Coq Au Vin – Chicken Braised In Red Wine | Classic French Recipes



Coq au vin “Rooster braised in red wine” is a French dish of chicken braised with red wine, cognac lardons and mushrooms.

Ingredients and written recipe on my website:

Many variants exist using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.

History:
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th centuryit 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.

The coq au vin is traditionally made with a rooster but it can be done using a good quality chicken. Always buy the best quality chicken possible to make sure the meat does not fall apart during cooking.

it is very important to know how to make a coq au vin properly. Before attempting this recipe there are some things that needs to be prepared usually the day ahead to ensure you will make a good coq au vin recipe. But don’t worry, a coq au vin is not a difficult French recipe, it is just time consuming.

Frankly if you make sure you prepare these two things the day before you will find that making a coq au vin with chicken is pretty easy.

Things to do the day before you make a coq au vin:
– Marinate your chicken in red wine
– Prepare a brown chicken stock from scratch.

if you have those two items ready just follow the video and you should get a pretty authentic coq au vin recipe.

The one and only cast iron dutch oven I use:

My favorite frying pan:

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