Description

Indulge in the rich and comforting flavors of Julia Child’s Coq au Vin, a classic French dish that epitomizes rustic elegance. This recipe features tender chicken braised in a velvety red wine sauce, accented with savory bacon and aromatic vegetables. Perfect for a special occasion or a cozy family dinner.

Ingredients

Scale

For the Marinade:

1 whole chicken (preferably thighs)
750 ml red wine
4 cloves garlic
2 sprigs fresh thyme
1 fresh or dried bay leaf

For the Coq au Vin:

200 g bacon
2 tbsp tomato paste
2 tbsp flour
500 ml chicken stock
2 medium onions
2 medium shallots
2 medium carrots
200 g mushrooms
200 g pearl onions

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: Combine chicken, red wine, thyme, bay leaf, and garlic; marinate for at least 2 hours.
Brown the Bacon: Fry bacon until crispy in a Dutch oven; set aside.
Brown the Chicken: Pat dry the marinated chicken, season, and brown in bacon fat.
Sauté Vegetables: Sauté onions, carrots, and mushrooms; add garlic towards the end.
Add Flavor: Stir in tomato paste, flour, reserved marinade, and chicken stock.
Braise the Chicken: Return chicken and bacon to the pot, add thyme and bay leaf, simmer for 30 minutes.
Final Touch: Add pearl onions, simmer until chicken is tender, adjust seasoning.

Notes

For a gluten-free version, use a gluten-free red wine and flour blend.
You can make this dish a day ahead for even deeper flavors.
Serve Coq au Vin with crusty bread or over mashed potatoes.

Nutrition

Serving Size: 1 serving
Calories: Approx. 550
Sugar: Approx. 5g
Sodium: Approx. 800mg
Fat: Approx. 30g
Saturated Fat: Approx. 10g
Unsaturated Fat: Approx. 15g
Trans Fat: 0g
Carbohydrates: Approx. 15g
Fiber: Approx. 3g
Protein: Approx. 40g
Cholesterol: Approx. 120mg