Julia Child’s Coq au Vin

Found this recipe here: Recipe

Serves 1-2 people (can easily be doubled, tripled, quadrupled) (I doubled mine)

3-4 pieces of chicken thighs or drumsticks with skin on
3 strips of bacon, cut into 1/2″ pieces
2 carrots, cut into 3 pieces each
1 small handful pearl onions or shallots, skins removed (I used Pearl onions, what a pain in the A$$ to peel, let me tell you)
1 large handful small button mushrooms (I used about 16 oz as I LOVE MUSHROOMS)
3-4 cloves of garlic, minced
1 cup red wine
1/4 cup chicken stock
Salt and pepper

In a heavy bottomed pan (cast iron works perfect) cook the bacon over medium heat.


Remove with a slotted spoon and set aside.

Leave the bacon fat in the pan
Dry chicken thoroughly and add to pan skin side down.

Gently move chicken around to ensure that the skin does’t stick.

Cook for 5 minutes then remove from pan and set aside. Leave the fat in the pan.


OK so this is the part of the recipe I went on my own and did it a little different for the onions and mushrooms I followed this Recipe

and I got it from Julia’s Cookbook

OIGNONS GLACES A BRUN [Brown-braised Onions]

For 18 to 24 peeled white onions about 1 inch in diameter:

1 1/2 Tablespoons butter, 1 1/2 Tablespoon oil, A 9- to 10-inch enameled skillet.- When the butter and oil are bubbling in the skillet, add the onions

and saute over moderate heat


for about 10 minutes, rolling the onions about so they will brown as evenly as possible.

Be careful not to break their skins. You cannot expect to brown them uniformly.

1/2 cup of brown stock, canned beef bouillon, dry white wine, red wine, or water, Salt and pepper to taste, a medium herb bouquet: 4 parsley springs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth. -then either Braise them: Pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. remove herb bouquet…

Then for the Mushrooms:

CHAMPIGNONS SAUTES AU BEURRE [sautéed Mushrooms] Page 513

a 10-inch enameled skillet, 2 Tablespoons butter,



2 Tablespoons Oil, 1/2 ib. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large

Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms,

Toss and shake the pan for 4 to 5 minutes. During their saute the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown.

as soon as they have browned lightly, remove from heat.

Optional: 1 or 2 Tablespoons minced shallots or green onions, Salt and Pepper. – Toss the shallots or green onions (I used green onions) with the mushrooms. Saute over moderate heat for 2 minutes. (sautéed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste before serving.


OK and we are back to the original recipe:

Add carrots, onions


and mushrooms to the pan

and cook for 5 minutes, or until everything starts to brown. Remove from pan with a slotted spoon. Drain all but 2 tablespoons of the fat.

Season the chicken with salt and pepper and put back in pan skin side up. Arrange carrots, onions, mushrooms, garlic and bacon
around the chicken.

Pour over the wine and chicken broth.



Bring to a simmer and cook until chicken is no longer pink, about 20 minutes.

Serve with mashed potatoes and a salad.(and let me tell you that the juices from the meat and wine and everything was so fabulous with the potatoes)






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