![]() Nowadays, the traditional rooster is hard to find and is sometimes replaced by chicken, poularde or capon. In Bresse and in the Jura, the traditional vin jaune or vin paillé is sometimes used. If the most popular version of coq au vin is prepared with red wine from the Burgundy region, an Alsatian or Champagne version prefers the use of white wine, more local but also lighter. It can be eaten as is with a good bottle of wine and accompanied by mashed, fried or steamed potatoes. The sauce can be bound with chocolate, rooster blood, mixed blood sausage or butter mixed with flour.Ĭoq au vin is even better reheated the next day. The onions, carrots and mushrooms are then prepared to complement the initially browned bacon. This time must be adapted according to the weight of the rooster.Īt the end of the cooking time, the meat has become dark and melting and the sauce reduced. The cooking time is at least one and a half hours covered and half an hour uncovered. The inside of the casserole is then flambéed with cognac and largely wet with the wine of the marinade, which can be supplemented with poultry stock. Before adding the liquid part, onions and garlic are browned in the cooking juices. The rooster is then browned in lardons and braised in this fat.īraiser is a French culinary term that implies that meat is roasted and then moistened with wine or stock and cooked for a long time. This step allows getting rid of the alcohol contained in the wine.Īfter a night of rest, the meat is separated from its marinade and dried. If desired, the wine can be heated, flambéed and allowed to cool completely before adding the rooster. The whole thing is marinated in red wine with juniper berries, cloves, thyme and bay leaves. The preparation of coq au vin starts with the selection of the animal, a three kilo rooster, if possible not too old, is ideal for this dish. In this case, real roosters are sometimes available on order from certain specialized poultry shops. Sometimes the coq au vin is prepared in family at the time of big occasions like the festivals of end of the year. Most of the coq au vin offered in French restaurants is actually chicken. Nowadays, this dish, although emblematic, is rarely consumed in France, it became popular in the United States thanks to the famous Julia Child. Nevertheless, the crests and kidneys (which are, in fact, the testicles of the animal) are very appreciated by these same gourmets. The great French gastronomes of the 19th century such as Alexandre Dumas, Jules Favre or Brillat Savarin specify that the rooster is inedible. It quickly became an emblematic dish, rich in symbols, since it consecrates the French identity with the victory of Vercingetorix. ![]() ![]() It was not until the 20th century that it gradually reappeared in Burgundy. Moreover, the rooster is useful for reproduction, no reason to eat it. The rooster does not attract the graces of the cooks, considered too firm. There is no mention of coq au vin during the reinvention of French cuisine in the 17th and 18th centuries, nor at the height of bourgeois cuisine in the 19th century. The next day, Vercingetorix crushed the Roman armies. Julius Caesar then proposed to Vercingetorix to come to dinner before the battle, he would have made him serve this rooster cooked in wine. Vercingetorix would have sent this rooster, symbol in the Gauls of fighting spirit and valour. ![]() An episode that can be found in La guerre des Gaules. The chief of the Arvernes tribe, the famous Vercingetorix would have sent a Gallic rooster to his enemy Julius Caesar who was besieging Gergovia in 52 BC. The commonly accepted legend of the origin of the coq au vin is in the Auvergne. The regions of Auvergne, Burgundy, Dijon, Alsace, Franche-Comptoise, Bresse and Champagne all dispute over who is the father of coq au vin. Its creation is nevertheless between the center and the east of the country. The exact origin of coq au vin is unknown, but this recipe is full of legends. This garnish can sometimes contain buttered bread toast and flat parsley leaves. It is accompanied by a garnish called “à la française” made up of small lardons, spring onions, button mushrooms and carrots. The meat is then braised and simmered for a long time in the wine. It is a rooster cut into pieces and marinated in red wine. Coq au vin is one of the most emblematic dishes of French gastronomy. ![]()
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