Coq Au Vin

In this episode of Fabulously Delicious: The French Food Podcast, we dive into the rich and rustic world of Coq au Vin—one of France’s most beloved and comforting classic dishes. From its humble origins as a way to tenderize tough old roosters to its transformation into a culinary icon, Coq au Vin tells a story that’s as flavourful as the dish itself. Whether you're a seasoned Francophile or just discovering the joys of French cuisine, this episode is a warm invitation to explore the heart and heritage of this timeless recipe.

Host Andrew Prior, former MasterChef Australia contestant and now a French food devotee living in the countryside, takes us on a journey through the history, legends, and regional variations of Coq au Vin. From Burgundy’s bold reds to the nutty whites of the Jura and even bubbly Coq au Champagne, we unpack how different wines across France inspire local twists on this hearty dish—each one steeped in tradition and local pride.

We’ll also explore how Coq au Vin became a global sensation, thanks in part to the legendary Julia Child, and hear how it played a pivotal role in Andrew’s own culinary journey during a high-stakes moment on MasterChef. It’s a dish that not only brings people together around the table, but also connects past and present with every slow-simmered bite.

So grab a glass of wine, tear off a piece of crusty baguette, and settle in for a deliciously cosy episode. Whether you’re planning to cook it yourself or simply want to savour the story, this episode is your perfect guide to the soulful, saucy magic that is Coq au Vin.

You can also check out my recipe for Coq Au Vin on Youtube here 

https://youtu.be/xbaWJVD8tUI

Transcript

Bonjour and bienvenue! You’re listening to Fabulously Delicious, The French Food Podcast — the show where we dive fork-first into the heart of French cuisine.

I’m your host, Andrew Prior — former MasterChef Australia contestant, now living my food-lover’s dream in France, where every day is a delicious adventure.

Today, we’re getting cosy with one of the most comforting and iconic French dishes of all: Coq au Vin. Rich, rustic, and full of flavour, it’s the kind of dish that tells a story with every bite.

So pour yourself a glass of red (or white — we’ll get into that), break off some crusty baguette, and join me as we simmer our way through the history, culture, and irresistible deliciousness of this classic French favourite.

This… is Fabulously Delicious.

Today, we’re talking about a French dish that’s as comforting as it is classic—Coq au vin. That’s spelled C-O-Q A-U V-I-N, and it literally means “rooster with wine.” While these days it’s usually made with chicken, the dish stays true to its roots as a slow-braised meal, full of rich, deep flavors. You’ll often find lardons, mushrooms, onions, and a good splash of red wine in the mix—hearty, rustic, and oh-so-French.

What I love about Coq au vin is that it’s the kind of dish that tells a story. It started out as a practical way to tenderize tough old roosters and turn them into something delicious, and now it’s one of the most recognizable dishes in French cuisine. Whether you’ve had it in a cozy French bistro or are just curious about trying it at home, today’s episode will take you through the origins, the variations, and why this dish continues to win hearts (and stomachs) around the world.

While Coq au vin is traditionally made with red Burgundy wine, France being France—full of proud culinary regions—has given us all sorts of delicious variations. In the Jura region, for example, there’s Coq au Vin Jaune, where the chicken is braised in a distinctive nutty white wine. From Alsace, you’ll find Coq au Riesling, made with the region’s crisp, floral white wine. Both are lighter in appearance but just as flavourful and comforting. And then there’s Coq au Champagne—yes, chicken cooked in actual Champagne, because of course the French would find a way to make braised poultry bubbly and elegant.

Some other regional twists include Coq au Chambertin, from Burgundy again, but using the prestigious Chambertin wine or even Nuits-Saint-Georges. In the Auvergne, you’ll find rooster cooked with Côtes-d’Auvergne wine, and in Beaujolais, there's Coq au Pourpre or Coq au Violet, which uses Beaujolais Nouveau. These versions might vary slightly in ingredients or accompaniments, but they all follow the same basic idea—slow cooking to transform a tough bird into something tender, rich, and full of character.

Now, as for the “coq” part—why a rooster and not just chicken? Well, the rooster, or le coq gaulois, has long been a symbol of France. The story goes all the way back to Roman times. In Latin, the word gallus meant both “rooster” and “Gaul,” which was the Roman name for the region that would become France. Over time, the rooster came to represent the spirit of the French people—proud, resilient, and maybe just a little bit feisty. So while most modern recipes use chicken, the name Coq au vin is a little nod to French history and identity.

Like many great French dishes, Coq au Vin comes with its fair share of legends—some a little far-fetched, but all part of the charm. One of the most enduring myths takes us back to ancient Gaul and the time of Julius Caesar. According to legend, during the siege of Gergovia in 52 BC, the Gallic chieftain Vercingetorix, leader of the Arverni tribe in what is now Auvergne, sent a proud Gallic rooster to Caesar—a symbol of bravery and defiance. In response, Caesar supposedly invited Vercingetorix to a Roman banquet and served the rooster back to him—braised in wine. Whether it’s fact or fantasy, the story ties the dish to the symbolic role of the rooster in French identity and the ancient tradition of cooking with wine.

Following that dramatic dinner party—if it ever happened—history goes a bit quiet on the coq au vin front. Despite its supposed ancient roots, the dish didn’t show up in print until much later. The first documented recipe resembling coq au vin didn’t appear until the early 20th century, though a somewhat similar dish, poulet au vin blanc (chicken in white wine), popped up in an 1864 French cookbook. This suggests that braising poultry in wine had long been part of rural French cooking, even if the name "coq au vin" hadn't yet made it onto the page. Like many rustic, peasant dishes, it likely existed for centuries as part of oral tradition—cooked, enjoyed, and passed down at the family table rather than written into culinary history books.

Planning a trip to France? Heading to Paris? 🇫🇷 Or maybe you’re one of the lucky ones already living in this incredible city? Whether you're planning your dream foodie adventure or just looking to savor the best Paris has to offer, I’ve got you covered!

After years of living in and indulging my way through the City of Lights, I’m thrilled to share all my delicious discoveries with you, my Fabulously Delicious audience. If you love French food as much as I do, this book was made for you!

Introducing the 2025 Edition of Paris: A Fabulous Food Guide to the World’s Most Delicious City. This isn’t just an update; it’s a celebration of all things food in Paris! Packed with even more handpicked recommendations, the guide now features expanded sections for restaurants, cafes, bars, fromageries, boulangeries, and patisseries. Plus, I’ve added exciting new sections for vegan and vegetarian options, dining with a view, and a revamped and expanded food walking tour to help you explore the city bite by bite.

With over 400 listings, including iconic food streets, gourmet supply stores, wine bars, and more, this guide is the ultimate companion for anyone craving a true taste of Paris. Whether you're hunting down flaky croissants, creamy cheeses, or a perfectly poured café crème, you'll find it all inside.

Grab your copy today at andrewpriorfabulously.com, where you can order signed and gift-packaged editions (perfect for food-loving friends and family!). Or, head to Amazon, where it's available in print and on Kindle for instant foodie inspiration.

Bon appétit and happy exploring, mes amis! 🥐🍷✨

There’s also a link between coq au vin and King Henri IV of France, who famously promised “a chicken in every pot” to ensure prosperity for all his subjects. While Henri probably didn’t have wine-braised rooster in mind specifically, the spirit of that phrase—nourishing, rustic, generous—certainly matches what coq au vin represents. Over time, the dish became a symbol of comfort and rural abundance, a reminder of France’s agrarian roots and culinary creativity.

Then there’s the Beaujolais connection, which brings us into the 20th century and the story of a little café in the village of Juliénas, in the heart of wine country. The café was named “Le Coq au Vin” and became a favorite among local winemakers who would gather to drink pints of Beaujolais and feast on the house specialty: a deeply aromatic stew of chicken slowly braised in red wine. Whether the owners truly invented the dish is up for debate, but their name and the timing helped popularize it in the early 1900s. Around the same time, regional variations began to flourish—Alsace had coq au riesling, the Jura had coq au vin jaune, and Burgundy embraced coq au chambertin, each version proudly highlighting the local wine.

But it wasn’t until the 1960s that coq au vin really made its mark outside France, thanks to the legendary Julia Child, along with Simone Beck and Louisette Bertholle. In their groundbreaking 1961 cookbook, Mastering the Art of French Cooking, coq au vin appeared as a standout recipe. Julia went on to prepare it not once, but twice on her PBS show The French Chef, and the dish quickly became one of her signature creations. For many Americans, it was their first introduction to the joys of French cuisine, and it turned coq au vin into a beloved classic far beyond its rustic origins.

Your host here actually has a bit of a personal connection to Coq au Vin—it’s the dish that saved me from elimination in the Barossa Valley during my time on MasterChef Australia. I cooked it for the judges and a group of 20 local producers, and despite a little kitchen drama—my pomme purée had to be scrapped at the last minute after ash from a neighbouring contestant’s undercooked chicken found its way into it—the Coq au Vin still stole the show. Even without the mash, it was so well received that I ended up winning dish of the day. It just goes to show the power of a classic French dish done right: rustic, rich, and totally unforgettable.

Need a little French flavour in your feed?

 Between podcast episodes, I’m serving up short, tasty videos on the rich history of French food—because every dish has a story, and I’m dishing it all out on Instagram.

You’ll also catch snippets of life in France, plenty of behind-the-scenes moments, and maybe even a pastry or two I didn’teat (yet).

So follow @andrewpriorfabulously on Instagram and Threads—and let’s turn your scroll time into snack time, the fabulous French way!

Now, while coq in French specifically means "rooster" or "cock," and traditionally the dish was a clever way to make tough, mature birds tender and delicious, most modern versions of Coq au Vin use chicken. These days, it’s far easier to find a whole chicken than a stewing rooster, but the spirit of the dish remains the same—taking humble ingredients and elevating them through technique, patience, and, of course, a good splash of wine.

The base of a classic Coq au Vin is all about building layers of flavour. Red wine—often Burgundy—is the traditional choice for braising, along with lardons, button mushrooms, pearl onions, and garlic. Some variations even include a bit of brandy or Cognac for an extra hit of depth. When white wines like Vin Jaune are used, especially in the Jura version, morels often replace white mushrooms, giving the dish a woodsy richness. The process is somewhat similar to boeuf bourguignon—you season and sometimes flour the chicken, sear it until golden, then let it gently simmer in wine with a bouquet garni of herbs like thyme, parsley, and bay leaf. The sauce is typically thickened at the end, either with a roux or, more traditionally, with a bit of blood—though that’s less common today.

If you're keen to give Coq au Vin a go yourself, you're in luck. I’ve shared my recipe on YouTube, where you can see exactly how I bring this French classic to life. Just check out the link in the show notes—and let me know how yours turns out! Whether you're channeling a little rustic French countryside or just looking for the ultimate comfort dish, Coq au Vin is a recipe worth mastering.

“Coq au vin is certainly one of the most delicious chicken dishes concocted by man.”

Julia Child 

“There’s nothing fancy or pretentious about coq au vin. It’s peasant food, yes—but it’s peasant food with soul.”

Anthony Bourdain

“Coq au vin is French comfort food at its finest—full of warmth, depth, and memory.”

Raymond Blanc

“In coq au vin, the wine does not mask the flavor of the chicken—it defines it.”

Craig Claiborne (New York Times food critic)

And that’s it for this episode of Fabulously Delicious!

Feeling inspired to cook up some Coq au Vin? Or maybe just hungry? I’d love to hear what tickled your taste buds today — whether it was a fun fact, a new twist on the dish, or a craving for crusty bread and red wine.

Come say bonjour on Instagram @andrewpriorfabulously or drop me a line at contact@andrewpriorfabulously.com. I always love chatting with fellow food lovers.

If you enjoyed the episode, share it with someone who adores French food as much as you do — and if you’re feeling extra fabulous, leave a quick review. It means the world and helps others discover our delicious little corner of the podcast world.

Thanks so much for listening — and remember: whatever you do, do it fabulously.

Merci, bon appétit, and until next time… au revoir!