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  • Writer's pictureBiagio D

Coq au vin

Updated: May 2, 2020

Coq au vin is a classic French stew which received international attention through famed chef, Julia Child. As legend has it, this chicken braised in wine dish has its origins in Gaul, although its first documentation didn’t appear until the 19th century. After reading several adaptations, I developed this recipe from several sources: Ina Garten, the New York Times, and Julia Child.

Yield: 6-8 servings


2 tablespoons extra virgin olive oil

4 oz pancetta, diced

1 chicken, cut into 8 pieces

pinch of salt

4 medium carrots, cut diagonally in 1 inch pieces

1 medium onion, diced

2 cloves garlic, minced

1 tablespoon tomato paste

½ bottle red wine (burgundy, pinot noir, cabernet sauvignon)

1 cup chicken stock

10 thyme sprigs

2 tablespoons butter

1 ½ tablespoons all-purpose flour

½ lb frozen small onions

1 teaspoon sugar

½ lb cremini mushrooms


1. In a large pot, heat the olive oil and add pancetta. Cook over medium heat until lightly brown and remove leaving drippings and oil behind.

2. Season the chicken with salt. Brown the chicken in the pancetta drippings on all sides and remove.

3. Add the carrots, onion, and garlic to the drippings and season with salt. Sauté until golden brown.

4. Move the vegetables to the side and add the tomato paste. Cook for a minute or two before combining with the rest of the vegetables.

5. Add the pancetta and chicken back in.

6. Add the wine, chicken stock, and thyme and bring to a simmer.

7. Cover the pot and cook for 15 minutes. After 15 minutes, remove the lid and cook for another 15 minutes.

8. Preheat the oven to 375 degrees Fahrenheit.

9. Remove chicken and place in a Dutch oven or cast iron pan, but leave the liquid and vegetables behind.

10. Combine half of the butter and all of the flour and stir into the stew. Cook for 10 minutes until it thickens. Add in the frozen onions and a pinch of sugar.

11. Bring to a simmer and add to the cast iron pan.

12. In a separate pan, add the remaining butter and cook the mushrooms until browned. Add them to the stew.

13. Cook in the oven for 10 minutes.

14. Turn the broiler on high for 2 minutes until the chicken becomes golden brown. Remove from the oven and serve warm.

15. Optional: Brush some baguette bread slices with extra virgin olive and season with salt. Bake for 8-10 minutes until golden brown. Serve on top.

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