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coq au vin
''Coq au vin'' (; (:kɔk o vɛ̃), "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.
While the wine used is typically Burgundy,〔 many regions of France have variants of ''coq au vin'' using the local wine, such as ''coq au vin jaune'' (Jura), coq au Riesling (Alsace), ''coq au pourpre'' or ''coq au violet'' (Beaujolais nouveau), ''coq au Champagne'', etc.
==History==
Various legends trace ''coq au vin'' to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century;〔Edmond Richardin, ed., ''La cuisine française: l'art du bien manger'' (Ed. rev. et augm.) Paris, 1906, (p.227 )〕 it is generally accepted that it existed as a rustic dish long before that.〔Oxford Companion to Food, ''s.v.'' cock〕 A somewhat similar recipe, ''poulet au vin blanc'', appeared in an 1864 cookbook.〔''Cookery for English Households'', by a French Lady, (for English Households&pg=PA93 p.93 )〕
Julia Child featured ''coq au vin'' in her breakthrough 1961 cookbook ''Mastering the Art of French Cooking,'' and she frequently prepared it 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.〔Shaylyn Esposito, http://www.smithsonian.com, August 15, 2012, "(What 9 Famous Chefs and Food Writers Are Cooking to Honor Julia Child’s 100th Birthday )."〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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