^ Cookery for English Households, by a French Lady.

^ Edmond Richardin, ed., La cuisine franГ§aise: l'art du bien manger (Ed.The juices are thickened either with a roux or by adding blood at the end. The usual seasonings are salt, pepper, thyme, parsley, and bay leaf, usually in the form of a bouquet garni. The chicken is seasoned, sometimes floured, seared in fat and slowly simmered in wine until tender. The preparation is similar in many respects to beef bourguignon. Recipes with vin jaune may specify morels instead of white mushrooms. Standard recipes call for red wine (often Burgundy) for braising, lardons, button mushrooms, onions, often garlic, and sometimes brandy. Preparation ДЄlthough the word coq in French means ' rooster' or 'cock', and tough birds with much connective tissue benefit from braising, coq au vin may be made with any poultry, most commonly chicken. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes. Julia Child included coq au vin in her 1961 cookbook Mastering the Art of French Cooking, and she prepared it twice on the PBS cooking show The French Chef. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook. Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century it is generally accepted that it existed as a rustic dish long before that.

Le coq au vin