Coq au vin is a classic French dish of chicken or, traditionally, an older rooster braised in wine with aromatics and garnishes. The best-known version is associated with Burgundy and uses red wine, lardons, mushrooms and pearl onions, although regional variations use different wines and ingredients.
The poultry is browned, then braised gently with wine, stock and aromatics until tender. Lardons, mushrooms and pearl onions are cooked and added as a garnish. The braising liquid is reduced or adjusted to create a balanced sauce; thickening methods vary by recipe and tradition.
Example: serve coq au vin with buttered potatoes, noodles or crusty bread to accompany the wine-rich sauce.
Related term: à la bourguignonne refers to preparations associated with Burgundy, often involving red wine, onions, mushrooms and bacon or lardons.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
