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Coq-au-vin

February 16, 2021 In Curious Favorites Curious Inspirations Curious Locations Featured Meals France

February 22 – 25, 2021

Traditionally made with rooster, Coq au Vin dates to Gallic times. We use chicken, however, in this celebration of rustic French cooking! Paired with French green beans almondine, potatoes au gratin & Curious Bread, it is a feast to remember!

Menu

Coq-au-Vin

Traditional preparation of chicken braised with mushrooms & wine 

*plant-based option: Cauliflower steak-au-vin

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Green Beans Almondine

French green beans with a simple brown butter sauce & almonds

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Potatoes au Gratin

Layered potatoes roasted with cheese, cream & seasonings

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Curious Bread

A fresh-baked loaf of Curious Bread with Curious Herb butter

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Add-on Option: Chocolate-banana bread

Let us know if you want us to send you this decadent sweet bread for dessert: $10

OR post about us on Facebook or

Instagram and get the bread for free!

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Plating Instructions

 

 

Curious Story

Traditionally made with rooster, Coq au Vin dates to Gallic times. The rooster has persisted ever since as the national symbol of France–first in Latin where rooster is pronounced gallus in the land of Gaul; then as a Christian symbol related to St. Peter hearing the rooster crow three times that represents the baptism of Clovis 1, the first Christian king of France; and as a key icon of the French Revolution where the republicans personified the rooster as the symbol of the ancient origins of France and named it Chantecler.  Since that time Chantecler has found itself printed on French coins and lifted up on banners celebrating French national football (soccer) and rugby teams.

Coq au Vin means “cock” or rooster with wine. It is seen as an ancient rustic dish that can be made over a wood-burning fire in a farm house with ingredients sourced from the immediate locale, like wild mushrooms and onions. Splashed with wine and flavored with traditional herbs, the slow braising breaks down the tough connective tissue found in these old birds. As rooster is not commonly eaten in these modern times, chicken has replaced it as the preferred meat in this preparation. As with so many French dishes, Julia Childs popularized coq au vin in the United States where she prepared it twice on her long-running PBS cooking show The French Chef.

Curious Table is proud to present you this week with this ancient dish that represents all the goodness of rustic French cooking! Enjoy it with the classic dishes of haricot verts amandine (green beans almondine) and gratin dauphinois (potatoes au gratin) as you imagine hearing Chantecler’s crow across the farming fields of rustic pastoral France.   

 

Tag Curious Table online and get a free bonus dessert this week!

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From our table to yours…

Eat well, be well!



About The Author


Curtis Linton
A lifelong learner and entrepreneur, Curtis Linton has had many career successes and experiences that have culminated in Curious Table: best-selling educational author, co-owner of School Improvement Network, noted expert in educational equity, caterer, filmmaker, alumni of the USC School of Film and Television, recipient of an Executive MBA from Oxford University, world-traveler and passionate home chef. He and his wife, Melody, started the Domino Foundation, which supports transracial adoption families through education and social supports. They live and cook in Salt Lake City, Utah, with their two children Dominic and Maya, and their beloved dog Coco. Curtis can be found in the kitchen every day, and he looks forward to providing you with a gourmet meal at home each week!