Le Coq au vin is the emblematic dish of French gastronomy. Its origin is perhaps more distant than one thinks…

The National dish of France :

According to legend, the origin of Coq au vin dates back to ancient Gaul, particularly during the conquest of the region by the Romans. During this time, the chief of the Arvernes, Vercingétorix who federated a part of the Gauls would have sent to the emperor Julius Caesar, a rooster which represented the valor and the pride of the people of Gaulle. In response to this provocation, the Roman emperor is said to have sent Vercingetorix an invitation for a supper. During this supper, he had the Arvernes chief serve the rooster he had sent him, cooked in wine. Feeling offended, Vercingetorix and his warriors are said to have subsequently inflicted a severe defeat on the Romans. This is how the coq au vin was born, which today represents by name and ingredients, the national dish of France.

Coq au vin

So here is this Coc au Vin, with astonishing origins !

For 6 persons


A Rooster

Butter : 50g

Oil : 1 tbsp. soup

Smoked bacon : 150g

Plain flour : 2 tbsp. soup

4 Onion

2 Clove garlic

Thyme : 1 sheet

Laurel : 200g

Paris mushroom : 1 to 2 bottles

Red wine (Gevrey-Chambertin, Chinon, Anjou-village) Mark of Burgundy 1 C. soup

Vinegar Salt and pepper


1 Have the rooster cut by your butcher.

2 Salt and pepper each piece. Preserve, if possible in a bowl, the rooster’s blood, its liver with a tablespoon of vinegar.

3 In a casserole, heat 50 g of butter and two tablespoons of oil.

4 Add the smoked pork belly previously cut into small cubes and blanched (boiled for 2 minutes in boiling water). Add the chopped onion.

5 When the onion begins to brown, remove it and the bacon, and set aside.

6 Put the pieces of rooster in the casserole. Turn them so that the meat is stiffened on all sides. Flambé with the marc de Bourgogne heated and ignited in a small saucepan.

7 Remove all the pieces of meat, reserve them in a dish.

8 Put the flour in the casserole. Stir until the fat is absorbed. Pour in 1 liter of wine, mix, then put the pieces of meat back.

9 Add the onion and the bacon bits, 2 crushed cloves of garlic, the thyme, the bay leaf, salt and pepper.

10 Cook over very low heat. The liquid should barely simmer, otherwise it will lose its fragrance. Cooking takes 2 to 3 hours. Add a little wine if necessary so that the meat is covered.

11 Half an hour before the end of cooking, uncover the casserole so that the sauce reduces a little.

12 Add 200g button mushrooms, cut into strips, previously sautéed in a pan for 10 minutes.

13 Beat the rooster’s blood with the pounded liver and a ladleful of hot sauce, then pour this mixture into the casserole dish. Let cook an additional 15 minutes before serving.

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