Coq au vin
Coq au vin (.
A red
History
Several legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century;[3] it is generally accepted that it existed as a rustic dish long before that.[2] A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.[4]
Simone Beck, Louisette Bertholle and Julia Child included coq au vin in their 1961 cookbook Mastering the Art of French Cooking,[5] and Child prepared it twice on the PBS cooking show The French Chef. 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.[6]
Preparation
Although the word coq in French means "
Standard recipes call for red wine (often
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Coq au vin ingredients, before cooking
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Ingredients, before braising
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Coq au vin cooking
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Coq au vin simmering
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Coq au vin de Bourgogne
See also
References
- ^ "Oxford Dictionaries". Archived from the original on December 26, 2017. Retrieved 26 December 2017.
- ^ Oxford Companion to Food, s.v. cock
- ^ Edmond Richardin, ed., La cuisine française: l'art du bien manger (Ed. rev. et augm.) Paris, 1906, p.227
- ^ Cookery for English Households, by a French Lady. 1864.
- ISBN 978-0-241-95339-6.
- ^ Shaylyn Esposito (August 15, 2012). "What 9 Famous Chefs and Food Writers Are Cooking to Honor Julia Child’s 100th Birthday." Smithsonian.
- ^ Trésor de la langue française informatisé, s.v. 'coq'
- ^ "Coq Au Vin: Ina Garten". Food Network. Retrieved 15 January 2017.
- ^ "Coq au Vin: Alton Brown". Food Network. Retrieved 15 January 2017.
- ^ "Coq au Vin". Epicurious. Retrieved 15 January 2017.
- ISBN 978-1-59253-982-6. Retrieved January 15, 2017.
- ISBN 1416556370