Julia Child's Classic Coq au Vin
A timeless French chicken stew recipe enriched with brandy, red wine, and the smoky flavor of bacon, perfect for a comforting meal.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 4 to 6 servings
Full Ingredient List
- 1/2 cup lardons or thickly sliced bacon
- 2 or more tablespoons olive oil
- 3 1/2 to 4 1/2 pounds chicken, cut into pieces and dried
- 1/4 cup Cognac or Armagnac
- 20 pearl onions, peeled
- 3 tablespoons all-purpose flour
- 2 cups red wine
- 2 cups chicken stock or beef stock
- 2 garlic cloves, mashed
- 1 tablespoon tomato paste
- 3/4 pound fresh mushrooms, trimmed and quartered
- Bay leaf
- 1/4 teaspoon dried thyme
- Salt
- Freshly ground black pepper
- Fresh thyme sprigs
Coq au Vin Base
Tools and Equipment
- Heavy-bottomed pot
- Slotted spoon
- Lighter or match (for igniting Cognac)
- Cover or lid for pot
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 1/2 cup | lardons or thickly sliced bacon | cut into 1/4- by 1 1/2-inch strips | |
| 2 or more tablespoons | olive oil | ||
| 3 1/2 to 4 1/2 pounds | chicken | cut into pieces, thoroughly dried with paper towel | |
| 1/4 cup | Cognac or Armagnac | ||
| 20 | pearl onions | peeled | frozen pearl onions |
| 3 tablespoons | all-purpose flour | ||
| 2 cups | red wine | Burgundy, Côtes du Rhône, or pinot noir | |
| About 2 cups | chicken stock or beef stock | preferably brown chicken stock | |
| 2 | garlic cloves | mashed | |
| About 1 tablespoon | tomato paste | ||
| 3/4 pound | fresh mushrooms | trimmed, rinsed, and quartered | |
| 1 | bay leaf | ||
| 1/4 teaspoon | dried thyme | ||
| to taste | salt | ||
| to taste | freshly ground black pepper | ||
| optional | fresh thyme sprigs | for garnish |
Instructions
- Step 1: Sear the lardons or bacon in the olive oil in a heavy-bottomed pot over medium-high heat until lightly browned, about 2 minutes. Transfer to a plate, leaving the drippings in the pot. (Tips: Use a slotted spoon to remove the bacon, leaving the fat for cooking.)
- Step 2: Add the chicken pieces to the pot, ensuring not to overcrowd them, and brown on all sides. Do this in batches if necessary. (Tips: Ensure the chicken is dry for better browning.)
- Step 3: Carefully pour the Cognac into the pot. Ignite with a match if desired, letting it burn off until the flames subside, then cover the pot with a lid to extinguish any remaining flames. (Tips: This step is optional; use caution to avoid fires.)
- Step 4: Add the bay leaf and dried thyme. Nestle the onions around the chicken and season with salt and pepper. Cover and simmer gently, turning occasionally, for 10 minutes. (Tips: Ensure the onions are evenly distributed for uniform cooking.)
- Step 5: Sprinkle the flour over the chicken and onions, turning to coat and absorb. Cover and cook for an additional 3 to 4 minutes. (Tips: This helps thicken the sauce as it cooks.)
- Step 6: Remove pot from the heat. Gradually stir in the wine and enough stock to almost cover the chicken. Add lardons, garlic, and tomato paste. Cover and simmer for 25 to 30 minutes. (Tips: Adjust the amount of stock based on the depth of the liquid around the chicken.)
- Step 7: Test chicken for doneness (no pink inside, juices should run clear). If done, transfer chicken to a plate. If onions aren't tender, continue cooking them. (Tips: If needed, remove onions separately to ensure they're cooked through.)
- Step 8: Return the chicken to the pot, add mushrooms, and simmer for 4 to 5 minutes. Adjust sauce consistency by boiling or adding stock as needed. Season to taste. (Tips: Adjust the seasoning before serving to enhance flavors.)
- Step 9: Serve immediately, optionally garnished with fresh thyme sprigs.
Additional Information
Notes: This version of coq au vin is a modern take on Julia Child's classic with the same depth of flavor and simplicity in preparation. You can prepare it up to 3 days in advance. Garnishing with thyme sprigs is optional but adds a fresh touch to the presentation.