Window.FB.Event.subscribe('xfbml.render', function() (document, 'script', 'facebook-jssdk')) Along with other mouthwatering classic French recipes, Julia Child is credited with introducing French cuisine into American kitchens all over. thanks to her seminal 1961 cookbook, “Mastering the Art of French Cooking”. However, it was chef Julia Child who really made coq au vin popular in the U.S. Coq au vin (pronounced kawk aw van) gained notoriety largely because of Julia Childs inclusion of it in her cooking tome, Mastering The Art of French Cooking. It was in 1864 that a cookbook called “Cookery for English Households” first printed a recipe called ‘poulet au vin blanc’ (chicken in white wine), which was very similar to today’s coq au vin. Side handles Strong/ heavy/ sturdy Solid Wood composite French Chef kitchen theme Coq Au Vin, now a staple at fine dining restaurants, was originally considered peasant food and featured Rooster (Coq Au Vin literally means 'Rooster in Wine') instead of Chicken. In France in the 1600s, King Henry IV is said to have wished that each of his peasants would be able to enjoy “a chicken in his pot every Sunday.” His altruistic vision seemed to have been taken seriously, since coq au vin was a French peasant’s dish, which later became popular all over Europe. Whether this is strictly true or not, matters little, as it makes for a great story at your next French-inspired dinner party. To return the favor, Caesar invited him for dinner, where the Gallic chief was served the very same rooster, cooked in wine. Apparently, the rooster was a Gallic symbol of courage, so when Caesar conquered the Gauls, it’s said that one of the regional tribal chiefs sent him a rooster in defiance.
Today it is the coq au vin.” Truer words could not have been said. French novelist Gilbert Cesbron once wrote, “The emblem of France, it was the rooster. Though the exact origin of coq au vin is shrouded in mystery, there is some fun anecdotal history on it, going all the way back to Julius Caesar’s conquest of Gaul (modern-day France and Belgium) in 58 B.C. Many say that the idea of braising a rooster in wine is ancient and could possibly date all the way back to 6000 B.C.
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