Go Back
–+ servings
Julia Child's Coq au Vin Chef's Recipe

Julia Child's Coq au Vin Chef's Recipe for Ultimate Comfort

Experience Julia Child's Coq au Vin Chef's Recipe, an unforgettable classic that transforms chicken into a comforting centerpiece, inviting warmth at the dinner table.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Lunch
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tbsp Olive Oil Essential for sautéing; butter can be an alternative.
  • 4 oz Bacon Adds smoky depth; try pancetta for a similar flavor.
  • 4 pieces Chicken Thighs (bone-in, skin-on) Keeps the chicken moist.
  • 4 pieces Chicken Drumsticks Provide rich flavor.
  • 2 tsp Coarse Salt Adjust to taste.
  • 1.5 tsp Black Pepper Adjust to taste.
For the Aromatics
  • 1 piece Sweet Onion (chopped) Yellow onion is a good substitute.
  • 2 pieces Shallots (chopped) Pares well with onions.
  • 4 pieces Carrots (chopped) Consider parsnips for an earthy twist.
  • 4 cloves Garlic (minced) Using fresh garlic is preferred.
For the Sauce
  • 2 tbsp Tomato Paste Enhances umami and thickens the sauce.
  • 1 tbsp Fresh Thyme Plus more for garnish; dried thyme can be substituted.
  • 2 cups Dry Red Wine Choose a wine you love.
  • 1/4 cup Brandy or Cognac (optional) Contributes complexity.
  • 1 cup Low-Sodium Chicken Stock Adds moisture.
For Finishing Touches
  • 3 tbsp Unsalted Butter (divided) Provides richness.
  • 1 tbsp All-Purpose Flour Used to thicken the sauce.
  • 8 oz Cremini Mushrooms (thickly sliced) Sauté separately for firmness.

Equipment

  • Dutch oven
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 250°F (120°C) to ensure the chicken becomes tender.
  2. Heat olive oil in your Dutch oven and sauté chopped bacon for 8-10 minutes until crispy.
  3. Increase heat and sear chicken thighs and drumsticks, skin side down for 5-7 minutes until golden brown.
  4. Lower heat, add vegetables, and sauté for 10 minutes until softened and fragrant.
  5. Stir in tomato paste and thyme, deglaze with red wine and chicken stock, then simmer.
  6. Return chicken and bacon to the pot, cover, and bake for 35-40 minutes until cooked through.
  7. Mix flour with butter to create a paste and stir into the sauce until thickened.
  8. Sauté mushrooms in remaining butter until golden brown then add to the sauce.
  9. Serve the chicken with sauce and vegetables, garnished with fresh thyme.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Use quality ingredients for the best flavor. Consider making a day in advance for deeper flavors.

Tried this recipe?

Let us know how it was!