From Julia Child My Husband's Favorite Coq Au Vin

Transport your taste buds to the heart of French cuisine with "From Julia Child My Husband's Favorite Coq Au Vin," a timeless classic brimming with rich, comforting flavors. This iconic dish features tender, bone-in chicken simmered to perfection in a velvety sauce made with robust red wine, savory bacon, and aromatic herbs like thyme and bay leaf. Enhanced by pearl onions, earthy mushrooms, and sweet carrots, this recipe captures the essence of rustic French cooking with a slow-simmering technique that melds every ingredient into an unforgettable symphony of flavors. Serve it over mashed potatoes, buttered noodles, or crusty bread for a soul-warming meal that’s perfect for special occasions or a cozy night in. This elegant yet approachable Coq Au Vin is a must-try for anyone seeking to recreate Julia Child’s culinary magic at home.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 3.5 pounds chicken (bone-in, skin-on, cut into 8 pieces)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 ounces bacon (cut into lardons)
• 12 pieces pearl onions (peeled)
• 4 cloves garlic (minced)
• 2 medium carrots (sliced into rounds)
• 3 cups red wine (Burgundy or a dry red)
• 1 cup chicken stock
• 2 tablespoons tomato paste
• 2 sprigs thyme (fresh sprigs or dried)
• 1 piece bay leaf
• 8 ounces mushrooms (quartered)
• 2 tablespoons parsley (chopped)

Directions

Step 1

Season the chicken pieces on all sides with salt and black pepper, then lightly dust with the flour.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat olive oil and butter over medium heat until hot. Add the chicken pieces in batches and brown them on all sides. Remove and set aside.

Step 3

In the same pot, add the bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

Step 4

Add the pearl onions and carrots to the pot, cooking until lightly browned. Stir in the garlic and cook for 1 minute, ensuring it doesn't burn.

Step 5

Return the chicken to the pot along with the bacon. Pour in the red wine and chicken stock, making sure the chicken is mostly submerged.

Step 6

Stir in the tomato paste, thyme, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 60 minutes, occasionally stirring.

Step 7

In a separate skillet, heat a small amount of butter or olive oil and sauté the mushrooms until golden. Set aside.

Step 8

After the chicken has simmered for 1 hour, remove the lid and stir in the sautéed mushrooms. Continue to simmer uncovered for 20 to 30 minutes, allowing the sauce to thicken slightly.

Step 9

Taste and adjust seasoning with additional salt and pepper as needed.

Step 10

Serve the Coq Au Vin over mashed potatoes, buttered noodles, or crusty bread, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(3335.9g)

Amount per serving	% Daily Value*
Calories	5408.1

Total Fat 343.2g	0%
Saturated Fat 101.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 1481.9mg	0%
Sodium 5794.0mg	0%
Total Carbohydrate 72.1g	0%
Dietary Fiber 9.1g	0%
Total Sugars 24.5g
Protein 364.4g	0%

Vitamin D 156.4IU	0%
Calcium 373.7mg	0%
Iron 23.1mg	0%
Potassium 6105.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.9%

Protein: 30.1%

Carbs: 6.0%