Coq au vin is a French braise of chicken cooked with wine (often Burgundy), lardons and mushrooms. Various legends trace Coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. Coq is [...]
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Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. The dish is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides. It is better [...]
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