Coq au Vin
“Classic French braise of chicken in red wine with lardons, mushrooms, pearl onions, and herbs.”
Red Wine
Mushroom
Onion
Garlic
Carrot
ThymeWhere it comes from
Coq au Vin is a classic French dish that hails from the rural regions of France, particularly Burgundy, where wine is a vital part of the culinary landscape. This dish, which translates to 'rooster in wine,' showcases the art of slow cooking, integrating rich flavors from the wine, lardons, and herbs. Surprisingly, it is believed that Julia Child popularized this dish in America, bringing French cuisine to the forefront of home cooking.
On the Palate
What goes into it
How it's made
- 1
Begin by marinating chicken pieces in red wine, herbs, and aromatics for several hours to infuse flavor.
- 2
Sear the marinated chicken until browned, then remove and set aside.
- 3
In the same pot, sauté lardons and mushrooms until golden, adding in pearl onions for sweetness.
- 4
Return the chicken to the pot, add the marinade, and simmer gently until the chicken is tender and the sauce has thickened.
- 5
Serve hot, garnished with fresh parsley, alongside crusty bread for dipping.
