Julia Child Coq au Vin Blanc Recipe

The Julia Child Coq au Vin Blanc Recipe is a classic French chicken dish. It is rich, creamy and full of flavor. This Julia Child Coq au Vin Blanc Recipe uses white wine instead of red wine.

The sauce is light but still deep and comforting. Many people love this dish for special dinners. Today, I will show you How to make Julia Child Coq au Vin Blanc Recipe at home in simple steps.

My Experience With This Coq au Vin Blanc

The first time I made this dish, I felt excited. It looked fancy but was easy to cook. The smell of wine and herbs filled my kitchen. The chicken turned soft and juicy.

The creamy white wine sauce tasted amazing. My family enjoyed it with bread. It felt like eating at a French restaurant. Now, I make this recipe for guests. It always impresses everyone.

Recipe Card Info

• Recipe Name: Julia Child Coq au Vin Blanc Recipe
• Servings: 4 servings
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 80 minutes
• Course: Main Course
• Cuisine: French
• Calories: 480 kcal per serving

Equipment List

• Large Dutch oven or heavy pot
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons
• Tongs
• Small bowl

Ingredients You Need for Julia Child Coq au Vin Blanc Recipe

• 4 bone-in chicken thighs
• 2 chicken drumsticks
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 1 medium onion, chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups dry white wine
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon fresh thyme
• 1 bay leaf
• 8 ounces mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped

Instructions

1. Season the Chicken

Pat the chicken pieces dry with paper towels. Sprinkle salt and black pepper evenly on all sides. This helps the chicken brown well and build strong flavor.

2. Cook the Bacon

Heat olive oil in a large Dutch oven over medium heat. Add chopped bacon. Cook until crispy and golden. Remove bacon and set aside, leaving the fat in the pot.

3. Brown the Chicken

Place chicken pieces in the same pot. Cook each side until golden brown. Do not overcrowd the pan. Remove chicken and keep aside on a plate.

4. Cook the Vegetables

Add chopped onion and carrots into the pot. Cook for five minutes until soft. Stir in garlic and cook for one more minute until fragrant.

5. Add Flour

Sprinkle flour over the vegetables. Stir well for two minutes. This helps thicken the sauce later and removes raw flour taste.

6. Pour Wine and Broth

Slowly pour white wine into the pot. Stir well to scrape the bottom. Add chicken broth, thyme and bay leaf. Let the mixture simmer gently.

7. Add Chicken Back

Return browned chicken and bacon into the pot. Cover and simmer on low heat for 40 minutes. The chicken should become tender and fully cooked.

8. Cook Mushrooms

In a separate pan, melt butter over medium heat. Add sliced mushrooms. Cook until golden and soft. This step gives extra flavor and texture.

9. Finish with Cream

Remove bay leaf from the pot. Stir in heavy cream and cooked mushrooms. Simmer uncovered for 10 minutes until sauce thickens slightly.

10. Garnish and Serve

Sprinkle fresh parsley over the dish before serving. Taste and adjust seasoning if needed. Serve hot with bread or potatoes for best flavor.

Recipe Tips

• Use dry white wine for best flavor.
• Do not skip browning the chicken.
• Simmer slowly for tender meat.
• Taste sauce before serving.
• Fresh herbs give better flavor than dried ones.

Nutrition Information

Nutrient	Amount per Serving
Calories	480 kcal
Protein	35 g
Fat	32 g
Carbohydrates	12 g
Fiber	2 g
Sodium	620 mg

Serving Suggestions

This dish tastes best when served warm. Spoon extra sauce over the chicken. Serve with mashed potatoes or crusty French bread. The bread helps soak up the creamy sauce.

You can also serve it with rice or buttered noodles. A light green salad on the side adds freshness. This meal feels cozy and special.

Best Sides To Serve With

• Mashed potatoes
• Crusty French bread
• Buttered noodles
• Steamed green beans
• Roasted asparagus
• Simple green salad

Storage and Reheating Tips

Store leftovers in an airtight container. Keep in the refrigerator for up to three days. The flavor becomes even better the next day.

Reheat gently on the stove over low heat. Add a splash of broth if sauce becomes thick. You can also microwave in short intervals. Stir between heating to keep sauce smooth.

FAQs about Julia Child Coq au Vin Blanc Recipe

1. Can I use chicken breast instead of thighs?

Yes, you can use chicken breast. However, thighs stay more juicy and tender during long cooking. Breast meat may cook faster, so watch carefully.

2. What type of white wine is best?

Use a dry white wine like Sauvignon Blanc or Chardonnay. Avoid sweet wine because it changes the taste of the sauce.

3. Can I make this recipe ahead of time?

Yes, this dish tastes better the next day. Cook it fully and store in the fridge. Reheat slowly before serving.

4. Is this dish very creamy?

The sauce is creamy but not too heavy. The white wine keeps it balanced and fresh. It is rich but still light.

5. Can I freeze this dish?

Yes, you can freeze it for up to two months. Store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Conclusion

The Julia Child Coq au Vin Blanc Recipe is simple but elegant. It brings French flavors into your kitchen.

The creamy white wine sauce makes the chicken tender and delicious. Now you know the Ingredients for Julia Child Coq au Vin Blanc Recipe and how to cook it step by step.

Try this recipe for your next dinner. Your family and guests will truly enjoy this classic dish.