Coq au Vin has to be as well-known as Boeuf Bourguigon. My daughter gave me a little French history lesson tonight. Most of us think of Coq au Vin as chicken with wine. However, did you know that the word coq is actually French for rooster? Technically, it translates to rooster with wine.
Roosters were once used because they were larger and meatier, and the dish was used to feed soldiers. Over time (and with loads of hormones) chickens became larger and could provide as much meat as a rooster. I wonder what rooster tastes like. Is it more wild? Does it taste just like chicken? Haha.
I went to D & W this morning to get coffee and creamer, and I found an organic cut-up chicken on its last sale date, saving me 50%. Score! This was great because it meant that I did not have to go to the meat market on the other side of town.
I followed the recipe pretty much to Julia's directions, except for lighting it on fire. After the chicken is browned, 1/4 cup of cognac (cone-yay) is added, and then the mixture is lit on fire until the flame dies down. However, I didn't see cognac on the list before I went to the grocery store, so I missed out on playing pyromaniac for a day. Next time I WILL buy the cognac just so I can light a fire in the kitchen.
My family loved this dinner, and I know I will make it again. Oh, and I must add that I did NOT use cooking wine! I had Cassandra pick out the perfect red wine for this dish. It was a red wine from a Michigan winery in Lelanau.