There really isn’t a definitive “invention” of the technique and, if there were, I would contest that I bet it had been done by accident hundreds of years prior to that. But back in the day, the solution to this was to braise it in something delicious and widely available in the Burgundy region of France – wine of course!īraising has probably been around for many centuries. Old roosters are very tough – and you won’t find one in a grocery store for that reason. “Coq au vin” literally translates to “rooster with wine.” So, think an old rooster that has no use any longer but to be eaten. So that leads us to the “coq” part of this dish….Ĭoq au Vin is a classic French recipe popularized by Julia Child How long? Well, like most classic dishes, that is debatable.
Julia Child popularized this dish on her television show in the 1960s, but coq au vin had been around for quite some time before this. This results in a luscious, delicious, and tender pieces of chicken that literally fall off the bone! The wine and cooking liquid turn into a delectable sauce, making this the perfect dish to comfort the soul! History of Coq au Vin The chicken is braised in wine along with herbs and some vegetables. It involves cooking chicken in red or white wine – sounds irresistible already right? We paired these incredible wines with a classic wine-based recipe – Coq au Vin (chicken cooked in red wine) – and we know you will love our take on this classic dish! What is Coq au Vin?Ĭoq au Vin is a classic French dish from Burgundy. This month we have partnered with 90+ Cellars to bring you a delicious wine and food pairing complemented by two great wines from 90+ Cellars: Lot 179 Pinot Noir and Lot 75 Pinot Noir (reserve). Coq au Vin – Chicken in Red Wine – Featuring 90+ Cellars Pinot Noir Wines! Please note: The content of this post has been sponsored by 90+ Cellars.
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