This week's menu features a Coq Au Vin from our friends at Restaruant Eugene. Here's a few fun facts to chew on while you're enjoying this French comfort food:
#1 It's Peasant Food
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. It was made popular in America almost single handedly by everyone's favorite home chef, Julia Child.
#2 The Wine is Key
The wine in Coq Au Vin serves two purposes. It not only adds a deep flavor, but the acid helps to tenderize the meat. Red wine isn't always the star of the show. In many regions they use white wine instead.
#3 It's Beef Bourguignon in Disguise
Coq Au Vin is a close cousin to Beef Bourguignon. Both begin with sauteed onions & garlic in butter. Meat is browned in the butter then slow cooked with wine until the meat is fall-off-the-bone tender. (Luckily for us, our friends at Restaurant Eugene are doing all the slow cooking!)