My very first coq au vin was consumed in the Loire Valley not terribly far from where you are now. I was 16 and staying in an old 15th Century farmhouse on the 4th of July where the teenage sons of the owner were pushing two sheltered Beverly Hills girls on rope swings and sweet talking them. The girls thought the boys were saying they wanted to kiss them. I was sitting on a bench nearby and my understanding was that the boys wanted to fuck them. Then we were all called into dinner where we had steaming bowls of coq au vin placed in front of us, each with a tiny American flag firmly planted in the tender, fragrant hen flesh. It was sweet and weird and wonderful and the experience was completely lost on nearly everyone except maybe me. Now I have a strong desire to make this recipe half hoping some hot French farm boy is waiting somewhere with a swing.
When I was in Beaujolais a few years ago, we had lunch at a very unassuming place, just a country restaurant on the side of the road in the middle of nowhere, that was absolutely jammed with everyone from construction workers to grandmas to bankers. And of course, everyone was having the coq au vin. 🐓🍷
I haven't made this for such a long time. It sounds perfect for our fake spring, but it's still winter weather! (It's going to be 65 today and then snow overnight)
I would think you'd want the meanest oldest bird you can get for the pot, and braise it forever. A US commercial chicken has way too little flavor for this dish. Otherwise, looks delicious!
Couple years ago a friend who keeps backyard chickens came up with a rooster. They couldn't keep it because city noise ordnance, so they gave it to me to cook. Made excellent coq au vin.
What I recall most, though, is how thick the bones were, and super hard & strong, much more than chicken. Are roosters always like that, or was this one an exception?
WoW Jon! Im thrilled, honored, and amazed! Your alterations sound fabulous and I’m so happy you shared a photo! Everything looks incredibly good!!! Thanks so much for sharing with me and readers!!
My very first coq au vin was consumed in the Loire Valley not terribly far from where you are now. I was 16 and staying in an old 15th Century farmhouse on the 4th of July where the teenage sons of the owner were pushing two sheltered Beverly Hills girls on rope swings and sweet talking them. The girls thought the boys were saying they wanted to kiss them. I was sitting on a bench nearby and my understanding was that the boys wanted to fuck them. Then we were all called into dinner where we had steaming bowls of coq au vin placed in front of us, each with a tiny American flag firmly planted in the tender, fragrant hen flesh. It was sweet and weird and wonderful and the experience was completely lost on nearly everyone except maybe me. Now I have a strong desire to make this recipe half hoping some hot French farm boy is waiting somewhere with a swing.
omg hahahaha I am soooooo thrilled I am able to stir up such long ago memories.
VERY long ago memories!
Coq au vin is one of my favourites!
When I was in Beaujolais a few years ago, we had lunch at a very unassuming place, just a country restaurant on the side of the road in the middle of nowhere, that was absolutely jammed with everyone from construction workers to grandmas to bankers. And of course, everyone was having the coq au vin. 🐓🍷
I love those kind of restaurants and if there’s a real person cooking from scratch in the kitchen the food is the best!
Yummy!!
Love your history lesson! And your recipe looks better than mine and will most certainly taste way better. Can’t wait to make it.
Glad I can at least connect with you here! Love your blog. Keep well
Thank you and thank you!! I’m really truly happy you are here!
My list is getting longer, can't wait to try!!! You're right, the name is daunting, but recipe seems pretty straight forward. Thank you!
I hope the way I write recipes makes it clear and removes the stress! Let me know if you make it!
Looking forward to trying this!
Oh do let me know how you like it!
Will do. BTW, I assume with "chicken parts," it's better for these to be parts with the bones still in them, yes? (thighs, breasts, wings, etc.)
Yes! The bones add flavor.
Oh my goodness! I love love love Coq Au Vin. I can eat it till I explode I love it so much. Thanks so much for posting this Jamie!!💙💐🌺
Sweet Jeff! I hope you make it now! You must!
🥰yes!!
I haven't made this for such a long time. It sounds perfect for our fake spring, but it's still winter weather! (It's going to be 65 today and then snow overnight)
Would a "poule" rather than "poulet" work better for coq-au-vin? Great story background story although I wonder if its apocryphal.
Thank you! I'll make it this weekend 😊
Definitely trying this one!
"Ever since the big crap game
I been livin' on chicken and wine."
-Ry Cooder
I will be making this recipe!
I would think you'd want the meanest oldest bird you can get for the pot, and braise it forever. A US commercial chicken has way too little flavor for this dish. Otherwise, looks delicious!
Supposedly rooster was no longer used because first there were more chickens on a farm than roosters and second because the meat was so tough!
Couple years ago a friend who keeps backyard chickens came up with a rooster. They couldn't keep it because city noise ordnance, so they gave it to me to cook. Made excellent coq au vin.
What I recall most, though, is how thick the bones were, and super hard & strong, much more than chicken. Are roosters always like that, or was this one an exception?
I have no idea but that’s interesting. There were reasons roosters weren’t used for cooking as much as chickens.
WoW Jon! Im thrilled, honored, and amazed! Your alterations sound fabulous and I’m so happy you shared a photo! Everything looks incredibly good!!! Thanks so much for sharing with me and readers!!