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Julia Child’s Coq au Vin Recipe
Marigold Voss

Julia Child’s Coq au Vin Recipe

A classic French chicken stew inspired by Julia Child’s famous coq au vin, slow-cooked in red wine with mushrooms, pearl onions, and herbs for deep, rich flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 3 hours
Total Time 3 hours 40 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: French
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1½ lb Chicken bone-in, skin-on pieces
  • 2 tbsp Olive oil or butter
  • 4 slices Bacon chopped
  • 1 cup Pearl onions peeled
  • 2 cups Mushrooms sliced
  • 2 cloves Garlic minced
  • 2 tbsp Tomato paste optional
  • 1 cup Chicken broth low sodium
  • 2 cups Red wine dry Burgundy-style
  • 1 tsp Thyme dried or fresh
  • 1 leaf Bay leaf whole
  • ½ tsp Salt to taste
  • ½ tsp Black pepper to taste
  • 2 tbsp Fresh parsley chopped, garnish

Equipment

  • 1 Large Dutch oven
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 Measuring cups
  • 1 Tongs

Method
 

  1. Season chicken with salt and black pepper.
  2. Heat olive oil in a Dutch oven over medium heat.
  3. Add bacon and cook until crispy, then remove and set aside.
  4. Brown chicken pieces on all sides and remove from pot.
  5. Add pearl onions and mushrooms and sauté until lightly browned.
  6. Stir in garlic and tomato paste and cook for 30 seconds.
  7. Pour in red wine and scrape the bottom to deglaze the pot.
  8. Add chicken broth, thyme, bay leaf, bacon, and chicken back to the pot.
  9. Bring to a gentle simmer, cover, and cook for 1 hour.
  10. Remove lid and simmer uncovered until sauce thickens slightly.
  11. Taste, adjust seasoning, and garnish with fresh parsley before serving.

Video

Notes

  • Use a dry red wine you enjoy drinking for best flavor.
  • Bone-in chicken gives richer taste and better texture.
  • This dish tastes even better the next day.
  • Serve with mashed potatoes, rice, or crusty bread.