Julia Youngster’s Coq au Vin Recipe Stands the Take a look at of Time

Big bowls of coq au vin with mashed potatoes and peas, accompanied by glasses of red wine.
Dina Ávila/Eater

There’s a purpose generations of cooks have turned to the recipe because it was printed within the 1961 “Mastering the Artwork of French Cooking”

Coq au vin is a standard French dish, however Julia Youngster put her personal memorable stamp on it along with her Sixties cooking present, The French Chef. Youngster and her storied foray into tv had been most lately portrayed on the HBO Max collection Julia, which HBO simply introduced will return for a second season subsequent yr. Youngster makes coq au vin in one of many episodes, so to mark the passing of Season 1 and the (hopefully) imminent passage of the chilly climate that has lingered all through a lot of the nation, we’re reprinting the timelessly comforting (and barely tailored) recipe from Youngster’s Mastering the Artwork of French Cooking, the 1961 magnum opus she wrote with Simone Beck and Louisette Bertholle. As Youngster observes in her authentic head notes, the dish “is made with both white or pink wine, however pink is extra attribute.” Historically accompanied by parsley potatoes, it’s right here served with potatoes and peas, the latter of which lend a pop of shade to the dish’s fairly earth-toned palette. Youngster suggested “a younger, full-bodied pink Burgundy, Beaujolais, or Cotes du Rhone” to accompany the dish and, properly, who’re we to disagree?

Julia Youngster’s Coq au Vin Recipe (Rooster in Crimson Wine With Onions, Mushrooms, and Bacon)

Serves 4 to six


A 3- to 4-ounce chunk of lean bacon
2 tablespoons butter
2½ to three kilos cut-up frying hen
½ teaspoon salt
⅛ teaspoon pepper
¼ cup cognac
3 cups younger, full-bodied pink wine comparable to Burgundy, Beaujolais, Cotes du Rhone, or Chianti
1-2 cups brown hen inventory, brown inventory, or canned beef bouillon
½ tablespoon tomato paste
2 cloves mashed garlic
¼ teaspoon thyme
1 bay leaf
12 to 24 pearl onions
½ pound mushrooms
Salt and pepper
3 tablespoons flour
2 tablespoons softened butter


Step 1: Take away the bacon rind and lower the bacon into lardons (rectangles ¼ inch throughout and 1 inch lengthy). Simmer for 10 minutes in 2 quarters of water. Rinse in chilly water. Dry.

Step 2: Saute the bacon slowly in scorching butter till it is vitally calmly browned. Take away to a aspect dish.

Step 3: Dry the hen totally. Brown it within the scorching fats within the casserole.

Step 4: Season the hen. Return the bacon to the casserole with the hen. Cowl and prepare dinner slowly for 10 minutes, turning the hen as soon as.

Step 5: Uncover, and pour within the cognac. Averting your face, ignite the cognac with a lighted match. Shake the casserole forwards and backwards for a number of seconds till the flames subside.

Step 6: Pour the wine into the casserole. Add simply sufficient inventory or bouillon to cowl the hen. Stir within the tomato paste, garlic, and herbs. Carry to the simmer. Cowl and simmer slowly for 25 to half-hour, or till the hen is tender and its juices run a transparent yellow when the meat is pricked with a fork. Take away the hen to a aspect dish.

Step 7: Whereas the hen is cooking, boil the pearl onions till tender and saute the mushrooms.

Step 8: Simmer the hen cooking liquid within the casserole for a minute or two, skimming off fats. Then increase warmth and boil quickly, decreasing the liquid to about 2¼ cups. Right seasoning. Take away from warmth, and discard bay leaf.

Step 9: Mix the butter and flour collectively right into a easy paste (beurre manie). Beat the paste into the new liquid with a wire whip. Carry to the simmer, stirring, and simmer for a minute or two. The sauce must be thick sufficient to coat a spoon calmly.

Step 10: Prepare the hen within the casserole, place the mushrooms and onions round it, and baste with the sauce. If the dish is to not be served instantly, movie the highest of the sauce with inventory or dot with small items of butter. Put aside uncovered. It will possibly now wait indefinitely.

Step 11: Shortly earlier than serving, deliver to the simmer, basting the hen with the sauce. Cowl and simmer slowly for 4 to five minutes, till the hen is scorching by way of.

Step 12: Serve from the casserole, or organize on a scorching platter. Beautify with sprigs of parsley.

Dina Ávila is a photographer in Portland, Oregon.
Recipe ready by Ivy Manning.

Leave a Comment