Coq au Vin

A French braise of chicken slow-cooked in red wine, typically Burgundy, with lardons, mushrooms, pearl onions and a bouquet garni, the wine reduced into the sauce. Long folk tradition traces it to older French methods for tenderizing a tough rooster (coq) through slow wine cookery, though the dish's codified restaurant form dates only to the early 20th century. It remains a standard of the classic French repertoire recorded in Larousse Gastronomique.