# Coq Au Vin
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coq au vin (; French: [kɔk o vɛ̃], "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.
A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune (Jura), coq au riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), and coq au Champagne.
== History ==
Several 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.
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Coq Au Vin
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Mike van de Elzen: Coq au Vin
Prep time: 30 minutes
Serves: 6-8
2 cups red wine
1 cup fresh thyme
6 garlic cloves, crushed
12 baby white onions, outer skin removed, cut in half
2 tbsp oil
Pinch flaky salt and white pepper
400 gm button mushrooms, cut in half
10 rashers streaky bacon
2 cubes chicken st…
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Coq Au Vin
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