Julia Child's Coq au Vin

Name: Julia Child's Coq au Vin
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: mediterranean
Ingredients: 1/2 lb bacon slices; 2 bay leaves; 2 Tbsp butter; 1/2 lb button mushrooms, trimmed and roughly chopped; 3 lbs chicken thighs and legs, excess fat trimmed, skin ON; 2 cups chicken stock; Chopped fresh parsley for garnish; 6 garlic cloves, peeled; Several fresh parsley sprigs; 20 pearl onions, peeled, or 1 large yellow onion, sliced; 2 cups red wine (pinot noir, burgundy, or zinfandel); salt and pepper to taste; Several fresh thyme sprigs

“The recipe Julia Child's Coq au Vin can be made in around 45 minutes. For $3.93 per serving, you get a main course that serves 6. One portion of this dish contains approximately 35g of protein, 41g of fat, and a total of 778 calories. 32 people have made this recipe and would make it again. Head to the store and pick up pearl onions, chicken thighs and legs, red wine, and a few other things to make it today. It is a pretty expensive recipe for fans of Mediterranean food. It is brought to you by Foodista. It is a good option if you're following a gluten free and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is pretty good. If you like this recipe, you might also like recipes such as Julia Child’s Coq au Vin, Coq au Vin and the Julia Child 100, and From Julia Child: "My Husband's Favorite Coq Au Vin".”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Bacon½ lb
Bay leaves2
Butter2 tbsp
Button mushroomstrimmed and roughly chopped½ lb
Chicken thighs and legsexcess fat trimmed, skin ON3 lb
Chicken stock2 cups
Parsley6 servings
Garlic clovespeeled6
Several parsley sprigs6 servings
Pearl onionspeeled, or 1 large yellow onion, sliced20 large
Red winepinot noir, burgundy, or zinfandel2 cups
Salt and pepper6 servings
Several thyme sprigs6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 45 min

1
Blanch the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels.
2
Cut the bacon into 1 inch by 1/4 inch pieces.Brown bacon on medium high heat in a dutch oven big enough to hold the chicken, about 10 minutes.
3
Remove the cooked bacon, set aside. Keep the bacon fat in the pan. Working in batches if necessary, add onions and chicken, skin side down. Brown the chicken well, on all sides, about 10 minutes. Halfway through the browning, add the garlic and sprinkle the chicken with salt and pepper.Spoon off any excess fat.

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