coq au vin


  • [6] Preparation Although the word coq in French means “rooster” or “cock”, and tough birds with much connective tissue benefit from braising, coq au vin may be made with any
    poultry,[7] most commonly chicken.

  • Standard recipes call for red wine (often Burgundy) for braising, lardons, button mushrooms, onions, often garlic, and sometimes brandy.

  • [2] A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.

  • 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.


Works Cited

[‘1. “Oxford Dictionaries”. Archived from the original on December 26, 2017. Retrieved 26 December 2017.
2. ^ Jump up to:a b Oxford Companion to Food, s.v. cock
3. ^ Edmond Richardin, ed., La cuisine française: l’art du bien manger (Ed. rev. et
augm.) Paris, 1906, p.227
4. ^ Cookery for English Households, by a French Lady. 1864.
5. ^ Beck, Simone; Louisette Bertholle; Julia Child (2012) [1961]. Mastering the Art of French Cooking, Volume One. London: Particular. p. 277. ISBN 978-0-241-95339-6.
6. ^
Shaylyn Esposito (August 15, 2012). “What 9 Famous Chefs and Food Writers Are Cooking to Honor Julia Child’s 100th Birthday.” Smithsonian.
7. ^ Trésor de la langue française informatisé, s.v. ‘coq’
8. ^ “Coq Au Vin: Ina Garten”. Food Network.
Retrieved 15 January 2017.
9. ^ “Coq au Vin: Alton Brown”. Food Network. Retrieved 15 January 2017.
10. ^ “Coq au Vin”. Epicurious. Retrieved 15 January 2017.
11. ^ Morgan, L.B.; McCormick, A. (2015). Homegrown Herb Garden: A Guide to Growing
and Culinary Uses. Quarry Books. p. 60. ISBN 978-1-59253-982-6. Retrieved January 15, 2017.
12. ^ McGee, Harold (2007). On Food and Cooking: The Science and Lore of the Kitchen. p. 604. ISBN 1416556370
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