Simple, rustic peasant cooking at its very finest; legend has it coq au vin can trace its history back to Julius Caesar and the Roman rule of France (or Gaul as the region was known at the time), when rooster or other ‘tough’ birds were braised in wine for a long time to make the meat more tasty and tender.
Coq au vin is one of the most popular French dishes outside of the country, largely thanks to the hugely influential cookbook Mastering the Art of French Cooking by Julia Child, released in 1961. The dish became a staple in homes in the UK, with families desperate to recreate the sophistication of our Gallic neighbours.
Eaten throughout France, coq au vin is perhaps most synonymous with the Burgundy or Beaujolais regions – using the famous red wines these vine-rich stretches produce. Sometimes called coq au violet when using wines from the Beaujolais region of Provence, this is the recipe we’re going to follow thanks to its proximity to the Rhône.
Here’s our recipe for coq au vin.
Serves: 4. Prep Time: 30 Mins. Cook Time: 1 Hour.