Step 2: Add the bacon and cook until done and then add the shallots and cook for another 5 minutes or until lightly browned. Step 1: Heat the oil in a Dutch oven or heavy stock pot and sear the chicken on both sides until nicely browned and then set aside. For your veggie you can prepare some roasted root vegetables, roasted cauliflower, braised greens, green beans, or my personal preference, a leafy green salad with a simple vinagrette.įor dessert you simply cannot beat the simple but irresistibly delicious Pot de Crème! I have even seen coq au vin served with crispy golden French fries that can be dipped into the gravy. Another good option is some rustic, crusty bread for mopping up the sauce or some buttery brioche. Great choices include mashed potatoes, buttered egg noodles, or steamed rice, either Basmati or wild rice. I’m sharing my version of this classic recipe with you, adding even more flavor to this incredible dish while maintaining its authenticity.Ĭhoose a starch and a vegetable. Over the centuries it rose from its roots of poverty to achieve the rank of fine cuisine (though now no longer using old rooster ) It wasn’t until the 20th century that this dish achieved popularity both in and outside of France, as well as among both rich and poor. Coq Au Vin had thus become known as “poor man’s food.” Old roosters, however, were tough and stringy, so the common preparation was to slow-simmer it in wine in order to tenderize the meat and make it more palatable. The rooster would be kept until it was too old to perform its duties, and would then be eaten.
Rural families in France commonly kept chickens and a rooster. Coq Au Vin, French for “rooster with wine,” was a common peasant dish in former centuries. Though the origin is uncertain, what is certain is that it’s at least 400 years old. Various legends exist as to the origin of Coq Au Vin, some of which trace it back to Julius Caesar’s encounter with the Gauls who populated what is now France. The ingredients are relatively simple as is the cooking process, but the result is simply one of the most delicious chicken dishes in the world! Where Did Coq Au Vin Originate? with Julia Child’s inclusion of it in her 1961 classic, Mastering The Art of French Cooking.
Coq Au Vin achieved its popularity here in the U.S. Its preparation is similar to Beef Bourguignon.
It features braised chicken cooked with wine, lardons (bacon), mushrooms and onions. Chicken braised in wine, bacon, onions, and mushrooms, this Coq Au Vin recipe is truly a feast for the palate! This classic French dish takes on additional flavor in our version that will have your taste buds singing!Ĭoq Au Vin is among the most popular of all French dishes.
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