Coq au Vin

Coq au Vin avec des Pommes de Terre Savoyarde

Coq au Vin avec des Pommes de Terre Savoyarde

Adapted from Julia’s Kitchen Wisdom by Julia Child

Here is another traditional French dish. My father had once tried it France and loved it, so I decided to make some for it. I won’t say mine was better than the French chef’s but we all really loved it, and my uncle, who was visiting, was super happy I had made it. Make sure you have a lot of time on your hands before attempting this recipe.

Serves about 6 people


  • 2 tbsp cooking oil
  • 3 lbs chicken breast, cut into cubes
  • Salt
  • Pepper
  • 2 cups sliced onions
  • 1 cup sliced carrots
  • 1 bottle red wine (like zinfandel or Chianti)
  • 2 cups chicken stock
  • 1 cup chopped tomatoes
  • Dried parsley, to taste
  • 1 bay leaf
  • Dried thyme, to taste
  • Beurre manié for the sauce: 3 tbsp flour blended to a paste with 2 tbsp butter


  1. In a large frying pan, heat the oil and brown the chicken. Season the chicken with salt and pepper and transfer it to a large casserole.
  2. Remove all but a little fat from the pan, add the sliced vegetables and brown them. Add to the meat.
  3. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost the meat. Stir in the tomatoes and add the herbs. Bring to a simmer, cover and simmer slowly on the stove until the meat is tender. (You can eat a piece or pierce it with a fork to test for tenderness.)
  4. Drain through a colander set over a saucepan and return the chicken to the casserole. Press the juices out of the residue into the cooking liquid. Remove the accumulated fat from the top and boil down the liquid to 3 cups.
  5. Off heat, whisk in the beurre manié. Simmer for 2 minutes as the sauce thickens lightly. Pour the sauce over the meat.
  6. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until thoroughly hot throughout.


Comments: This really is a spectacular dish and it is not too hard; it just takes a while. It is perfect for dinner on a cold winter’s night. The side dish I made to go with the coq au vin is Scalloped Potatoes Savoyarde. Other great options would be a gratin dauphinois or pommes Anna (other types of scalloped potatoes).



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