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Made in Spain. ES 26.014314/SG. EC
Recyclable glass jar 500 gr
No allergens.
NUTRITIONAL VALUE PER 100 GR OF PRODUCT
Kcal: 109.37
Kjoules: 457.60
Total fats in gr: 5.09
of which Saturated in gr: 1.22
Total carbohydrates in gr: 6.97
of which Sugars in gr: 3.74
Proteins in gr: 6.08
Salt in gr: 0.14
Content: Duck meat, Conference Pear, White Wine, Orange Juice, Onion, Rockrose Honey, Leek, EVOO, Cornstarch, Salt.
French tradition in every bite. Discover the authentic essence of French cuisine with our Coq au Vin a la Bourguignonne, presented in elegant glass pots. This emblematic dish is made with tender chicken, bathed in a rich red wine sauce and accompanied by sautéed Provencal baby potatoes and red pearl onion. Each bite is a celebration of flavors, tradition, and culinary passion, perfect for enjoying on any occasion.
The Coq au Vin, which translates literally as "rooster in wine," is one of the most iconic dishes in French gastronomy, especially associated with the Burgundy region. Its origin dates back to ancient times, when cooking techniques in wine were used to enhance the flavor of the meat as well as tenderize it.
Originally, this dish was made with roosters, hence its name, and represented a way to make use of local ingredients and culinary customs of the time. The traditional Coq au Vin recipe combines chicken meat with red wine, bacon, mushrooms, onions, and herbs, creating a rich and hearty stew.
The slow cooking technique allows the flavors to meld and the meat to become tender and juicy. It is said that this dish was popularized in the 20th century when chef Julia Child introduced it to the American public in her famous cookbook, "Mastering the Art of French Cooking." This helped bring French cuisine to many people's homes and established Coq au Vin as a classic of fine dining.
Over the years, Coq au Vin has evolved, and each region of France has added its own touch to the dish. In the Burgundy region, the famous local red wine is used, adding a distinctive character to the stew. Other variations of the dish may include different types of wine and accompaniments, reflecting the richness and diversity of French cuisine.
The Coq au Vin, traditionally, was slow-cooked in red wine, along with mushrooms, bacon, and onions, creating a robust and nuanced dish. Cooking meat in wine not only enhances the flavors but has also been a symbol of rustic and homemade cooking, celebrating the richness of local ingredients.
Our proposal of Coq au Vin a la Bourguignonne with sautéed Provencal baby potatoes and red pearl onion, pays tribute to tradition by using quality chicken and Burgundy red wine, but also brings a modern twist by including Provencal potatoes and red onions.
This contemporary approach not only celebrates the rich history of this dish but also makes it accessible and appealing to new generations of food lovers.
In our version, we have incorporated Provencal influence with sautéed baby potatoes, offering a modern twist on a timeless classic. Each serving of our Coq au Vin is a tribute to France's rich culinary heritage, transporting those who enjoy it to the fields of Burgundy, where flavors and traditions intertwine in an unparalleled gastronomic experience.
The Coq au Vin a la Bourguignonne is not only an exquisite dish from a culinary perspective. It also offers a range of nutritional benefits that make it a healthy and balanced choice.
From a culinary point of view, this dish
