Coq au vin, before cooking.

Coq au vin (French: "rooster in wine") is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked. Fricassee is poultry or other white meat cut into pieces and stewed in a white gravy. ... For other uses, see Rooster (disambiguation). ... For other uses, see Wine (disambiguation). ... A lardon is a piece of bacon taken from the purified fat of a pig. ... Wikipedia does not yet have an article with this exact name. ... Binomial name L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. ...

Many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Champagne, and so on. The most extravagant version is coq au Chambertin, but this generally involves Chambertin more in name than in practice. This article or section does not cite its references or sources. ... This article is about Champagne, the alcoholic beverage. ... Chambertin [shahm-behr-TAN] is a world-famous, Grand Cru vineyard located in the village of Gevrey-Chambertin in the Côte de Nuits district of Frances Burgundy region. ...

History

Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the food is not documented until the early 20th century, though it no doubt existed as a rustic country dish long before that.^[1] Gaul (Latin: ) was the name given, in ancient times, to the region of Western Europe comprising present-day northern Italy, France, Belgium, western Switzerland and the parts of the Netherlands and Germany on the west bank of the Rhine river. ... For other uses, see Julius Caesar (disambiguation). ...

Preparation

Standard recipes call for chicken, wine (often a full bottle or two), often brandy, lardons (salt pork), button mushrooms, and often garlic. Recipes with vin jaune usually specify morels instead of white mushrooms. The preparation is similar in many respects to Beef Bourguignon. The lardons are cut as thin strips and then par-boiled to remove excess salt. They are then sauteed to render out the fat. Additional oil is added if needed in order to brown the chicken pieces. A mirepoix of diced carrots, onions, and celery is added along with minced garlic and allowed to briefly cook. Then the wine and stock are added to cover. The traditional seasonings are salt, pepper, thyme, and bay leaf (usually in the form of a bouquet garni). Mushroom stems and pieces will often be added at the beginning of the dish in order to contribute to the flavor of the sauce. Near the end of the preparation, the sauce may be strained to remove the cooked vegetables. The sauce is then returned to the chicken and the whole mushrooms and sometimes pearl onions are added for the last fifteen minutes of cooking. For other uses, see Brandy (disambiguation). ... Binomial name (J.E.Lange) Imbach Agaricus bisporus, known as table mushroom, cultivated mushroom or button mushroom, is an edible basidiomycete fungus which naturally occurs in grasslands, fields and meadows across Europe and North America, though has spread much more widely and is one of the most widely cultivated mushrooms... Vin jaune (literally yellow wine) is an unusual wine made in the Jura region of France. ... Species Morchella angusticeps Morchella conica Morchella costata Morchella crassipes Morchella elata Morchella esculenta Morchella gigas Morchella semilibera Morchella spongiola Morchella spongiola var. ... Beef Bourguignon (BÅ“uf Bourguignon in French) is very well-known, traditional French recipe. ... Mirepoix is the French name (from the town) for a combination of onions, carrots and celery commonly used to flavor soups , stews and sauces, but it is not the only such combination, even in the French culinary repertoire. ... Species About 350 species, including: Thymus adamovicii Thymus altaicus Thymus amurensis Thymus bracteosus Thymus broussonetii Thymus caespititius Thymus camphoratus Thymus capitatus Thymus capitellatus Thymus camphoratus Thymus carnosus Thymus cephalotus Thymus cherlerioides Thymus ciliatus Thymus cilicicus Thymus cimicinus Thymus comosus Thymus comptus Thymus curtus Thymus disjunctus Thymus doerfleri Thymus glabrescens Thymus... bay leaves Bay leaf in Greek Daphni (plural bay leaves) is the aromatic leaf of several species of the Laurel family (Lauraceae). ... Bouquet garni of thyme, bay leaves, and sage, tied with a string. ...

The juices are thickened either by making a small roux at the beginning of cooking, or by adding blood at the end. For other uses, see Roux (disambiguation). ... Soondae, a black pudding from Korea. ...

Notes

The Oxford Companion to Food is an encyclopedia about food. ...

External links

Wikibooks Cookbook has an article on

Coq au vin

• Perfect Coq au Vin via The Observer