Description
A timeless French classic, Julia Child’s Coq au Vin features tender chicken braised in red wine with mushrooms, onions, and herbs for a rich, comforting dish perfect for any cozy dinner.
Ingredients
Creating Julia Child’s Coq au Vin requires a harmonious mix of ingredients to yield robust flavors. Below is a detailed list, along with some excellent suggestions for substitutions to personalize your dish:
- 3 to 4 pounds of chicken (preferably a whole cut-up chicken or bone-in thighs for richer flavor)
- 1 bottle (750 ml) of good-quality red wine (Burgundy recommended for authenticity; substitute with Pinot Noir if desired)
- 1 cup chicken stock
- 4 ounces bacon or lardons (can substitute with turkey bacon for a leaner option)
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- 8 ounces pearl onions (optional, can replace with chopped yellow onion)
- 8 ounces mushrooms, quartered (button mushrooms work well, but cremini adds extra flavor)
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
🔘 Step 1: Marinate the Chicken
Begin by marinating the chicken in a mix of red wine, thyme, bay leaf, and minced garlic for at least 2 hours, preferably overnight. This step is essential for infusing the chicken with rich flavors.
Tip: Use a large zip-lock bag for easy marination and to prevent spills.
🔘 Step 2: Cook the Bacon
In a large Dutch oven, cook the bacon over medium heat until crisp, about 5–7 minutes. Remove the bacon, leaving the rendered fat in the pot. This will lay the backbone for a deep flavor throughout the dish.
Tip: Consider using a splatter guard to contain the grease while cooking.
🔘 Step 3: Brown the Chicken
Remove the chicken from the marinade (reserve the marinade) and pat it dry with paper towels. Season with salt and pepper. In the same pot, brown the chicken pieces in the bacon fat until golden brown on all sides, about 10 minutes. Work in batches if necessary to avoid overcrowding.
🔘 Step 4: Sauté Vegetables
Once all the chicken is browned, remove it and sauté the chopped onions, carrots, and mushrooms in the same pot over medium-high heat until they soften, about 5–7 minutes. Stir in the garlic for the last minute to prevent burning.
🔘 Step 5: Create the Sauce
Stir in the tomato paste, then sprinkle the flour over the vegetables, stirring to incorporate. Gradually add the reserved marinade and chicken stock, ensuring everything is well mixed.
🔘 Step 6: Return Chicken to Pot
Return the chicken (and crispy bacon) to the pot, nestling it in the broth. Add the thyme and bay leaf, bringing it to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, allowing the flavors to meld.
🔘 Step 7: Final Touches
Remove the lid and add the pearl onions. Continue cooking for an additional 15–20 minutes, or until the chicken is cooked through and tender. Adjust seasoning with additional salt and pepper if necessary.
Tip: If you prefer a thicker sauce, remove the chicken once cooked and let the sauce reduce for a few minutes before serving.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: 450
- Fat: 20g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 32g