Coq Au Vin

Jan 29, 2026

They trace the surprising history of coq au vin from ancient origin myths to Julia Child’s influence. They debate wine choices and explain why marinating overnight matters. They walk through butchery, braising technique, and essential ingredients like bacon, mushrooms, and pearl onions. They close with pairing ideas and a mezcal pechuga cocktail inspired by cock ale lore.

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INSIGHT

From Peasant Stew To Bistro Classic

Coq au vin began as peasant cooking to tenderize old roosters and evolved into a celebrated French classic.
Its symbolism and techniques made it a bistro staple despite humble origins.

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ANECDOTE

Caesar's Rooster Tale

Tim recounts a legend where Julius Caesar served a rooster-cooked-in-wine to a Gallic chief as a taunt.
The story links the dish to symbolism of the rooster and Gallic courage.

insights

INSIGHT

Documentation Shaped The Dish

Written recipes for coq au vin appear late, with an 1864 English book and Escoffier's 1903 red-wine version.
Documentation shaped the dish's modern identity more than a single inventor.

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What is coq au vin and why it matters

00:36 • 34sec

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Personal connections and seasonal cooking

01:10 • 2min

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Origin myths: Caesar and Gallic symbolism

02:51 • 2min

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Early recipes and Escoffier's stamp

04:55 • 2min

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Pauper origins and peasant necessity

07:13 • 2min

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Culinary luminaries on coq au vin

08:58 • 2min

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Cultural symbolism: Jack Pappin and Bourdain

Non-negotiables: chicken, wine, bacon

15:37 • 1min

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Mushrooms, pearl onions and marinating

Ingredient deep dive: poulet de Bresse

21:05 • 4min

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Butchery advice: legs and thighs vs whole bird

24:52 • 3min

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Choosing wine for cooking and pairing

27:31 • 3min

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Pork, mushrooms and stock preferences

30:14 • 3min

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Brandy and classic flambé step

33:35 • 10min

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Step-by-step preparation overview

43:50 • 2min

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Deglazing, tomato paste, and layering liquids

45:36 • 4min

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Braising temperature and cartouche technique

49:06 • 24sec

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Finishing: beurre manié and adding garnishes

49:31 • 1min

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Sides: bread, mashed potato, and fries

50:59 • 3min

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Premium subscriber note and recipe cards

Drink pairings: wines and beer

55:58 • 4min

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Cocktail picks: Widow's Kiss and Queen of Cocktails

01:00:10 • 6min

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Pechuga mezcal history and cocktail story

01:06:39 • 1min

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Why you should make coq au vin once

Cookery for English Households by a French Lady

• Mentioned in 3 episodes

The Physiology of Taste

Jean Anthelme Brillat-Savarin

The Physiology of Taste is a seminal work exploring the sensory experience of food and drink, combining scientific observation with cultural and social commentary.

#3397

• Mentioned in 13 episodes

Mastering the Art of French Cooking

Julia Child

Louisette Bertholle

Simone Beck

This groundbreaking cookbook, written by Julia Child, Simone Beck, and Louisette Bertholle, is a definitive guide to French cuisine for American readers. Published in two volumes, the first in 1961 and the second in 1970, it includes 781 recipes that range from historic Gallic masterpieces to simple dishes like spring-green peas. The book emphasizes accurate instructions, measurements, and authenticity, with over 100 instructive illustrations to guide readers. It breaks down French cooking into logical sequences of themes and variations, making it accessible to both beginners and seasoned cooks. The success of this book led to Julia Child's television career and significantly influenced American culinary culture.

#16944

• Mentioned in 3 episodes

le guide culinaire

Auguste Escoffier

Le Guide Culinaire, published in 1903, is a seminal work by Georges Auguste Escoffier that aimed to codify and streamline French restaurant cuisine. The book contains over 5,000 recipes and is designed for the education of young chefs. It has undergone several editions, with the fourth edition published in 1921. The book is known for its concise recipe descriptions and its emphasis on basic principles and techniques. It remains a core textbook in many culinary schools and is highly regarded for its influence on modern cooking practices.

#50513

The Savoy cocktail book

Harry Craddock

Published in 1930, The Savoy Cocktail Book is a seminal work in the world of mixology. It contains a vast array of cocktail recipes, including the famous White Lady and Corpse Reviver #2, which were invented by Craddock. The book also includes sections on non-alcoholic cocktails, wines, and various types of drinks such as sours, toddies, and fizzes. Illustrated by Gilbert Rumbold, the book features Art Deco designs and has become a classic in the field, remaining popular among bartenders and cocktail enthusiasts to this day.

Coq au vin — rooster in wine — is one of those dishes that sounds fancy but started as peasant cooking. A tough old bird, past its prime, slow-braised until tender in wine with bacon, mushrooms, and pearl onions.

This week, we trace the dish from Julius Caesar's alleged power play against a Gallic chief to Julia Child's 1961 cookbook that made it a global sensation. We debate whether the "vin" must be red (spoiler: there are regional riffs with Riesling, yellow wine, even Champagne), explore why marinating overnight is non-negotiable, and talk through the butchery if you're breaking down a whole bird.

The cocktail: The Queen of Cocktails — a Mezcal Pechuga highball inspired by the surprising connection between cock ale, the cocktail's etymology, and pechuga's ceremonial distillation. It's a story you'll want to hear.

Premium subscribers get the full recipe card with quantities, techniques, and the cocktail specs. Head to saucedpodcast.com to sign up.

Thanks to all of this week's partners:

El Acabo Raicilla: https://pkgdgroup.com/#our_brands

Underberg: https://underbergamerica.com/

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