 | |
| Type | Braised |
|---|---|
| Place of origin | France |
| Main ingredients | Chicken,wine,lardons,mushrooms, optionallygarlic |
Coq au vin (/ˌkɒkoʊˈvæ̃/;[1]French:[kɔkovɛ̃], "rooster/cock with wine") is aFrench dish ofchickenbraised withwine,lardons,mushrooms, and optionallygarlic.A redBurgundy wine is typically used,[2] though manyregions of France make variants using local wines, such ascoq au vin jaune (Jura),coq au riesling (Alsace),coq au pourpre orcoq au violet (Beaujolais nouveau), andcoq auChampagne.
Several legends tracecoq au vin to ancientGaul andJulius Caesar, but the recipe was not documented until the early 20th century;[3] it is generally accepted that it existed as a rustic dish long before that.[2] A somewhat similar recipe,poulet au vin blanc, appeared in an 1864 cookbook.[4]
Simone Beck,Louisette Bertholle andJulia Child includedcoq au vin in their 1961 cookbookMastering the Art of French Cooking,[5] and Child prepared it twice on thePBScooking showThe French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, andcoq au vin was seen as one of Child's signature dishes.[6]
Although the wordcoq in French means "rooster" or "cock", and tough birds like mature roosters with muchconnective tissue benefit frombraising,coq au vin may be made with any poultry,[7] most commonly chicken.
Standard recipes call for red wine (oftenBurgundy) for braising,lardons,button mushrooms, onions, often garlic, and sometimesbrandy. Recipes withvin jaune may specifymorels instead of white mushrooms. The preparation is similar in many respects tobeef bourguignon. The chicken is seasoned, sometimes floured, seared in fat and slowly simmered in wine until tender.[8][9][10] The usual seasonings are salt, pepper,thyme,parsley, andbay leaf, usually in the form of abouquet garni.[11] The juices are thickened either with aroux or by addingblood at the end.[12]
