Julia Child’s Coq au Vin Recipe Gets a Clean Makeover

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  • 1 1/2 pounds pastured (organic boneless, skinless chicken thighs, trimmed of all visible fat)
  • Sprouted organic spelt flour OR biodynamic whole wheat flour
  • Unrefined sea salt
  • Freshly ground black pepper
  • 2 tablespoons unrefined (organic red palm oil, divided)
  • 2 tablespoons extra virgin olive oil
  • 5 carrots (peeled and chopped)
  • 4 stalks celery (chopped)
  • 1 Spanish (yellow onion, chopped)
  • 5 cloves garlic (crushed)
  • 3 cups full-bodied red wine (such as Cabernet Sauvignon)
  • 1/2 cup tomato paste
  • 2 teaspoon organic (grass-fed butter (see notes below))
  • 1 cup organic chicken broth
  • 5 sprigs thyme
  • 4 sprigs rosemary
  • 1 pound assorted wild mushrooms (cut into bite-sized pieces)


  1. Preheat oven to 350 degrees.
  2. Season chicken with flour, salt and pepper. Heat 1 tablespoon of the red palm oil in a very large oven-proof skillet (or Dutch Oven) over medium-high heat. When the oil is hot, add the chicken and sear for about 2 minutes per side, or until chicken is lightly golden brown but not cooked through. Remove chicken from skillet and set aside.
  3. Heat the olive oil in the “dirty” skillet over medium heat; add the carrots, celery and onion, and cook for 7 to 9 minutes, or until vegetables are soft.
  4. Add the crushed garlic, 1 cup of the wine and all of the tomato paste and cook for 5 minutes.
  5. Add the butter and remaining 2 cups of wine; bring to a boil and simmer for 15 to 20 minutes, or until the wine is reduced by half.
  6. Add the chicken broth, thyme and rosemary sprigs to the skillet and bring to a boil, then cover and reduce heat to low and simmer for 8 minutes.
  7. Add the chicken to the skillet and transfer the skillet to the oven. Cook for 1 hour 15 minutes.
  8. Meanwhile, heat the remaining tablespoon of red palm oil in a separate clean skillet over medium heat; add the mushrooms to the hot skillet and saute for 5 to 6 minutes, or until soft.
  9. Remove the chicken from the oven and remove the thyme and rosemary sprigs. Add the sauteed mushrooms to the skillet and simmer stove-top for 10 minutes. Serve warm.

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If you cannot locate organic 100% grass fed butter from a local farm, Kerrygold grass-fed butter is the easiest nationally distributed brand to locate. There are a few things I do not like about Kerrygold, including that it is not organic and that 10% of a Kerrycold cows diet comes from supplemental feed. However, if you cannot locate local 100% grass fed butter then Kerrygold is the next best thing.

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