Entity: COQ-AU-VIN
Coq au vin is a classic French dish consisting of chicken braised with wine, lardons, mushrooms, and garlic, typically using red Burgundy wine.
COQ AU VIN
Etymology
The term 'coq au vin' is derived from French, with 'coq' meaning rooster or cock, and 'vin' meaning wine.
Definition
Coq au vin is a traditional French dish made by braising chicken in red wine along with lardons, mushrooms, and garlic.
Historical Context
Coq au vin has its origins in French cuisine, with variations of the dish dating back to ancient times. It was popularized as a rustic peasant dish before becoming a staple in French gastronomy.
Cultural Significance
Coq au vin is considered a classic French comfort food, often served at family gatherings and special occasions. It represents the rich culinary history and traditions of France.
Related Concepts
Coq au vin is similar to other braised chicken dishes in French cuisine, such as coq au vin blanc (made with white wine) and chicken casserole.
See Also
A traditional French dish made by braising chicken in red wine along with lardons, mushrooms, and garlic.