Coq au vin (/ˌkoʊk oʊ ˈvæn/; French pronunciation: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used,[1] though many regions of France make variants 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.
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century;[2] it is generally accepted that it existed as a rustic dish long before that.[1] A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.[3]
Julia Child featured coq au vin in her breakthrough 1961 cookbook Mastering the Art of French Cooking,[4] and she frequently prepared it on the PBScooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes.[5]
~wikipedia~
This is another dish that I have been making for years, from The Chicken and The Egg Cookbook.
This recipe came from a youtube.com site that Jim found. I've been making this version lately...
Coq Au Vin
4 Drumsticks, 4 thighs
12 Shallots
1 lb Mushrooms
1 Tbs flour
2 cloves garlic, chopped
Bacon, extra thick, 1/4 lb.
Pinot Noir, 1 bottle
Brandy, to flambe
Oil
Butter - 1/8 of a lb.
1 Tablespoon Sugar
Salt
Pepper
Heat oil and butter in braiser. Salt and Pepper the chicken on both sides. Fry quickly to get some color. Do in two batches. Drain.
Put shallots and bacon in pan until bacon is crispy.
Add chicken. Turn up heat. Add brandy. Flambe. Wait till flames go down and pour in the bottle of wine, until it is almost covered. Put in garlic. Salt and Pepper. Bring up to a boil. Sprinkle a Tablespoon of sugar (I put in a teaspoon instead).
Cover and put in 325 oven for 1-2 hours. Sautee mushrooms in butter in separate pan. Add to Coq Au Vin. Cook 20-30 more minutes.
Mix butter with flour. drop in tiny bits into the broth, stirring constantly until thickened.
Add chicken. Turn up heat. Add brandy. Flambe. Wait till flames go down and pour in the bottle of wine, until it is almost covered. Put in garlic. Salt and Pepper. Bring up to a boil. Sprinkle a Tablespoon of sugar (I put in a teaspoon instead).
Cover and put in 325 oven for 1-2 hours. Sautee mushrooms in butter in separate pan. Add to Coq Au Vin. Cook 20-30 more minutes.
Mix butter with flour. drop in tiny bits into the broth, stirring constantly until thickened.
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