Coq au vin French pronunciation: [kɔk o vɛ̃], English pronunciation: /ˌkoʊk oʊ ˈvæn/ (French "rooster/cock with wine") is a French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.
While the wine is typically Burgundy, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, and so on.
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.
Julia Child featured coq au vin in her breakthrough 1961 cookbook Mastering the Art of French Cooking, and she frequently prepared it on the PBS cooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes.
Although the word "coq" in French means "rooster" or "cock", and tough birds with lots of connective tissue benefit from braising, most coq au vin recipes call for capon or chicken.
Standard recipes call for a chicken, red wine (often Burgundy), lardons (salt pork), button mushrooms, onions, often garlic, and sometimes brandy. Recipes with vin jaune may specify morels instead of white mushrooms. The preparation is similar in many respects to beef bourguignon. The chicken is first marinated in wine, then seared in fat and slowly simmered until tender. The usual seasonings are salt, pepper, thyme, parsley and bay leaf, usually in the form of a bouquet garni. The juices are thickened either by making a small roux at the beginning of cooking, or by adding blood at the end.
An alternative recipe uses similar ingredients, but is cooked "on the pan" (large sautee pan on a stove), using chicken breasts rather than a whole chicken. Cooking this more fresh and quick way while using Beaujolais Nouveau leads to Coq au violet (Purple Chicken).
- ^ a b Oxford Companion to Food, s.v. cock
- ^ Edmond Richardin, ed., La cuisine française: l'art du bien manger (Ed. rev. et augm.) Paris, 1906, p.227
- ^ Cookery for English Households, by A French Lady, for English Households&pg=PA93 p.93
- ^ Shaylyn Esposito, http://www.smithsonian.com, August 15, 2012, "What 9 Famous Chefs and Food Writers Are Cooking to Honor Julia Child’s 100th Birthday."
External links 
Good Eats S08E16 Cuckoo for Coq Au Vin
Daniel Humm cooks Coq au Vin
Learn how to cook Coq au Vin for the holidays with Executive Chef Daniel Humm of Eleven Madison Park in New York City.
France: Coq Au Vin - Cut up and marinate chicken
Around the World in 80 Dishes takes you to Burgundy, France, with a demonstration of a classic recipe for Coq au Vin prepared by a Culinary Institute of Amer...
Perfect Coq au Vin - Easy Chicken Recipes - Coq au Vin #1
http://EasyRecipesHQ.com - Coq au Vin is a classical French Recipe that first appeared around 1860 in French cookbooks. It is actually a Chicken Stew, that i...
Coq au Vin - NoRecipeRequired.com
I love chicken. I love wine. And I love one pot meals. That makes Coq Au Vin, an absolutely perfect recipe for me. Essentially a stewed chicken, I make my Co...
How to Make Coq au Vin (Chicken and Wine)
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O Eat your heart out, Julia Child! Despite the intimidating na...
Chicken Coq au Vin by Chef Jean Pierre
Learn to make the perfect Coq au Vin with Chef jean Pierre.
Chicken Coq Au Vin
You think of chicken, you think of white wine? Not always the case, this French favourite is perfect with a burgundy style wine -- oops I mean a Pinot from A...
Coq au vin a l'ancienne
In France Profonde, Christian Buoy makes a pretty mean coq au vin a l'ancienne. A great recipe.
Coq au Vin-Food Network
Anne makes a classic French coq au vin, or chicken and vegetables in wine. This video is part of Secrets of a Restaurant Chef show hosted by Anne Burrell . S...
Wed, 24 Apr 2013 21:22:09 -0700
I enjoy inviting friends over for dinner. The challenge, however, is finding something that's tasty, yet easy to cook. Last weekend I pulled out an old recipe for coq au vin, which, translated from French, means rooster with wine. My recipe calls for ...
Fri, 17 May 2013 19:08:07 -0700
The French menu has favourites including coq au vin and cote de boeuf as well as daily specials. Most of the ingredients are native to the island – we loved the seared scallops with butternut cream, bacon crust and chestnut cappuccino, and the pan ...
Fri, 17 May 2013 07:31:59 -0700
Now they are as rare as teeth in a coq au vin. And, since French women are known to be slim and gorgeous (see the book French Women Don't Get Fat, by Mireille Guiliano) it can't be that the food is unhealthy. This delightful six-part cooking program ...
This is Bristol
This is Bristol
Fri, 17 May 2013 01:46:13 -0700
... obviously a highlight of his research, and there is no doubt that Talking Cock has been researched thoroughly. At the other extreme we are given unforgettable insights into coq au vin and the opportunities that can arise from a toilet roll spoon ...
The West Australian
The West Australian
Thu, 16 May 2013 21:08:41 -0700
Beef bourguinon, fricasee of rabbit with prunes, noisette of lamb with blackcurrant jus, coq au vin, and duck - whether a l'orange or any other way, there is no avoiding duck in the Dordogne. The secret to much of the pleasure of French cuisine lies in ...
Dallas Morning News
Dallas Morning News
Wed, 15 May 2013 15:22:07 -0700
I love the way these chefs celebrate the season. Coq au vin is a more wintry dish, but properly long-cooked in its wine sauce, Lark's is one of the better versions I've tasted in Dallas. A small collection of pillowy potato gnocchi stands in for boiled ...
Houston Press (blog)
Wed, 24 Apr 2013 08:02:36 -0700
It doesn't get anymore French than coq au vin and if how good this dish is is the mark of a great French restaurant, Étoile has nothing to worry about. Rarely, do I order chicken when I go out to eat but this isn't just any chicken dish. Although, it ...
Wed, 15 May 2013 10:59:25 -0700
There's nothing particularly fancy about his cooking process, but unless you have sumac (a Mediterranean spice) and ras el hanout (a North African blend of spices) in your kitchen cupboard, you might as well stick to the coq au vin. His accent is on ...
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