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This simple Spanish dish known as pollo al ajillo consists of chicken pieces drenched in garlic sauce. The sauce is usually made with white wine, stock, garlic, and herbs such as bay leaves, thyme, and rosemary. It can be consumed as the main course or as a tapa.
It is recommended to serve pollo al ajillo with vegetables or mushrooms on the side.
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Frango assado com piri piri, which is often simply referred to as frango assado (roasted chicken), is a Portuguese dish with vague origins. It is usually made with a whole butterflied chicken that can be marinated in a combination of olive oil, seasonings, and crushed piri-piri peppers.
After it is roasted or grilled, the chicken is served with a piri-piri sauce—a mixture of dry or fresh chili peppers and oil, along with other optional ingredients. Portuguese frango assado is closely connected to an African dish that is known as piri-piri (peri-peri) chicken, and it is still not clear where this Portuguese version originated.
MOST ICONIC Frango assado com piri piri
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Along with coq au Riesling, coq au vin jaune is another variation on the classic coq au vin. Instead of red wine, coq au vin jaune incorporates yellow or white wine. The best vin jaune is found in the French region of Jura, but any yellow or white wine can be used instead of it.
Light and sweet flavors and various colors make it a great summer dish, although the classic coq au vin is considered a typical winter dish. Morel mushrooms are commonly used in the preparation of coq au vin jaune, giving it a unique flavor and aroma.
This classic peasant stew hails from the French region of Burgundy. This dish is the perfect showcase for the harmonious coexistence of its two main ingredients – coq, or rooster, and vin, or wine, in this case a bold, rustic red wine.
The rooster is cut into sections and combined with rooster's blood, onions, carrots, garlic, thyme, bay leaves, parsley, mushrooms, salt, pepper, and a hefty dose of red wine. The ingredients are then slowly cooked over low heat until the meat becomes tender.
MOST ICONIC Coq au vin
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Though many Italian regions claim their invention of the chicken cacciatora, the true place of its origin is hard to trace. This rustic dish is popular throughout the country and comes in numerous regional varieties. What all of them have in common is the use of chicken cuts, preferably with skin on, which are braised alongside rosemary, garlic, and the choice of either red or white wine and vinegar.
The regional additions commonly include root vegetables and tomato sauce in Tuscany, or capers, lemon, and anchovies in Umbria. Regardless of the regional differences, chicken cacciatora is a dish that grew out as a simple, peasant meal, but has evolved into an Italian classic that is easily customized with various additional ingredients.
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Poulet rôti is a classic French dish that translates to "roast chicken." The preparation involves seasoning a whole chicken with herbs, garlic, and butter before roasting it to perfection. The result is a flavorful, golden-brown chicken with a crispy skin and juicy, tender meat.
This dish is often served with roasted vegetables and potatoes, making it a comforting and satisfying meal. Poulet rôti is a staple in French cuisine, showcasing simple yet exquisite flavors, and very popular Sunday dish.
Arroz con pollo is a dish originating from the times when Spain was under the Moorish influence, consisting of chicken, rice, stock, beer, sofrito, and numerous spices such as saffron, cumin, and coriander. It is believed that over the years, arroz con pollo made its way to Latin American countries, where it is still popular.
Today, there are numerous variations of the dish throughout Spain and Latin America.
An Alsatian version of the classic coq au vin, known as coq au Riesling is a dish consisting of chicken, mushrooms, onion, lardons, and dry Riesling wine from Alsace, recognized as one of the best wines in the world. It is said that the dish is even better when reheated the next day due to the flavors that deepen when left in the fridge overnight.
The chicken can be served over egg noodles, white rice, boiled potatoes, or the more traditional spätzle, making for a great comfort dish, especially on a cold winter's night.
Pollo a la Catalana is a hearty Spanish dish consisting of chicken pieces that are browned, then simmered in a rich sauce made with onions, tomatoes, prunes, dried apricots, pine nuts, and white wine or brandy. The dish is especially popular in fall, and it is recommended to serve it with white rice on the side.
Poulet au cidre is a traditional dish from the region of Brittany. It's made with a combination of chicken breasts, onions, apples, butter, cream, nutmeg, and hard cider, preferably from the region. The onions and apples are sautéed in butter, and the chicken is then browned and combined with the cider.
The combination is simmered until the cider is reduced, and the cream is then added so that the sauce develops the right consistency. The dish is seasoned with nutmeg, salt, and pepper, and it's served in a way that the chicken is covered with the velvety apple-and-onion sauce.
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