I-coke-oh-vahn ebhengeziweyo (nge UJulien Miquel ), I-coq au vin yenye yezo zitya zinobunkunkqele zaseFrance eziya kuthi zibonakalise abahlobo bakho, kodwa akunzima kangako ukuzikhupha.
I-Coq au vin ngokoqobo ithetha 'umqhagi newayini.' Esi sitya kukutya okuqhelekileyo kwabalimi abanemvelaphi kwiindawo ezisemaphandleni zaseFrance. Nangona uninzi lweenkukhu eziphekwe newayini zikhona, izithako eziyimfuneko zeklasikhi coq au vin zezi: ithambo-yenkukhu (inyama emnyama, efana nemilenze kunye namathanga), isiselo somdiliya esibomvu , inyama yehagu, amakhowa , namatswele.
Ngoku ka Ngcamla iAtlas , Enye yeendlela zokuqala zokupheka ezibhaliweyo ze-coq au vin zabuya ngo-1913 xa isazi sefilosofi esingumFrentshi kunye nesazi sezilwanyana uMathurin Jacques Brisson badibana nesitya kwindawo yaseChaîne des Puys, indawo enembali ende yemveliso yewayini (nge Forbes ), kwingingqi ye-Auvergne ekuMbindi weFrance.
Kancinciwe i-braised, i-coq au vin yeza njengendlela yokwenza amaqhude amadala athambileyo kwaye amnandi. Namhlanje, iinkuku azifumaneki lula, kodwa nayiphi na intaka enkulu enokuma ngaphandle kokuqhekeka iyakwenza, ngokuka Ngobungangamsha . Iiresiphi zakwangoko zaye zabandakanya nendebe yegazi lomqhagi, zombini ngenxa yokunambitheka kwayo kunye nokukwazi ukujiya isityu. Nangona kunjalo iinguqulelo zale mihla zeresiphi yeqa esi sithako. (Into ebangela umdla kukuba, umntu ophawuleyo nge Ngobungangamsha I-coq au vin iresiphi ibonisa ukuba umgubo wecocoa ongenaswekile wongezwa kwiresiphi elingisa incasa yegazi.)
I-Coq au vin ityebile ngeencasa
Njengoko wenza ngezitya ezininzi zaseFrance, UJulia Umntwana yazisa i-coq au vin kubaphulaphuli baseMelika ababanzi kwii-1960s (nge Ifolokhwe + Plate ) Kwaye emva koko yaba sisitya esidumileyo kumakhaya ase-US nakwiivenkile zokutyela. IKitchn ichaza i-coq yomntwana okanye i-vin njenge 'saucy ... ngalo mnyama ubumnyama ovela kwiwayini ebomvu.' I-Coq au vin nayo inokuchazwa njengezityebi, ezintsonkothileyo, ezomileyo, ezinomhlaba, ezinuka kamnandi (enkosi kumayeza afana ne-thyme kunye neparsley), kwaye kunjalo, inkukhu-y.
Zininzi iindlela zokupheka ezigqwesileyo ezinobunzima obahlukeneyo kwabo bafuna ukuzama isandla sabo kwi-coq au vin. Kanye ngapheki UJenn Segal yongeza umaleko wokuntsokotha kwi-coq yakhe yein kunye neCognac. Usebenzisa amathanga kuphela, ekhankanya amandla abo okuhlala enencasa nasemva kweeyure zokubhabisa. Inkqubo ye- Ngobungangamsha Iresiphi ibiza ukuhambisa inkukhu eyosiweyo kumxube wewayini ubuncinci usuku olunye. Inethiwekhi yokutya UAlton Brown wenze iresiphi esebenzisa iindlela zakudala zokuncitshiswa kwesosi (ukupheka iwayini ivelisa incasa egxile kakhulu kunewayini 'eluhlaza' ngqo kwibhotile) kunye nokwenza i-beurre manié (intlama yebhotolo ecoliweyo kunye nomgubo) njengesibopheleli.
I-Coq au vin yenye yezo zitya eziboleka kakuhle kumpheki ocothayo. Kukho iiresiphi ezikalwe kakhulu kwiindawo ezinje UWilliam Sonoma kwaye Culinary kaLeite ukukunceda ukongeza oku kuntsokotha, sisityebi, kwaye sinentliziyo entle, kwisitya esidala sokutya kwindawo yokugcina ukutya kwakho.
