Great Moments in Chicken Culinary History- page 2 | History | Smithsonian
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Great Moments in Chicken Culinary History

Where did these six poultry-based dishes (with one imposter) get their start?

Coq au vin

Coq au vin
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We can thank Julia Child for bringing the traditional French comfort food coq a vin to America. It’s not clear who thought up the idea to braise poultry in wine, but the dish was a rustic favorite in Burgundy for centuries. Coq is the French word for rooster, and supposedly cooking them in wine was a good way to make use of older birds that could no longer breed. Because the old birds were so tough, they needed to be slow-cooked in liquid before they could be eaten. Now, there are countless different versions of the dish using different kinds of wine and accompanying veggies. It’s so popular that it even has its own day, on March 22. Clear your schedule before trying it out: traditional recipes take three hours or more to prepare.

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