In fact, most of the elements are cooked separately (i.e. The vegetables, which are eventually discarded, help to give your sauce a much deeper flavour at the end.Īnd finally, this dish is served so that you can identify each of the ingredients on the plate. (I know which method I’d prefer)! Cordon Bleu also recommends cooking the chicken in both wine and aromatic vegetables, such as carrots and celery. As a comparison, Julia Child omits this step with her dish, getting right into cooking the chicken with the wine and stock. ![]() There are some variations for this dish: the Cordon Bleu recipe recommends that you first marinate the chicken pieces in red wine, preferably overnight. In fact, the chef said she would refuse to taste our dish if we used the blood!). (FYI, no one in my class opted to use this technique, instead thickening the sauce with butter and flour. The rooster’s blood was often used to thicken the stew- in fact, we were given the option of thickening our Coq au Vin with pig’s blood at Le Cordon Bleu. I’ve added some homemade croutons to my dish for a French rustic touch.Ĭoq au Vin is a French country dish, evolved from the farm where the resident rooster was cooked in a pot when it could no longer ‘service’ the hens. I learned this Coq au Vin recipe at the Le Cordon Bleu School in Paris, so it should be ‘authentic’, right? The truth is, there are quite a few variations for this dish, but they all have the same thing in common: a chicken stew cooked in wine, accompanied by mushrooms, smoked bacon and onions and sprinkled with parsley.
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