This took some time to make, but it was delicious!  Part 2 of my recipes from Mastering the Art of French Cooking by Julia Child.


Coq Au Vin

  • Servings: 4 to 6
  • Difficulty: moderate
  • Print

IMG_0142 2



  • 4 ounces bacon
  • 2 tablespoons butter
  • 3 pounds chicken pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup cognac
  •  3 cups full-bodied red wine
  • 1/2 tablespoon tomato paste
  • 2 cloves garlic, mashed
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 12 to 24 brown-braised small onions, can be canned or jared
  •  1/2 pound sautéed mushrooms
  • 3 tablespoons flour
  • 2 tablespoons softened butter



  1. Cut the bacon into 1-inch pieces. Simmer in a quart of water for 10 minutes. rinse with cold water and dry.
  2. Sauté the bacon slowly i hot butter until lightly brown. Remove to a side dish.
  3. dry the chicken and brown in the bacon fat, Season. Return the bacon to the skillet. Cover and cook for 10 minutes, turning the chicken once.
  4. Uncover and pour in the cognac. Averting the face ignite the cognac with a match. Shake the pan several times until the flames subside.
  5. Pour the wine into the skillet, and add just enough stock to cover the chicken. Stir in the tomato paste, garlic, and herbs.  Bring to a simmer, cover and cook for about 30 minutes or until chicken is tender.
  6. Meanwhile, prepare the onions and mushrooms.
  7. If using canned onions, drain and dry in boiling water for 1 minute to take away the canned taste. The sauté them with 2 tablespoons of butter and 1/4 cup of beef stock, for about 15 minutes. Season to taste. Shake the pan often.
  8. In a 10-inch skillet heat 2 tablespoons butter and 1 tablespoon oil over high heat. As soon it starts to sizzle sauté the mushrooms for about 5 minutes or until lightly browned. Season to taste. Shaking the pan often.
  9.  Remove the chicken aside onto a dish. Bring the liquid to a boil to reduce to about 2 to 3 cups. Correct seasoning. Remove from heat.
  10. Blend the softened butter with the flour, until it forms a paste. Beat the paste into the liquid using a wire whip. Bring to a simmer, the sauce should be thickening. Simmer for a few minutes. Bring back the chicken, basting it with the sauce. Place the mushrooms and onions in pan. Cover and simmer for a few more minutes to heat through. Serve.


5 Comments on “Coq Au Vin

  1. Pingback: Coq Au Vin – the fashionista cook – Iguanodon & Chameleon

Leave a Reply to the fashionista cook Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

The Modifica

Food, Wine, Travel, Design and Lifestyle

Tasty Eats

Tasty recipes from chef Ronit Penso's kitchen

pe blog

Travelling is a good way to make your life different as well as fitness and a balanced diet.

Shristy Singh

Adding Creativity Through Brush...........


Home Cooking22

Exhale on the Water

A trawler's slow journey


Traveling Fashion Designers 🌼

Vegetarian 'Ventures

A Vegetarian Food Blog with a Twist of Adventure

Meals with Meal

Embracing food, love, and our weird sense of humor.


Original stories just for you

Poetry, Art and Quotes

Poems, Blogs , Photography and Art

Markie's Kitchen

Easy and delicious pantry recipes

Put the Recipe First

The site about all kinds of delicious foods where I will strive to always put the recipe first


Fashion Beauty Lifestyle

Theas Kitchen Recipes

Quick and Easy Recipes | Cakes and Pastries | Pinoy and International Recipes


What you think....that you are✨

Please Pass the Recipe

A recipe swap for busy people!

Life...Take 2!

I hope that someone sees this page and decides not to give up.

%d bloggers like this: