This dish is a timeless classic, but the key to making this humble beef stew outstanding
is using both good- quality beef and good red wine. Use a drinkable wine rather than anything labeled “cooking” wine. Serve this dish with buttered noodles, rice, or a loaf of warm, crusty bread.
The name of this dish translates form the French as "blue ribbon", and refers to a prestigious award once given to chefs for cooking excellence. It's the perfect name for this classic French dish, which has become an international favorite!
This has all the "Ooooooh" factor you could want! The aroma from the aromatics fills the room with citrus and cinnamon. The flaming of the peel is a vision to behold--dim the lights. And the taste, of course, is wonderful.
Coq au Vin is a quintessentially French dish found throughout wine country. It is simply chicken braised in wine. You should always use a good wine for this dish and it doesn't have to be expensive. In France, a basic Cote Du Rhone table wine is used. This is the perfect dish for a cool fall day or night.