My Simple Coq Au Vin Recipe

Coq Au VinCoq au vin is a classic French dish of chicken braised in a delicious wine, onion, and mushroom sauce. It was believed to have been made popular by Julia Child in her breakthrough 1961 cookbook Mastering the Art of French Cooking. It is seen as one of her signature dishes.

It’s raining and foggy today. This weather always makes me crave for a warm comforting dish in the evening, and to me, Coq Au Vin is one of those dishes that is best enjoyed on a cold evening. I decided to make it a bit different by adding less traditional mushrooms such as Chanterelles and Oyster Mushrooms. I thought it would be a nice way to change up the dish from the traditional version.


So what you will need is:

1.5 lbs Chicken Parts, Washed and Dried with a Paper towel (I used 6 Backbone-removed Skin-on Chicken Thighs)
2 Tablespoon Salted Butter, room temperature
50 Grams Bacon, diced
4 Teaspoons Brandy
1 Onion, sliced (115 Grams)
2 Garlic Cloves, Crushed
1 Bay Leaf
10 Fresh Thyme Sprigs
1 Carrot, cut diagonally in 1-inch pieces (100 Grams)
1/2 lb Mushrooms (I used a mix of Chanterelle, Oyster Mushrooms, Button Mushrooms)
Salt & Pepper, Season to Taste
1 Cup Red Wine
1 Cup Chicken Broth (or water and 1/2 Chicken Broth Cube)
1 Tablespoon Flour

1. Add the bacon to a cold dutch oven or heavy pot, and turn on the heat to medium-low.
Julia Child Chicken in Wine Bacon2. The oil from the bacon will render and help fry the bacon.
Julia Child Chicken in Wine Bacon3. After the bacon is browned and cooked, remove it from the pan and place it on paper towels to drain the oil.
Julia Child Chicken in Wine Bacon4. Keep the bacon grease in the pot. Add 1/2 the butter.
Melted Butter5. Turn the heat to high and place the chicken, skin-side down in the pot. Sear the chicken until golden brown, turn the chicken over and fry until the exterior is no longer pink.
Julia Child Chicken in Wine Chicken Browning6. Remove the chicken, and set aside.
Julia Child Chicken in Wine Bacon7. In the same pot, add the onions, garlic, bay leaves and thyme. Saute the onions until softened.
Coq Au Vin 98. Add carrots. Saute for about 3 minutes.
Julia Child Chicken in Wine Carrots9. Next add the mushrooms, saute for 2 minutes.
Julia Child Chicken in Wine Carrots10. Add the brandy and red wine to deglaze the bottom of the pan. Reduce to half.
Julia Child Chicken in Wine Bacon Brandy

Julia Child Chicken in Wine

Wine and Brandy Reduced by Half

11. Add the chicken broth to the pot and mix well together.
12. Return the bacon and chicken skin-side up back to the pot.
Coq Au Vin 1713. Cover and let simmer for 30 minutes. Meanwhile, create the beurre manie, which is the remaining butter and flour mixed together.
Beurre Manie 1:1 Butter to Flour
14. After 30 minutes, carefully remove the chicken and set aside. Stir in beurre manie into the red wine sauce. Bring the sauce to a boil, to make sure the flour cooks through. The sauce will thicken as it cools. Make sure to discard the bay leave and twigs of thyme
Coq Au Vin
15. Add salt and pepper to taste. Place the chicken back in the sauce, and serve with Smashed Roasted Potatoes or your choice of carbs.


Coq Au Vin

So what you will need is:

1.5 lbs Chicken Parts, Washed and Dried with a Paper towel (I used 6 Backbone-removed Skin-on Chicken Thighs)
2 Tablespoon Salted Butter, room temperature
50 Grams Bacon, diced
4 Teaspoons Brandy
1 Onion, sliced (115 Grams)
2 Garlic Cloves, Crushed
1 Bay Leaf
10 Fresh Thyme Sprigs
1 Carrot, cut diagonally in 1-inch pieces (100 Grams)
1/2 lb Mushrooms (I used a mix of Chanterelle, Oyster Mushrooms, Button Mushrooms)
Salt & Pepper, Season to Taste
1 Cup Red Wine
1 Cup Chicken Broth (or water and 1/2 Chicken Broth Cube)
1 Tablespoon Flour

    1. Add the bacon to a cold dutch oven or heavy pot, and turn on the heat to medium-low.
    2. The oil from the bacon will render and help fry the bacon.
    3. After the bacon is browned and cooked, remove it from the pan and place it on paper towels to drain the oil.
    4. Keep the bacon grease in the pot. Add 1/2 the butter.
    5. Turn the heat to high and place the chicken, skin-side down in the pot. Sear the chicken until golden brown, turn the chicken over and fry until the exterior is no longer pink.
    6. Remove the chicken, and set aside.
    7. In the same pot, add the onions, garlic, bay leaves and thyme. Saute the onions until softened.
    8. Add carrots. Saute for about 3 minutes.
    9. Next add the mushrooms, saute for 2 minutes.
    10. Add the brandy and red wine to deglaze the bottom of the pan. Reduce to half.
    11. Add the chicken broth to the pot and mix well together.
    12. Return the bacon and chicken skin-side up back to the pot.
    13. Cover and let simmer for 30 minutes. Meanwhile, create the beurre manie, which is the remaining butter and flour mixed together.
    14. After 30 minutes, carefully remove the chicken and set aside. Stir in beurre manie into the red wine sauce. Bring the sauce to a boil, to make sure the flour cooks through. The sauce will thicken as it cools. Make sure to discard the bay leave and twigs of thyme
    15. Add salt and pepper to taste. Place the chicken back in the sauce, and serve with Smashed Roasted Potatoes or your choice of carbs.

Coq Au Vin 19


Thank you for reading! Hope you enjoyed this recipe. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!

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