Coq au vin
Coq au vin
Coq au vin (/kɒk oʊ ˈvæn/; French: [kɔk o vɛ̃], "rooster with wine") is a traditional French dish of chicken slow-cooked with wine, lardons, mushrooms, and optionally garlic.
Etymology
The term "Coq au vin" is of French origin. "Coq" translates to "rooster" in English, "au" is a preposition that can be translated as "with" in English, and "vin" translates to "wine". Thus, the term "Coq au vin" literally translates to "rooster with wine".
Ingredients
The main ingredients of Coq au vin are:
- Chicken: The primary ingredient of the dish, traditionally a rooster, but more commonly a hen in modern recipes.
- Wine: Typically a red Burgundy wine, but many regions of France make variants using local wines.
- Lardons: Small strips or cubes of pork fat used in a wide variety of cuisines to flavor savory foods and salads.
- Mushrooms: A type of fungus that adds a unique flavor and texture to the dish.
- Garlic: Optional ingredient that adds a pungent, spicy flavor to the dish.
Preparation
The chicken is first marinated in wine, then seared in fat and slowly simmered until tender. The lardons, mushrooms, and optionally garlic are cooked separately and added to the dish towards the end of cooking.
Variations
There are many regional variations of Coq au vin, which may use different types of wine or additional ingredients. Some of the most popular variations include Coq au vin jaune, which uses Jura wine, and Coq au Riesling, which uses Riesling wine.
See also
External links
- Medical encyclopedia article on Coq au vin
- Wikipedia's article - Coq au vin
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