Coq au vin, or “rooster in wine,” developed in France as a way to make a meal out of older, tougher poultry. Slowly braising that tough bird in red wine with lardons and mushrooms turns it into a fall-off-the-bone, savory marvel. A red wine from Bourgogne is traditional for the dish, but a fruit-forward domestic syrah or pinot noir will work well, too.
We find that coq au vin turns out best…
