When it comes to taste, classic coq au vin is a harmonious blend of savoury and earthy notes. The red wine infuses the dish with its robust and fruity undertones, creating a deep and complex flavour profile. This version also adds port wine and chocolate for an amazing sauce that’s out of this world.

The slow-cooked chicken, becomes incredibly tender, soaking up the essence of the red wine and aromatic herbs. The lardons provide a salty, smoky contrast, while the mushrooms and onion add an earthy and slightly sweet dimension. The combination of these elements results in a dish that is both comforting and elegant, offering a taste of French culinary tradition that has stood the test of time.

Coq au vin, which literally means ‘rooster with wine’ in French, started way back when people needed a way to make the tough, older rooster meat taste good. Even though the first coq au vin recipes popped up in the early 1900s, folks have probably been slow-cooking roosters for way longer. The result is a hearty, rustic dish that embodies the essence of French comfort food.

The super famous kind of coq au vin comes from Burgundy, and it’s all about using wine, lardons (that’s fancy for bacon bits), mushrooms, and little onion.

In different places, they use different types of wine, and sometimes, they even toss in some cream, but don’t do it!

Now, why is wine so important? Well, it’s not just about the taste. The acidity in the wine actually helps to make the tough meat nice and tender, and get this – it does it without any extra heat! So, if you ever come across an older, tougher bird at the store, classic coq au vin is a tasty plan. But even with young chickens, it’s still a dish everyone loves, and this version kicks it up a couple notches. Enjoy!

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