Chicken in red wine with onions, mushrooms, and bacon (Coq au vin) from Mastering the Art of French Cooking, Volumes I & II by Julia Child and Louisette Bertholle and Simone Beck

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Accompaniments: Buttered peas I (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.

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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.

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