This great traditional dish of French gastronomy would have, claims the legend, been invented by a certain Julius Caesar (who on the other hand did not invent the Caesar salad). We are in 52 BC, during the siege of Gergovia. Caesar and Vercingetorix face each other, the battle will take place in a few hours. To taunt his opponent, Vercingetorix makes Caesar carry a Gallic rooster, a symbol of courage, pride and fighting spirit. Julius Caesar invites his opponent to dinner and serves him his rooster, prepared with wine. The arrogance of Caesar will earn him a severe defeat the next day. This is the legend.


But when you consult the recipe books of the 18th and 19th centuries, there is no trace of coq au vin. The animal, considered too firm and hard, is not a popular dish (we prefer the hen or the chicken).


The first coq au vin recipes were found in Burgundy in the 20th century.

Meat marinated and cooked for a long time in wine to tenderize it.

It was even prepared at the time with Chambertin.

A recipe that can be found in variations in many wine regions.

The recipe for coq au Riesling d'Alsace

Ingredients:

  • 1 poultry

  • 20 baby onions

  • 200 g of bacon

  • 4 carrots

  • 1 bottle of Riesling

  • 1 tablespoon of flour

  • 150 g fresh mushrooms

  • 5 cl of cognac

  • 1 bouquet garni

  • 20 cl of cream

Preparation:

1.

Brown and brown the pieces of poultry and the bacon in fat.

2.

Add the onions, the diced carrots, the mushrooms in pieces and add the spoonful of flour, the brandy

3.

Add the Riesling and add the bouquet garni and simmer for 45 minutes

4.

Bind with the cream