Julia Child’s Coq Au Vin Recipe


Translated from French, Coq au vin means ‘cock (chicken) in wine’ and is a simple dish of chicken braised with wine, bacon, mushrooms, and garlic. It’s really simple to make, but it does take some time.

Julia Child’s coq au vin recipe in the book suggested using a red wine like a Burgundy or a Chianti. A Burgundy is typically a pinot noir, which is light and acidic, perfect for cooking.

Sauté bacon in a large skillet or casserole. Once it’s lightly browned, remove the bacon and place it on a side dish, but leave the fat in the pan

In the same pan, brown the chicken in the bacon fat and season with salt and pepper. Once the chicken is browned on all sides, add the bacon back to the pan, cover, and cook slowly for 10 minutes, turning the chicken only once.

Next, pour wine into pan and add just enough beef stock to cover the chicken. Stir in tomato paste, garlic, and herbs.

While the chicken is cooking, drop onions into boiling water and cook for one minute. Remove from heat and scoop out onions with a slotted spoon, then add carrots to the same hot water.

Next, heat oil in a frying pan and toss onions for several minutes until lightly browned.

Add mushrooms and 1 Tbsp of butter to pan with onions and sauté until browned.


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Head to the blog for the full list of ingredients and instructions for this Coq Au Vin recipe!