Classic French Coq au Vin
Burgundy wine-braised chicken with mushrooms and pearl onions, a cornerstone of French cuisine.
The Story Behind the Dish
Coq au Vin is deeply rooted in French culinary history, with origins possibly dating back to ancient Gaul. Legend attributes the dish to Julius Caesar's conquest of Gaul, where the Gallic chieftain Vercingetorix sent Caesar a rooster as a symbol of Gallic bravery.
Caesar supposedly had the rooster cooked in wine and served it back, symbolizing Rome's dominance. While this story is likely apocryphal, it illustrates the dish's legendary status in French culture.
The dish gained international fame when Julia Child featured it in "Mastering the Art of French Cooking," introducing American cooks to this rustic yet sophisticated preparation.
Ingredients
- 1 whole chicken (1.5-2kg), cut into pieces
- 200g bacon, diced
- 24 pearl onions, peeled
- 250g button mushrooms, quartered
- 3 cloves garlic, minced
- 750ml red wine (Burgundy preferred)
- 2 tablespoons brandy
- 2 bay leaves
- 3 sprigs fresh thyme
- 3 sprigs fresh parsley
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and freshly ground black pepper
- Fresh parsley for garnish
Instructions
- Prepare the bacon: In a large, heavy-bottomed pot, cook diced bacon over medium heat until crispy. Remove and set aside, leaving fat in pot.
- Brown the chicken: Season chicken pieces with salt and pepper. Brown in bacon fat on all sides until golden. Remove and set aside.
- Cook vegetables: Add pearl onions to the pot and brown all over. Add mushrooms and cook until golden. Add garlic and cook for 1 minute.
- Flambé: Return chicken to pot. Add brandy and carefully ignite to burn off alcohol. Once flames subside, sprinkle flour over chicken and stir.
- Add wine and herbs: Pour in red wine to cover chicken. Add bay leaves, thyme, and parsley tied in a bouquet garni. Bring to a boil.
- Braise: Reduce heat to low, cover, and simmer for 45 minutes to 1 hour until chicken is tender and cooked through.
- Finish and serve: Remove bouquet garni. Stir in butter and cooked bacon. Adjust seasoning and serve with mashed potatoes or crusty bread.
Cultural Context
Coq au Vin embodies the French concept of cuisine bourgeoise - comfort food elevated through technique and quality ingredients. It represents the French ability to transform simple, peasant ingredients into something refined.
The dish showcases the French principle of terroir - using local wine in cooking connects the dish to its specific region, whether Burgundy, Beaujolais, or Champagne, each creating distinct flavor profiles.
Traditionally prepared for Sunday family dinners, Coq au Vin represents French hospitality and the importance of shared meals in maintaining family bonds.