Oh, French comfort food! There’s just nothing that warms the soul quite like a deep, savory stew bubbling away on the stove, promising a meal fit for a queen—or at least, for a Sunday evening feast. When people talk about French classics, Coq Au Vin is always at the top of my list. It sounds fancy, I know, but honestly, following Julia Child’s lead takes all the guesswork out of it. She understood that this simple braise is all about time and letting simple ingredients mingle until they sing together.
I’m thrilled to share my detailed guide to the Delightful Julia Childs Coq Au Vin Recipe To Savor with you. After a few messy attempts when I was starting out, I finally nailed the balance of wine and richness. Trust me, when you serve this up, you’ll feel such a sense of accomplishment. It’s hearty, it’s classic, and it’s easier than you think!
Why This Delightful Julia Childs Coq Au Vin Recipe To Savor Works
When you tackle a Julia classic, you know you’re getting serious depth of flavor, and this Coq Au Vin really delivers. You get that beautiful, complex backdrop that only comes from letting chicken actually swim in good wine for hours. Forget quick weeknight meals with this one; this is slow, glorious cooking!
Here’s why I always come back to this specific roadmap for the Delightful Julia Childs Coq Au Vin Recipe To Savor:
- The overnight marinade is non-negotiable! It tenderizes the chicken and infuses everything with rich, earthy wine notes.
- We sear everything properly—that browning is where the true “fond” (those little sticky bits) forms, which becomes the sauce later. Don’t skip browning the flavor enhancers!
- Cooking the final dish gently in the oven keeps the chicken beautifully protected, resulting in unbelievably tender meat without burning the bottom. It’s foolproof, really.
If you love this kind of deep, slow-cooked satisfaction, you’ll absolutely adore my take on beef stroganoff too. Check out my ultimate old-fashioned beef stroganoff recipe when you have a moment!
Gathering Ingredients for Your Delightful Julia Childs Coq Au Vin Recipe To Savor
Okay, let’s talk about what you need to bring this beautiful French classic to life. For Coq Au Vin, the ingredients list looks long, but honestly, most of it is just standard pantry stuff plus chicken and wine. The absolute star, of course, is the wine. You absolutely must use a dry red wine you’d happily drink on its own—Julia knew what she was talking about!
We need about three cups; she always recommended Burgundy, and I stick with that if I can find a decent deal. For the meat, use about 2 to 3 pounds of mixed chicken pieces. I usually ask the butcher for a mix of thighs and drumsticks because breasts tend to dry out on me, even with all that wine!
Don’t forget your bacon! You’ll want 6 ounces, cut into little lardons or chunks. Then we need our aromatics: one big onion and two carrots, both sliced nicely. You’ll use some olive oil and butter for browning, about two tablespoons of each. For that thick, glossy sauce, grab one tablespoon of flour and a cup of stock. The rest is just seasoning—salt, pepper, crushed garlic, thyme, a bay leaf, and those crucial little vegetables at the end: whole small mushrooms (about a pound) and 12 to 18 pearl onions, peeled.
If you plan on serving this amazing stew, you might want my recipe for soft honey butter dinner rolls for soaking up that gorgeous sauce. Trust me on the bread!
Essential Equipment for the Delightful Julia Childs Coq Au Vin Recipe To Savor
You don’t need a ton of fancy gadgets, but one piece of gear is non-negotiable here: a heavy, oven-safe Dutch oven. That’s where the magic happens, from searing the chicken to the long, slow braise. You’ll also want a large bowl for marinating, a slotted spoon for fishing out that crispy bacon, and just your standard good set of measuring cups and spoons. That’s honestly it for this classic stew!
Step-by-Step Instructions for the Delightful Julia Childs Coq Au Vin Recipe To Savor
Alright, deep breath! This is where we stop reading and start cooking. Don’t be intimidated by the timeline; the actual hands-on time is pretty quick, especially once the marinating is done. Remember, Julia designed this to build incredible layers, so stick close to these steps. If you mess up the marination, you can check out my guide for pot roast crock pot recipes to get that slow-cooked feeling next time, but for this Coq Au Vin, we commit!
Marinating the Chicken: The Flavor Foundation
This is your most important job, so set it and forget it! Put your chicken pieces right into that big bowl with the red wine, the sliced onion, and the carrots. We want that chicken soaking up flavor for at least three hours, but genuinely, leave it overnight in the fridge. When you pull it out the next day, carefully lift the chicken pieces out—don’t just pour the whole mess into the strainer! Make sure to save every drop of the reserved wine and vegetables; that’s liquid gold for your sauce later on. Then, pat the chicken pieces really dry with a paper towel. Seriously, dry chicken equals crispy chicken, okay?
Browning and Building the Base of Your Delightful Julia Childs Coq Au Vin Recipe To Savor
Fire up your Dutch oven over medium heat. First, render that bacon until it’s perfectly crisp. Use a slotted spoon to scoop the bacon out onto a plate—save it! We need that glorious rendered fat behind. Pop in your olive oil and butter. Brown those dried chicken pieces on all sides until they have a nice deep color, then remove the chicken and set it aside with the bacon.
Now, toss the reserved carrots and onions from the marinade into that same pot. Cook them until they are soft, about five to seven minutes. See all those brown bits? Wonderful! Stir in your flour and cook for just a minute; this creates our little roux for thickening. Then, slowly start whisking in that reserved wine marinade, scraping up all the delicious stuck-on bits. Add the chicken stock, seasonings (garlic, thyme, bay leaf), and bring it all up to a gentle simmer.
The Long Simmer: Achieving Tenderness in Your Delightful Julia Childs Coq Au Vin Recipe To Savor
Time to sink the chicken and the cooked bacon back into the pot. The liquid should nearly cover everything. Cover the pot tightly. You can simmer this gently on the stovetop, but I prefer putting it into a 325°F oven. Why? It’s so even! Let it cook, undisturbed, for 1.5 to 2 hours. You’re waiting for the chicken to be perfectly fall-off-the-bone tender. It’s a marathon, not a sprint here, but the oven does the hard work for you!
Finishing Touches: Mushrooms and Pearl Onions
Don’t throw your pretty mushrooms and pearl onions right into the stew! About 15 minutes before the chicken is done, you need a separate little pan. Melt a touch of butter and sauté those mushrooms and onions until they look gorgeously browned and slightly sweet. This step keeps them from turning to mush in the long simmer. Once the chicken is tender, stir in these sautéed beauties and let them warm through for the final 15 minutes. Remember to yank out that bay leaf before you serve it up. For some amazing stew pairings, check out this French onion ground beef rice casserole recipe next week too!
Expert Tips for the Perfect Delightful Julia Childs Coq Au Vin Recipe To Savor
So you’ve followed all the steps, but you want that restaurant-quality wow factor, right? Julia Child’s recipes look simple on paper, but they rely on technique. Little tweaks here and there can really elevate your Delightful Julia Childs Coq Au Vin Recipe To Savor from just good to absolutely unforgettable.
First things first: I can’t stress this enough—use a wine you actually want to drink! If it tastes bitter or harsh right out of the bottle, it’s going to taste overwhelmingly potent once it reduces. That dry red wine is the backbone of the flavor profile, so treat it with respect. If you’re worried about lingering too much wine flavor, here’s a trick I learned:
For a sauce that’s deeply flavorful but not overly aggressive, you can finish the stew by removing the chicken after it’s cooked and tender. Take the sauce base and let it boil uncovered on the stovetop until it reduces down to your preferred thickness. Strain it first if you want it ultra-silky before reducing. Strain, reduce, and then nestle that lovely chicken back in. It works like a charm!
And remember, this dish is amazing on the second day! Don’t feel pressured to eat it all immediately. The flavors marry and deepen overnight. When you reheat it gently on the stove the next day, it tastes even richer. It’s honestly the perfect make-ahead dinner party meal. If you’re looking for other great ways to get that deep, savory flavor, you have to try my ultimate Philly cheese steak sandwich recipe—it uses a similar slow-build technique!
Serving Suggestions for Your Delightful Julia Childs Coq Au Vin Recipe To Savor
This stew is so rich and comforting, it practically demands a starchy vehicle to soak up every last luxurious drop of that wine sauce. The instructions mention mashed potatoes or noodles, and honestly, those are classics for a reason—they are perfect!
I also love serving it with a side of crusty bread, maybe something rustic, to swipe the bowl clean. If you’re feeling ambitious, a simple, slightly tart green salad helps cut through the richness. Oh, and if you need an amazing bread recipe, you absolutely must check out my guide for the best dinner rolls; they are fluffy perfection.
Storage and Make-Ahead Instructions for Delightful Julia Childs Coq Au Vin Recipe To Savor
Listen up, because this is one of those wonderful dishes that gets *better* the next day! You can totally make this stew a day ahead. Once it cools down, pop the whole thing, lid on, into the fridge. The flavors really settle in overnight, making your leftovers taste even deeper and richer.
When it’s time to eat, gently reheat it on the stovetop—don’t let it boil hard, just a slow, loving simmer until it’s piping hot through and through. Freezing works great too, just use airtight containers! If you’re looking for more amazing make-ahead meals, you’ve got to see my irresistible slow cooker chicken and broccoli recipe.
Frequently Asked Questions About This Classic French Chicken Stew
I know tackling a Julia Child recipe can bring up a ton of questions! It’s totally normal to wonder about substitutions or timing. Don’t you worry though; I’ve gathered the ones I hear most often about making this delicious French chicken stew and put the answers right here for you. It should make everything super clear before you even start heating up that Dutch oven!
Can I use chicken thighs instead of mixed pieces for this Delightful Julia Childs Coq Au Vin Recipe To Savor?
Oh, absolutely! And honestly, I prefer chicken thighs most of the time. Thighs and drumsticks have a little more fat, which keeps them incredibly moist and rich during our long, gentle braise. Breasts are fine if that’s what you have, but if you’re buying meat specifically for this dish, grab the bone-in, skin-on thighs. They hold up better to the soaking in wine, and you get such better texture when it’s done. If you really love chicken, I’ve compiled some other amazing recipes like my 10 irresistible chicken thighs recipes!
What is the best non-alcoholic substitute for the red wine in this French chicken stew?
This is a tough one, because the wine is so crucial to the flavor profile of this classic French chicken stew! If you absolutely cannot use alcohol, you need to focus on replicating that acidity and depth. I suggest using high-quality, dark-colored grape juice—not concord, something drier if possible—and then adding a splash or two of red wine vinegar or balsamic vinegar to mimic the bite of the wine. You lose some of the complexity, yes, but it keeps the stew nicely colored and savory.
How long can I safely marinate the chicken for the Delightful Julia Childs Coq Au Vin Recipe To Savor?
Julia always said at least three hours, but if you can swing it, overnight is the sweet spot—that’s about 12 to 18 hours. When the chicken is submerged in the acidic wine marinade in the fridge, it gets so tender! You don’t want to go much past 24 hours, though. While the wine tenderizes beautifully, leaving it too long can start changing the texture of the meat in a way that feels a little *too* soft, which is not what we want for this version of the Delightful Julia Childs Coq Au Vin Recipe To Savor.
Estimated Nutritional Snapshot
Now, I’m no nutritionist, so take these numbers with a tiny grain of salt! This is just a quick look at what you’re getting when you dig into a generous bowl of this Delightful Julia Childs Coq Au Vin Recipe To Savor. Remember, this is for a serving size based on about one quarter of the final stew volume, not just a single piece of chicken, since it’s packed with bacon, mushrooms, and that rich sauce!
Since this recipe is all about braised chicken and wine reduction, it leans heartier, which is why it feels so satisfying. I calculated this based on the ingredients list, assuming usage of standard chicken thighs and a dry, decent-quality Burgundy. It’s a real meal, perfect for a chilly evening!
- Calories: About 450 per serving. That’s pretty robust for a healthy dinner!
- Fat: We have about 18 grams here. That comes mostly from rendering the bacon fat and the butter used for searing the vegetables, so you know it’s flavor fat!
- Protein: You’re getting a whopping 45 grams of protein, thanks to that beautiful chicken! Wonderful for feeling full and satisfied.
- Carbohydrates: This comes in around 15 grams. Most of that is from the carrots and the little bit of flour we use to thicken the sauce at the start.
It’s a classic French stew, so it should be served as the star of the show, perhaps with a simple side salad or a tiny bit of crusty bread—nothing too heavy that competes with the main event!
Julia Child’s Coq Au Vin
- Total Time: 2 hr 30 min
- Yield: 4-6 servings 1x
- Diet: Low Fat
Description
A classic French stew of chicken braised with wine, mushrooms, and bacon.
Ingredients
- 1 bottle (about 3 cups) dry red wine (Burgundy recommended)
- 2–3 pounds chicken pieces (legs, thighs, breasts)
- 6 ounces bacon or lardons, cut into small pieces
- 1 large onion, sliced
- 2 carrots, sliced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup chicken stock
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 pound small white mushrooms, whole or halved
- 12–18 pearl onions, peeled
Instructions
- In a large bowl, marinate the chicken in the red wine with the sliced onion and carrots for at least 3 hours, or preferably overnight in the refrigerator.
- Remove the chicken from the marinade, reserving the wine and vegetables. Pat the chicken pieces dry with paper towels.
- In a large Dutch oven or heavy pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the olive oil and butter to the pot. Brown the chicken pieces on all sides over medium-high heat. Remove the chicken and set aside.
- Add the sliced carrots and onion from the marinade to the pot. Cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute. Gradually stir in the reserved wine marinade, scraping up any browned bits from the bottom of the pot.
- Add the chicken stock, salt, pepper, crushed garlic, bay leaf, and thyme. Bring the liquid to a simmer.
- Return the chicken and cooked bacon to the pot. The liquid should almost cover the chicken. Cover the pot and simmer gently on the stovetop or in a 325°F oven for about 1.5 to 2 hours, or until the chicken is tender.
- About 15 minutes before serving, sauté the small white mushrooms and pearl onions separately in butter until lightly browned.
- Stir the sautéed mushrooms and pearl onions into the stew during the last 15 minutes of cooking.
- Remove the bay leaf before serving. Serve hot, perhaps over mashed potatoes or noodles.
Notes
- For best flavor, use a good quality, dry red wine that you would enjoy drinking.
- If you prefer a thicker sauce, you can strain the liquid after cooking, reduce it on the stovetop, and then return the chicken to the sauce.
- You can prepare the stew a day ahead; the flavor improves overnight. Reheat gently before serving.
- Prep Time: 30 min
- Cook Time: 2 hr
- Category: Dinner
- Method: Braising/Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 45
- Cholesterol: 140
Keywords: Coq Au Vin, French chicken stew, braised chicken, red wine chicken, Julia Child recipe