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 Connections
Associated With
Expresses Tradition
Source On Food and Cooking: The Science and Lore of the KitchenHarold McGee
In Cuisine
Source Larousse Gastronomique
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.
Wikipedia lead paragraph, first sentence
Coq au vin 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.
https://en.wikipedia.org/wiki/Coq_au_vin
Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and 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
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.