Considered a peasant dish originally, because the traditional recipe often made use of any old barnyard fowl, the wine the poultry was marinated and cooked in was used to help break down the toughness of the aged bird.
It is said that there were versions of Coq Au Vin from as far back and ancient Gaul and that Julius Caesar was said to have brought the recipe for "Gallo al vino" back from the Gallic Wars! In modern history this dish is most often associated with the iconic Julia Child.
I do this most often these days in a crock pot but I do use Julia Child's recipe - it just seems somewhat blasphemous not to!
JULIA CHILD'S COQ AU VIN RECIPE
Before dinner a nice Pomegranate Martini and, another classic comfort food, Hot Cheese Puffs would be a nice starter for this meal!
Happy National Coq Au Vin Day - now you can eat like an Emperor!
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