Closely linked to the history of France, this dish was born... during a battle between Julius Caesar and Vercingetorix! Even though it dates back to Antiquity, it is still one of the most popular dishes in France. Maybe because it is made of 2 emblems of France?
In the year 52 BC, Vercingetorix was about to confront Julius Caesar during the siege of Gergovia. In this tense context, the Gallic leader sent the Roman emperor a rooster, symbol of the fighting spirit of the French forces. The day before the battle, Julius Caesar invited Vercingetorix to eat and served him... the same rooster cooked in a wine preparation!
A not very delicate attention which finished to motivate the "great king of the warriors" (meaning of Vercingetorix in Celtic) and its 30 000 warriors arvernes who inflicted a historical and humiliating military defeat to the Roman legions.
Far from this tumultuous genesis, coq au vin is today a comforting dish that can be eaten at any time of the year and on any occasion: for a festive or family meal or for entertaining guests.
The emblem of France was the rooster. Today it is the rooster with wine.
Because of its rarity in the barnyard, the rooster was long considered an exceptional dish reserved for the elite. Nevertheless, the current recipe has gradually spread to the various French regions, and in particular to the gastronomy of Auvergne, Burgundy, Dijon, Alsace, Franc-Comtoise, Bresse and Champagne.
Whatever the geographical origin, the composition is the same: cuts of rooster marinated then braised in a red wine, the result being embellished with a bouquet garnished with lardons, mushrooms, carrots and onions. As a side dish, potatoes cooked in English are most often preferred, but it is also possible to eat coq au vin with rice or pasta.
Today, this variant of beef bourguignon is most often served with hens, chickens or poulards (their meat is softer and less expensive than that of the king of the farmyard) and, depending on the region, with a few variations: coq au riesling, with chanturgue wine, with champagne or with yellow wine and morels.
To start preparing this French culinary staple, click here.
Valérie from Comme des Français
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To accompany your meal:
- The baguette
- A world famous pepper
- Some (very) appetizing desserts
