What is Coq au Vin?

COQ AU VIN is a French meal of chicken or capon with stuck wine with buttons, ladons or pork fat and often onion and garlic. Some other vegetables or brandy are sometimes added to the recipe. COQ AU VIN is usually made of wine wine, although different regions in France often use local wine for food. COQ AU VIN is a favorite food for cold winter months and for some people comfortable food.

Coq au vin is literally translated as a "tap in the wine" and probably the recipe was originally a way to alleviate the string of foam meat by slow stew. It is assumed that food was created as a peasant fare that has tried to use any food creatively, even though Coq Au Vin is now the basis of Haute kitchen. It is said that COQ Au Vin has existed since the Roman Empire, but was not documented until the beginning of the 20th century. Many of the first accounts noticed much longer history, but. The simplicity of food also suggests that French peasants cooked her long before anyone tooktrouble to write a recipe.

It is very unusual to cook with a cock, so most recipes require a chicken that has a much tastier texture. A lot of connective tissues or tendons and grristle contribute to the consistency and taste of the sauce, so dark meat chicken is the best choice. Capon, neutered cock can also be used, but some say that capon is too expensive and fine meat to be used in such a bowl, which would largely mask its taste.

In the production of COQ Au Vin, the chicken is first marinated with wine, then leans on fat, sometimes with added and burning some brandy before it slowly cooks wine with mushrooms, betting and spices. Traditionally, spices include salt, pepper and garni bouquet, bundle tied in a chain that is removed before serving. Garni bouquet contains parsley, thyme and leaf. The sauce is thickened with either a roux, boiled with a mixture of flour and butter, added soon in the cooking process, or with a Troa hou blood added at the end. Recipes using white wine, such as a version served in Alsace, can also include cream and Morele.