Coq au Vin

In a heavy casserole, sauté the bacon in 1 tablespoon butter until lightly browned. Remove to a side dish.

Prep Time 30 min
Cook Time 1 hr 30 min
Yields 4 servings

Coq au Vin, or "rooster in wine," is one of the great French country dishes. Originally made with an old rooster that required long, slow cooking to become tender, modern versions use chicken, which cooks much more quickly while still absorbing the rich flavors of wine, bacon, and mushrooms.

This recipe from Julia Child's Mastering the Art of French Cooking brought authentic French technique to American kitchens. The flambéing of cognac, the careful browning of the chicken, and the final sauce enriched with beurre manié all contribute to a dish of remarkable depth and elegance.

Chef's Notes

The quality of the wine matters—use something you would happily drink. A young Burgundy is traditional, but any full-bodied red wine will work well. Avoid "cooking wine," which contains salt and inferior flavor.

The bacon provides essential background flavor and should not be omitted. French lardons are ideal, but good-quality thick-cut American bacon, cut into small pieces, works perfectly.

Make-Ahead Tips

Like many braised dishes, Coq au Vin tastes even better when made a day ahead. After cooking, cool the dish completely, cover, and refrigerate. Reheat gently on the stovetop, adding a splash of stock if the sauce has thickened too much.

Serving Suggestions

Serve with boiled or mashed potatoes to soak up the glorious sauce. Buttered noodles or rice are also excellent. A crisp green salad and crusty bread complete the meal. For wine, serve the same wine used in cooking, or a slightly better bottle of the same variety.

Ingredients

grocery
  • pounds chicken , cut into serving pieces (3-4)
  • 4 ounces bacon , diced
  • 2 tablespoons butter
  • 0.5 teaspoon salt
  • 0.125 teaspoon black pepper
  • 0.25 cup cognac
  • 3 cups red wine (young, full-bodied Burgundy or Chianti)
  • cups chicken stock (1-2)
  • 0.5 tablespoon tomato paste
  • 2 cloves garlic , crushed
  • 0.25 teaspoon thyme
  • 1 whole bay leaf
  • small pearl onions , peeled (12-24)
  • 0.5 pound mushrooms , quartered
  • 3 tablespoons flour (for beurre manié)
  • 2 tablespoons softened butter (for beurre manié)
  • 2 tablespoons fresh parsley , chopped

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Required Gear

cooking
Dutch Oven or Heavy Casserole 4-5 quart capacity
kitchen
Kitchen Tongs
skillet
Small Saucepan For browning onions

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Instructions

  1. 1
    5 min

    In a heavy casserole, sauté the bacon in 1 tablespoon butter until lightly browned. Remove to a side dish.

  2. 2
    15 min

    Dry the chicken pieces thoroughly. Brown them in the hot fat, a few pieces at a time, until nicely colored on all sides. Season with salt and pepper as you go. Return all chicken to the casserole.

  3. 3
    2 min

    Pour in the cognac. Averting your face, ignite the cognac with a match. Shake the casserole back and forth for several seconds until the flames subside.

  4. 4
    30 min

    Pour in the wine and add just enough chicken stock to cover the chicken. Stir in the tomato paste, garlic, thyme, and bay leaf. Add the bacon. Bring to a simmer, then cover and simmer slowly for 25-30 minutes, or until chicken is tender when pierced with a fork.

  5. 5
    20 min

    While the chicken cooks, brown the pearl onions in 1 tablespoon butter, rolling them about until lightly colored. Cover and cook slowly for 15-20 minutes until tender.

  6. 6
    5 min

    In the same pan, sauté the mushrooms in the remaining butter over high heat until lightly browned, about 5 minutes.

  7. 7
    3 min

    When the chicken is done, transfer it to a warm serving dish along with the onions and mushrooms. Discard the bay leaf.

  8. 8
    3 min

    Make a beurre manié by blending the 3 tablespoons flour with 2 tablespoons softened butter. Off heat, beat the paste bit by bit into the hot cooking liquid until smoothly blended.

  9. 9
    5 min

    Bring the sauce to a simmer and cook for 2-3 minutes until thickened. The sauce should lightly coat a spoon. Taste and adjust seasoning.

  10. 10
    2 min

    Pour the sauce over the chicken and vegetables. Sprinkle with fresh parsley and serve immediately.

Coq au Vin
restaurant_menu Ready to serve
Public domain

Sources & Citations

Sources included so you can explore further.

Recipe by julia-child from Mastering the Art of French Cooking , pp. 263-265 (1961)