Coq+au+vin

Coq au vin (in English, chicken with wine) is a French dish made up of chicken with wine, lardons, mushrooms, and garlic.  There are several types of Coq au vin, including coq au Riesling, coq au pourpre, and coq au violet - all made with different types of wine. Some say that coq au vin traces back to Gaul and Julius Caesar, but the recipe was not documented until the 20th century. Coq au vin was featured in Julia Child’s cookbook in 1961 called Mastering the Art of French cooking. This helped to increase the popularity of the dish in the United States, today it is considered one of Julia’s signature dishes.

This is dish is made with basic directions and ingredients such as chicken, red wine, button mushrooms and more. Other forms of Coq au vin may ask for more specific ingredients. This recipe is similar to beef bourguignon. The recipe may ask you to marinate the chicken in wine and slowly wait until the chicken gets tender. After you can season it with salt, pepper, thyme, and/or parsley.

We may see this dish in a restaurant called La Rotisserie right next to Notre Dame. This restaurant has a great view right next to Rive Gauche. It cost about 60 euros per person.They also have great dishes like duck and foi gras.