National Coq Au Vin Day

Celebrate this delicious French staple for National Coq Au Vin Day on May 29th. Coq Au Vin, which translates directly as “rooster with wine”, refers to a style of braising chicken in wine with lardons, a type of salt pork, garlic, and mushrooms.  

The history of the dish reaches back potentially as far as 6,000 B.C. With such an ancient history, it’s impossible to know the exact origins, but there is a legend that ties to Julius Caesar himself.

According to the legend, a defiant Gallic chief sent Caesar a rooster, a Gallic symbol of courage, to protest the conquering of the Gauls. Caesar had the rooster cooked in wine and served to the chief at dinner. 

Whether or not this was the first instance of coq au vin, the first published version of the recipe appeared in 1864 in Cookery for English Households under the title poulet au vin blanc.

Coq au vin had become a common dish not only in France, but throughout Europe. However, the dish didn’t gain popularity in the US until 1961 when Julia Child published the recipe in Mastering the Art of French Cooking. 

Try your hand at Julia Child’s coq au vin recipe or make a reservation at your favorite French restaurant this May 29th for National Coq Au Vin Day.

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