coq au vin
E93800
Coq au vin is a classic French dish of chicken braised slowly in red wine with aromatics, often associated with traditional home-style and bistro cooking.
Observed surface forms (2)
| Surface form | Occurrences |
|---|---|
| Coq au vin | 0 |
| Coq au Champagne | 1 |
Statements (47)
| Predicate | Object |
|---|---|
| instanceOf |
French dish
ⓘ
braised dish ⓘ poultry dish ⓘ |
| associatedWith | Burgundy cuisine ⓘ |
| commonlyGarnishedWith | chopped parsley ⓘ |
| cookingMethod |
braising
ⓘ
marinating ⓘ |
| countryOfOrigin | France ⓘ |
| course | main course ⓘ |
| etymologyLanguage | French ⓘ |
| etymologyMeaning | rooster in wine ⓘ |
| flavorProfile |
rich
ⓘ
savory ⓘ wine-forward ⓘ |
| hasVariant |
coq au vin
self-linksurface differs
ⓘ
surface form:
Coq au Champagne
Coq au Riesling ⓘ Coq au vin blanc ⓘ |
| mainIngredient |
chicken
ⓘ
rooster ⓘ |
| notableFeature | long slow cooking to tenderize older birds ⓘ |
| regionalVariantOf | French regional cuisine ⓘ |
| requiresStep |
browning the chicken
ⓘ
deglazing with wine ⓘ slow simmering ⓘ |
| servedHotOrCold | hot ⓘ |
| servedIn |
French bistros
ⓘ
traditional French restaurants ⓘ |
| servedWith |
crusty bread
ⓘ
mashed potatoes ⓘ noodles ⓘ potatoes ⓘ |
| traditionalCookingContext |
bistro cooking
ⓘ
home-style cooking ⓘ |
| typicalPreparationTime | several hours ⓘ |
| typicalWineUsed |
Burgundy wine
ⓘ
red Burgundy ⓘ |
| usesIngredient |
bacon
ⓘ
bay leaf ⓘ butter ⓘ carrots ⓘ chicken stock ⓘ garlic ⓘ lardons ⓘ mushrooms ⓘ onions ⓘ red wine ⓘ thyme ⓘ |
Referenced by (2)
Full triples — surface form annotated when it differs from this entity's canonical label.
subject surface form:
Coq au vin
this entity surface form:
Coq au Champagne