Name: Julia Child’s Coq au Vin
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 8 chicken thighs and legs, bone-in and skin on; 2 teaspoons kosher salt; 1 teaspoon freshly cracked black pepper; 6 slices of thick bacon; 8 ounces fresh cremini mushrooms, washed and sliced; 20 pearl onions, peeled (Tip: Julia pierces the bottom of the root so they won't come apart when cooking); 2 large carrots, sliced into 1-inch pieces; 1/2 yellow onion, sliced; 4 cloves garlic, minced; 1 tablespoon tomato paste; 1 bay leaf; 6-8 sprigs of fresh thyme; 1/4 cup brandy; 2 1/2 cups dry red wine (burgundy, merlot); 1 cup chicken broth; 1 1/2 tablespoons flour; 3 tablespoons unsalted butter; Additional Option: add small cubed potatoes, and sliced peppers and add when chicken is simmering you may need more chicken broth if it gets too dry; Optional Cooking Method: this can go in a dutch oven at 325 degrees for 2 hours.

Julia Child’s Coq Au Vin recipe is a basic stewed chicken in a rich buttery red wine sauce traditionally made with sauteed mushrooms and pearl onions and we adapted this 1960s recipe just slightly to our taste.

This easy dish is another classic win-win for the French Chef's expertise in fabulous cuisine in French food meals and the flavors are magnificent.

This easy chicken stew is really forked tender and we have adapted the recipe and can be made on the stovetop or finished in the oven.

If you're a stew lover, this delicious pot of seasoned vegetables in a wine sauce is one to add to your collections, as always Julia's recipes won't disappoint plus very simple to make.

During the years of making different types of Italian, Irish, and now French-style stews, they are all started with basic ingredients you can choose to mix or match and adapt to your family's preference.

Our family prefers less onion and more garlic, however, the recipe is written with alternatives you can make it in its original form or experiment like we did.

We have adapted several of Juila's genius recipes like Steak Diane, Coquilles Saint Jacques, Boeuf Bourguignon, and Ham Madiera.

Scroll down to our printable recipe card and hit print and let's get this delicious meal on your tables from the 1960s easy dinner inspired by Julia Child the great French Chef.

Chicken Legs and Thighs

You can use any parts of the chicken you like but this recipe called for legs and thighs which we use and it's super tender.

The sauce is a nice butter and flour paste to thicken the sauce and works perfectly.

If you prefer to not make this with mushrooms or onions add the peppers and potatoes like we did, the recipe is perfectly seasoned for whatever vegetables you like, just cooking times will vary.

Just adapt away as you like your stewed chicken.

This is a stew made on the stove top all in one pan easy meal with chicken and vegetables

Tips

brown the chicken on both sides till brown
save the bacon fat and do not drain the bacon fat is flavor in this recipe
burgundy or merlot are both good choices for wines make sure it's one that is a good drinking wine
always use fresh herbs
use some cubed fresh whole tomatoes if you like them stead of tomato paste
use an instant-read meat thermometer to ensure chicken is cooked

Some of The Ingredients Used In This Stew

chicken thighs
extra virgin olive oil
pearl onion carrots, garlic mushrooms
burgundy or merlot wine
sprigs of thyme, parsley
tomato paste
chicken broth

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Julia Child's Adapted Ham Steak Madiera

Julia Child's(Boeuf a la Bourguignonne)

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Easiest Coq au Vin Recipe

Coq au vin is a traditional French dish, but Julia Child put her own memorable stamp on it with her 1960s cooking show, The French Chef.

This version of her timeless comfort food is adapted as you can see by adding or removing whatever your palettes love about stew.

This adapted recipe was creatively remastered from Child’s Mastering the Art of French Cooking and still packs a great flavor.

I can safely say is this version is much more on the Italian side than probably French in some ways, so by all means change the recipe to your own taste buds.