National Coq au Vin Day happens annually on the 29th of May. A special day that now celebrates this famous and delicious French dish.
Coq au vin is basically braised chicken, cooked with wine (most often Red), lardons (thick bacon bits), mushrooms, and garlic.
Coq au vin literally translates to “rooster with wine.” It’s a rustic, peasant-style dish that is so easy to serve when entertaining because much of the work is done in advance. Since you may have celebrated National Wine Day just a few days back, you may still have an extra bottle on hand just for this recipe.
Many legends tell of Coq au vin dating back in the days of Gaul and Julius Caesar. However, the first documented recipe was in the early 20th century. In 1864, a somewhat similar recipe of “Poulet au vin blanc”, made it’s debut appearance in a French cookbook.
"Julia Child's Coq Au Vin is undeniably one of the best. The recipe link below sticks very much to the original, only making small changes to the ingredients and cooking method to bring it in line with the times.
Don't be intimidated, this recipe is very easy to follow."
Enjoy!
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