Coq Au Vin: A Traditional Recipe, Revisited

by Emma Parish October 05, 2017


Since fall is certainly here, and we’ve just published a blog on bulk orders and their virtues in the world of local food, we thought it might be good to follow it with a recipe. After a little looking around, and much deliberation as to which meat in the bulk orders we wanted to feature, we decided the old French Coq Au Vin (rooster with wine) would be a perfect fit. 

Coq Au Vin, is an ancient recipe with its roots in the Roman times, but was only documented as late as the 1800’s. It’s use of an old hen—who might no longer be a productive member of a flock of egg-laying chickens, just as the stewing hens are that we butcher each season and add to our bulk orders—or and old rooster, is not only a practical way to make use of an animal that no longer serves the purpose it once did, but it is also a tasty one! Many of the recipes I have looked at call for thighs or drumsticks, but here we've found one that follows the more traditional use of a whole hen. 

Don't be afraid to add root crops like potatoes or carrots, which are abundant this time of year, and will add a nice touch to the broth. 

Here is a recipe by Julia Childs that we thought looked amazing. Hope you enjoy it!


  • 1/2 cup lardons (or very thickly sliced bacon), cut into 1/4- by 1 1/2-inch strips (optional)
  • 2 or more tablespoons olive oil
  • 1 to 2 stewing hens, parted, thoroughly dried
  • 1/4 cup Cognac or Armagnac
  • Salt and freshly ground black pepper
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 20 pearl onions, peeled
  • 3 tablespoons all-purpose flour
  • 2 cups red wine, preferably Burgundy, Côtes du Rhône, or pinot noir
  • About 2 cups homemade chicken stock, or beef stock
  • 1 or 2 garlic cloves, mashed or minced
  • About 1 tablespoon store-bought or homemade tomato paste
  • 3/4 pound fresh mushrooms, trimmed, rinsed, and quartered 


recipe adapted from Julia Childs. 

Emma Parish
Emma Parish


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