France
Photo: Beck, CC BY 2.0, croppedCoq au vin
/kɔk o vɛ̃/kok oh VAN
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- Taste
- SavoryRich
- Made with
- Chicken
History
Coq au vin is a rooster or chicken braised slowly in red wine, traditionally from Burgundy, with lardons, small onions, mushrooms, garlic and herbs, and the sauce sometimes thickened with the bird's blood. Using an old rooster, tough after years in the farmyard, made long cooking in wine essential. Popular legend traces it to Julius Caesar and the Gauls, but that has no evidence; the dish appears in recipes only from the early 20th century, as French regional cooking was being written down. Julia Child made it famous in America in the 1960s. Regional versions use the local wine, such as Riesling in Alsace or vin jaune in the Jura.
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