Coq au Vin
Ottawa region prepared meals
Coq au Vin is a french chicken dish. It is marinated in red wine. We add spices and fresh herbs. For my version a use the chicken thighs.

Ingredients: Chicken Thigh, Red Wine, chicken Stock, Carrots, Mushroom, Green peas, potatoes, pearls onions.
Wine suggestions: Because the coq au vin is traditionally served with a red wine we recommend a Burgundy wine (Pinot Noir).
Traditionally, this dish is made with a Burgundy wine, like a pinot noir. I’ve used lighter reds like Tempranillo and Gamay Noir successfully. I think the most important thing is that you like the wine you use. The wine adds a lot of flavor to the dish so make sure it’s one you enjoy drinking!
White wine can also be used to make coq au vin blanc. Steer clear of sweet white wines. A Pinot Gris or Sauvignon Blanc works well.
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The precise origins of this dish are unknown. People have braised chicken in wine since ancient times, But it would be a surprise to find a specific origin moment. An 1864 cookbook called Cookery for English Households offers a French recipe called poulet au vin blanc (chicken in white wine), which is a parallel to traditional . This recipe really grew famous thanks to Julia Child, She also single-handedly responsible for popularizing French cooking in the United States. Along with other clichéd but delicious classics (escargots, sole meuniere, beef bourguignon). Those were featured in Child’s Mastering the Art of French Cooking (1961).
Other recipes suggestions for Coq au Vin
Julia Child’s is undeniably the best. This recipe sticks very much to the original, only minorly changing the ingredients and cooking method to bring it in line with the times. While Coq au Vin (or chicken in wine) might sound fancy, it is really just a simple French chicken stew that anyone can master. Don’t be intimidated, this recipe is very easy to follow. Read more:
Or this one: