Despite coq au vin’s relatively short documented history as a recipe (from 1913), it’s hard not to imagine fowl and wine having gone together in a French country pot for centuries, if not millennia. (Some say that Caesar celebrated his conquest of Gaul with just such a meal). It is, after all, a combination of comfort and convenience, classic ingredients for a lasting gastronomic legacy: the old rooster’s outlived his usefulness, his tough tissues make a good flavorful broth – but only if cooked for an age – and the ubiquitous flagon of wine is just an arm’s length away on the kitchen table. Toss in some vegetables, put on the lid, and let it bubble away …
Today, coq au vin’s simple elegance and subtle complexities are fixtures on the menus of established restaurants of the world – including Paris’ oldest, founded in 1686 – although today chicken is generally used instead of rooster, and modern variations include eyebrow-raising phrases such as “… add the chocolate, garlic, …”.
Would coq au vin be part of your Timeless 50? At the moment it’s just bubbling under in 11th place. You can change that by visiting http://www.timeless50.com and voting it onto the final list.
Tags: coq au vin, good food, timeless 50, vw polo