Coq au Vin (Julia Child’s Recipe)

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Coq Au Vin

(Casserole of Chicken in Red Wine, Garnished with Onions, Mushrooms, and Bacon)


This month’s cooking club theme was French, which I was looking forward to so long!  What I also thought was interesting I watched the movie “Burnt” and they mentioned that so many of the dishes we think of as classically French: Coq au Vin, Beef Bourguignon, Ratatouille, Cassoulet, etc.  This dish is known for it’s rich red-wine sauce and served with potatoes, pasta, rice, etc.  It’s also great to serve for a dinner party because you can make it a day ahead and serve for a dinner party. 



Here is the video of Julia cooking on The French Chef



(Looking for another similar French recipe? Julia also cooked Fricassee on the video above. They have very similar methods… or as Julia says, Make both: It means you get to drink TWO wines! haha)



Bon Appetit!


Cooking Club ladies, enjoying the dish!


A 3-to 4-ounce bacon, chopped
A 10-inch dutch oven or electric skillet
2 Tb cooking oil

Heat pan and simmer bacon in pan until cooked through and browned (about 10 minutes.)  When bacon is very lightly browned, remove to a side dish, leaving fat in pan. 

2 ½ lbs. 3 lbs. cut-up frying chicken (use any pieces you would like to have – just enough to fill the base of the pan without over crowding. ) I used thighs so they all had the same cooking time. Also I would remove the skins after browning them. 
½ tsp salt
1/8 tsp pepper
1 to 2 Tb cooking oil
12 to 24 small white onions
3 tbsp of flour

Dry chicken thoroughly in a towel.  Brown on all sides in the hot fat (360 degrees).  Season chicken with salt and pepper, cover pan, and cook slowly (300 degrees) for 6-10 minutes, turning chicken. 

Add peeled onions. 

Season chicken with salt. Cover and cook for about 10 minutes. (rotate half way and salt for the last 5 minutes.) 

Add Flour (does not need to be exact.) This will help thicken the sauce when the wine is added.) Turn and cook for about 2 minutes. 

Simmering in Red Wine
1/2 bottle Burgundy, Chianti or full-flavored Red Wine. 
1 to 2 cups beef stock 
1 Tb tomato paste (or 1 small fresh tomato, or puree)
2 cloves mashed garlic/pressed
¼ tsp thyme
1 bay leaf

Pour wine into pan, and add just enough bouillon to just barely not cover the chicken.  Scrape bottom to make sure no flour bits are on the bottom. Add back in bacon pieces. 
Stir in tomato paste, garlic, and herbs.  Bring to the simmer, then cover and simmer slowly for about 30 minutes, or until chicken meat is tender when pierced with a fork. (Depending on the piece of meat, you will pull out the smaller pieces that are done yet.  Onions need to be fork tender, so pull those out when done, etc. Cook each until it’s all done, then put it all back in.)

The Mushrooms
½ lb. (2 cups) fresh mushrooms, quartered
1 Tb butter
½ Tb cooking oil

Add mushrooms into pan for about 4-5 minutes. (If there is too little liquid, add more stock.)

As mushrooms are cooked, adjust the seasoning to taste.  

Serve from casserole, or arrange on a hot platter and decorate with sprigs of parsley. 

If serving the next day, cool to room temperature. (Julia thinks it is better to even serve it the second day.) 


Accompany with rice, green peas (or side of your choice), with of course, Red Wine! 

Bon Appetit! (as Julia always says.) 

Original Recipe:

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