Coq au Vin, French for "rooster in wine," is a classic French dish of chicken braised in wine, typically red Burgundy, with lardons, mushrooms, and optionally garlic. While the name suggests rooster, modern recipes commonly use chicken. The dish is deeply rooted in French culinary tradition, with some legends tracing its origin back to ancient Gaul and Julius Caesar. One story recounts how a Gallic chieftain sent a rooster to Caesar as a symbol of defiance. However, documented recipes didn't appear until the early 20th century.
Coq au Vin gained international recognition in the mid-20th century, particularly after Julia Child included it in her 1961 cookbook, Mastering the Art of French Cooking, and featured it on her television show, The French Chef. This exposure popularized the dish in American kitchens and beyond. Traditionally, tougher roosters were used, requiring long braising to tenderize the meat and infuse it with the rich flavors of the wine-based sauce. Today, Coq au Vin remains a symbol of French gastronomy, enjoyed in various regional variations throughout France, such as Coq au Riesling in Alsace and Coq au Champagne.
