Coq au Vin

This version stays true to Julia Child’s iconic recipe but is streamlined for modern kitchens while maintaining all the depth and richness of the original.

Ingredients (Serves 4-6):

  • 1 whole chicken (about 4-5 pounds), cut into 8 pieces, or 3 pounds of bone-in chicken thighs/drumsticks

  • Salt and freshly ground black pepper, to taste

  • 2 Tbsp olive oil

  • 4 ounces pancetta or bacon, diced

  • 2 Tbsp unsalted butter

  • 2 medium carrots, sliced into thick rounds

  • 1 medium onion, finely chopped

  • 3 garlic cloves, minced

  • 2 Tbsp all-purpose flour

  • 2 cups dry red wine (e.g., Burgundy, Pinot Noir, or Côtes du Rhône)

  • 1 cup chicken stock

  • 1 tablespoon tomato paste

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • 1/2 pound cremini or button mushrooms, halved or quartered

  • 12 pearl onions, peeled

  • 2 Tbsp fresh parsley, chopped, for garnish

Directions:

  1. Prep the Chicken: Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Dry chicken ensures a good sear.

  2. Brown the Chicken and Bacon: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the diced pancetta or bacon and cook until crispy. Remove with a slotted spoon and set aside.

    1. Increase the heat to medium-high. Brown the chicken pieces in batches, about 4-5 minutes per side, until golden. Don’t overcrowd the pan. Set the chicken aside with the pancetta.

  3. Sauté the Aromatics: In the same pot, melt the butter. Add the carrots and chopped onion, cooking for 5 minutes until softened. Stir in the garlic and cook for another minute. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

  4. Deglaze and Build the Sauce: Gradually pour in the wine, scraping up any browned bits from the bottom of the pot (this is flavor gold!). Add the chicken stock, tomato paste, thyme, and bay leaf. Stir to combine.

  5. Simmer the Chicken: Return the chicken and pancetta to the pot. Bring the mixture to a gentle simmer, cover, and cook over low heat for 25-30 minutes, turning the chicken occasionally.

  6. Prepare Mushrooms and Pearl Onions: While the chicken simmers, heat a tablespoon of olive oil in a skillet over medium-high heat. Add the mushrooms and pearl onions, cooking until golden and tender, about 5-7 minutes. Season lightly with salt and pepper. Set aside.

  7. Finish the Dish: Once the chicken is tender and cooked through, remove the lid and stir in the mushrooms and pearl onions. Let the dish simmer uncovered for 10 more minutes to thicken slightly and marry the flavors. Adjust seasoning with salt and pepper.

  8. Serve: Remove the thyme sprigs and bay leaf before serving. Garnish with fresh parsley and serve hot with crusty French bread, buttered noodles, or creamy mashed potatoes.

Chef’s Notes:

Wine Choice: Use a wine you’d happily drink. A Burgundy or Côtes du Rhône is traditional, but a good Pinot