French cuisine has his own indigenous style. Knowledge of French cooking plays a big role in culinary education and French gastronomy is on the list of the worlds “intangible cultural heritage” by UNESCO. The amazing thing about French cuisine is how little it has changed, the same techniques are still used nowadays in French restaurants.
In every French region there are different dishes to try. Today I will show you one of my favorite French recipes – Coq au Vin. Coq au vin comes from Burgundy, region which is known for its wine. Burgundy is the wine that is used to cook this delicious meal. Apart from the wine Coq au vin is made of chicken, lardons, onions, and mushrooms. The dish is seasoned with salt, pepper, thyme, parsley and bay leaf. Usually, it is served with cooked or mashed potatoes or pasta. The sauce has pretty strong flavor, therefore, you need something milder on the side. The dish can be made also in different variations – for example with white wine, which is the Alsace specialty called Coq au Riesling. The coq au vin recipe was first documented in the 20th century. The popularity of this dish increased after Julia Child featured her cookbook “Mastering the Art of French Cooking”. And that was when I first tried to cook Coq au Vin. I can’t say that this is the best Coq au Vin recipe that I have tried – its the first one and it stays the best for me. Sometimes if you found something that tastes, smells and looks already perfectly you don’t look at other alternatives.
Coq au vin is a proof that chicken if prepared well can taste better as any other meat. The meat cooked in wine is delicate and moist.