A French braise of chicken slow-cooked in red wine, typically Burgundy, with lardons, mushrooms, pearl onions and a bouquet garni, the wine reduced into the sauce. Long folk tradition traces it to older French methods for tenderizing a tough rooster (coq) through slow wine cookery, though the dish's codified restaurant form dates only to the early 20th century. It remains a standard of the classic French repertoire recorded in Larousse Gastronomique.
Facts
Origin Period, From (Year)Sourced to the subject's own accountMarks the earliest documented print appearance of a related precursor recipe, poulet au vin blanc, in an 1864 cookbook; per the same source the coq au vin recipe itself was not documented in print until the early 20th century, closed by the origin-end-year fact, so this year opens the origin period at the closest attested predecessor dish rather than an invented earlier date. Origin RegionSourced to the subject's own account Origin Period, To (Year)Sourced to the subject's own accountRepresents the early 20th century, the source's own phrase for when the coq au vin recipe itself was first documented in print; no exact year is given, so this is a round representative year within that bracket, not a claim of a specific event in 1904. Classification
Dietary SuitabilitySourced to the subject's own accountContains Meat or Poultry 1 FAQs
Is coq au vin always made with a rooster?
No. It may be made with any poultry and is most often made with chicken.
No. The French name means rooster with wine, and tough birds such as mature roosters, which carry a lot of connective tissue, do benefit from slow braising. But the dish may be made with any poultry, and chicken is the most common choice. Standard recipes braise the bird in red wine, often a Burgundy, with lardons, button mushrooms, onions and often garlic.
Connections
Associated With
Expresses Tradition
Source On Food and Cooking: The Science and Lore of the KitchenHarold McGee
In Cuisine
Source Larousse Gastronomique
Uses Ingredient
Source Coq au Vin (Wikipedia)
Source Coq au Vin (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Source Larousse Gastronomiquetier 1
Sources
1. Coq au Vin (Wikipedia)
WikipediaHistory
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.
Introduction
Coq au vin (; French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.
History section, poulet au vin blanc sentence
A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.
History (existing citation)
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.
- Uses Ingredient: Garlic, Infobox main_ingredient field: Chicken, wine, lardons, mushrooms, optionally garlic
- Uses Ingredient: Chicken, Infobox main_ingredient field: Chicken, wine, lardons, mushrooms, optionally garlic
View the Source Larousse Gastronomique
Hamlyn, 2009
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004Expresses Tradition: Fermentation, ch. on wine, beer and spirits
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