Coq au vin, literally 'rooster in wine' in French, is a dish with a legendary origin, thought to have been created during Julius Caesar's conquest of France. The recipe gained fame due to Julia Child's interpretation, focusing on braising chicken in red wine.
Julia calls for a 2 1/2 to 3-pound fryer, recommending leg and thigh pieces for optimal succulence while emphasizing the importance of bone-in cuts for flavor development. The sauce is further enriched by incorporating a flour-butter mixture.
[
Collection
]
[
|
...
]