Coq au Vin

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Coq au Vin is a traditional French dish that consists of chicken slow-cooked in wine, typically a Burgundy, but alternatively a Riesling or a Champagne. The dish is often garnished with mushrooms, onions, and bacon.

History[edit | edit source]

The origins of Coq au Vin are uncertain. It is a rustic dish that has been prepared in France for centuries. The dish was known to have been served at the court of Louis XIV, where it was considered a refined dish of the French nobility.

Preparation[edit | edit source]

The chicken is first marinated in wine, often for up to 24 hours, and then seared in fat, traditionally lard or butter. The same fat is then used to brown the onions and mushrooms. The seared chicken is then returned to the pan, which is deglazed with the marinade wine. The dish is then covered and simmered slowly until the chicken is cooked. The sauce is then thickened with a mixture of blood and vinegar, although modern recipes often substitute tomato paste or a roux.

Variations[edit | edit source]

There are many variations of Coq au Vin, which can include different types of poultry, wines, and additions or substitutions of other ingredients. Some variations include Coq au Vin Jaune, which uses Vin Jaune, and Coq au Riesling, which uses Riesling wine.

In popular culture[edit | edit source]

Coq au Vin has been featured in numerous films and television shows, often as a symbol of French cuisine and culture. It was notably featured in the film Julie & Julia, where it is prepared by the character Julia Child, a famous American chef known for her French cooking. Template:France-food-stub

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