Charlie has always wanted to learn a second language and usually it’s Spanish but today is May 29th National Coq Au Vin Day #NationalCoqAuVinDay I was thinking Charlie could prepare Coq Au Vin for dinner in his Homeschool Home Economics Cooking Class. Then we could see if we could find a place to take a French Lesson online as part of our #Homeschool Classes. Would you like to join us because once we finish our French Class we can move on to a Spanish Class.
Oooh la la! It’s time to celebrate a delicious French stew that has been popular all over the world for many years. National Coq Au Vin Day is here!
While the exact beginning of Coq Au Vin which is pronounced Kok-Oh-Vah[n] can’t be verified, the dish has a number of different legends that surround its origins. Some trace Coq Au Vin all the way back to Julius Caesar and ancient Gaul, but written documentation of this well-known French recipe only dates back to sometime in the 20th Century. Prior to that, a very similar dish, called Poulet Au Vin Blanc, was placed in a cookbook in the year 1864.
Though Coq Au Vin dates back much further, famous American-French Chef Julia Child can be credited with making the dish much more popular in the United States in the 1960s and beyond. Julia Child’s recipe for Coq Au Vin that was published in her 1961 cookbook, Mastering the Art of French Cooking, made the recipe accessible in kitchens throughout the US and other places.
While recipes can differ slightly, the general idea for Coq Au Vin is that it is made from Chicken pieces that are braised in a sauce of Wine, Onions, Mushrooms, Garlic and perhaps some other Spices and flavors. This French Stew is slow braised to allow the flavors to meld, creating a rich Sauce that makes a delicious meal, particularly in cooler weather.
No matter how old it is, Coq Au Vin offers a delicious and hearty meal with rustic flavors that is absolutely worth celebrating. And National Coq Au Vin Day is the time to do just that!
How to Celebrate National Coq Au Vin Day
Looking for ideas to celebrate National Coq Au Vin Day? Have tons of fun celebrating with some of these ideas for the day:
Host a French Meal
Adventurous culinary artists may find that National Coq Au Vin Day is the ideal time to invite some friends or family members over to host a dinner party featuring French cuisine. Rustle up some favorite recipes from Julia Child and have a gathering that celebrates all things French!
In addition to French cooking, consider inviting guests to dress up in their best French outfits or costumes. Perhaps it would also be fun to offer some French macarons for dessert. Those who don’t have much time to bake might consider ordering them from a local bakery.
Recipe for Coq Au Vin Day
Ingredients
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2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
- Preheat the oven to 250 degrees F.
- Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
- Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
- Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
- Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
Thank you,
Glenda, Charlie and David Cates
