Coq au vin

*Coq au vin*
Type	Braised
Place of origin	France
Main ingredients	Chicken, wine, lardons, mushrooms, optionally garlic
	Cookbook: Coq au vin; Media: Coq au vin;

Coq au vin (/ˌkɒk oʊ ˈvæ̃/;^[1] 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,^[2] 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.

^ "Oxford Dictionaries". Archived from the original on December 26, 2017. Retrieved 26 December 2017.
^ Cite error: The named reference oxford was invoked but never defined (see the help page).