Chicken in red wine with onions, mushrooms, and bacon (Coq au vin) from Mastering the Art of French Cooking, Volume One (page 263) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Semolina gnocchi (Gnocchi de semoule avec pâté à choux - patalina); Buttered peas 1 (Petits pois frais à l'Anglaise)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown stock or beef bouillon for brown chicken stock.

  • hlange on December 26, 2025

    The sauce was to die for. Absolutely delicious. The chicken was dry after the 25 min braise called for in the book, but still lovely with the sauce and potatoes. Next time would be sure to watch the chicken temp closely as 25 mins was too long for it.

  • Archintrain on July 16, 2025

    This was delicious. I am not an onion person - but the braised onions were amazing!!! This took some time to make - but it’s worth it!!

  • Delys77 on October 31, 2011

    This is a little quicker than bourdains version but just as flavorful. No need to blanch the bacon.

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Reviews about this recipe

  • Nomsense

    The dish came out beautifully. Though time consuming, (like many of Julia's recipes) the chicken is tender from simmering for a long time and the wine adds a great deal of flavor.

    Full review
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