Coq au vin day
March 22nd, 2012
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Break out the wine because March 22 is Coq Au Vin Day!

If you've never indulged in this incredible French entrée, we truly feel for you, and there is no time like the present to cozy up to this true comfort dish.

The name, which means "rooster with wine," is a general name for a French braise of chicken cooked with wine, salt pork, mushrooms and potentially garlic. Although the recipe was not documented until after the beginning of the twentieth century, it is a known rustic dish with early origins. Some legends even trace it back to the days of Julius Caesar. Hail coq au vin!

Like beef bourguignon, the chicken is marinated in wine, seared in fat and simmered until it is nearly fall-apart tender. A bouquet garni, or bundle of herbs (salt, pepper, thyme, parsley and a bay leaf), is tossed in to add to the savory flavors of the simmering chicken and vegetables. To thicken the juices to an almost gravy-like consistency, a roux is started at the very beginning.

If you have any leftover French bread from yesterday, you'll want to use it to clean out every flavorful trace left in your bowl. Seriously folks, it's that good. Try an easier weeknight version of coq au vin for dinner. And oh, yes, this recipe includes bacon. You're welcome.



soundoff (4 Responses)
  1. gina

    mmmmmmmmm

    March 24, 2012 at 7:41 pm |
  2. Jenna

    I want the recipe for the dish pictured in the article. That looks amazing!

    March 22, 2012 at 12:04 pm |
  3. Jorge

    Salt pork, EEWWWW. Stale, oversalted fatback good for a day's worth of heartburn. Better a mix of virgin olive oil and fancy butter, finely diced Serrano ham if you must, all in moderation.

    March 22, 2012 at 10:25 am |
    • SixDegrees

      The origins of this recipe – simple peasant food – suggests using...whatever you want or have on hand. I normally use home made bacon as the pork component.

      I've never known salt pork to be stale. It can certainly be overpoweringly salty, but it's meant to be simmered in water before use to draw off much of the salt.

      March 23, 2012 at 2:45 am |
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