Jacquelyn D. Kirkland greatly admires Julia Child, the iconic American cook who introduced French cuisine to the United States. Through Child’s cookbooks, Jacquelyn D. Kirkland learned how to make coq au vin.
A dish which requires an hour of cooking, coq au vin is braised chicken in red wine. Enhanced by the addition of mushrooms, white onions, and pork lardons, coq au vin is seasoned with thyme and a bay leaf. Historically, coq au vin was considered peasant food consumed by farmers. Before cooks began using chicken, the classic French dish was made with rooster. While braising, the acid from the red wine helped tenderize tough rooster meat. Brandy and vinegar were also used to balance the blood from the rooster and create an even richer sauce. During the early 20th century, the first recipe for coq au vin was published. It was not until Julia Child featured the recipe in her cookbook and taught Americans how to make the meal during her nationally syndicated show that coq au vin gained its popularity. Today, cooks have created their own adaptations of coq au vin by adding their preferred vegetables and using sweet cider, among other ingredients. |
AuthorJacquelyn D Kirkland Archives
December 2016
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