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Coq au Vin
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A classic French stew featuring chicken braised in red wine with bacon, mushrooms, and pearl onions. This iconic recipe by Julia Child delivers deep, complex flavors and tender meat, perfect for a comforting family dinner.
- Prep
- 45 min
- Cook
- 40 min
- Serves
- 6
- Updated
- Sep 10, 2026
Ingredients
13 items
The Base & Proteins
- 1/2 lb thick-cut bacon, cut into 1/4-inch strips (lardons)
- 3 lbs chicken pieces (thighs and legs work best)
- 2 tbsp olive oil or butter
The Braising Liquid & Aromatics
- 1/4 cup Cognac or brandy
- 2 cups dry red wine (Pinot Noir, Burgundy, or Côtes du Rhône)
- 2 cups brown chicken stock or low-sodium broth
- 1 tbsp tomato paste
- 2 cloves garlic, mashed
- 1/4 tsp dried thyme
- 2 bay leaves
The Vegetables & Thickener
- 20 pearl onions, peeled
- 1/2 lb button or cremini mushrooms, quartered
- 3 tbsp all-purpose flour mixed with 2 tbsp softened butter (kneaded into a smooth paste)
Instructions
7 steps
Prep & Crisp the Bacon
Simmer bacon strips in boiling water for 10 minutes. Drain, rinse with cold water, and pat thoroughly dry. In a large Dutch oven, fry the bacon slowly over medium heat until lightly browned. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Brown the Chicken
Dry the chicken pieces completely with paper towels to ensure a good crust. Heat the olive oil (or butter) in the pot with the bacon fat, then brown the chicken pieces on all sides.
Flambé
Return the bacon to the pot with the chicken. Pour in the Cognac, step back, and carefully ignite it with a long match or lighter. Shake the pot gently until the flames die down.
Braise the Chicken
Pour in the red wine and just enough stock to barely submerge the chicken. Stir in the tomato paste, mashed garlic, thyme, and bay leaves. Bring to a simmer, cover tightly, and cook over low heat for 25–30 minutes until the chicken is tender. Transfer the chicken to a clean platter.
Sauté the Vegetables
While the chicken is braising, heat a little butter in a separate skillet. Sauté the pearl onions and quartered mushrooms until golden brown. Set aside.
Thicken and Finish
Skim the excess fat off the surface of the cooking liquid left in the Dutch oven. Whisk the flour-butter paste directly into the simmering liquid until the sauce is smooth and thick enough to coat the back of a spoon.
Return the chicken, bacon, mushrooms, and onions to the Dutch oven. Simmer together for 5 minutes over low heat to marry the flavors. Remove bay leaves before serving.