Julia Child’s Coq au Vin


Julia Child’s coq au vin recipe, regardless of what you could assume, is straightforward as could be. You may even make it within the sluggish cooker with equally spectacular outcomes.

A metal pot filled with braised chicken, pearl onions, mushrooms, carrots, and thyme sprigs.

Coq au vin didn’t originate on the Nineteen Sixties TV present “The French Chef” however that’s the place Julia Child made good on Herbert Hoover’s promise of a ”hen in each pot.” She translated the unique recipe into the straightforward dish that it at present is, made with mushrooms, onions, bacon, purple wine, and (natch) hen. Since then, it has been recreated in hundreds of thousands of kitchens due to Julia.

Many variations of coq au vin floating round when Madame Child was studying to prepare dinner in Paris have been based mostly on historic recipes that known as for a rooster or cock (coq) effectively previous his crowing days. A rooster who’s now not cock of the stroll has flesh that’s extremely flavorful. The cockscomb, toes, head, and kidneys have been tossed in for good measure, too. Blood was additionally added to the pot for somewhat thickening energy.

Julia knew (truly, I’m assuming she knew this, I don’t truly know this for sure, however I just like the familiarity of calling her “Julia” and so I’m going with it) that getting an previous rooster and a cup o’ blood ain’t precisely simple. So she tried to squeeze as a lot taste as potential into this recipe, revealed in Mastering the Art of French Cooking, in addition to the rendition revealed within the redux years later.

She well requires brown hen inventory, which is a home made inventory made extra strong in style and coloration by first searing the uncooked hen items earlier than gently simmering them for hours. It’s a easy and straightforward means of including further depth and complexity to no matter accommodates it. Considering you’ll be sitting all the way down to a rooster-less, cold coq au vin, it’s nonetheless fairly darn tasty.–David Leite

Julia Child’s Coq au Vin FAQs

How do you make genuine French coq au vin?

With all due respect to the inimitable Julia Child, that doyenne of all issues French, there are extra genuine variations of the basic French hen and wine stew than her recipe. But the fantastic thing about Julia was that she was particularly acutely aware of translating fussy French recipes for American lots in want of manageable cooking strategies.

As such, a few widespread, although not obligatory, flavor-making steps have been omitted within the making of her model of the French basic. You can think about incorporating them again into your coq au vin routine to imbue it with layer after layer of complexity.

First, uncork that bottle of purple and douse the chicken, permitting it to take an in a single day tub within the fridge to infuse the meat with a delicate however sure depth of taste—to not point out a barely freakish maroon hue. Drain the hen then pat it dry and proceed with the searing, reserving the wine to make use of throughout cooking.

Another simple trick? Sauté these teensy pearl onions within the rendered bacon drippings previous to including them to the stew for what we predict are apparent causes. Same goes with the mushrooms.

And by no means, ever serve the stew right away from the stovetop; somewhat, let it cool after which refrigerate it ’until the following day, skimming any fats from the floor and heating the coq au vin gently—and we do imply gently—over low warmth till warmed via. And you thought you didn’t know how you can communicate French.

What do you have to serve with coq au vin?

You’re going to wish to sop up each final drop of that lovely sauce, so we extremely suggest serving this with mashed potatoes, or some artisan bread.

What sort of wine ought to I exploit?

Julia would suggest that you simply use a full-bodied purple Burgundy, Cotes du Rhone, or Beaujolais, and we heartily agree. That mentioned, choose a wine that you simply take pleasure in consuming, as you’ll have some left over to take pleasure in whereas your hen is simmering away.

Can I add carrots?

Although it’s not conventional, we have now had many requests for how you can make coq au vin with carrots added to it. We’ve tried it, and have discovered the easiest way is so as to add 1-inch chunks of carrot to the pot in step 6, together with the bacon, garlic, and tomato paste.

Julia Child’s Coq au Vin

A metal pot filled with braised chicken, pearl onions, mushrooms, carrots, and thyme sprigs.

This coq au vin recipe strays somewhat from the unique however I do not assume that is to its detriment. This up to date model of the straightforward French hen stew makes use of a strong brown hen inventory, mushrooms, onions, bacon, and purple wine.

Julia Child

Prep 30 minutes

Cook 1 hr

Total 1 hr 30 minutes

  • To make the coq au vin in your sluggish cooker, see the Slow Cooker Variation beneath. To make the coq au vin in your stovetop, pour sufficient oil in a big pot to achieve a depth of 1/8 inch should you’re not utilizing lardons or bacon. If you’re utilizing lardons or bacon, toss them in a heavy-bottomed casserole or pot together with 2 tablespoons oil over medium or medium-high till evenly browned, about 2 minutes. Transfer the lardons or bacon to a plate, leaving the drippings within the pot.
  • Heat the drippings or oil remaining within the pot over medium-high warmth. Add the hen, being cautious to not crowd the items. (You might have to work in batches). Cook the hen, turning continuously, till properly browned on all sides. (If working in batches, return all of the hen to the pot.)

  • Carefully pour the Cognac or Armagnac into the pot and wait till it turns into effervescent scorching. If desired—and should you’re courageous—ignite the sauce with a match. Let it flame for a minute, gently tilting the pot by its deal with and swirling the sauce to burn off the alcohol. To extinguish the flames, merely cowl the pan with its lid.

  • Season the hen with salt and pepper. Add the bay leaf and thyme to the pan after which nestle the onions across the hen. Cover the pot and let the hen simmer gently, turning the items as soon as, for about 10 minutes.

  • Uncover the pot, sprinkle the flour over every part, and switch the hen and onions so the flour is absorbed by the sauce. Cover and prepare dinner, turning a couple of times, for 3 to 4 minutes extra.

  • Remove the pot from the warmth and steadily stir and swirl within the wine and sufficient inventory to virtually cowl the hen. Add the lardons or bacon, garlic, and tomato paste to the pot, cowl, and gently simmer for 25 to half-hour.

  • Test the hen for doneness (there must be no hint of pink and the juices ought to run clear when the meat is pierced with a knife). Grab some tongs and switch the hen items to the plate once they’re carried out. Continue to prepare dinner the remainder of the hen a couple of minutes longer.

  • If the onions will not be fairly tender, proceed cooking them within the sauce, then return the hen to the pot, add the mushrooms, and simmer 4 to five minutes.

  • The sauce must be simply thick sufficient to evenly coat the hen and greens. (If the sauce appears too skinny, carry it to a boil and prepare dinner till the sauce is decreased to the specified consistency. If the sauce is just too thick, skinny it with spoonfuls of inventory.) Taste the sauce and proper the seasoning accordingly.

  • Serve instantly, garnished with thyme sprigs, if desired, or let it cool, cowl, and refrigerate in a single day. To reheat, skim any fats that has congealed on the floor of the stew and place the pot of coq au vin over medium-low warmth. Garnish with thyme sprigs earlier than serving, if desired.

Slow cooker coq au vin variation

Yes, you may make Julia Child’s coq au vin recipe in a sluggish cooker. Just perceive that the complexity of this French basic depends largely on the caramelization that comes from searing or sautéing numerous substances in a scorching skillet previous to jumbling all of them collectively to simmer. Making coq au vin in a sluggish cooker nonetheless seems a stunning and worthwhile stew, albeit one with simply barely much less depth of taste. There are virtually as some ways to adapt this recipe for the sluggish cooker as there are cooks and sluggish cookers. We opted for the next strategy, which labored swell. If utilizing the lardons (or bacon), observe step 1 of the directions above. Place the lardons (or bacon) and their drippings within the sluggish cooker and add the remaining substances aside from the oil and the flour, utilizing only one cup inventory (not 2 cups as instructed above). Cook on medium warmth for five 1/2 to six hours, till the hen is tender. Transfer the hen to a platter or a serving dish. Heat the olive oil in a saucepan over medium-high warmth, stir within the flour, and prepare dinner till it varieties a paste and simply begins to show brown on the edges. Stirring consistently, very slowly pressure the liquid from the sluggish cooker into the saucepan and simmer till it has decreased to a consistency that’s thick sufficient to coat the again of the spoon. Transfer the onions to the platter or dish with the chickens and discard the bay leaf. Pour the decreased sauce over the hen and onions. [Editor’s Note: Bear in mind, no two slow cookers are exactly alike, just as no two cooks are exactly alike. This slow-cooker approach worked really, really well for us, although if you have a different slow cooker with certain quirks with which you’re intimately familiar, you may want to tweak the cooking technique accordingly. And, natch, we’d love if you’d share it with us in a comment below.] Curious to listen to extra about working magic along with your sluggish cooker? Peruse our total choice of sluggish cooker recipes.

Serving: 1portionCalories: 1081kcal (54%)Carbohydrates: 30g (10%)Protein: 49g (98%)Fat: 71g (109%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 12gMonounsaturated Fat: 33gTrans Fat: 0.2gCholesterol: 195mg (65%)Sodium: 426mg (19%)Potassium: 1236mg (35%)Fiber: 4g (17%)Sugar: 11g (12%)Vitamin A: 379IU (8%)Vitamin C: 18mg (22%)Calcium: 82mg (8%)Iron: 4mg (22%)

Recipe Testers’ Reviews

Originally revealed February 18, 2010

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