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The French language is such that it makes everything sound so fancy and elite. Parfait, crème brulee or Coq au vin. Parisian bakeries are known for their sweetmeats so much so that tourists flock the streets to find the best baked delights in the city. While satiating your sweet tooth, you might want to glance at their savoury counter too.
Coq au Vin is a traditional one-pot Chicken and wine dish that was popularised in France in the 18th century. Tender chicken bones are slow-cooked along with mushrooms, garlic and onions. The meat is braised slowly to soften it and let it absorb all the flavours. Burgundy wine was originally used to prepare the sauce but now, any variety of French wine works well.
Source: Cuisine et mets/ Facebook
Coq translates to rooster and vin is wine. The legendary tales tell us that the chief of a Roman tribe sent a rooster to Julius Caesar who responded with an extraordinary gesture. The rooster is considered a symbol of bravery and valour and in order to besiege honour, Caesar prepared Coq au Vin for the chief.
Belief has it that King Henry IV of France actually hinted at this dish, long before in the 13th century during his political speech where he remarked, “A chicken in every pot”. According to this lore, this recipe was a peasant’s dream because it was inexpensive and easy to make.
When cooked in a Dutch oven, the moist chicken makes for a flavourful galore and here’s a delicious recipe for this dish to enjoy!
