Coq au Vin
Burgundy's peasant masterpiece: chicken braised in red wine with pearl onions, mushrooms and lardons until the sauce turns mahogany and glossy. Ingredients: chicken pieces, red Burgundy (Pinot Noir), lardons, pearl onions, mushrooms, garlic, thyme, bay, cognac (optional), flour, butter, parsley.
What it is
Burgundy's peasant masterpiece: chicken braised in red wine with pearl onions, mushrooms and lardons until the sauce turns mahogany and glossy. Ingredients: chicken pieces, red Burgundy (Pinot Noir), lardons, pearl onions, mushrooms, garlic, thyme, bay, cognac (optional), flour, butter, parsley. Recipe: 1) Marinate chicken in wine with herbs overnight (classic) or proceed directly (modern). 2) Brown lardons, onions and mushrooms; set aside. 3) Sear chicken; flambé with cognac; add wine marinade and stock; braise 45 minutes. 4) Finish sauce with a beurre manié; reunite the garnishes. Serve: over buttered noodles or potatoes, sauce shining. Flavor: deep wine, smoky pork, silky chicken. History: a farmhouse way to tenderise an old rooster (coq) in the farm's own wine, refined into a flagship of French regional cooking by the bistros of Lyon and Burgundy. See also: Ratatouille, French Onion Soup.
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World Cuisines
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