![]() Season your chicken pieces (be it a broken-down chicken or leg/thigh quarters) with salt and pepper on both sides.1 Tablespoon Cornstarch (Mixed with 2-3 Tablespoons Water to Form a Paste).6 Strips Smoked Bacon (Cut into Thin Batons).1 Large Whole Chicken (Broken down into 8 pieces – or you can use pre-cut chicken leg/thigh quarters).Give it a try for a true taste of a French classic. However, if you use a boiling chicken or any large chicken, you will still get a spectacular result. Now, you may find it hard to find a worn-out old cockerel in your local supermarket. Once the meat was simmered in its marinade and chicken stock, it would be garnished with mushrooms, onions, and local bacon before being served with bread, mashed potatoes, or a simple salad. Instead, it would be marinaded overnight in local Burgundy wines made with the Pinot Noir grape, along with vegetables and herbs from the kitchen garden. So, this animal was not suitable for roasting. As a French chef once told me, “a cockerel that was no longer quick enough to run away from you.” Because it was an older bird, the meat was tougher. It was traditionally prepared using a cockerel or male chicken that was past its best. Coq au Vin, literally “cockerel in wine,” is a classic dish from the Burgundy region of France. This month’s recipe is a perfect example. However, if you do dedicate time to them, the results can be unbeatable. Not something we are so good at in these hectic days. Perhaps this is because they do take time to prepare and have a process that demands attention to detail. Some of these French classics seem to have gone out of style recently. It is a cuisine that is based on dishes that are prepared seasonally with ingredients local to the region and served family-style to be enjoyed by large groups of people. I am a huge fan of rustic French cooking. ![]()
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