Coq Au Vin

The exact origins of coq au vin are unknown. Allegedly among the first to enjoy coq au vin was Julius Caesar during the Gallic Wars.

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Pre heat your oven to 150 degrees.

Coq au vin. A silky smooth mash crusty bread and a salad on the side will complete the scene. It is almost impossible to find the origin of this recipe the concept of braising chicken in wine is a simple one and many different iterations of this recipe can be found all across Europe. Once hot add the canola oil followed by the bacon.

Place a large heavy-based casserole dish over mediumhigh heat. I consulted recipes from several sources to make this one. There is a reason why the classics are just that.

Coq au Vin is a classic French dish of chicken cooked in red wine a surprisingly easy way to make delectable chicken.

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