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Coq au Vin

Name: Coq au Vin
Cuisine: French
Ingredients: 1 whole, cut into pieces chicken (preferably rooster); 2 cups red Burgundy wine; 100 grams bacon or lardons; 150 grams button mushrooms; 150 grams small pearl onions; 3 cloves garlic cloves; 2 teaspoons thyme; 1 leaf bay leaf; 2 tablespoons butter; 2 tablespoons flour; 1 cup chicken stock; to taste salt; to taste black pepper

Coq au Vin is a traditional French dish featuring chicken slowly braised with wine, mushrooms, onions, and sometimes bacon. It exemplifies rustic French country cooking and is deeply associated with the Burgundy region, highlighting the use of local red wine.

13 ingredients

savoryearthyrichherbaceousumami

Culinary DNA Preview

French85%

Indigenous15%

Ingredients

chicken (preferably rooster)
1 whole, cut into pieces
red Burgundy wine
2 cups
bacon or lardons
100 grams
button mushrooms
150 grams
small pearl onions
150 grams
garlic cloves
3 cloves
thyme
2 teaspoons
bay leaf
1 leaf
butter
2 tablespoons
flour
2 tablespoons
chicken stock
1 cup
salt
to taste
black pepper
to taste

Method

Steps not available

Origin Story

Originating from rural France, Coq au Vin was historically a way to tenderize tough rooster meat by slow braising in wine, reflecting the resourcefulness of French peasant cuisine.

Culinary DNA

Ingredient ancestry breakdown

French85%

ingredients+techniques

Indigenous15%

ingredient_origin

Techniques

braising marinating sautéing browning

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