Coq au vin is French for “rooster with wine”. Indeed, rooster is slowly cooked in a rich sauce, made from wine, mushrooms, garlic and lardons (salted pork). In the USA the dish was slightly changed – chicken is used instead of rooster and ham replaced lardons.
There are some legends that could explain the origin of the dish, and they connect it with Napoleon. Actually, coq au vin has more humble roots. This dish was developed by peasants, who didn't want to waist meat of butchered rooster. As far as roosters were butchered when they were old, their meat was not rather edible. Slow cooking in wine and other ingredients makes rooster meat tender. By the way, the older the rooster, the better the dish. Old roosters have more connective tissues, that create a richer broth.
Today you've got a great reason to cook coq au vin. Serve it with noodles, rice or roasted potatoes. A fruity white wine would go well with this dish.Remind me with Google Calendar
- Unofficial Holidays
- national coq au vin day, rooster with wine, food day holiday, food holiday, usa holiday