Name: Julia Child'S Coq Au Vin
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 1.2 kg (2.6 lb) chicken thighs and drumsticks, bone-in skin-on; 150 g (5.3 oz) smoked turkey cubes, halal-certified; 2 tbsp (30 ml) olive oil; 1 large carrot, sliced (0.25 inch); 1 celery stalk, sliced (0.25 inch); 1 medium onion, diced; 3 garlic cloves, minced; 200 g (7 oz) button mushrooms, quartered; 2 tbsp (30 g) all-purpose flour; 250 ml (1 cup) red grape juice; 250 ml (1 cup) low-sodium chicken stock; 1 tbsp (15 ml) balsamic vinegar; 1 tsp (5 ml) tomato paste; 2 sprigs fresh thyme; 1 bay leaf; 1 tsp (5 g) smoked paprika; Salt and pepper to taste; 2 tbsp (30 g) butter or plant-based margarine; 2 tbsp (8 g) fresh parsley, chopped; Micro-greens (handful)

Description

Coq au Vin is a classic French dish featuring tender chicken braised in a rich, flavorful sauce. This recipe adapts Julia Child’s techniques for modern kitchens, using chicken thighs and drumsticks for a consistently delicious result.

Ingredients

Scale

1.2 kg (2.6 lb) chicken thighs and drumsticks, bone-in skin-on
150 g (5.3 oz) smoked turkey cubes, halal-certified
2 tbsp (30 ml) olive oil
1 large carrot, sliced (0.25 inch)
1 celery stalk, sliced (0.25 inch)
1 medium onion, diced
3 garlic cloves, minced
200 g (7 oz) button mushrooms, quartered
2 tbsp (30 g) all-purpose flour
250 ml (1 cup) red grape juice
250 ml (1 cup) low-sodium chicken stock
1 tbsp (15 ml) balsamic vinegar
1 tsp (5 ml) tomato paste
2 sprigs fresh thyme
1 bay leaf
1 tsp (5 g) smoked paprika
Salt and pepper to taste
2 tbsp (30 g) butter or plant-based margarine
2 tbsp (8 g) fresh parsley, chopped
Micro-greens (handful)

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Instructions

Prepare Chicken: Pat chicken dry and season with salt and pepper.
Render Turkey: Brown turkey cubes in olive oil until crispy.
Sear Chicken: Sear chicken skin-side down until golden brown.
Sauté Vegetables: Sauté carrot, celery, and onion until softened. Add garlic.
Cook Mushrooms & Roux: Add mushrooms, then flour; cook for 1 minute.
Deglaze & Build Sauce: Add grape juice, chicken stock, vinegar, and tomato paste.
Simmer Coq au Vin: Return chicken and turkey to pot. Add thyme, bay leaf, and paprika. Simmer for 35-40 minutes.
Reduce Sauce: Simmer uncovered for 10 minutes until thickened.
Finish & Season: Swirl in butter and season to taste. Remove thyme and bay leaf.
Rest & Serve: Let rest for 5 minutes before serving with sauce, mushrooms, parsley, and micro-greens.

Notes

For best results, use bone-in, skin-on chicken pieces. Allowing the dish to rest before serving enhances the flavors.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Poultry
Method: Braising
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 15 g
Sodium: 400 mg
Fat: 35 g
Saturated Fat: 10 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 40 g
Cholesterol: 150 mg