a boil, and simmer until reduced by half, skimming off impurities. Set aside.
3. Preheat Oven: Set oven to 350°F (180°C) or 320°F (160°C fan).
4. Season Chicken: Sprinkle chicken with salt and black pepper.
5. Brown Chicken: Heat 3 tbsp oil in a large oven-proof pot over medium-high heat. Sear chicken thighs skin-side down for 2–3 minutes until browned. Flip and cook for 1 more minute. Remove to a tray. Brown drumsticks on all sides (about 5 minutes total), then remove.
6. Fry Bacon: Cook bacon in the same pot for 3 minutes until golden. Transfer to the tray with chicken.
7. Sauté Mushrooms & Onions: Add mushrooms to the pot and cook for 5 minutes until golden, then remove. Cook onions in the same pot for 5 minutes until golden patches appear.
8. Build the Stew: Melt butter in the pot, then add garlic and cook for 1 minute. Stir in tomato paste and cook for 2 minutes. Add flour and cook for another 2 minutes. Slowly pour in beef stock while stirring, then add the reduced wine. Stir until smooth.
9. Combine Everything: Add chicken, bacon, mushrooms, thyme, bay leaf, salt, and pepper. Stir well.
10. Slow-Cook in Oven: Bring to a simmer, cover, and bake for 45 minutes. The chicken should be very tender but not falling apart.
11. Taste & Adjust: Remove from oven and taste the sauce. Adjust salt if needed.
12. For Best Flavor (Optional): If possible, let the stew rest overnight before serving. Reheat gently on the stove, adding water if needed to loosen the sauce.
13. Serve: Spoon over mashed potatoes or tagliatelle, garnish with fresh parsley, and enjoy!

Recipe Tips

• Use a good red wine: Choose a dry red wine like Pinot Noir or Merlot for the best flavor. Avoid sweet wines.
• Pat the chicken dry before browning: This helps create a nice golden crust and prevents steaming.
• Don’t skip the overnight marinade: Letting the chicken sit in the wine adds deep flavor. Aim for at least 12 hours.
• Cook the flour properly: When adding flour, cook it for at least 2 minutes to avoid a raw taste in the sauce.
• Let it rest overnight for the best flavor: Like all stews, Coq au Vin tastes even better the next day as the flavors develop.

How To Store & Reheat Leftovers

• Refrigerate: Transfer leftover coq au vin to an airtight container. Store in the fridge for up to 3 days.
• Freeze: Place leftover coq au vin in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Reheat leftover coq au vin on the stovetop for 5–10 min, microwave for 2–3 min, or oven at 350°F for 15–20 min, stirring or adding water if needed.

Nutrition Fact

Serving Size: 1 serving (661g)

• Calories: 712 kcal​
• Total Fat: 32 g​
• Saturated Fat: 11 g​
• Cholesterol: 167 mg​
• Sodium: 1,150 mg​
• Total Carbohydrate: 26 g​
• Dietary Fiber: 4 g​
• Sugars: 12 g​
• Protein: 31 g​

More Julia Child Recipes:

• Julia Child Chicken Fricasse Recipe
• Julia Child One Pot Chicken
• Julia Child Roast Chicken Recipe
• Julia Child Chicken Breast