Coq au Vin: What Does It Mean (In the World of Good Taste)

Coq au vin, translating to “rooster in wine,” is a traditional French dish that has captivated taste buds for centuries.

History

Its exact origins are shrouded in mystery, but it is believed to have roots in ancient times when braising meats in wine was a common practice. The dish’s more modern incarnation was documented in the late 19th century, with an 1864 cookbook noting a similar recipe called poulet au vin blanc (chicken in white wine). The regions of Burgundy, Alsace, Champagne, and Auvergne all lay claim to this hearty stew, reflecting France’s rich culinary tapestry.

Coq au Vin: Popularity

The dish gained international fame largely thanks to Julia Child, the renowned American chef who introduced French cooking to American households through her book Mastering the Art of French Cooking and her television show The French Chef. Child’s engaging presentation and thorough instructions made coq au vin accessible and beloved by home cooks across the United States.

Where to Find it

Today, coq au vin can be found in many French bistros and upscale restaurants around the world, each putting their unique spin on the classic. It remains a staple on menus in Burgundy, where it originated, and in other regions of France. In the U.S., it’s a favorite dish in French-themed restaurants and is often featured in cooking classes for those looking to master French cuisine.

Recipe for Coq au Vin

Here’s a simplified yet delicious recipe for coq au vin that you can try at home:

Ingredients:

• 2 whole small chickens, each cut into 8 pieces
• 2 cups Burgundy wine (such as Pinot Noir)
• 8 ounces pearl onions
• 1/4 pound slab bacon or lardons, cut into sticks
• 8 ounces button mushrooms, quartered
• 4 garlic cloves, minced
• Freshly ground black pepper
• 1 small cup of brandy
• 2 sprigs thyme
• 2 bay leaves
• 2 cups low-sodium chicken broth
• 3 tablespoons cold unsalted butter, cubed
• Beurre manié (equal parts butter and flour mixed)
• 1/4 cup minced flat-leaf parsley for garnish

Instructions:

1. Marinate the chicken in wine overnight in the fridge.
2. Preheat the oven to 350°F (175°C).
3. Brown the onions, bacon, and mushrooms in a large Dutch oven.
4. Add the garlic and sauté until slightly browned.
5. Remove the mixture with a slotted spoon.
6. Brown the chicken pieces in the bacon fat in batches, about 7 minutes on each side.
7. Add the brandy and carefully flambe.
8. Return all ingredients to the pot, except for the parsley.
9. Bake in the oven for one hour, adding the chicken breasts after 30 minutes.
10. Remove the chicken and thicken the sauce with beurre manié.
11. Serve hot, garnished with parsley.

This recipe offers a comforting and rich taste of French culinary tradition, perfect for a cozy meal at home. Enjoy!

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