Sunday, March 22nd, 2015
March 22 is Coq au Vin Day.
This is not to be confused with National Coq au Vin Day which is May 29th. Coq au Vin literally means “Rooster with Wine,” but has become chicken with wine as it’s hard to find rooster in your local market and your neighbors will get pissed if they catch you poaching some of their roosters. The chicken and red wine are braised in the oven or simmered slowly on the range.The dish is not hard to make it’s just time consuming.
When I was living in the NYC it was easy to get fresh chicken from a poultry store including rooster as well as beautiful pieces of pork fat. Although you can find pork fat here in the mountains it’s usually Salt Pork, and when they say salt in the South they’re not kidding. You’d have to scrub the salt off and then soak it. It’s just a lot easier to use the thickest bacon you can find. Besides I have learned to appreciate, no love, the Smokey goodness of bacon.
In honor of this dish that is so good it has 2 days on the food calendar I’m reposting the video made 2 years ago.