Coq au Vin
Coq au Vin [ kɔkovɛ̃ ] ( French : "rooster in wine") is a classic poultry dish and one of the French national dishes .
background
As in other European countries, poultry, and especially chickens , was the most affordable meat supplier in France until well into modern times, even for the less affluent classes. Chickens require little care, are easy to raise and make convenient portions. Chicken is also particularly good at absorbing herb and spice flavors , which was important at a time when preservation options were limited . The popularity of chicken as a basic food is illustrated by the much-quoted saying of Henry IV : “Je veux que le dimanche chaque paysan ait son poulet au pot” (“Every farmer should have his chicken in the pot on Sundays”). To this day, French cuisine knows countless ways of preparing chicken.
Just as the meat of a boar tastes different (“stricter”) than that of a sow in the case of pigs , the meat of a rooster tastes more aromatic than that of a hen or a capon and is also drier. The widespread method of preparation "cooked in wine" with all sorts of ingredients as a variant of the chicken cooked in / with soup suits the drier meat.
variants
The common features of the many different recipes are often limited to preparing chicken in some way with wine. In fact, there are 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 wines they are assigned and, of course, shaped by their aromas. The best known 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 of the appellation "Nuits-Saint-Georges" from the Côte d'or)
- Coq au Vin à la Jurassiene ( Jura style , with Vin d'Arbois, white or rosé)
- Coq au Vin à la Quercynoise (like Quercy, with red wine from Cahors or Languedoc )
- Coq au Vin Vieux d ' Auvergne (with red wine from Auvergne)
- Coq au Riesling or à l'alsacienne (Alsatian style, with Riesling)
Similar recipes with "chicken" in the name and steamed in wine include:
- Chicken basquaise ("Basque chicken")
- Poulet en cocotte du midi ("Chicken the southern French way")
- Chicken Marengo
Classic preparation
Most standard works of French cuisine consider Burgundy as the region of origin of the dish, and thus Coq au Vin de Bourgogne as a classic method of preparation. Even if many variants of the preparation are known, there are a few restrictions that have to be considered when preparing a classic Coq au Vin.
- “Coq” means “rooster” and not “laying chicken” (“poule”) or “chicken” (“poulet”). All original recipes call for a rooster (preferably a year old) that should weigh about three kilograms. Even in good French restaurants today, (free-range) chickens have usually replaced the rooster. Even in well-stocked markets, taps are difficult to find. The fat "chapon" ( capon , a young castrated rooster) is an alternative .
- A whole animal is to be prepared.
- The poultry is often marinated for 24 hours with soup vegetables, herbs and wine.
- In addition to wine, the classic recipes provide for the use of (regional) spirits . In the original Burgundian recipe, this is logically pomace brandy (Marc de Bourgogne).
- As a rule, a dry wine is used for preparation .
literature
- Monika Schuster: Real classics that everyone loves. Gräfe and Unzer, Munich 2009, ISBN 978-3-8338-1703-8 , pp. 138-139 ( limited preview in Google Book Search ).
- Elisabeth Luard: French cuisine. Over 100 classic recipes. Collection Rolf Heyne, Munich 2006, ISBN 3-89910-342-4 .
Web links
- Recipe classic: Coq au Vin - information and recipes from Essen & Drink magazine
Individual evidence
- ↑ Astrid Heid, Ulrich Hamm ( University of Kassel ): Consumer acceptance of boar meat ( Memento of the original from January 31, 2012 in the Internet Archive ) Info: The archive link was automatically inserted and not yet checked. Please check the original and archive link according to the instructions and then remove this notice. . Presentation at the International Bioland Pig Conference , 27. – 29. January 2010. PDF file, 16 KB; Retrieved May 14, 2012.
- ↑ The ritual: the capon ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice. . TV report in the series Karambolage on ARTE from December 26, 2004. Accessed on May 14, 2012.
- ↑ Domestic fowl . On: www.kochzitate.de. Retrieved May 14, 2012.
