Julia Child's Coq au Vin (2024)

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• 3 lbs chicken thighs and legs, bone in and skin on
• 2 teaspoons coarse salt
• 1 teaspoon ground black pepper
• 4 ounces bacon (about 3-4 slices)
• 8 ounces fresh cremini mushrooms, sliced
• 20 pearl onions, peeled
• 2 large carrots, sliced into 1 inch pieces
• ½ yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 bay leaf
• 6-8 sprigs fresh thyme
• ¼ cup brandy
• 2 ½ cups dry red wine (burgundy, pinot noir)
• 1 cup chicken broth
• 1 ½ tablespoons flour
• 3 tablespoons unsalted butter
• Fresh parsley, leftover thyme leaves to garnish
• Extra virgin olive oil, for sauteing

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1. Combine 1 ½ tablespoons of butter and all of the flour in a small bowl to make a paste. Set aside.
2. In a dutch oven or a large braiser, heat 1 tablespoon of olive oil over medium heat. Add bacon and cook 8-10 minutes until it is just starting to turn crispy, stirring frequently. Using a slotted spoon, remove bacon to a large plate (no paper towel! We want to save all those juices this time). Once cool enough to handle, roughly chop the bacon and place back on the plate.
3. Pat the chicken dry and season with the salt and pepper. Add the chicken, skin side down, and cook in the bacon fat 3-5 minutes per side until browned. Remove to the same plate as the chopped bacon.
4. Add the diced yellow onion, garlic, carrot, and tomato paste to the pot. Cook for 5 minutes, stirring occasionally, until veggies are slightly softened. Add the chicken and bacon back to the pot.
5. Turn off the heat under the pot. Pour in the brandy and let warm up 1-2 minutes. When brandy is hot, use a long match or a fireplace lighter the light the brandy on fire (flambé!). When the flames have cooked down (about 30 seconds to a minute), pour in the wine to douse the flames.
6. Once the flames are completely out, turn the heat back on to medium. Stir in the chicken broth and bring to a boil. Reduce to a simmer, add the bay leaf and thyme sprigs.
7. Cover, and cook 20-25 minutes, until veggies are softened and chicken is cooked through.
8. While the chicken is simmering, cook the pearl onions and mushrooms: Heat 1 teaspoon olive oil and the remaining 1 ½ tablespoons of butter in a large skillet over medium high heat. Add the mushrooms and pearl onions and cook 5-8 minutes, until onions are softened and mushrooms have started to release juices.
9. When the chicken is done simmering, uncover and add the cooked mushrooms and pearl onions. Whisk in the butter flour paste. Simmer (uncovered) for another 5-7 minutes, stirring occasionally, until sauce is thickened.
10. Remove from heat and take out the thyme sprigs and bay leaf. Season with salt and pepper to taste.
11. Garnish with fresh parsley, thyme and ground black pepper. Serve immediately.