Coq Au Vin – Origins of French Food

Coq Au Vin – it’s origins combine old world and new.

At Brasserie Cassis, our coq au vin is a fan favorite and we’ve made it our Tuesday night special for quite some time. It’s origins root back deep into ancient times, where chicken was braised with wine as a cheap and effective way to flavor meat. A cookbook from 1964 details a dish involving braising chicken in white wine. This may be the oldest written recipe and the precursor to the French classic. It’s important to note, however, that traditional coq au vin calls for the chicken to be simmered in red wine.

It’s not until the 1960s that coq au vin enters the American mainstream. Julia Child, who popularized French cooking as a whole in America, can be credited for introducing the dish to Americans via her popular television shows.

Making Coq Au Vin

So how can you make coq au vin at home?

2 tablespoons olive oil
4 ounces diced pancetta
1 (3  or 4 lb) chicken, cut into 1/8ths
1/2 pound carrots
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 1/2 tablespoons flour
1 cup good chicken stock, preferably homemade
10 fresh thyme
2 tablespoons unsalted butter
1/2 pound whole onions
1/2 pound cremini mushrooms

Heat olive oil in a Dutch oven and cook the bacon over medium heat until brown. Remove the bacon and brown all of the chicken on both sides then set aside. Add carrots and onions to the Dutch oven and cook ou acheter du viagra en pharmacie. Add the garlic and the cognac and continue cooking for another minute. Add the chicken, bacon,stock and red wine back to the oven and simmer with the thyme. Cover the pot with a lid and place in oven for 30 to 40 minutes until just not pink anymore. Remove from oven and place back on stovetop where you will mash in butter, flour and frozen onions. Add browned mushrooms and then simmer the stew for another 5 to 10 minutes. Season to taste.


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1 Comment

  • traci

    great receipe

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