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Chicken in Red Wine with Onions, Mushrooms and Bacon: Coq Au Vin Recipe

Chicken in Red Wine with Onions, Mushrooms and Bacon: Coq Au Vin

Recipe courtesy Julia Child, Mastering the Art of French Cooking, Volume One, Alfred A. Knopf, 1995

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (23)

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Average Rating:

Total Reviews: 23

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  • on October 14, 2008

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    I made this yesterday and it was a big hit. I did not find it time consuming at all, if you do a baked chicken dish it always takes at least an hour. This was very simple; I used frozen Pearl onions and did not include the cognac, then cleaned up while it simmered for the hour. My husband was very wary of this new fangled dish but found it utterly delicious!

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  • on March 18, 2008

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    I made this on a Saturday nite. It took time gathering all the items together. But, wow, I was really surpirsed that it turned out wonderful. When I lit the cognac on fire, my 16 yr old son had the fire extinguisher ready. No need! I used a Chianti. Pretty much took the whole bottle. So I wish I had bought 2! 1 for cooking and 1 for the guests to enjoy. I debonded the chicken breasts before cooking and everything was a deep purple. Do not be turned off by that. It tastes wondeful. Thank you for posting this recipe!

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  • on December 24, 2007

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    Once you've made it the first time, it's a breeze. I tend to use a bit more of the tomato paste, but this is a hearty dish that was praised by the whole family!

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  • on July 17, 2007

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    The sauce was sublime and the chicken melted on the tongue. I marinated the chicken for several days in red wine after I dusted with flour and pan fried, but except for this I followed the recipe exactly.

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  • on December 27, 2006

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    flavor very good and recipe easy to follow, time consuming but worth it.

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  • on July 03, 2006

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    Family LOVES this. It's become a regular

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  • on June 12, 2006

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    Julia Child - what else do you need to know!!

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  • on June 04, 2006

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    I have always used white wine with chicken, this was a very pleasant surprise with a full body taste and elegant presentation.

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  • on January 25, 2006

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    My fiance is a very fussy eater but he loved this dish and could not get enough of it. It looks like I'll be making it more often. Thanks for the recipe.

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  • on November 02, 2005

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    I thought this was going to be wonderful, based on the reviews, but it wasn't. Only okay--which is not good enough, given the amount of time it takes.

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