Coq au vin
Coq au vin is a traditional French dish. The name translates to "rooster in wine", and the dish is typically made with chicken or rooster, slow-cooked in red wine and a bouquet garni, with button mushrooms and optionally garlic.
History[edit | edit source]
The origins of coq au vin are uncertain. It is a rustic dish that has been made in rural France for centuries. The dish was popularized in the 20th century by French chef Julia Child, who introduced it to the American public.
Preparation[edit | edit source]
The chicken is first marinated in wine, often overnight, and then seared in fat, traditionally in lard. The same fat is then used to brown the onions and mushrooms. The chicken is then slowly simmered in the wine for several hours. The dish is often garnished with fresh parsley and served with potatoes or noodles.
Variations[edit | edit source]
There are many regional variations of coq au vin. In the Burgundy region, the dish is known as coq au vin de Bourgogne and is made with red Burgundy wine. In the Champagne region, the dish is made with Champagne wine and is known as coq au vin de Champagne.
In popular culture[edit | edit source]
Coq au vin has been featured in numerous films and television shows, including the film Julie & Julia, which tells the story of Julia Child's culinary career.
See also[edit | edit source]
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