Remove the chicken pieces and return to pot the onions and bacon.įlour slightly, mix well so that the flour gets brown, then put back the chicken pieces and pour heated wine. When all the chicken pieces are golden, salt and pepper, sprinkle with marc and flambé. Heat the red wine in a saucepan with the sugar. Replace them in the pot with the chicken pieces, pouring a little oil. Add onions and sauté for 10 more minutes, stirring. Peel the onions and melt the bacon in a large pan with half the butter, stirring for 10 minutes. 75 cl of red wine Auvergne (Chanturgue, boudes, saint-Pourcain) – the heavier the better.Wherever there are vineyards in Auvergne (north-west of Clermont, in the region of Saint-pourcinoise and the Lot valley), is found this recipe. This recipe reminds us that Auvergne was before the phylloxera crisis, one of the two largest French wine regions (with the Languedoc) and the Chanturgue, one of its most famous wines (reduced now to a few hectares). The Auvergne wants to be the “homeland” of coq au vin, although other provinces are claiming paternity, making it a great classic of French cuisine. Royal dish of Sundays and special occasions for which they sacrificed the master of the backyard, or, more often, a chicken, coq au vin continues to inspire respect and delight gourmets. After removing the bouquet garni, the dish is at onceserved very hot. When cooked, there will be added to the pot mushrooms (previously browned in butter), and a little blood from the animal. These are sautéed in butter in a pan on all sides along with bacon and onions, then flamed with brandy, simmered an hour and a half in the wine with a hint of sugar, a clove of garlic chopped and a bouquet garni. Once plucked, and emptied, the chicken is cut into pieces. Preparation requires a rooster or, more modestly, a big chicken or a hen. The wine is most often red and sometimes yellow, in which case the mushrooms are morels.Ĭoq au vin in Auvergne, a regional specialty, features a beautiful local poultry with local wine and does not despise the presence of fungi, especially mushrooms! It is often served with pasta or potatoes. This dish requires a rooster, or alternatively a chicken, cut into pieces, small onions, garlic, bacon, a liqueur like brandy, red wine, a bouquet garni, carrots, mushrooms, parsley and herbs de Provence. Caesar returned his politeness and invited him to dinner where he was served his rooster cooked in wine. The chief of a tribe Arverne, to taunt the Romans who besieged him, send him a rooster, symbol of the valor of the Gauls. “- Gilbert CesbronĪ tradition traces the dish to the conquest of Gaul by Julius Caesar. “The emblem of France, it was the rooster. of which Burgundy, Alsace, Champagne and Auvergne claim paternity. Coq au vinĬoq au vin is a classic French cuisine. Its success was such that each region will have an appropriate variant. This is why we know coq au vin as a French recipe of rooster braised and cooked in wine. Thus, a chef had the idea to mix wine in the preparation of the dish. The chefs of this reign were ordered to find new recipes to assert the authority of the emperor. Indeed, at this time the wine was a sign of wealth, it was on all menus of the great banquets of the emperors. According to various legends, it would come from ancient Gaul and Julius Caesar. Hey! This site is reader-supported and we earn commissions if you purchase products from retailers after clicking on a link from our site.Ĭoq au vin is a very old recipe.
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Basically, these techniques approximate A -1 b by p( A) b. These Krylov subspaces are spaces spanned by vectors of the form p( A) v, where p is a polynomial. Iterative solution based on projection onto Krylov subspaces is typically used. If A is large, solution of the matrix equations is impractical using direct methods such as Gaussian elimination because of computer storage or CPU time requirements. The well variables are then obtained by back substitution as In this case, the well variables may be directly eliminated, and the iterative solution is on the implicitly defined matrix system Where x w is the well variable-solution vector and x R is the reservoir variable-solution vector. The matrix A typically has associated well constraint equations and well variables and may be partitioned in block 2 × 2 form as In most formulations, pressure is an unknown for each cell. In the adaptive implicit formulation, there is a variable number of unknowns per cell. In the fully implicit formulation, there is a fixed number n of unknowns per cell where n ≥ 2. In the Implicit Pressure Explicit Saturation (IMPES) formulation, there is a single unknown per cell pressure. The matrix problem involves solving Ax=b, where A is typically a large sparse matrix, b is the right-side vector, and x is the vector of unknowns. For nonisothermal problems, an energy balance is added to the system. |
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