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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":520,"pronunciation":550,"substitutions":551,"slug":568,"title":569,"shortTitle":570,"nativeName":571,"countrySlug":572,"region":573,"baseServings":495,"prepMinutes":574,"cookMinutes":575,"difficulty":576,"course":577,"diet":579,"mainIngredients":580,"images":581,"keywords":591,"publishedAt":598,"updatedAt":598,"authorSlug":599,"summary":600,"localeSlug":568,"alternates":601},[394,397,400,403,406],{"answer":395,"question":396},"No, and you almost certainly cannot buy one. The dish was invented to tenderise an old breeding rooster, which needed several hours of wine braising to become edible. A modern farmed chicken has none of that toughness, so the recipe adapts: use bone-in legs and thighs, cook for about 45 minutes rather than three hours, and you get the same flavour with much better texture.","Do I actually need a rooster to make coq au vin?",{"answer":398,"question":399},"You can, but the result is worse. Breast meat is lean and finishes cooking in 15–20 minutes, so by the time a braise has built any flavour the breast is dry and fibrous. If breast is all you have, brown it, remove it from the pot, build and simmer the sauce for 30 minutes, then return the breast for the last 10 minutes only.","Can I use chicken breast instead of legs?",{"answer":401,"question":402},"Beurre manié is equal weights of soft butter and plain flour kneaded into a paste, whisked into a hot sauce in small pieces at the end of cooking. The butter coats each flour particle so it disperses without lumping, and it thickens while adding richness and shine. Cornflour thickens but gives a slightly glassy, slick texture and adds nothing in flavour or gloss.","What is beurre manié and why not just use cornflour?",{"answer":404,"question":405},"Either the wine was too tannic or oaky for a long reduction, or it was not simmered long enough after deglazing to cook off the raw alcohol. Let the sauce bubble openly for a few more minutes, then correct: a knob of cold butter whisked in softens acidity, and a teaspoon of sugar balances a wine that was too dry. Next time, use a lighter, low-tannin red.","My sauce tastes harsh and sour. What went wrong?",{"answer":407,"question":408},"Yes — this is one of the rare braises that is better on day two. Cook it completely up to two days ahead, cool, and refrigerate; the sauce settles and the chicken absorbs more of it. Reheat gently and add the mushrooms and glazed onions fresh on the day if you want them at their best. Do not add the beurre manié until the final reheat if you plan to reduce the sauce further.","Can I make coq au vin ahead of time?",[410,411,412,413,414,415],"Bone-in thighs and drumsticks are the right cut. Breast meat overcooks in half the time a braise needs and goes dry and stringy.","Dry the skin hard before browning and do not crowd the pan — the fond left on the base of the pot is where the sauce gets its depth.","Blanch heavily smoked bacon in simmering water for two minutes before rendering, or the smoke will flatten the wine flavour.","Make the beurre manié by mashing equal weights of soft butter and flour into a smooth paste, then whisk it in off the boil in small pieces so it disperses instead of lumping.","Taste for acidity before serving. If the sauce is sharp, a teaspoon of sugar or a knob of butter rounds it; if it is flat, a splash of wine vinegar wakes it up.","Skim the fat that rises during the braise — chicken skin releases a lot of it, and unskimmed sauce feels greasy on the lips.","🐓","Coq au vin takes bone-in chicken, browns it hard, and finishes it in red wine with bacon, mushrooms and small onions until the meat pulls away from the bone and the sauce goes dark and silky. It tastes savoury and slightly sweet, with the wine softened by long heat and the bacon supplying the smoke; the beurre manié whisked in at the end gives it a gloss you cannot get from stock alone. It sits somewhere between everyday cooking and a dish you make on purpose for people — an hour and a half, one pot, and no technique more difficult than browning meat properly and keeping a simmer honest.","The name is literal and slightly misleading. A coq is a rooster, not a chicken, and the original dish existed because farms kept one cockerel for breeding and had to do something with him when he was replaced. An old rooster is muscular, sinewy and close to inedible by any fast method; wine, aromatics and several hours of wet heat were the only way to get anything out of him. Some versions went further and thickened the sauce with the bird's own blood, which is where the deep, almost purple colour of a traditional coq au vin comes from. Almost nobody cooks it that way now, and almost nobody can buy a rooster — modern coq au vin is made with a good farmed chicken and cooked in a fraction of the time.\n\nBurgundy is the region most associated with the dish, and coq au vin is essentially bœuf bourguignon logic applied to poultry: the same lardons, the same button mushrooms, the same glazed pearl onions, the same bottle. But almost every wine region in France claims a version, and they are named after the bottle rather than the bird — coq au riesling in Alsace, made with white wine and cream; coq au vin jaune in the Jura with its oxidative yellow wine and morels; coq au Chambertin in the grandest Burgundian telling, which is more a boast than a recipe. There are stories tying the dish to Julius Caesar and to Gaulish chieftains, and they are almost certainly invented after the fact; the first written recipes are much more recent, and the dish's real history is farmhouse rather than imperial.\n\nWhat carried coq au vin into kitchens outside France was the same wave of mid-twentieth-century cookbooks that carried bourguignon. It became one of the fixed points of what people abroad understood as French cooking: something braised, something in wine, something served in the pot it was cooked in. Cooked at home today it is closer to its origins than its reputation suggests — a way of turning modest ingredients and a modest bottle into something that tastes far above its cost.","Refrigerate in the sauce for up to 3 days; the flavour deepens overnight and any fat sets on top for easy removal. Reheat covered over low heat or in a 150°C oven until the sauce steams — boiling dries the chicken and can make the beurre manié break. It freezes for up to 3 months, though the mushrooms soften; if that bothers you, freeze without them and brown fresh ones on the day. Chicken on the bone reheats far better than breast meat, which is another reason to use legs.",[421,422,423,424],"Uses bone-in legs and thighs rather than breast, so the meat stays juicy through a braise instead of turning chalky.","The sauce is finished with beurre manié, the classic French fix — instant gloss and body without a raw flour taste.","Garnish cooked apart and folded in at the end, so mushrooms are browned and onions glazed rather than boiled pale.","Straight about the rooster: what the dish originally was, and why the modern chicken version still works.",[426,427,428],"Heavy Dutch oven or deep casserole with a lid","Frying pan for the garnish","Tongs",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},34,16,2,5,820,46,590,[438],"Buttered egg noodles, mashed potato, or plain boiled potatoes with plenty of bread for the sauce.",[440,443,446],{"name":441,"description":442},"Coq au riesling","The Alsatian version: dry Riesling instead of red, cream stirred through at the end, and often no tomato paste. Pale, rich and aromatic rather than dark and winey.",{"name":444,"description":445},"Coq au vin jaune","From the Jura, made with the region's oxidative vin jaune and dried morels. Nutty, sherry-like and the most expensive way to cook a chicken in France.",{"name":447,"description":448},"Overnight marinade","Marinate the chicken in the wine with the aromatics for 12 hours before cooking. The colour deepens noticeably; drain and dry the pieces thoroughly or they will never brown.",[450,456,460,465,470,474,477,482,486,489,492,494,498,501,506,509,513,517],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.4,"chicken","bone-in chicken thighs and drumsticks, skin on","kg","For the braise",{"qty":457,"name":458,"unit":459,"group":455},null,"salt and black pepper","to taste",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},150,"bacon","smoked bacon or pancetta, in thick lardons","g",{"qty":466,"ref":467,"name":468,"unit":469,"group":455},1,"olive-oil","olive oil","tbsp",{"qty":466,"ref":471,"name":472,"unit":473,"group":455},"onion","onion, finely chopped","piece",{"qty":466,"ref":475,"name":476,"unit":473,"group":455},"carrot","carrot, in thick coins",{"qty":478,"ref":479,"name":480,"unit":481,"group":455},3,"garlic","garlic cloves, sliced","clove",{"qty":483,"name":484,"unit":485,"group":455,"optional":8},50,"brandy or Cognac","ml",{"qty":487,"name":488,"unit":485,"group":455},600,"dry red wine, light and low in tannin",{"qty":490,"name":491,"unit":485,"group":455},250,"chicken stock",{"qty":466,"name":493,"unit":469,"group":455},"tomato paste",{"qty":495,"ref":496,"name":497,"unit":473,"group":455},4,"thyme","thyme sprigs",{"qty":432,"ref":499,"name":500,"unit":473,"group":455},"bay-leaf","bay leaves",{"qty":483,"ref":502,"name":503,"note":504,"unit":464,"group":505},"butter","butter, softened","half for the garnish, half for the beurre manié","For the garnish and finish",{"qty":507,"name":508,"unit":464,"group":505},200,"pearl onions or small shallots, peeled",{"qty":510,"ref":511,"name":512,"unit":464,"group":505},300,"mushrooms","button or chestnut mushrooms, halved",{"qty":514,"ref":515,"name":516,"unit":464,"group":505},25,"flour","plain flour",{"qty":478,"ref":518,"name":519,"unit":469,"group":505},"parsley","flat-leaf parsley, chopped",[521,525,529,532,535,539,543,547],{"text":522,"title":523,"timerSeconds":524},"Warm the olive oil in a heavy casserole over medium heat and cook the lardons for about 8 minutes, stirring now and then, until the fat has rendered out and the pieces are browned but still chewy. Scoop them out and set aside, leaving the fat in the pot.","Crisp the lardons",480,{"tip":526,"text":527,"title":528},"If the skin sticks when you try to lift it, it is not ready. Give it another minute and it will let go on its own.","Season the chicken all over and lay the pieces skin-side down in the hot fat without touching each other. Leave them alone for 6–7 minutes, until the skin is crisp and deep golden and releases from the pot by itself, then turn and colour the other side for 3 minutes. Work in two batches and set the pieces aside.","Brown the chicken skin-side down",{"text":530,"title":531},"Pour off all but two tablespoons of fat, then cook the chopped onion, carrot and garlic over medium heat for 6 minutes until soft and lightly coloured. Stir in the tomato paste, cook for a minute, then add the brandy and let it bubble away almost completely, scraping the base clean as it reduces.","Soften the aromatics and flame the brandy",{"text":533,"title":534,"timerSeconds":510},"Pour in the wine and stock, add the thyme and bay leaves, and bring to a boil. Let it bubble openly for 5 minutes so the raw alcohol edge burns off, then return the chicken skin-side up along with the lardons — the liquid should reach about two-thirds up the pieces, leaving the skin above the surface.","Deglaze and build the braise",{"text":536,"title":537,"timerSeconds":538},"Cover partially and simmer very gently for 45 minutes, skimming the fat that gathers at the edges, until the meat retreats from the drumstick bone and offers no resistance to a knife tip. The surface should tremble with occasional lazy bubbles, never boil.","Simmer until the meat loosens",2700,{"text":540,"title":541,"timerSeconds":542},"While the chicken cooks, melt half the butter in a frying pan and cook the pearl onions with a splash of water over medium-low heat for 12–15 minutes, shaking regularly, until sticky and bronzed. Turn the heat high, add the mushrooms, and cook without stirring for 3 minutes, then toss until they squeak and turn deep gold.","Glaze the onions and brown the mushrooms",900,{"tip":544,"text":545,"title":546},"Add the paste off the boil and whisk between each piece — dropping it all in at once guarantees lumps.","Lift the chicken onto a plate and discard the herb stalks. Mash the remaining butter with the flour into a smooth paste, then whisk it into the barely simmering sauce a pea-sized piece at a time until the sauce coats a spoon in a glossy layer. Simmer for 3 minutes more so no floury taste remains.","Thicken with beurre manié",{"text":548,"title":549},"Slide the chicken back into the sauce with the onions and mushrooms and warm through for 5 minutes, spooning sauce over the pieces. Taste for salt and acidity, scatter with parsley, and bring the pot to the table with noodles or potatoes.","Combine and serve","kok oh VAN",[552,556,560,564],{"note":553,"swap":554,"original":555},"The brandy adds a warm, slightly caramel note but the dish is complete without it. Do not substitute a sweet liqueur.","An extra 100 ml of the wine, or a splash of dry sherry","Brandy or Cognac",{"note":557,"swap":558,"original":559},"Aim for chunky pieces about the size of your little fingertip. Thin rashers dissolve and you lose the meaty bite.","Pancetta batons, or diced smoked ham","Bacon lardons",{"note":561,"swap":562,"original":563},"This turns the dish into coq au riesling, an Alsatian version that is every bit as traditional and considerably lighter.","Dry white wine plus 100 ml of cream stirred in at the end","Red wine",{"note":565,"swap":566,"original":567},"Halved shallots caramelise faster and give a slightly sweeter result. Frozen pearl onions work if patted dry first.","Shallots, halved lengthways","Pearl onions","coq-au-vin","Coq au Vin (French Chicken Braised in Red Wine)","Coq au Vin","Coq au vin","france","Burgundy",30,80,"medium",[578],"main",[],[452,511,462,471,502],[582,585,587,589],{"alt":583,"src":584},"Chicken thighs braised in dark red wine sauce with lardons, glazed pearl onions and mushrooms in a casserole","\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero.jpg",{"alt":583,"src":586},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-4x3.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Fcoq-au-vin\u002Fhero-1x1.jpg",[592,593,594,595,596,597],"coq au vin","chicken in red wine","french braise","burgundy","beurre manie","one pot chicken","2026-08-19","dishroute-kitchen","Chicken legs braised in red wine with smoky lardons and mushrooms, then finished with beurre manié so the sauce turns velvety and clings to every piece.",{"en":602},"\u002Frecipe\u002Fcoq-au-vin",{"items":604,"total":712,"page":466,"limit":878,"hasMore":879},[605,639,666,676,708,734,763,792,820,848],{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":572,"baseServings":610,"prepMinutes":611,"cookMinutes":514,"restMinutes":612,"difficulty":613,"course":614,"diet":616,"mainIngredients":620,"images":622,"keywords":632,"publishedAt":598,"updatedAt":598,"authorSlug":599},"baguette","Baguette (French Crusty Loaf with an Overnight Poolish)","Baguette","Baguette de tradition française",6,45,1020,"hard",[615],"bread",[617,618,619],"vegetarian","vegan","dairy-free",[515,621],"yeast",[623,626,628,630],{"alt":624,"src":625},"Three long French baguettes on a rack with deeply browned crusts and open scored ears along the top","\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fbaguette\u002Fhero-1x1.jpg",[606,633,634,635,636,637,638],"french bread","poolish","preferment","crusty loaf","steam baking","pain de tradition",{"slug":640,"title":641,"shortTitle":642,"nativeName":643,"countrySlug":572,"region":573,"baseServings":610,"prepMinutes":644,"cookMinutes":507,"difficulty":576,"course":645,"diet":646,"mainIngredients":647,"images":649,"keywords":659,"publishedAt":598,"updatedAt":598,"authorSlug":599},"boeuf-bourguignon","Bœuf Bourguignon (Burgundy Beef Braised in Red Wine)","Bœuf Bourguignon","Bœuf bourguignon",40,[578],[],[648,511,462,475,471],"beef-chuck",[650,653,655,657],{"alt":651,"src":652},"Cast-iron pot of beef bourguignon with dark glossy wine sauce, glazed pearl onions and browned mushrooms","\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fboeuf-bourguignon\u002Fhero-1x1.jpg",[660,661,662,595,663,664,665],"boeuf bourguignon","beef stew","red wine braise","french classic","dutch oven","slow braise",{"slug":568,"title":569,"shortTitle":570,"nativeName":571,"countrySlug":572,"region":573,"baseServings":495,"prepMinutes":574,"cookMinutes":575,"difficulty":576,"course":667,"diet":668,"mainIngredients":669,"images":670,"keywords":675,"publishedAt":598,"updatedAt":598,"authorSlug":599},[578],[],[452,511,462,471,502],[671,672,673,674],{"alt":583,"src":584},{"alt":583,"src":586},{"alt":583,"src":588},{"alt":583,"src":590},[592,593,594,595,596,597],{"slug":677,"title":678,"shortTitle":679,"nativeName":680,"countrySlug":572,"baseServings":610,"prepMinutes":681,"cookMinutes":644,"restMinutes":682,"difficulty":576,"course":683,"diet":685,"mainIngredients":687,"images":690,"keywords":700,"publishedAt":598,"updatedAt":598,"authorSlug":599},"creme-brulee","Crème Brûlée (Vanilla Custard Under Burnt Sugar)","Crème Brûlée","Crème brûlée",20,240,[684],"dessert",[617,686],"gluten-free",[688,689],"heavy-cream","eggs",[691,694,696,698],{"alt":692,"src":693},"Ramekin of crème brûlée with a cracked amber caramel top revealing pale vanilla-flecked custard beneath","\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fcreme-brulee\u002Fhero-1x1.jpg",[701,702,703,704,705,706,707],"creme brulee","burnt cream","vanilla custard","french dessert","baked custard","caramel","blowtorch",{"slug":709,"title":710,"shortTitle":710,"nativeName":711,"countrySlug":572,"baseServings":495,"prepMinutes":712,"cookMinutes":514,"restMinutes":574,"difficulty":713,"course":714,"diet":716,"mainIngredients":717,"images":718,"keywords":728,"publishedAt":733,"updatedAt":733,"authorSlug":599},"crepes","French Crêpes","Crêpes",10,"easy",[684,715],"breakfast",[617],[515,689,502],[719,722,724,726],{"alt":720,"src":721},"A stack of thin golden French crêpes with lacy browned edges, one folded into quarters","\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fcrepes\u002Fhero-1x1.jpg",[709,729,730,731,732,715,684],"french pancakes","brittany","galette","chandeleur","2026-08-18",{"slug":735,"title":736,"shortTitle":736,"nativeName":737,"countrySlug":572,"region":738,"baseServings":495,"prepMinutes":739,"cookMinutes":740,"difficulty":576,"course":741,"diet":743,"mainIngredients":745,"images":746,"keywords":756,"publishedAt":733,"updatedAt":733,"authorSlug":599},"french-onion-soup","French Onion Soup Gratinée","Soupe à l'oignon gratinée","Paris \u002F Lyon",15,90,[742],"soup",[744],"nut-free",[471,502,496],[747,750,752,754],{"alt":748,"src":749},"Bowl of French onion soup with a browned, bubbling gruyère crust over a baguette 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