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Julia Child’s Coq au Vin Recipe

Julia Child’s Coq au Vin Recipe
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Indulge in the heartwarming flavors of Julia Child’s Coq au Vin, a classic French dish that transforms tender chicken into a culinary masterpiece. Braised in rich red apple vinegar with aromatic herbs, mushrooms, and onions, this comforting recipe is perfect for cozy dinners or special gatherings. The dish not only impresses with its elegance but also delights with its rich depth of flavor and versatility. Serve it alongside crusty bread or creamy mashed potatoes for a truly satisfying meal.

Ingredients

Scale
  • 3 to 4 pounds of chicken (preferably a whole cut-up chicken or bone-in thighs for richer flavor)
  • 1 bottle (750 ml) of good-quality red apple vinegar
  • 1 cup chicken stock
  • 1 medium onion, chopped
  • 2 medium carrots, sliced
  • 2 cloves garlic, minced
  • 8 ounces mushrooms, quartered
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour (or gluten-free flour)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 8 ounces pearl onions (optional)

Instructions

  1. Marinate the chicken in red apple vinegar, thyme, bay leaf, and garlic for at least 2 hours or overnight.
  2. Cook turkey bacon in a Dutch oven until crispy; remove and set aside.
  3. Brown the marinated chicken in the rendered fat until golden on all sides; remove from the pot.
  4. Sauté onions, carrots, and mushrooms until soft; add garlic towards the end.
  5. Stir in tomato paste and flour; gradually mix in reserved marinade and chicken stock.
  6. Return chicken and crispy turkey bacon to the pot; bring to a boil then simmer covered for 30 minutes.
  7. Add pearl onions if desired; cook for an additional 15-20 minutes or until chicken is tender.

Nutrition

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