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{{Short description|French style chicken stew}}
{{italic title}} {{Italics title}}
{{Infobox food {{Infobox food
| name = Coq au vin | name = ''Coq au vin''
| image = Gourmet coq au vin.jpg | image = Gourmet coq au vin.jpg
| image_size = 250px | image_size =
| caption = Coq au vin | caption =
| alternate_name = | alternate_name =
| country = ] | country = ]
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| main_ingredient = ], ], ]s, ], optionally ] | main_ingredient = ], ], ]s, ], optionally ]
| variations = | variations =
| calories =
| other =
}} }}


'''''Coq au vin''''' ({{IPAc-en|ˌ|k|ɒ|k|_|oʊ|_|ˈ|v|æ̃}};<ref>{{cite web|title=Oxford Dictionaries|url=https://en.oxforddictionaries.com/definition/coq_au_vin|accessdate=26 December 2017}}</ref> {{IPA-fr|kɔk o vɛ̃|lang}}, "rooster/cock with wine") is a ] dish of ] ]d with ], ]s, ]s, and optionally ]. '''''Coq au vin''''' ({{IPAc-en|ˌ|k|ɒ|k|_|oʊ|_|ˈ|v|æ̃}};<ref>{{cite web|title=Oxford Dictionaries|url=https://en.oxforddictionaries.com/definition/coq_au_vin|archive-url=https://web.archive.org/web/20171226182331/https://en.oxforddictionaries.com/definition/coq_au_vin|url-status=dead|archive-date=December 26, 2017|access-date=26 December 2017}}</ref> {{IPA|fr|kɔk o vɛ̃|lang}}, "rooster/cock with wine") is a ] dish of ] ]d with ], ]s, ]s, and optionally ].
A red ] wine is typically used,<ref name='oxford'/> though many ] make variants using local wines, such as ''coq au vin jaune'' (]), coq au Riesling (]), ''coq au pourpre'' or ''coq au violet'' (]), ''coq au ]'', etc. A red ] is typically used,<ref name='oxford'/> though many ] make variants using local wines, such as ''coq au vin jaune'' (]), ''coq au riesling'' (]), ''coq au pourpre'' or ''coq au violet'' (]), and ''coq au ]''.


==History== ==History==
Various legends trace ''coq au vin'' to ancient ] and ], but the recipe was not documented until the early 20th century;<ref>Edmond Richardin, ed., ''La cuisine française: l'art du bien manger'' (Ed. rev. et augm.) Paris, 1906, </ref> it is generally accepted that it existed as a rustic dish long before that.<ref name='oxford'>], ''s.v.'' cock</ref> A somewhat similar recipe, ''poulet au vin blanc'', appeared in an 1864 cookbook.<ref>''. 1864.</ref> Several legends trace ''coq au vin'' to ancient ] and ], but the recipe was not documented until the early 20th century;<ref>Edmond Richardin, ed., ''La cuisine française: l'art du bien manger'' (Ed. rev. et augm.) Paris, 1906, </ref> it is generally accepted that it existed as a rustic dish long before that.<ref name='oxford'>], ''s.v.'' cock</ref> A somewhat similar recipe, ''poulet au vin blanc'', appeared in an 1864 cookbook.<ref>. 1864.</ref>


] included ''coq au vin'' in her 1961 cookbook '']'',<ref>{{cite book | last=Kaminsky | first=P. | last2=Rama | first2=M. | title=Bacon Nation: 125 Irresistible Recipes | publisher=Workman Publishing Company | year=2013 | isbn=978-0-7611-7696-1 | url=https://books.google.com/books?id=p7j4W8BbDsQC&pg=PA132 | accessdate=January 15, 2017 | page=132}}</ref> and she prepared it twice on the ] ] ''].'' 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.<ref>Shaylyn Esposito (August 15, 2012). "." ''Smithsonian''.</ref> ], ] and ] included ''coq au vin'' in their 1961 cookbook '']'',<ref>{{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 }}</ref> and Child prepared it twice on the ] ] ''].'' 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.<ref>Shaylyn Esposito (August 15, 2012). "." ''Smithsonian''.</ref>


==Preparation== ==Preparation==
Although the word ''coq'' in French means "]" or "cock", and tough birds with lots of ] benefit from ], most modern ''coq au vin'' recipes use ordinary chicken. Although the word ''coq'' in French means "]" or "cock", and tough birds with much ] benefit from ], ''coq au vin'' may be made with any poultry,<ref>''Trésor de la langue française informatisé'', ''s.v.'' ''</ref> most commonly chicken.


Standard recipes call for red wine (often ]) for braising, ]s, ], onions, often garlic, and sometimes ]. Recipes with ] may specify ]s instead of white mushrooms. The preparation is similar in many respects to ]. The chicken is seasoned, sometimes floured, seared in fat and slowly simmered in wine until tender.<ref>{{cite web|url=http://www.foodnetwork.com/recipes/ina-garten/coq-au-vin-recipe4.html|title=Coq Au Vin: Ina Garten|publisher=Food Network|accessdate=15 January 2017}}</ref><ref>{{cite web|url=http://www.foodnetwork.com/recipes/alton-brown/coq-au-vin-recipe.html|title=Coq au Vin: Alton Brown|publisher=Food Network|accessdate=15 January 2017}}</ref><ref>{{cite web|url=http://www.epicurious.com/recipes/food/views/coq-au-vin-51133420|title=Coq au Vin|publisher=Epicurious|accessdate=15 January 2017}}</ref> The usual seasonings are salt, pepper, ], parsley and ], usually in the form of a ].<ref>{{cite book | last=Morgan | first=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 | accessdate=January 15, 2017 | page=60}}</ref> The juices are thickened either with a ] or by adding ] at the end.<ref>McGee, Harold (2007). ''On Food and Cooking: The Science and Lore of the Kitchen''. p. 604. {{ISBN|1416556370}}</ref> Standard recipes call for red wine (often ]) for braising, ]s, ], onions, often garlic, and sometimes ]. Recipes with ] may specify ]s instead of white mushrooms. The preparation is similar in many respects to ]. The chicken is seasoned, sometimes floured, seared in fat and slowly simmered in wine until tender.<ref>{{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}}</ref><ref>{{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}}</ref><ref>{{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}}</ref> The usual seasonings are salt, pepper, ], ], and ], usually in the form of a ].<ref>{{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}}</ref> The juices are thickened either with a ] or by adding ] at the end.<ref>McGee, Harold (2007). ''On Food and Cooking: The Science and Lore of the Kitchen''. p. 604. {{ISBN|1416556370}}</ref>


<gallery class="center" caption="" widths="220px" heights="160px"> <gallery class="center" caption="" widths="220px" heights="160px">
File:Coq au Vin - Marinating.jpg|Coq au vin ingredients before cooking File:Coq au Vin - Marinating.jpg|Coq au vin ingredients, before cooking
File:Coq au vin.jpg|Ingredients, before ] File:Coq au vin.jpg|Ingredients, before ]
File:Coq au vin rouge.jpg|Coq au vin cooking File:Coq au vin rouge.jpg|Coq au vin cooking

Latest revision as of 04:25, 14 November 2024

French style chicken stew

Coq au vin
TypeBraised
Place of originFrance
Main ingredientsChicken, wine, lardons, mushrooms, optionally garlic

Coq au vin (/ˌkɒk oʊ ˈvæ̃/; French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune (Jura), coq au riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), and coq au Champagne.

History

Several legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.

Simone Beck, Louisette Bertholle and Julia Child included coq au vin in their 1961 cookbook Mastering the Art of French Cooking, 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.

Preparation

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, 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. The usual seasonings are salt, pepper, thyme, parsley, and bay leaf, usually in the form of a bouquet garni. The juices are thickened either with a roux or by adding blood at the end.

  • Coq au vin ingredients, before cooking Coq au vin ingredients, before cooking
  • Ingredients, before braising Ingredients, before braising
  • Coq au vin cooking Coq au vin cooking
  • Coq au vin simmering Coq au vin simmering
  • Coq au vin de Bourgogne Coq au vin de Bourgogne

See also

References

  1. "Oxford Dictionaries". Archived from the original on December 26, 2017. Retrieved 26 December 2017.
  2. ^ Oxford Companion to Food, s.v. cock
  3. Edmond Richardin, ed., La cuisine française: l'art du bien manger (Ed. rev. et augm.) Paris, 1906, p.227
  4. Cookery for English Households, by a French Lady. 1864.
  5. Beck, Simone; Louisette Bertholle; Julia Child (2012) . Mastering the Art of French Cooking, Volume One. London: Particular. p. 277. ISBN 978-0-241-95339-6.
  6. Shaylyn Esposito (August 15, 2012). "What 9 Famous Chefs and Food Writers Are Cooking to Honor Julia Child’s 100th Birthday." Smithsonian.
  7. Trésor de la langue française informatisé, s.v. 'coq'
  8. "Coq Au Vin: Ina Garten". Food Network. Retrieved 15 January 2017.
  9. "Coq au Vin: Alton Brown". Food Network. Retrieved 15 January 2017.
  10. "Coq au Vin". Epicurious. Retrieved 15 January 2017.
  11. Morgan, L.B.; McCormick, A. (2015). Homegrown Herb Garden: A Guide to Growing and Culinary Uses. Quarry Books. p. 60. ISBN 978-1-59253-982-6. Retrieved January 15, 2017.
  12. McGee, Harold (2007). On Food and Cooking: The Science and Lore of the Kitchen. p. 604. ISBN 1416556370

External links

Chicken dishes
Stews, braises
and casseroles
Fried chicken
Roast and barbecue
Rice dishes
Pies and bread dishes
Salads
Chicken soup
Cuts and techniques
List of chicken dishes
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