coq au vin

Several legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century;Edmond Richardin, ed., La cuisine française: l'art du bien manger (Ed. rev. et augm.) Paris, 1906, [http://gallica.bnf.fr/ark:/12148/bpt6k203897f.image.f252.pagination p.227] it is generally accepted that it existed as a rustic dish long before that.Oxford Companion to Food, s.v. cock A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.[https://archive.org/details/cookeryforengli00housgoog Cookery for English Households, by a French Lady]. 1864.

Simone Beck, Louisette Bertholle and Julia Child included coq au vin in their 1961 cookbook Mastering the Art of French Cooking,{{cite book | last = Beck | first =Simone |author2 = Louisette Bertholle |author3 = Julia Child | title = Mastering the Art of French Cooking, Volume One | date = 2012 | orig-date = 1961 | location = London | publisher = Particular|page=277 | isbn = 978-0-241-95339-6 }} and Child prepared it twice on the PBS cooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes.Shaylyn Esposito (August 15, 2012). "[http://blogs.smithsonianmag.com/food/2012/08/what-9-famous-chefs-and-food-writers-are-cooking-to-honor-julia-childs-100th-birthday/ What 9 Famous Chefs and Food Writers Are Cooking to Honor Julia Child’s 100th Birthday]." Smithsonian.

Although the word coq in French means "rooster" or "cock", and tough birds with much connective tissue benefit from braising, coq au vin may be made with any poultry,Trésor de la langue française informatisé, s.v. '[https://www.cnrtl.fr/definition/coq#:~:text=Pr%C3%A9paration%20faite%20%C3%A0%20partir%20d'un%20coq%2C%20d'un%20poulet%20ou%20d'une%20autre%20volaille. coq]' most commonly chicken.

Standard recipes call for red wine (often Burgundy) for braising, lardons, button mushrooms, onions, often garlic, and sometimes brandy. Recipes with vin jaune may specify morels instead of white mushrooms. The preparation is similar in many respects to beef bourguignon. The chicken is seasoned, sometimes floured, seared in fat and slowly simmered in wine until tender.{{cite web|url=http://www.foodnetwork.com/recipes/ina-garten/coq-au-vin-recipe4.html|title=Coq Au Vin: Ina Garten|publisher=Food Network|access-date=15 January 2017}}{{cite web|url=http://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe.html|title=Coq au Vin: Alton Brown|publisher=Food Network|access-date=15 January 2017}}{{cite web|url=http://www.epicurious.com/recipes/food/views/coq-au-vin-51133420|title=Coq au Vin|publisher=Epicurious|access-date=15 January 2017}} The usual seasonings are salt, pepper, thyme, parsley, and bay leaf, usually in the form of a bouquet garni.{{cite book | last1=Morgan | first1=L.B. | last2=McCormick | first2=A. | title=Homegrown Herb Garden: A Guide to Growing and Culinary Uses | publisher=Quarry Books | year=2015 | isbn=978-1-59253-982-6 | url=https://books.google.com/books?id=O_v6CwAAQBAJ&pg=PA60 | access-date=January 15, 2017 | page=60}} The juices are thickened either with a roux or by adding blood at the end.McGee, Harold (2007). On Food and Cooking: The Science and Lore of the Kitchen. p. 604. {{ISBN|1416556370}}

File:Coq au Vin - Marinating.jpg|Coq au vin ingredients, before cooking

File:Coq au vin.jpg|Ingredients, before braising

File:Coq au vin rouge.jpg|Coq au vin cooking

File:Coq au vin simmering.jpg|Coq au vin simmering

File:Coq au vin at The Swan at the Globe, London.jpg|Coq au vin de Bourgogne

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Category:French chicken dishes

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Category:Wine dishes