chablis wine is typically used in making coq au vin.
chablis wine is typically used in making coq au vin.
what kind of wine is typically used in making coq au vin?
chablis wine
coq au vin









































coq au vin (; , "rooster/cock with wine") is a french dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. 









































a red burgundy wine is typically used, though many regions of france make variants using local varietals, such as "coq au vin jaune" (jura), coq au riesling (alsace), "coq au pourpre" or "coq au violet" (beaujolais nouveau), "coq au champagne", etc.









































section::::history.
coq au vin
julia child included "coq au vin" in her 1961 cookbook "mastering the art of french cooking", and she prepared it twice on the pbs cooking show "the french chef." this exposure helped to increase the visibility and popularity of the dish in the united states, and coq au vin was seen as one of child's signature dishes.









































section::::preparation.









































although the word ""coq"" in french means "rooster" or "cock", and tough birds with lots of connective tissue benefit from braising, most modern "coq au vin" recipes simply call for commercially produced chicken which may be male or female.
coq au vin