Ingredients for Coq Au Vin By Julia Child
- 4 ounces lardons (diced smoked bacon)
- Olive Oil
- Frying Chickens
- 1/4 cup cognac
- Salt And Pepper
- 1 bay leaf
- 1 teaspoon fresh thyme leaves
- White Onions
- 2 tablespoons all-purpose flour
- Red Wine
- Chicken Stock
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- Fresh Mushrooms
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How to Make Coq Au Vin By Julia Child
- If using lardons, sauté in 2 tablespoons of oil in a heavy-bottomed casserole over medium heat for 5-7 minutes, until lightly browned. Remove lardons and set aside, leaving the rendered fat in the pan.
- If not using lardons, coat the pan with 1/8 inch of oil.
- Heat the fat or oil to medium-high heat. Add chicken pieces in batches, ensuring not to overcrowd the pan. Brown chicken nicely on all sides, about 5-7 minutes per batch.
- Pour in the cognac, shake the pan for a few seconds until bubbling hot. Carefully ignite the cognac with a long match. (Adult supervision required!)
- Let the flame burn for about 1 minute, swirling the pan to distribute the heat. Extinguish the flame with a pan lid.
- Season chicken with salt and pepper. Add bay leaf, thyme, and onion wedges to the pan.
- Cover and cook over low heat for 10 minutes, turning chicken halfway through.
- Uncover the pan. Sprinkle flour evenly over chicken and onions, stirring gently to coat.
- Cook for 3-4 minutes, stirring occasionally, until flour is absorbed.
- Remove from heat. Gradually whisk in the red wine and chicken stock, ensuring the chicken is almost covered.
- Add the browned lardons, minced garlic, and tomato paste. Stir to combine.
- Cover and simmer over low heat for 25-30 minutes, or until the chicken is tender. Remove tender pieces and continue cooking the remaining chicken until tender.
- Return all chicken pieces to the pan. Add quartered mushrooms.
- Simmer for 4-5 minutes, or until the mushrooms are tender and the sauce has thickened slightly.
- Taste and adjust seasoning as needed. If sauce is too thin, boil rapidly to reduce. If too thick, add spoonfuls of bouillon to thin.
- Serve hot over egg noodles or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
66g
Fat
68g
Carbs
13g