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Julia Child Coq au Vin Blanc Recipe

Julia Child Coq au Vin Blanc Recipe

Olivia Brooks
This Julia Child Coq au Vin Blanc Recipe is a cozy French classic made with tender chicken, white wine, mushrooms, garlic, and herbs.
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Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine French
Servings 4 servings
Calories 420 kcal

Equipment

  • Large Dutch oven or heavy-bottom pot
  • Sharp knife
  • Cutting board
  • Tongs
  • Wooden spoon
  • Measuring cups and spoons.
  • Small saucepan (optional)
  • Serving platter

Ingredients
  

  • 4 chicken thighs bone-in, skin-on
  • 2 chicken drumsticks
  • Salt and black pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • 1 cup mushrooms sliced
  • 2 carrots cut into chunks
  • 1 ½ cups dry white wine
  • 1 cup chicken broth
  • 1 teaspoon fresh thyme or ½ tsp dried
  • 1 bay leaf
  • ½ cup heavy cream optional, for richness
  • 2 tablespoons flour
  • 2 tablespoons chopped fresh parsley

Instructions
 

Step 1: Season the chicken

  • Pat the chicken dry and season generously with salt and black pepper.

Step 2: Sear the chicken

  • Heat olive oil and butter in a large Dutch oven over medium heat. Place the chicken skin-side down and sear until golden brown.
  • Flip and cook the other side briefly. Remove and set aside.

Step 3: Build the flavor base

  • In the same pot, add onions and cook until soft and slightly golden. Add garlic and cook for another minute.
  • Then add mushrooms and carrots. Cook until they begin to soften.

Step 4: Add flour

  • Sprinkle flour over the vegetables and stir well. This helps thicken the sauce later.

Step 5: Deglaze with wine

  • Pour in the white wine, scraping the bottom of the pot to release all those flavorful bits.
  • Let it simmer for 2–3 minutes.

Step 6: Add broth and herbs

  • Add chicken broth, thyme, and bay leaf. Stir gently.

Step 7: Simmer the chicken

  • Return the chicken to the pot. Cover and let it simmer on low heat for about 50–60 minutes until the chicken is tender.

Step 8: Finish the sauce

  • Optional but recommended: Stir in heavy cream for a silky, rich finish.
  • Taste and adjust seasoning if needed.

Step 9: Serve

  • Garnish with fresh parsley and serve warm.

Notes

  • Use a good quality dry white wine (something you’d drink)
  • Don’t skip browning the chicken—it builds flavor
  • Cook low and slow for tender results
  • Taste the sauce before serving and adjust seasoning
  • Add cream at the end for extra richness
Keyword Julia Child Coq au Vin Blanc Recipe