If you want to taste classic French cooking at home, Julia Child’s Coq au Vin Recipe is perfect. This dish is full of rich flavors, tender chicken and a delicious red wine sauce.
It is surprisingly easy to make, even if you are not a professional chef. Learning how to make Julia Child’s Coq au Vin gives you a chance to cook like a true French chef.
With simple ingredients and step-by-step guidance, anyone can enjoy this comforting and elegant meal.
My Experience With This Recipe
When I first tried Julia Child’s Coq au Vin Recipe, I was nervous. Cooking with wine seemed tricky and browning chicken perfectly sounded hard.
But the recipe was clear and the steps were easy to follow. After cooking, the house smelled amazing. The chicken was tender and the sauce was rich and full of flavor.
I loved how the mushrooms and bacon added extra taste. This recipe truly makes you feel like a chef in your own kitchen.
Recipe Card Info
- Recipe Name: Julia Child’s Coq au Vin
- Servings: 4
- Prep Time: 30 mins
- Cook Time: 1 hr 30 mins
- Total Time: 2 hrs
- Course: Main Course
- Cuisine: French
- Calories: 450 kcal per serving
Equipment List
- Large Dutch oven or heavy pot
- Skillet
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Mixing bowl
- Tongs
- Slotted spoon
Ingredients You Need for Julia Child’s Coq au Vin
- 4 chicken thighs and 4 drumsticks
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 4 oz bacon, chopped
- 1 onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 2 tbsp flour
- 2 cups red wine
- 1 cup chicken broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 bay leaf
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
Instructions
Prepare the Chicken
Pat chicken dry. Season with salt and pepper. This helps the chicken brown nicely and keeps it juicy inside.
Cook the Bacon
Heat a Dutch oven over medium heat. Cook chopped bacon until crispy. Remove and set aside for later.
Brown the Chicken
Add olive oil to the bacon fat. Brown chicken on all sides. Remove chicken and place aside.
Cook Vegetables
In the same pot, add onion, carrot and garlic. Cook until softened and fragrant. Stir frequently to prevent burning.
Add Flour
Sprinkle flour over vegetables. Stir for 2 minutes. This helps thicken the sauce later for a rich texture.
Add Wine and Broth
Pour in red wine and chicken broth. Stir well. Scrape the bottom of the pot to release any browned bits.
Add Chicken and Herbs
Return chicken and bacon to the pot. Add tomato paste, thyme and bay leaf. Mix gently to combine all flavors.
Simmer the Dish
Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour. Chicken becomes tender and flavorful.
Cook the Mushrooms
In a separate skillet, melt butter. Sauté mushrooms until golden brown. This adds a rich earthy flavor to the dish.
Combine and Finish
Add mushrooms to the chicken. Simmer for 5 more minutes. Sprinkle chopped parsley before serving for fresh flavor.
Recipe Tips
- Use a full-bodied red wine for better flavor.
- Let chicken sit at room temperature before cooking.
- Brown chicken well to lock in juices.
- Don’t rush simmering; slow cooking enhances flavor.
- Adjust salt and pepper at the end for perfect taste.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Sodium | 500 mg |
Serving Suggestions
Julia Child’s Coq au Vin Recipe is best served hot with creamy mashed potatoes or fresh crusty bread. The sauce is perfect for dipping bread. You can also pair it with buttered noodles or roasted vegetables.
A fresh green salad adds color and lightness to the meal. For a complete French experience, serve with a glass of the same red wine used in the recipe.
Best Sides To Serve With
- Creamy mashed potatoes
- Buttered egg noodles
- Roasted carrots and green beans
- Crusty French bread
- Mixed green salad
Storage and Reheating Tips
Store leftover Coq au Vin in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid drying the chicken.
You can also reheat in the oven at 325°F (165°C) for 15–20 minutes. For longer storage, freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Julia Child’s Coq au Vin Recipe
Ingredients
- 4 chicken thighs and 4 drumsticks
- Salt and black pepper to taste
- 2 tbsp olive oil
- 4 oz bacon chopped
- 1 onion chopped
- 2 carrots sliced
- 2 cloves garlic minced
- 2 tbsp flour
- 2 cups red wine
- 1 cup chicken broth
- 1 tbsp tomato paste
- 1 tsp fresh thyme or ½ tsp dried
- 1 bay leaf
- 8 oz mushrooms sliced
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
Instructions
Prepare the Chicken
- Pat chicken dry. Season with salt and pepper. This helps the chicken brown nicely and keeps it juicy inside.
Cook the Bacon
- Heat a Dutch oven over medium heat. Cook chopped bacon until crispy. Remove and set aside for later.
Brown the Chicken
- Add olive oil to the bacon fat. Brown chicken on all sides. Remove chicken and place aside.
Cook Vegetables
- In the same pot, add onion, carrot, and garlic. Cook until softened and fragrant. Stir frequently to prevent burning.
Add Flour
- Sprinkle flour over vegetables. Stir for 2 minutes. This helps thicken the sauce later for a rich texture.
Add Wine and Broth
- Pour in red wine and chicken broth. Stir well. Scrape the bottom of the pot to release any browned bits.
Add Chicken and Herbs
- Return chicken and bacon to the pot. Add tomato paste, thyme, and bay leaf. Mix gently to combine all flavors.
Simmer the Dish
- Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour. Chicken becomes tender and flavorful.
Cook the Mushrooms
- In a separate skillet, melt butter. Sauté mushrooms until golden brown. This adds a rich earthy flavor to the dish.
Combine and Finish
- Add mushrooms to the chicken. Simmer for 5 more minutes. Sprinkle chopped parsley before serving for fresh flavor.
Notes
- Use a full-bodied red wine for better flavor.
- Let chicken sit at room temperature before cooking.
- Brown chicken well to lock in juices.
- Don’t rush simmering; slow cooking enhances flavor.
- Adjust salt and pepper at the end for perfect taste.
FAQs about Julia Child’s Coq au Vin Recipe
Q1: Can I use chicken breasts instead of thighs and drumsticks?
Yes, but chicken breasts may dry out faster. Cook gently and watch the time carefully.
Q2: Can I make Coq au Vin in a slow cooker?
Absolutely! Brown chicken and vegetables first. Then cook in a slow cooker on low for 6–7 hours.
Q3: What wine is best for Coq au Vin?
Use a dry red wine like Pinot Noir. Avoid overly sweet wines for authentic flavor.
Q4: Can I use dried mushrooms instead of fresh?
Yes, soak dried mushrooms in warm water for 20 minutes. Drain and add with mushrooms for flavor.
Conclusion
Julia Child’s Coq au Vin Recipe is a classic French dish that anyone can make at home.
Learning how to make Julia Child’s Coq au Vin teaches cooking techniques and builds confidence. With simple Ingredients for Julia Child’s Coq au Vin and step-by-step instructions, you can enjoy a delicious, rich and comforting meal.
This recipe is perfect for family dinners, special occasions or when you just want to cook something elegant and flavorful. Try it today and taste the magic of French cooking in your kitchen.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!