Classic French coq au vin | Recipe | Kitchen Stories (2024)

FAQs

What is the story behind coq au vin? ›

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.

Coq au Vin is commonly known as chicken in wine. However, coq actually means rooster. Therefore, Poulet au Vin would be more accurate to what is popularly known today. The term coq implies to many that Coq au Vin is a peasant dish in origin due to the fact that rooster meat is very tough and sinewy.

Serve from casserole, or arrange on a hot platter and decorate with sprigs of parsley. Accompany with parsley potatoes, rice, or noodles; buttered green peas or green salad; hot French bread; and the same red wine you used for cooking the chicken.

The traditional recipe involves preparing this dish with red wine (even though variants using white wine and yellow wine exist). So aim for a lively red wine with silky tannins and spicy hints, such as a full-bodied Beaujolais or a southern wine from Provence or Languedoc.

A literal translation of coq au vin is "rooster in wine," although you'll often see it translated as "chicken in wine." A traditional coq au vin is made with rooster, but they aren't easy to come by at the grocery store, so this recipe uses chicken legs.

Coq au vin is delicious with anything starchy that can soak up the wine sauce, such as potatoes—mashed or roasted—or crusty French bread. Try coq au vin with rice, farro, couscous, egg noodles, or any other grains or starches you have on hand.

If your Coq au Vin has a purple hue, it could be due to the type of wine used or overcooking the dish. To avoid this, use a red wine with a lighter color and be mindful of the cooking time.

Using a fork and knife, pull the skin off of the chicken (it should slide right off) and discard. The skin has served its purpose by lending flavor to the sauce and protecting the meat from drying out. You don't have to do remove it, but it's soggy at this point and I think the dish is more appetizing without it.

If you want to minimize alcohol content, choose a recipe such as coq au vin, which is chicken braised in red wine sauce, rather than a flamed dish. These dishes contain as much as 75 percent of the original alcohol after the flames go out.

Chez Georges is known as one of Julia Child's favorite restaurants, and I certainly know why! My boyfriend and I were two of the only tourists in the restaurant, and we were...

What did Julia Child's husband do in France? ›

He joined the United States Foreign Service, and, in 1948, the couple moved to Paris after the State Department assigned Paul there as an exhibits officer with the United States Information Agency. The couple had no children.

"I would happily die with a bottle of white Burgundy in my mouth." Child loved most all types of Burgundy and Burgundy was served with most of her meals. The main varietals are pinot noir and chardonnay.

With a flavor profile similar to Beef Bourguignon, Coq au Vin has become one of our favorite rustic French-style stews. Popularized by one of my favorite chefs, Julia Child, this stew is known for its depth of flavor, fall-apart-tender chicken, and its simplicity (despite sounding fancy).

Coq au Vin Rouge originates in France. It is said to come from Burgundy, the home of Pinot Noir, but I prefer use a red wine with more body. For this recipe I used a delicious fruit driven Shiraz , but a good Cab, Merlot or a blend will also be suitable.

The classic French dish is known as coq au vin (rooster in wine) also originated in the Burgundy region and it is essentially beef bourguignon prepared with a rooster instead of beef. Rooster is tougher and gamier than chicken, so it is useful to prepare it by slow cooking it with the strong flavor of the wine.

Cost of quality (COQ) is defined as a methodology that allows an organization to determine the extent to which its resources are used for activities that prevent poor quality, that appraise the quality of the organization's products or services, and that result from internal and external failures.

With a flavor profile similar to Beef Bourguignon, Coq au Vin has become one of our favorite rustic French-style stews. Popularized by one of my favorite chefs, Julia Child, this stew is known for its depth of flavor, fall-apart-tender chicken, and its simplicity (despite sounding fancy).