Rooster in wine / day
The recipe may have originated in the Middle Ages, and, like many other French dishes, its origin closely related to rural life and traditions.
Historical origin shows that on farms where it was customary to grow cocks longer than chicken, this was initially a simple meal suitable for daily meals. It was made from old cocks – from cheaper and less valuable pieces of meat that could not be used otherwise. Over time, given the complexity and duration of cooking as well as the expression of taste, COQ AU VIN He became more sophisticated food prepared for festive meals.
Since the old cock was tiny and long cooked until it became edible, the wine began to be used in the cooking, as the acids and tannins (tannins) in it helped soften the meat, making it softer and easier to chew. The longer the meat is marinated in wine and then slowly stew, the softer it becomes.
The French cuisine has always broke out with taste balance and nuances, and wine gives this dish a richer and more sophisticated taste, provides acidity, sweetness and bitterness that harmoniously matches with chicken (cock) meat, onions, garlic, mushrooms and bacon.
When the cock is slowly stewed in the wine, it creates a thick, aromatic sauce with other ingredients, which gives the meat a rich taste and a gentle texture. Wine also enhances the aromas of spices (bay leaves, thyme, garlic).
The most commonly used red wine as it was more accessible to many French country homes. It was used not only for drinking but also for cooking. While many nowadays adjust the recipe and also use white wine or even broth, the traditional version is Coq au vin rouge (with red wine). Using wine is not just a matter of taste – it is also a respect for French culinary heritage.
As COQ AU VIN There are very old food, there are different versions of how it comes. Even today, the recipe has several variations that can vary depending on the region. For example, burgundy is traditionally used for a burgundian – local red wine, but in other regions you can use other wine or add different ingredients.
Although initially COQ AU VIN It was not a particularly sophisticated food and was mainly made by rural residents, it became popular in the 20th century throughout France, especially after French cook Ogist Eskofier included it in his menu and gave it a gastronomic prestige.
Wine in this recipe is not only a taste enhancer, but also a historical need that helped turn the simple, tough rooster into an aromatic and delicious food.
Serve this stew with a spoonful of creamy potato puree or French fashion – with a baguette slices to enjoy the delicious sauce.
