Coq au vin de Bergerac
The Gallic classic — braised in Bergerac wine
Sales unit: Glass of 720 g
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In stock
The origins of Coq au Vin seem to date back to the time of Julius Caesar, when he conquered Gaul...
This traditional dish has endured through the centuries and is still a symbol of French cuisine today.
The pieces of rooster are browned until golden and then braised in a red wine sauce from Bergerac, with onions, carrots, mushrooms, thyme and bay leaves. There is no doubt that this dish is a true delight...
Tender and flavorful meat, braised for a long time in a first-class Bergerac red wine.
Preparation and storage suggestion:
Our glass of Coq au Vin from Bergerac should be stored at room temperature and has a shelf life of up to 4 years.
To heat this dish, we recommend heating it gently in a pot and ideally serving it with fresh pasta or steamed potatoes.
For connoisseurs, we recommend rubbing pieces of bread with garlic and roasting them in the oven. Then place them on the bottom of your plate, arrange the chicken pieces on top, and pour the hot sauce over them...
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