Coq au vin

Coq au vin [ kɔkovɛ ] (French: "rooster in wine " ) is a classic chicken dish and one of the French national dishes.

Background

As in other European countries was also in France, poultry, and especially chicken, until well into modern times, the most likely affordable for less affluent estates meat supplier. Chickens have a little care needs, are easy to grow and give off manageable portions. Furthermore, chicken takes herbal and spice flavors particularly well, which was important in a time of limited conservation opportunities. The popularity of chicken as a base food illustrates the oft-quoted words of Henry IV: " Je veux que le dimanche chaque paysan ait son poulet au pot " ( " Every farmer should be Sundays chicken in the pot have "). To date, the French cuisine has innumerable variations of chicken preparation.

Just as with the pigs, the meat of a boar different ( " strict " ) tastes than that of a pig, the meat of a cock tastes aromatic stronger than that of a hen or capon and is also dry. The widespread of preparation " cooked wine " with all sorts of ingredients as a variant of the cooked in / with the soup chicken meets the drier meat.

Variants

The similarities of the many recipes are often limited to us to prepare chicken in any way with wine. In fact, one counts at least as many regional variations of coq au vin, as there are wine-growing regions in France. The recipes are usually named after the associated wines and, of course, influenced by the flavors. The most famous include:

• Coq au vin de Bourgogne ( standard recipe, Burgundian style, with red wine from the Côte d'Or )
• Coq au vin " Nuitonne " ( with red wine appellation of the " Nuits -Saint -Georges " from the Côte d'Or )
• Coq au vin à la Siene Jura ( Jura according to style, with Vin d' Arbois, white or rosé)
• Coq au vin à la Quercynoise ( according to type of Quercy, with red wine from Cahors or Languedoc )
• Coq au vin Vieux d' Auvergne ( red wine from the Auvergne )
• Coq au Riesling or à l' alsacienne (after Alsatian style, with Riesling)

Similar recipes with "chicken" are steamed in the name and wine, among other things:

• Poulet basquaise ( " Basque chicken" )
• Poulet en cocotte du midi ( " chicken on southern French style" )
• Poulet Marengo

Classic preparation

The origin region of Burgundy Court and thus the coq au vin de Bourgogne applies in most standard works of French cuisine as a classic of preparation. Although many variants of this preparation are known, there are a few limitations that need to be considered when a classic coq au vin is to be prepared.

• " Coq " means " rooster" and not " laying hen " ( " poule " ) or " chicken " ( " chicken "). All original recipes call for a cock (preferably one year ), which should be about three kilograms. Even in good French restaurants have replaced the faucet today usually ( free-range ) chicken. Cocks are even difficult to obtain in well-stocked markets. A stopgap measure the Fat " chapon " ( Capon, a young castrated rooster ) dar.
• There is a whole animal are prepared.
• Often the poultry is first marinated 24 hours along with soup vegetables, herbs and wine.
• In addition to wine, the classic recipes provide for the use of (regional) spirits. In the Burgundian original recipe this is logical grape marc (Marc de Bourgogne ).
• In general, the same land is used to make wine, which is served also to eat.
• Baguette or spaetzle or noodles are traditionally eaten for coq au vin.