Coq au vin is a
French braise of
chicken cooked with
wine,
lardons,
mushrooms, and optionally
garlic.
While the wine is typically Burgundy wine,[1] many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au Champagne, and so on. The most extravagant version is coq au Chambertin, but this generally involves Chambertin more in name than in practice.
Various 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[weasel&_160;words] that it existed as a rustic dish long before that.[2]
In one of the earliest printed recipes, published in 1913, the text claimed the recipe dated to the 16th century.[1]
