Julia Child's Coq Au Vin Recipe | French Recipes | PBS Food | PBS Food (2024)

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Julia Child's Coq Au Vin Recipe | French Recipes | PBS Food | PBS Food? ›

Classically, boiled or mashed potatoes are served with it, but I think spätzle, noodles, or a creamy potato gratin work better. In the old days, an old rooster was used. I like using a younger chicken and only braising for 45 minutes or so.

Classically, boiled or mashed potatoes are served with it, but I think spätzle, noodles, or a creamy potato gratin work better. In the old days, an old rooster was used. I like using a younger chicken and only braising for 45 minutes or so.

Say bonjour to Julia Child's coq au vin. The only unusual ingredients, if you can call them that, are Cognac and lardons. The first is a staple at liquor stores, and you can substitute thick-cut bacon for the second. In just 1 1/2 hours, you'll have a meal that'll make you ache for Paris.

A literal translation of coq au vin is "rooster in wine," although you'll often see it translated as "chicken in wine." A traditional coq au vin is made with rooster, but they aren't easy to come by at the grocery store, so this recipe uses chicken legs.

If you prefer a lighter wine, go for a Saint-Amour (Beaujolais) or a Pommard (Bourgogne), which will go perfectly with the tender texture of the meat. In both cases, it is important to choose a wine that is fresh enough to balance with the slightly dry element of the poultry.

A coq au vin is a classic French stew in which chicken is braised slowly in red wine and a little brandy to yield a supremely rich sauce filled with tender meat, crisp bits of bacon, mushrooms and burnished pearl onions.

Coq au Vin, sounds fancy right? In reality, this classic French dish is a simple, one-pot wonder full of layered, rich flavors that is perfect for your next family meal or dinner party.

“Coq Au Vin” literally translates to Hen In Wine…so what's not to like? LOL. And don't worry, the alcohol totally cooks off during the cooking process, so it's safe for kids AND preggos!

Like all braises, coq au vin is best made a day ahead, so the flavors have a chance to intensify. Let it cool completely, then store it in the refrigerator. To reheat, first spoon off and discard any solidified fat on the surface, then place the pot over a low flame for about 20 to 30 minutes, stirring occasionally.

Several legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.

Why is coq au vin so good? ›

Coq au Vin is the well known French stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king – or queen!

Chicken – Coq au Vin is traditionally made with a whole bird, and more modernly with bone-in, skin-on chicken thighs and drumsticks. If you prefer, you can use skinless/boneless thighs, but cooking time will change. Boneless chicken thighs braise faster, about half the time it takes to cook bone-in.

Saint-Amour red wines are exclusively made from Gamay. With their fruity and spicy appearance, these grape varieties perfectly highlight the exquisite taste of coq au vin . Rully wines are the best allies to accompany this recipe .

"This recipe uses sherry instead of the usual red wine. From the Lobel Brothers. More herbs can be added if you like, but it's good this way, or even with no herbs at all. I like to add a little more garlic and thyme than the recipe calls for."

Use 1 tbsp flour and 1 tbsp butter to start and whisk it in bit by bit, then make more if you need to. Make sure you boil the liquid for a couple of minutes to cook out any raw flour. Use this method in our coq au vin recipe.

What are the best sides for chicken and dumplings? The ultimate companions range from mashed potatoes to light, crisp salads. Consider fluffy rice, bread variations like garlic bread or dinner rolls, and roasted or steamed vegetables to truly complement your creamy chicken and dumplings feast.