Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "BRAISED CHICKEN",
  "description": "A classic French dish of braised chicken, featuring a perfect blend of savory and rich flavors, enhanced with a deglazed sauce made from cooking juices and aged red wine vinegar. A delightful meal that brings comfort and sophistication to your dining table.",
  "subtitle": "Cooking Juices Deglazed with Vinegar",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "1 FREE-RANGE CHICKEN, CLEANED, SINGED, AND CUT INTO EIGHT PIECES",
        "FLEUR DE SEL",
        "1 TABLESPOON OLIVE OIL",
        "40G 1.41 OUNCES (3 TABLESPOONS) BUTTER",
        "250ML 1 CUP AGED RED WINE VINEGAR",
        "5 SPRIGS THYME",
        "1/2 BAY LEAF",
        "5 SPRIGS FLAT-LEAF PARSLEY",
        "1 SPRIG TARRAGON",
        "400G 14.11 OUNCES TOMATO FONDUE (SEE P. 247)",
        "40ML 2 TABLESPOONS PLUS 2 TEASPOONS DRY WHITE WINE",
        "100ML 1/3 CUP PLUS 1 TABLESPOON CHICKEN JUS (SEE P. 250)",
        "6 CLOVES GARLIC",
        "FLEUR DE SEL",
        "FRESHLY GROUND PEPPER"
      ]
    }
  ],
  "instructions": [
    "Season the chicken pieces with fleur de sel.",
    "Heat the oil in a Dutch oven (cast-iron casserole) large enough to hold all of the pieces flat.",
    "Sear the chicken pieces on all sides.",
    "Add the butter and brown the chicken evenly while basting with the butter.",
    "Defat the pan, then deglaze with one-quarter of the vinegar, coating each piece of chicken in the caramelized cooking juices.",
    "Reduce completely, then repeat the operation three times.",
    "Make a bouquet garni with the thyme, bay leaf, parsley, and tarragon.",
    "Heat the tomato fondue in a Dutch oven.",
    "Add the white wine, chicken jus, bouquet garni, and crushed unpeeled garlic.",
    "Bring to a boil and skim off the scum.",
    "Reduce the heat.",
    "Arrange the chicken pieces in this second pan, cover with a lid, and cook without bringing to a boil.",
    "Remove the chicken pieces as they are cooked: remove the breasts after 15 minutes, the thighs and wings after 30 minutes, and the drumsticks after 45 minutes.",
    "Set aside in a warm place.",
    "Bring the sauce to a boil.",
    "Adjust the seasoning and filter through a strainer (sieve) into a bowl.",
    "Cover and keep warm.",
    "Return the chicken pieces to the hot Dutch oven.",
    "Cover with sauce and season with a turn of the pepper mill."
  ],
  "author": ""
}