Jul 17, 2020

French Coq au Vin 🇫🇷

By CookUp • Issue #5 • View online

This week we’ll dive into Coq au Vin, the classic French dish of chicken slowly braised in wine. While this might sound fancy, it was originally considered peasant food and featured rooster (hence the name) instead of chicken.

Coq au Vin is a basically a hearty stew served with mushrooms, lardons, and pearl onions. A red Burgundy wine is typically used, though many regions of France make variants using local wines. Let’s get to it and cook up some delicious Coq au Vin of your own.

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Photo by Tara Fisher

“I thought coq au vin was love in a lorry.” — Victoria Wood

Very traditional

Traditional French Coq au Vin

Coq au Vin is perfect for a dinner party, because it actually tastes better the next day, so you can make the entire recipe the day before and then gently reheat it as your guests arrive.

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Julia Child's Coq au Vin

Coq au vin was made popular in America almost single handedly by Julia Child. She included it in her 1961 cookbook Mastering the Art of French Cooking.

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Some variations

Coq au Vin, simplified

No time to cook your Coq au Vin overnight? Adam Ragusea’s recipe shows you how to mimic all of the great qualities of this dish in less than two hours, mostly hands-off time.

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Italian Coq au Vin inspired by Donnie Brasco

An Italian inspired version from Binging with Babish that’s similar to Chicken Cacciatore.

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A veggie option

White Beans Au Vin

This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. [registration required]

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Next week

Next week we’ll sail to Hawaii and dive into the Poké Bowl. Stay tuned and happy cooking!

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