Coq au vin (coke-oh-veh)
Originated in the early 1800’s, Coq-au-vin is a French dish that is made with chicken braised with wine, lardons, mushrooms and garlic. The chicken is seasoned, floured and seared in fat. Salt, pepper,thyme, parsley and bay leaf is added for seasoning. Coq au vin is usually served as the main dish. It is served with garlic bread and red wine.