Coq au vin

Origin
Place of origin	France
Details
Type	Stew
Main ingredient(s)	chicken, wine, lardons, mushrooms, optionally garlic

Ingredients, before braising.

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,^[1] 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.

History [edit]

Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century;^[2] it is generally accepted that it existed as a rustic dish long before that.^[1] A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.^[3]

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.^[4]

Preparation [edit]

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).

Notes [edit]

External links [edit]

Wikimedia Commons has media related to: Coq au vin

Wikibooks Cookbook has a recipe/module on Coq au vin

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