julia child

<strong>Julia Child's Coq Au Vin</strong> is undeniably the best. This recipe sticks very much to the original, only minorly changing the ingredients and cooking method to bring it in line with the times. While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master. Don't be intimidated, this recipe is very easy to follow.

✨ If you love this coq au vin recipe as much as I do, make sure to give it a 5-star review in the comments below!

Julia Child's Coq Vin

chicken thighs

chicken drumsticks

red wine

chicken stock

brandy

bacon,

carrots,

garlic cloves,

tomato paste

thyme leaves

mushrooms, thickly sliced

pearl onions, peeled

Beurre manie (see notes for the options)

Place the chicken thighs and drumsticks in a medium-sized bowl and pour the wine, chicken stock, and (if using) the brandy over the top. Prep the vegetables.

Add the bacon to a large skillet or braiser over medium-high heat. Cook until the bacon is crispy, about 8 minutes, then remove it from the pan with a slotted spoon.

Remove the chicken from the wine marinade (save the wine) and dry the chicken with paper towels. Working in 2 batches if needed, place the chicken in the pan, skin side down. Sear until it is golden on both sides (about 5 minutes each side) then remove the chicken from the pan. Pour all but 2 tablespoons of the bacon/chicken oil into a heatproof dish and set it aside.

Add the sliced onion and carrots to the pan and let them cook until the onion is golden brown, about 7-8 minutes. Add the garlic to the pan and let it cook for 1 minute.

Push the vegetables to the side of the pan and add the tomato paste. Cook the tomato paste until it is fragrant and begins to darken. Pour the reserved wine marinade into the pan, scraping the bottom to remove any stuck on bits.

Nestle the chicken into the pan and sprinkle the thyme over top. Cover the pot, turn the heat to low, and simmer for 20 minutes.

Pour 1 tablespoon of the reserved oil (or use olive oil) into a large skillet. Add the mushrooms and saute over medium-high heat until brown, about 10 minutes.

Add the pearl onions to the pot with the chicken and cook for 10 minutes more.

In a small bowl mix together your choice of beurre manie. Remove the chicken from the pan then add the beurre manie. Stir it into the sauce and let it thicken. Season to taste with salt and pepper.

Add the chicken back into the pan and top with the cooked bacon and mushrooms. Sprinkle with a little fresh thyme.

I love this recipe. As a novice cook who only started cooking recently, I've now cooked this twice. So delicious and not challenging to make. I'll definitely continue to make this!

Excellent insight on a great recipe. I marinated the chicken overnight in the wine. Also, I placed the whole covered dish in the oven for 20-30 minutes while I am cooking the mushrooms.

This was a bit of work, but remarkably easy and very delicious. We don’t eat pork, so I used turkey bacon. It worked well, but it is leaner than pork bacon, so I added a little butter and olive oil to the pan for the onions and carrots. It was superb otherwise. 

Today I made this recipe for the second time. I only made a few changes. After cooking the bacon and chicken I only had two tablespoons of the oil to sauté the onion and carrots. I used butter to sauté the mushrooms and a shallot. I can’t get pearl onions where I live in Mexico. Made the beurre with arrowroot and and some chicken broth. Used a nice Pinot Noir and cognac from France. Would definitely recommend this recipe.

Temperature is dropping in Nebraska... just dusted off my Dutch oven and knocked this recipe out of the park. Sooooo yummy!

OMG!! So good and so fun to make!! I blanched the bacon as Julia suggested - great idea, JC😊
Must say, though, that it does take longer to make, but so worth the wait. Thank you for sharing. This will be made over and over. 

This dish was “Lick-the-platter-clean” ah-mazing! Thanks for the great recipe. Can’t wait to make it again! 

Thank you so much for the delicious recipe! It was a cold day yesterday, and this was the perfect dinner. The kids gave it a thumbs up too! I will be making this again and again. :-)

Kidneys in Butter-Mustard Sauce à la Julia Child

Kidneys In Butter-Mustard Sauce À La Julia Child

T softened butter, divided

T dijon mustard

beef kidney

shallot,

dry white wine

T lemon juice

salt

pepper

c parsley, chopped

Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms,  and pearl onions.

Coq au Vin

bacon

whole, skin-on chicken legs (with thighs attached), about 4 pounds (excess fat trimmed)

pearl onions,

Salt and pepper

red wine (pinot noir, burgundy, or zinfandel)

bay leaves

thyme

parsley

lb button mushrooms,

Tbsp butter

"The definition of the word \"coq\" is male, i.e. the rooster is used to create the traditional coq au vin recipe, otherwise it's just a chicken casserole and not a true coq au vin."

"This is a great recipe but how do I get the skin to be crispy again after I cook it?  It is crispy when I brown it but then after cooking it in the chicken stock and wine it becomes a bit soggy.  How to I get it to regain that nice crispy skin? \n\nYou don't. It's sort of stew-like, which means no crispy skin. ~Elise"

the bacon to remove some of its saltiness. Drop the bacon into a saucepan of cold water, covered by a couple of inches. Bring to a boil, simmer for 5 minutes, drain. Rinse in cold water, pat dry with paper towels. Cut the bacon into 1 inch by 1/4-inch pieces.

the bacon: Heat a Dutch oven large enough to hold the chicken on medium high heat. Add the bacon pieces and cook them until browned. Use a slotted spoon to remove the cooked bacon and set aside.

Brown the chicken and onions: Keep the bacon fat in the pan. Pat the chicken dry with paper towels and season all sides with salt and pepper.
Working in batches if necessary, add the chicken, skin side down, to the hot pan. Brown the chicken well, on all sides, about 10 minutes.
Add the onions and garlic and cook a few minutes more. Spoon off any excess fat from the pot.

Add chicken stock, wine, herbs, bacon, then simmer: Add the chicken stock, wine, and herbs. Add back the bacon. Lower heat to a simmer. Cover and cook for 20 to 25 minutes, or until chicken is tender and cooked through. (A thermometer inserted into the thickest part of the chicken should register 165°F.)
Remove chicken and onions to a separate platter. Remove the bay leaves, herb sprigs, garlic, and discard.

Make a sauce with mushrooms: Add mushrooms to the remaining liquid and increase the heat to high. Boil quickly to reduce the liquid by three fourths until it becomes thick and saucy.
Lower the heat, stir in the butter. Return the chicken and onions to the pan to reheat and coat with sauce. Add more salt and pepper to taste. Garnish with parsley and serve.

Serve: Serve with potatoes or over egg noodles. Peas make a good side for this dish.

"Simply de.li.cious!!! I cannot rave enough about this recipe. Granted I added chopped carrots with the onions, and boiled potatoes and peas with the final simmer. You don't have to add these, it will be just as fabulous, but SO and I loved it!!! Will definitely make again"

"Coq au Vin. Was Excellent. Very tasty. Has passed the test of time."

"This is my first time commenting on your blog Elise, but this is certainly not the first recipe I have tried.  I love your site and should comment more often.  I love the new ideas I get, and I certainly appreciate the great step by step instructions when I'm trying new techniques.  Your photos are also fabulous!\r\n\r\nI made this for the fourth?  fifth? or something time tonight.  It is delicious and I think this time it turned out the best.  I didn't blanch the bacon, simply because I was lazy.  I didn't find it overly salty, though I didn't add any extra salt.  I used a whole chicken that I cut into pieces (first time trying that).  I served it with egg noodles.  I found it relatively easy to make.  Highly recommended dish."

Photograph from carvalho on Flickr Need some last minute Valentine's dinner plans? Think artichokes. They're tender and subtly flavored, reminiscent of a flower, and have a heart in the middle. The possibilities for metaphor are endless. Though artichoke season isn't...

Dinner Tonight: Artichokes with Lemon Butter Recipe

artichokes

unsalted butter,

lemons

white pepper (optional)

Bring a large pot of salted water to boil.

Trim the artichokes for boiling: lay each on its side and cut off about an inch or so off the top, break off the small leaves near the base, and cut off all but an inch or so of the stem (you can also snap it off where it naturally breaks, like an asparagus).  Snip off the ends of the leaves all around the artichoke with scissors to rid it of any sharp points.  Rinse it well under cold water. 

Boil the artichokes, uncovered, for about half an hour.  They are done cooking when the leaves pull out easily and the bottoms are tender when pierced with a knife.

In the meantime, prepare the lemon butter.  Gently reduce the lemon juice, salt, and pepper in a small saucepan until about one tablespoon.  Over low heat, whisk in the chilled butter pieces, one at a time, until creamy.  Remove from heat, and, when ready to serve, whisk in 2-3 tablespoons dribbled hot water to warm.

Serve the artichokes with the butter for dipping, and a large bowl for unused stems.  The edible parts of each leaf are nearest their base.  Bottom teeth are especially good for scraping off the flesh.

Chicken Liver Mousse, with plenty enough to freeze

lbs chicken livers

scallions, chopped, green and whites

butter

c port, Madeira, cognac,

c cream

t allspice

As is true with all of Julia Child's recipes, Tarte Normande aux Pommes is perfect. It's not too sweet, and has the perfect blend of apples and custard.

Tarte Normande aux Pommes (Julia Child's Custard Apple Tart adapted from Mastering the Art of French Cooking, Vol. 1, p 637)

pastry shell placed

Granny Smith apples

(2.33 ounces, 65 grams) granulated sugar

cinnamon

egg, room temperature

(1.25 ounces, 35 grams) all-purpose flour

(4 ounces, 113 ml), heavy cream

Tablespoons (1.5 ounces, 43 ml) Calvados

confectioners' sugar

Preheat oven to 375° F.

Peel, quarter and core the apples. Cut in to 1/8-inch lengthwise slices. Toss the apples in a bowl with the sugar and cinnamon. Allow to sit for 10 minutes. Arrange apples in the pastry shell. Bake in the upper third of a preheated 375° F oven for 20 minutes, or until they start to color and are almost tender. Remove from oven and let cool while preparing the custard.

Apples

Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow and falls back on itself forming a slowly dissolving ribbon, about 5 minutes. Beat in the flour, then the cream, and finally the Calvados or cognac. Pour the mixture over the apples. It should come almost to the top of the pastry shell.

Return to the oven for 10 minutes, or until the custard begins to puff.&nbsp;

Custard

Remove from oven, and sprinkle on the confectioners' sugar. Return to the oven for 15 to 20 minutes more. The tart is done when the top has browned and a toothpick plunged into the custard comes out clean.

Slide tart onto a rack or serving dish. Yield: 6 servings. (See Note 2)

Other

Any American can finagle a batch of pancakes in the morning, but crepes, the French equivalent of pancakes, are regarded highly because making them requires

Sweeten Your Day With Julia Child's Crêpes Fines Sucrées

For crepes:

milk

water

sugar

orange liqueur

all-purpose flour

butter, melted

Clarified butter,

Powdered sugar,

For strawberries:

strawberries,

orange liqueur,

sugar,

Julia Child&#039;s Crepe Recipe | POPSUGAR Food

To make the crepe batter: Place all ingredients in a blender. Cover and blend on high for one minute, or until all ingredients are thoroughly mixed. If the flour sticks to sides, scrape it down with a spatula, and blend again for three seconds more. Cover the mixture and refrigerate for two hours or up to overnight.

To make the macerated strawberries: In a large bowl, season chopped strawberries with orange liqueur and granulated sugar, to taste. Let strawberries marinate for at least one hour before serving.

To make the crepes: Preheat a 6-1/2- to 7-inch nonstick or iron skillet over medium high heat. Before adding batter, check to make sure the pan is hot enough by flicking a little water inside the pan. If the water sizzles and evaporates quickly, then brush the pan lightly with clarified butter, and let the butter heat until it just begins to smoke. Remove pan from the flame with the left hand and use the right hand to pour 1/4 cup of batter into the middle of the pan. Quickly tilt the pan down and around in a circle so the batter evenly coats the entire bottom of the pan. Return pan to flame and cook for 45 to 80 seconds, or until edges of crepe are golden brown and when the pan is jerked back and forth, the crepe shakes freely. Lift the edge of the crepe with a spatula and check for a crispy, lightly browned crust. Use the spatula to lift the crepe up and hold the edges of the crepe with your fingertips to gently ease it onto the other side. Cook on the other side for about 15 to 30 seconds more, just until it's barely spotted brown. Slide the cooked crepe onto a cooling rack and let cool before stacking them on a plate. Grease the skillet again, heat to smoking, and proceed with remaining batter.

To serve the crepes: Fold the crepes in half and half again to create wedge-looking triangles. Serve two or three folded crepes on a small dish. Top with 1/2 cup marinated strawberries and generously dust with powdered sugar.

Julia Childs Berry Clafoutis

Butter

whole (preferred) or 2 percent milk

3 eggs

vanilla extract

⅛ teaspoon salt

flour *

(generous cups) raspberries, blackberries, blueberries or strawberries

Heat oven to 350 degrees F. Generously butter a medium-size baking dish (1 1/2 quarts) at least 1 1/2 inches deep.

Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute. If time allows, for best results rest batter 20 to 30 minutes.

Pour 1/2 of batter in the baking dish. Sprinkle berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned. A tester should come out clean but the center should be very soft. Cracks are to be expected; it will sink as cools.

Serve warm or lukewarm, sprinkled with powdered sugar.

I&#039;ve been making Julia Child&#039;s pork chop recipe for years, and it&#039;s become a back-pocket recipe. This is my interpretation of this (a little more salt, more lemon). For Julia&#039;s recipe, see Mastering the Art of French Cooking. Serve with Crispy Potatoes, a recipe inspired by Julia Child.

Julia Child's Pork Chops à la Sara

pork

vegetable oil

½ lemon, juiced (I often throw the half of the lemon

garlic,

rosemary

bay leaf, dried

kosher salt

black pepper

unsalted butter

white wine

flat-leaf parsley, chopped (to serve)

Season the chops very generously with kosher salt. Add a few twists of black pepper. In a freezer bag, add the remaining ingredients for the marinade. Add the chops and then marinate in the refrigerator for at least two, but preferably 4-6 hours.

30 minutes before cooking, remove the chops from the refrigerator. Scrape off the marinade. Bring the chops to room temperature.

Marinate the Chops

In a braising dish  (I use Le Creuset), or a skillet with lid, heat the oil over medium heat. Pat chops dry with paper towels (this is really important for getting the meat to brown). Brown the chops, about 4 minutes per side (don&#39;t worry if they aren&#39;t too brown, as they will continue to brown as they braise)

Remove from heat to a plate. Pour off the oil, leaving the bits

Over low heat, slowly melt 1 tbsp of the butter. Add the chops, close together, and cover.

Cook, turning once or twice, until the internal temperature reaches 145 degrees. The time varies, but think about 25 minutes. Remove from heat and tent with foil

Cook the chops

Using a fat separator, skim off the fat, returning the juices to the pan.

Turn up the heat to medium high and heat the juices, then add the wine. Deglaze the pan by stirring rapidly. Remove from heat, and stir in the ½ tbsp of butter.

Return the chops to the pan to coat with the sauce. Garnish with parsley to serve.

Make the Sauce

Rich and utterly delicious, this classic cake by Julia Child will be a chocolate lover's dream!

Julia Child's Reine de Saba Cake

bittersweet chocolate, chopped

Tablespoons unsalted butter,

Tablespoons dark rum (or brewed coffee)

granulated sugar, separated

almond extract

almond meal flour

cake flour, sifted

almonds

Tablespoons bittersweet chocolate, chopped

Preheat the oven to 350°. Butter and flour a 8&#8243; cake pan (or butter and line the pan with parchment paper).

Melt the chocolate and the rum together in a heat-safe bowl over a pot of barely simmering water. Set aside.

In a large bowl, beat the butter and 2/3 cup of the sugar until pale yellow and fluffy, add 1/2 teaspoon of salt and combine. Add the egg yolks one at a time and beat until well blended. Add almond extract.

In another large bowl, with clean beaters, beat the egg whites and a pinch of salt until soft peaks form. Sprinkle one tablespoon sugar and beat until stiff peaks are formed.

With a rubber spatula, blend the melted chocolate into the butter and sugar mixture, stir in the almond meal.

Stir in one quarter of the beaten egg whites to lighten the batter. Delicately fold in a third of the remaining whites and when partially blended, sift one third of the flour and continue folding. Repeat this process until you’ve added all the flour and folded in all of the whites.

Transfer the batter to the prepared pan and smooth the top. Bake for 20-25 minutes or until the edges of the pan are set and the center is still moist.

Let cake cool in the pan on a rack for 10 minutes. Then flip the cake out onto a cake dish. Let cool completely before frosting.

Make the frosting. Melt the chocolate and the rum together in a heat-safe bowl over a pot of barely simmering water. Remove from heat and beat in the butter with a whisk, one tablespoon at a time. If your icing is too runny set the bowl of chocolate into an ice bath and beat until the mixture has cooled to a spreading consistency.

Frost the cake. Decorate with sliced almonds if you wish.

Apricot glaze is so simple, yet gives fruit tarts, pies, and other pastries that fancy sheen and look of fresh deliciousness. Mine includes cognac, which is completely optional. But I just love the added flavor it gives to the glaze: a very subtle hint of spice and caramelized fruit.

Top 11 julia child recipes from across the web

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Top Tags

Julia Child's Coq Vin

Kidneys In Butter-Mustard Sauce À L...

Coq au Vin

Dinner Tonight: Artichokes with Lem...

Chicken Liver Mousse, with plenty e...

Tarte Normande aux Pommes (Julia Ch...

Sweeten Your Day With Julia Child's...

Julia Childs Berry Clafoutis

Julia Child's Pork Chops à la Sara

Julia Child's Reine de Saba Cake

Apricot Glaze

Top 11 julia child recipes from across the web

The most viewed julia child recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Julia Child's Coq Vin

Kidneys In Butter-Mustard Sauce À L...

Coq au Vin

Dinner Tonight: Artichokes with Lem...

Chicken Liver Mousse, with plenty e...

Tarte Normande aux Pommes (Julia Ch...

Sweeten Your Day With Julia Child's...

Julia Childs Berry Clafoutis

Julia Child's Pork Chops à la Sara

Julia Child's Reine de Saba Cake

Apricot Glaze

The most viewed julia child recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine