We Made Julia Child’s Coq Au Vin. Here’s How It Turned Out.
Updated: Mar. 20, 2019
With her groundbreaking Mastering the Art of French Cooking, Julia Child brought classic French cuisine into our kitchens. We tried Julia's Coq Au Vin, made from her original recipe!
When Julia Child’s cookbook Mastering the Art of French Cooking was published in 1961, Americans were traveling abroad more and falling in love with international flavors. There was a French chef in the White House for the Kennedy family and the interest in creating classic French food was at its peak.
We decided to try one of the iconic recipes from this cookbook: Julia Child’s Coq Au Vin. It’s a wine-braised chicken casserole served with mushrooms and onions. It’s a hearty and savory dish that would be as fitting at the family dinner table as it would be at a dinner party. Julia’s cookbook was the first to make these recipes and techniques accessible for the home cook. It’s still complex cooking, but she’s a good teacher.
Here are the most valuable cooking lessons you can learn from Julia Child.
Ingredients
- 3 to 4 ounce chunk of lean bacon
- 2 tablespoons of butter
- 2-1/2 to 3 pounds cut-up frying chicken
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup cognac
- 3 cups young, full-bodied wine such as Burgundy, Beaujolais, Côtes du Rhône or Chianti
- 1 to 2 cups brown chicken stock, brown stock, or beef bouillon
- 1/2 tablespoon tomato paste
- 2 cloves smashed garlic
- 1/4 teaspoon thyme
- 1 bay leaf
- 12 to 24 brown-braised onions
- 1/2 pound sautéed mushrooms
- 3 tablespoons flour
- 2 tablespoons softened butter
- Sprigs of fresh parsley
Initial thoughts
Julia Child’s method in this cookbook is that ingredients are grouped with the steps where they are used. This is not a common practice in cookbooks today, but it does allow you to move through the steps without having to scan back to the top of the recipe repeatedly. She also lists needed equipment with each step, which I found very handy.
Making the onions and mushrooms
I began with the braised onions and sautéed mushrooms. There are separate recipes in the cookbook to prepare these, and I followed Julia’s recommendation to prepare them in advance. I used frozen pearl onions, thawing them before braising, and they were quite tasty once browned in butter and simmered in beef stock!
I loved that the process of sautéing the mushrooms happened exactly as Julia describes: The mushrooms immediately absorb all the fat, but then release it in about two minutes and begin to brown.
Prepping the chicken
Next, I prepared the chicken. My grocery store had only whole chickens or packages of breast, thighs, etc. I really didn’t want to cut up a whole chicken myself, so I brought one to the store’s butcher and they were happy to do it for me. (Phew!) I used regular strips of bacon (4 ounces came out to 5 strips). I cut these into small pieces and cooked them in an enameled cast iron Dutch oven.
Psst…See what else you should be getting from your butcher.
Before adding the chicken to the hot bacon fat, I dried the pieces thoroughly. This is a tip that Julia gives in her cookbook and on her cooking show, The French Chef. Drying the surface of the meat and not crowding the pieces in the pan ensures that meats will sauté and brown nicely, instead of steaming.
This original recipe calls for adding cognac after browning—and then igniting it! If I had been able to get cognac in time, I would have loved to try this. (Maybe next time.) Instead, I went skipped ahead to adding wine, beef stock, tomato paste and aromatics to the pan with the bacon and chicken.
The chicken is what color?
As I watched everything simmer over the next 30 minutes and noticed the dark, burgundy color of the wine-based cooking liquid, I began to wonder what the chicken would look like when it came out. Sure enough: Purple chicken! I was a little worried about this, whether the purple-tinged chicken would detract from the taste of the dish—but I kept calm and carried on.
My favorite step was the seemingly simple one of making a beurre manié. It’s a paste of butter and flour that I whisked into the cooking liquid after the chicken was removed. This step quickly turned the wine-stock blend into a thick and velvety sauce that was shimmering and savory…with no lumps.
I was dying to taste this dish!
Plating the finished dish
I arranged the chicken pieces in a serving dish with the sautéed mushrooms and onions around them, and then spooned the sauce over everything. I garnished the dish with sprigs of fresh thyme (in place of the parsley, because I had them on hand) and then served it up. The Coq Au Vin is a very homey and comforting meal, and the chicken was so tender that it fell off the bone. That sauce was really the star in my opinion: One of those rich, meaty gravies that makes you want to lick the plate clean!
The Takeaways
My family noted that while savory and tasty, the dish was a bit one-note in flavor and the seasonings were very subtle. I stuck to Julia’s exact measurements for the aromatics but it would be easy to boost these in future preparations. Some modern day interpretations of Coq Au Vin include other veggies like carrots and potatoes, which would also add a little more dimension to the dish.
Overall, I was very happy with how the Coq Au Vin turned out. It was a delicious and satisfying dish. I got to try some new cooking techniques and to make a beurre manié which I will definitely use again!
Zucchini & Sweet Corn Souffle
As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois
Beef Stew Provencal
When I was young, my favorite food to order in a restaurant was beef stew. My mother and I decided to create our own and experimented with different ingredients until we came up with this recipe. Everyone liked this slow cooker version so much that now it's a tradition every time the whole family is together. —Chelsey Larsen, Sparks, Nevada
Palmiers
It takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Classic French Onion Soup
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah Editor's tip: Pair this soup with a fresh hunk of a French baguette (here's how to make a baguette, step by step).
Strawberry Creme Crepes
I always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania
Easy Chicken Cordon Bleu
"Cordon Bleu" is a French phrase meaning "blue ribbon"—given as a prize for culinary excellence. The term also refers to a signature dish of chicken topped with a slice of ham and Swiss cheese, usually breaded and sauteed, or in this case, wrapped in puff pastry for a quick and easy finish. —Sharon Laabs, Hartford, Wisconsin
French Loaves
My kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in less than two hours! —Denise Boutin, Grand Isle, Vermont (Learn more about other types of French bread.)
Croque-Madame
My son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, Nevada
Balsamic Roast Chicken
As far as roast chicken ideas go, this recipe is one of our favorites. When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. —Tracy Tylkowski, Omaha, Nebraska
Vanilla Cream Fruit Tart
It's well worth the effort to whip up this creamy fruit tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts
Ham 'n' Cheese Quiche
When I was expecting our daughter, I made and froze this cheesy ham quiche as well as several other dishes. After her birth, it was nice to have dinner in the freezer when my husband and I were too tired to cook. —Christena Palmer, Green River, Wyoming
Chocolate Truffles
You may be tempted to save these chocolate truffles for a special occasion since these smooth, creamy chocolates are divine. But with just a few ingredients, this truffle recipe is easy to make anytime. —Darlene Wiese-Appleby, Creston, Ohio
Baba au Rhum Cakes
Dry and candied fruit stud this baba au rhum. The rum is subtle, so it is suitable as a dessert or on a brunch buffet. —Diane Halferty, Tucson, Arizona
Veggie Nicoise Salad
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Burgundy Pears
These warm spiced pears elevate slow cooking to a new level of elegance, yet they're incredibly easy to make. Your friends won't believe this fancy-looking dessert came from a slow cooker. —Elizabeth Hanes, Peralta, New Mexico
Classic Ratatouille
This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin
Cranberry Creme Brulee
Dress up classic creme brulee with an easy-to-make cranberry sauce. The sweet-tart sauce compliments the rich, creamy custard. —Taste of Home Test Kitchen
Beef Burgundy Over Noodles
I got this delightful beef burgundy recipe from my sister-in-law many years ago and have used it ever since. Whenever I serve it to guests, they always request this. The tender beef, mushrooms and flavorful sauce are delicious over noodles. —Margaret Welder, Madrid, Iowa
Hazelnut Macarons
You don’t have to be an expert in French cooking to whip up these sandwich cookies. The crisp, chewy macarons require attention to detail, but they’re not hard to make—and they’re simply a delight, both for personal snacking and giving as gifts! —Taste of Home Test Kitchen
How to Clean Leeks the Easy Way
Our French friends can't get enough of this versatile veggie. Learn how to quickly clean and prep leeks with tips from our Test Kitchen.Learn More
Chocolate Crepes with Raspberry Sauce
Everyone at the table will feel special eating this scrumptious treat. Seemingly rich and decadent, these crepes are just 2 grams of fat per serving! —Rebecca Baird, Salt Lake City, Utah
Provencal Ham & Bean Soup
There is nothing quite like the wonderful feeling of when you open the door and smell this delicious stew bubbling away in the slow cooker. To make preparation even easier, I like to start it the night before, and then all I have to do is turn on the slow cooker in the morning. —Lyndsay Wells, Ladysmith, British Columbia
Lemony Walnut-Raisin Galette
This flaky, buttery pastry dessert has a filling of fruit, walnuts, coconut and cinnamon. There's a lot to love! For even more appeal, dollop sweetened whipped cream on top of each serving. —Ellen Kozak, Milwaukee, Wisconsin
How to Make Creme Fraiche, the Tangy, Creamy Condiment You Need in Your Life
Let us introduce to you sour cream's fancy French cousin. We'll teach you how to make creme fraiche (it's easy!) and share some of the many ways you can use it.Learn More
French Canadian Tourtieres
This recipe comes from my big sister. Each fall, we get together and make about 20 of these pies to use at Christmas, give as gifts or freeze for unexpected company. —Pat Menee, Carberry, Manitoba
Creamy Caramel Flan
A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida
Hot Cocoa Souffle
A friend invited me to go to a cooking demo at her church years ago, and one of the recipes prepared was this luscious souffle. It was so easy—and absolutely delicious. —Joan Hallford, North Richland Hills, Texas
Chicken Cassoulet Soup
After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.—Bridget M. Klusman, Otsego, Michigan
Almond Pear Tart
I had never seen a "pie without a pan" until my daughter brought back this wonderful pear almond tart recipe from a Rotary Club exchange program in Belgium. It's still a family favorite after all these years. —Sherry LaMay, Capitan, New Mexico
Seafood Crepes Bearnaise
“This family favorite is a great treat on chilly nights. It’s warming and has so much flavor in every bite. I like to serve it with a tossed salad and rolls.” Kristy Barnes-Armstrong - Marysville, Washington
Tangerine Tuiles with Candied Cranberries
Delicate cookie cups create delightful serving bowls for the creamy tangerine mousse. The cranberry syrup makes a delectable garnish. —Jessie Sarrazin, Livingston, Montana
Ultimate Bacon-Maple French Toast
A savory update to baked French toast, this is an easy make-ahead dish that is excellent for brunches and showers. The combination of maple syrup, bacon and nuts makes it impressive and satisfying. —John Whitehead, Greenville, South Carolina
Skillet Cassoulet
This dish is chock-full of flavor, and the little spice from the kielbasa makes a nice hearty combo for a flavorful meal-in-one. —Barbara Brittain, Santee, California
Chocolate-Dipped Strawberry Meringue Roses
Eat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
The Secret to Making a Quick Sourdough Starter That Actually Works
With the artisanal bread movement taking off around the country, sourdough has seen a well-deserved spike in popularity. It's easy enough to make this bread at home (and sourdough bagels, pizzas, pancakes...you get the drift). Every recipe begins with a sourdough starter. Our method uses a smart hack to get the starter ready super quick.Learn MoreNote: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
