Maison Lembert
Coq au vin de Bergerac
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The origins of Coq au Vin seem to go back to the time of Julius Caesar when he conquered Gaul...
This traditional dish has survived the centuries and is still a symbol of French cuisine today.
The pieces of rooster are fried until golden brown and then braised in a red wine sauce made from Bergerac, onions, carrots, mushrooms, thyme and bay leaves. No doubt, this dish is a real treat...
Tender and flavorful meat braised for a long time in a premium Bergerac red wine.
Suggestion for preparation and storage:
Our glass of Coq au Vin from Bergerac should be kept at room temperature and will last up to 4 years.
To reheat this dish, we recommend heating it gently in a pot and ideally serving it with fresh pasta or steamed potatoes.
For connoisseurs, we recommend spreading pieces of bread with garlic and toasting them in the oven. Then place this on the bottom of your plate, arrange the chicken pieces on top and pour the hot sauce over it...