Julia Child’s Classic Coq au Vin Recipe: A Timeless French Chicken Dish
Discover the charm of traditional French cuisine with this authentic Coq au Vin recipe — a rich, wine-braised chicken dish perfected by Julia Child. It’s the ultimate comfort food for chilly evenings.
The History Behind Coq au Vin
Some say Coq au Vin dates back to Julius Caesar’s time, while others note the earliest written version appeared in the 1860s. Either way, this dish has come to define classic French comfort food.
In English, Coq au Vin translates to “rooster in wine sauce.” Traditionally made with older birds, today it’s typically prepared with tender chicken, smoky bacon, and a luscious red wine sauce. It’s as popular in Montpellier as it is across kitchens in the United States.
Julia Child’s Coq au Vin Recipe
Yields: 4–6 servings
Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 1 hour 40 minutes
Ingredients
- 2½ to 3 pounds cut-up frying chicken, skin on
- 4 ounces lean thick-cut bacon
- 2 tablespoons olive oil
- Salt and pepper to taste
- ¼ cup cognac
- 2 cups red wine (avoid oaky varietals like Cabernet)
- 2 cups chicken stock or broth
- 1 tablespoon tomato paste
- 2 cloves garlic, mashed or minced
- 1 bay leaf
- ¼ teaspoon thyme
- 3 tablespoons flour
- 2 tablespoons butter
- Fresh parsley sprigs
Instructions
- Dry chicken thoroughly with a towel and season with salt and pepper.
- Simmer the bacon in boiling water for 10 minutes, drain, and pat dry.
- In a large pan, heat olive oil. Brown the bacon, remove, then brown the chicken.
- Return bacon, cover, and cook for 10 minutes, turning chicken once.
- Flambé with cognac, ignite carefully, and cover once the flame subsides.
- Add wine, broth, tomato paste, garlic, bay leaf, and thyme. Simmer for 30 minutes.
- Remove chicken and reduce sauce until about 2 cups remain.
- Whisk in butter-flour mixture and simmer until the sauce thickens.
- Taste, adjust seasoning, and return chicken to coat in the sauce.
Brown-Braised Onions
- 12–24 small white onions, peeled
- 1–2 tablespoons olive oil
- Salt to taste
Parboil onions for 1 minute, cool, peel, and brown in olive oil. Add water halfway up, cover, and simmer until tender (25–30 minutes).
Sautéed Mushrooms
- ½ pound mushrooms, cleaned and dried
- 1 tablespoon butter
- ½ tablespoon olive oil
Sauté mushrooms in butter and oil over high heat until golden brown, about 4–5 minutes.
Serving Suggestions
Serve Coq au Vin with buttered potatoes, egg noodles, or crusty French bread. A crisp green salad or buttered peas make perfect sides. Pour yourself a glass of the same red wine used in cooking for an authentic experience.
Tips for the Perfect Coq au Vin
- Use young chicken for tenderness.
- Choose medium-bodied red wines like Pinot Noir or Burgundy.
- Let it simmer gently for full flavor development.
- Tastes even better the next day!
Frequently Asked Questions (FAQs)
1. What wine is best for Coq au Vin?
Use Pinot Noir, Merlot, or Côtes du Rhône for balanced flavor.
2. Can I make Coq au Vin without alcohol?
Yes! Substitute red wine with equal parts grape juice and chicken stock.
3. Can I freeze Coq au Vin?
Absolutely — freeze for up to 3 months in airtight containers. Thaw in the fridge before reheating.
4. How long does it last in the fridge?
Up to 3 days when stored properly in a covered container.
5. What sides go best with Coq au Vin?
Serve with mashed potatoes, rice, or crusty baguette to soak up the sauce.
6. Is this recipe gluten-free?
Not traditionally, but you can use gluten-free flour or cornstarch instead.
Final Thoughts
Julia Child’s Coq au Vin remains one of the most iconic dishes in French cooking. It’s hearty, flavorful, and full of rustic charm — the perfect meal to warm up a winter evening or impress dinner guests.
To learn more about Julia Child, visit WGBH.
*THE FRENCH CHEF COOKBOOK by Julia Child, copyright © 1968 by Julia Child. Used by permission of Alfred A. Knopf, a division of Random House, Inc.
