La cuisine Française takes a simple dish and makes it extraordinary by using seasonal French produce and cooking it to perfection! The French are famous for their food and drink, and they never rely on elaborate gimmicks to present their food; less is always more. That being said, presentation and atmosphere are very much part of the French dining experience. The ultimate French dinner party hosts will always pay careful attention to their tablescape, selecting adornments that match their meal and pay tribute to French heritage. Think beautiful floristry and elegant homewares that their guests will certainly envy.
To get you in the mood for Bastille Day, we’ve rounded up our favourite French specialities for you and your dinner party guests to enjoy. Let the delicious aromas fill your home as you sip on a classic cocktail while wearing a French-inspired Blue Illusion outfit, bien sûr!
Coq au Vin:
Coq au Vin is a rustic French dish that will warm your hearts and fill your home with delicious wine-infused aromas. French cuisine itself is known for building on classic dishes to create an unforgettable dining experience with flavours that infiltrate your memory forever, and a coq au Vin is no exception! Literally, meaning ‘Rooster in wine’, this recipe involves slowly braising chicken in red wine to soften the meat, creating a deep-flavoured dish that melts in your mouth.
Ingrédients
Pour le poulet:
1 ½ kg Organic chicken, we recommend thighs
for an even more tender feel
1 heaped tbsp plain flour
Pour la marinade:
1 litre full-bodied red wine, we think
Shiraz or Cabernet Sauvignon works well
3 carrots, cut into slices
2 sticks of celery, cut into slices
20 baby onions, peeled but left whole
1 tsp black peppercorns, crushed
1 bouquet garni (parsley stalks, 2 bay
leaves and 6 sprigs of thyme, tied together)
Pour la garniture:
200g smoked streaky bacon, rind removed and
diced
400g small button mushrooms
1 tbsp chopped fresh flat-leaf parsley
Préparation
1. Bring your red wine of choice to the boil and reduce. Leave to cool.
In a bowl, mix the chicken, carrots, celery, onions, peppercorns and the bouquet garni. Then, pour the cooled wine over them.
Cover and leave to marinate in the fridge for 24 hours.
2. With a colander over a large bowl, pour in the chicken mixture to drain off the marinade and reserve.
Separate the chicken, veggies and herbs, and pat dry with kitchen roll, then season the chicken.
3. Pre-heat the oven to 150°C/300°F.
4. On a high heat, in a large casserole, heat some olive oil and colour the chicken pieces for 5-7 minutes on each side and set aside.
Add the veggies and herbs to the casserole and cook on medium-high heat for 5 minutes. Add flour and stir in with the veggies.
5. On a medium heat, add the wine petit par petit to create a sauce.
Add the chicken and return to the boil. Cover with a lid and cook in the preheated oven for 30 minutes.
6. Over a medium heat, heat some olive oil to fry the bacon. Add the button mushrooms and cook together for a further 4 minutes.
Mix the cooked bacon and mushrooms into your Coq au Vin and season to taste. Sprinkle parsley over the dish and serve simply with potatoes.
Bon appétit!
