Coq au Vin is a dish as complex as a French chef can contrive, or it is as simple as an RV camper can concoct on a 3-burner RV stove. No matter where you fall in that spectrum, you should try out Ina Garten’s recipe.

One momentous test of Julia Child’s recipe took place on November 11, 2021. The world famous Le Chat Chef Extraordinaire (Mr. Monte) oversaw Chef Blondie and Sous Chef Fuzzy. Under his close scrutiny and guidance, the SFH Mobile Test Kitchen staff artfully executed Julia’s recipe for Coq au Vin.

We proved that a camping couple like us can prepare this fine French dish, even in a cramped RV kitchen. We call our modified recipe Coq au Vin a la El Camino Del Monte.

In Search of Worthy Competitor

Yes, we had success in our Mobile RV Test Kitchen in 2021. We have also mastered Julia’s recipe in the well-equipped Serendipity Farmhouse Test Kitchen. Nevertheless, I knew that Julia’s recipe might have some worthy competitors. While perusing Ina Garten’s cookbook, Back to Basics, I was intrigued by her recipe. There was just enough difference in her approach to suspect that my Test Kitchen staff would want to try it out. They did and I think you will be surprised by the results. I know I was. So, make sure you check out our video at the bottom of this post.

Coq au Vin – Two Recipes Compared

Julia Child’s recipe for Coq au Vin in “Mastering the Art of French Cooking” emphasizes traditional French techniques. It showcases her classic approach to cooking. She uses a whole chicken, marinating it in red wine, and incorporates ingredients like lardons, mushrooms, and pearl onions. Child’s method involves browning the chicken in butter and then simmering it slowly. This allows the flavors to develop deeply, reflecting her belief in the importance of time and technique in cooking. Julia’s recipe only requires the use of a stove top. That’s why we could easily adapt this recipe for use in our RV.

In contrast, Ina Garten’s recipe in “Back to Basics” offers a more streamlined and accessible version. Garten’s approach is less labor-intensive, focusing on ease without sacrificing flavor. She simplifies the process by using fewer steps and emphasizes the use of high-quality ingredients, making it approachable for home cooks. However, Ina’s recipe calls for simmering the chicken in the oven for 30-40 minutes. Although our RV has an oven, this would not be our method of choice on a hot day while camping.

While both recipes celebrate the essence of Coq au Vin, Child’s rests on classic French culinary traditions, requiring patience and skill, whereas Garten’s version is modern and user-friendly, appealing to a broader audience. This contrast highlights the evolution of cooking styles, balancing tradition with practicality.

Resources

Cookbook: Coq au Vin, serves 6, Barefoot Contessa Back to Basics, page 115.

Recipe on line: Coq au Vin, serves 3.

Food Network Video: The Barefoot Contessa Makes Coq Au Vin

Julia Child’s Recipe: Coq au Vin (Chicken in Red Wine with Onions, Mushrooms, and Bacon), serves 4-6, Mastering the Art of French Cooking, page 263.

Coq Au Vin

August 12, 2024

by Blondie

Cuisine French

Category Main Dishes Recipe SFH Food Talk & Recipes

While perusing Ina Garten's cookbook, Back to Basics, I was intrigued by her recipe for Coq au Vin. Her approach differs from Julia Child's in several ways. There was just enough difference to persuade the SFH Test Kitchen Staff to try it out. They did and I think you will be surprised by the results. I know I was.
This recipe is an adaptation based on three different versions of Ina Garten's recipe. The notes section lists the changes we made.

Persons

3

Prep Time

20 minutes

Cook Time

1 hour, 10 minutes

Total Time

1 hour, 30 minutes

Notes

#1 - We used 2 thighs, 2 legs, and a large breast divided in two
#2 - Ina calls for Kosher salt, but we found Redmond's sea salt an excellent substitute
#3 - Here "frozen small whole onions" refers to pearl onions. Frozen pearl onions were unavailable. We purchased fresh pearl onions, par boiled them for 30 seconds, and then peeled them. This added to the preparation time.
#4 - Ina specifies either porcini or cremini mushrooms. We found white button mushrooms to be an acceptable substitute.
#5 - Whether you use a large Dutch oven or a cast iron braiser as we did, the cooking vessel must be large enough to accomodate all the ingredients and suitable for use in an oven.
#6 - Because of differences in various ovens, you may have to increase the oven cooking time.

Ingredients

• 2 tablespoons EVOO
• 4 ounces bacon or pancetta, diced
• 1 (3 to 4-pound) chicken, cut in 8ths, Note #1
• Kosher salt or sea salt and freshly ground black pepper, Note #2
• ½ pound carrots, cut diagonally in 1-inch pieces
• 1 yellow onion, sliced
• 1 teaspoon chopped garlic
• ¼ cup Cognac or good brandy
• ½ bottle (375 ml) good dry red wine such as Burgundy
• 1 cup good chicken stock, preferably homemade
• 1 bunch fresh thyme sprigs
• 2 tablespoons unsalted butter, at room temperature, divided
• 1 ½ tablespoons all-purpose flour
• ½ pound frozen small whole onions, Note #3
• ½ pound cremini mushrooms, stems removed and thickly sliced, Note #4

Instructions

1. Preheat the oven to 250 degrees F.
2. Heat the olive oil in a large Dutch oven. (Note #5) Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
3. Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper.
4. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
5. Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned.
6. Add the garlic and cook for 1 more minute.
7. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot.
8. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove. (Note #6)
9. Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions.
10. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.

© 2025 Copyright Serendipity Farmhouse

https://serendipityfarmhouse.com/2024/08/12/coq-au-vin-chicken-in-red-wine/