Coq au vin – not just a recipe

What could be better than drinking a smooth glass of red wine in a cosy brasserie on dank autumn days and enjoying France’s national dish, coq au vin?

The origins of coq au vin

Coq au vin is an integral part of French national cuisine. This was not always the case as it was originally just a meal eaten by peasants. Its roots are found in the beautiful region of Burgundy, a region in the middle of France. Burgundy found fame through its fine wines, which are a significant ingredient in coq au vin, for you will remember from your French lessons at school that it means ‘cockerel in wine’. The French have a principle of not using inferior wines in their dishes, rather, they serve the same wine at the table as the dish is cooked in. Strictly speaking, the Burgundian style of coq au vin is to include a whole cockerel. Cockerels are considered to be a symbol of France – to the extent that at the end of the 16th century, Henry IV of France, who wanted only the best for his subjects, decreed that this dish should be eaten in homes every Sunday. And coq au vin is still a popular dish on Sundays today. However, since cockerels are difficult to obtain in the shops, the recipe has been modified to use a chicken instead.

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Which is the right wine?

Coq au vin is usually prepared using a dry red wine. The original recipe uses a young Burgundian wine. As the name suggests, this is the typical wine of the region, but other varieties, such as Chianti, Beaujolais or Côtes du Rhône can also be used in this recipe. Nowadays, almost every wine region has its own version of coq au vin. Some regions even use rosé or white wine to cook this dish. When prepared with white wine, the dish is called coq au vin blanc. The name of the dish changes according to the different types of wine and the regions they come from.

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Which is the right pot?

In France, coq au vin is prepared using a ‘cocotte’, a casserole dish commonly used in French cuisine. A roasting dish, or a Römertopf©, a clay roasting dish, can also be used.

Coq au vin – the recipe

By Tim Raue, serves 4.

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MAIN

  • 800 ml red wine
  • 10 ml garlic oil
  • 10 ml lemon oil
  • Lemon thyme
  • 4 poussins, 400 g each
  • 1 bunch of fresh herbs
  • Honey
  • 100 ml veal jus

Vegetables

  • 2 kohlrabi
  • 2 carrots
  • 1 turnip
  • 12 small button mushrooms
  • 50 g butter

Side Dish

Mashed potato, thyme potatoes, rice or baguette

Method

Reduce the red wine to 100 millilitres. Add the garlic oil, lemon oil and lemon thyme. Seal the poussins and the reduced red wine, oils and lemon thyme in a sous-vide bag and allow to marinate in the refrigerator for two days. Then remove from the bag, season with salt and reseal with the liquid again and steam cook for 4 hours at 58 °C. Then open the bag, reserve the liquid and roast the poussins for approximately 15 minutes at 200 °C in a pre-heated oven until crispy. Then stuff the poussins with a bunch of herbs. Strain the red wine chicken stock, sweeten with honey and bring to the boil with the veal jus. Cut the kohlrabi, carrots and the turnip in batons of ½ cm wide and approximately 3 to 4 cm long. Season the vegetable batons and mushrooms with salt and fry in butter, add some red wine jus and cook until done. Arrange the vegetables on a large, deep plate, place the poussins on top and serve with mashed potato.

Coq au vin as inspiration for the world of fashion

An autumn stroll down the streets of a French town. Searching for the best coq au vin. The town takes on a whole new light seen through the colourful leaves and the light mist between the houses. What could be better now than drinking a smooth glass of red wine in a cosy brasserie and enjoying France’s national dish: coq au vin? The French approach to life, its diversity and easy-going culture is also reflected in our current autumn/winter collection.

The new CG – CLUB OF GENTS collection is dominated by warm browns and beige tones in a new intensity. These are complemented by orange and light-blue shades as well as grey and navy combos. An inner lining with a cockerel drinking red wine perfects the main theme of the collection. The large, distinctive patterns of previous seasons are replaced by smaller, blurrier patterns. And the fabrics are generally lighter and more comfortable.

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