Welcome to the January 2020 Dish of the Month reporting thread! This month we will be cooking the quintessential French dish, Coq au Vin.
According to ‘The Real French Foods’ culinary website:
(Note: This article must be read with a sexy French accent to get the full effect)
"Coq au vin is a classic French cuisine, of which Burgundy, Alsace, Champagne and Auvergne claim paternity.
“The emblem of France, it was the rooster. Today it is the coq au vin."
- Gilbert Cesbron
A tradition traces the dish to the conquest of Gaul by Julius Caesar. The chief of a tribe Arverne, to taunt the Romans who besieged him, sent him a rooster, symbol of the valor of the Gauls. Caesar returned his politeness and invited him to dinner where he was served his rooster cooked in wine.
This dish requires a rooster, or alternatively a chicken, cut into pieces, small onions, garlic, bacon, a liqueur like brandy, red wine, a bouquet garni, carrots, mushrooms, parsley and herbs de Provence. It is often served with pasta or potatoes. The wine is most often red and sometimes yellow, in which case the mushrooms are morels.
Coq au vin in Auvergne, a regional specialty, features a beautiful local poultry with local wine and does not despise the presence of fungi, especially mushrooms! Preparation requires a rooster or, more modestly, a big chicken or a hen. Once plucked, and emptied, the chicken is cut into pieces. These are sautéed in butter in a pan on all sides along with bacon and onions, then flamed with brandy, simmered an hour and a half in the wine with a hint of sugar, a clove of garlic chopped and a bouquet garni. When cooked, there will be added to the pot mushrooms (previously browned in butter), and a little blood from the animal. After removing the bouquet garni, the dish is at once served.
Royal dish of Sundays and special occasions for which they sacrificed the master of the backyard, or, more often, a chicken, coq au vin continues to inspire respect and delight gourmets. The Auvergne wants to be the “homeland” of coq au vin, although other provinces are claiming paternity, making it a great classic of French cuisine.” http://frenchcountryfood.com/recipes/...
Use this thread to report on the coq au vin you make. Per Chowhound rules, please do not post another author's recipe verbatim, but you may paraphrase it or include a link. If your recipe is original, you are welcome to include it in its entirety, if you like. And show us what you’ve got! Your photos are encouraged, but are by no means required.
To see how we got here, you may visit our nomination thread:
...and the voting thread:
You can also see a list of all our past DOTM reporting threads, which are still open for contributions:
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