Coq Au Vin
Coq au vin — rooster in wine — is one of those dishes that sounds fancy but started as peasant cooking. A tough old bird, past its prime, slow-braised until tender in wine with bacon, mushrooms, and pearl onions.
This week, we trace the dish from Julius Caesar's alleged power play against a Gallic chief to Julia Child's 1961 cookbook that made it a global sensation. We debate whether the "vin" must be red (spoiler: there are regional riffs with Riesling, yellow wine, even Champagne), explore why marinating overnight is non-negotiable, and talk through the butchery if you're breaking down a…
The skinny
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