<Tr> <Th> Main ingredients </Th> <Td> Chicken, wine, lardons, mushrooms, optionally garlic </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Coq au vin Media: Coq au vin </Td> </Tr> <P> Coq au vin (/ ˌkɒk oʊ ˈvæ̃ /; 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, though many regions of France make variants using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc . </P> <P> Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that . A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook . </P>

What kind of wine is typically used in making coq au vin