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🇫🇷 A TASTE OF FRANCE
Coq au Vin.
Julia Child's famous French chicken braised in red wine with lardons, mushrooms, and pearl onions — a timeless Sunday classic.
- Total time
- 120 min
- Servings
- 4 people
- Difficulty
- Medium
Ingredients
For 4 servings · Check off as you go
0 of 9 ingredients ready
Let's make it.
5 stepsMarinate the chicken
Marinate chicken pieces in wine with thyme, bay leaves, and carrot overnight. Remove and pat dry before cooking.
Overnight
Brown everything
Brown lardons in a Dutch oven. Remove. Brown chicken pieces in the fat until golden. Remove. Sauté pearl onions and mushrooms.
20 min
Build the braise
Add tomato paste and flour to the pot, cook 1 minute. Add the wine marinade (strained), chicken stock, and aromatics. Return chicken, lardons, onions.
10 min
Braise until tender
Bring to a simmer, cover, and cook for 45-50 minutes until chicken is falling-off-the-bone tender.
50 min
Finish and serve
Remove chicken. Reduce sauce until glossy. Whisk in cold butter at the end for richness. Return chicken and serve with crusty bread or creamy potatoes.
10 min
Cooking Tips
Use a good Burgundy wine — something you would drink, not cooking wine. The wine IS the sauce, so quality matters enormously here.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 580 kcal
- protein
- 48 g
- carbs
- 12 g
- fat
- 32 g
- fiber
- 3 g
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