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Coq Au Vin (Chicken with Wine)

Julia Child's Coq Au Vin recipe; Slow braised chicken with a flavorful red wine sauce and tender mushrooms. Serve over potatoes or rice, with a fresh green salad. 
Prep Time15 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 25 mins
Course: Main Course
Cuisine: French
Keyword: Chicken
Servings: 4


  • 2 1/2 lb chicken, legs and thighs
  • 1/2 C thick cut bacon
  • 8 oz button mushrooms, quartered
  • 12-16 white pearl onions
  • 1 yellow onion, quartered
  • 2 carrots, quartered
  • 2 celery ribs, quartered
  • 3 cloves garlic
  • 1 tsp dried thyme
  • 2-3 C wine
  • 1 C chicken stock
  • 1 bay leaf


  • To a large oven safe stock pot or Dutch oven, add garlic, celery, carrots and thyme.
  • Bring 2-3 cups of water to a rolling boil in a small sauce pan. Cut off the root ends of the pearl onions. With a sharp knife, mark an 'x' in the cut end. Add onions to boiling water for 1 minute. Drain and cool. When cool enough to touch. Simply squeeze on the top of each onion. The skin should want to slide right off. Set onions aside.
  • Cut bacon or pork into thick 1/4" pieces. In a large skillet over medium heat, add bacon and 2 tbsp water. Cool until almost crisp (8-10 minutes). Remove bacon and set aside.
  • In the same pan sauté onions until browned (8-10 minutes). Transfer to a clean bowl or container. Add chicken to your Dutch oven.
  • Brown chicken over medium heat with 1 tbsp butter or olive oil if necessary, 4-5 minutes per side. Season with salt and pepper.
  • Add quartered mushrooms to the skillet with 1 tbsp butter. Season with salt and pepper if desired. Sauté for 5-10 minutes or until tender.
  • Transfer mushrooms, bacon and pearl onions to a storage container to chill overnight or set aside until ready to cook the chicken.
  • If your pan needs deglazing, add 1 cup wine to loosen bits. Add contents to Dutch oven along with remaining 2 cups red wine, chicken stock and bay leaf. Chill overnight or skip to next step.
  • Place Dutch oven in oven, set to 325 degrees. Simmer for 1 - 1 1/2 hours or until meat registers at least 165 at the thickest portion. Mine took just about an hour.
  • Transfer chicken to a heat safe container or form a foil pouch. Turn off oven, and add chicken back to the oven to rest. Strain sauce into a sauce pan through a colander, discarding vegetables. Cook over medium heat until reduced by 1/3, 20-45 minutes depending on how much liquid you started out with.
  • Once reduced and thickened, add mushroom mixture and cook for 15 minutes more.
  • Plate your chicken, pour mushroom mixture over. Serve with potatoes or white rice and a fresh green salad.


Recipe source: The Way to Cook by Julia Child