Rooster in wine

Coc o oven

Rooster in wine ( coc-o-ven , fr. Coq au vin ) is a classic French chicken dish. In France, there are a large number of recipes for stewing chicken meat in wine , in each wine region there is at least one own recipe. Recipes differ not only in the name, which is given in accordance with the wine used in the preparation, but also in the corresponding aroma. It is believed that the homeland of this dish is Burgundy , so a rooster in wine in Burgundy is considered a classic recipe for Coc-O-Ven.

For a real coc-o-vein, a rooster is required, not a chicken, preferably one year old, weighing about three kilograms. But in modern conditions, roosters are difficult to get, and even in the most famous restaurants they were replaced by chicken. Whole carcass is taken for coc-o-veins; you cannot cook a real dish, for example, from legs. In classic recipes, it is necessary to add a strong alcoholic drink of local production. In coc-o-veins you can’t use cheap wine of low quality, it should be the same brand as served at the table. Kok-o-vein is usually served with a baguette .