Coq au vin
A delicious and appetizing dish of French cuisine that will delight both the palate and the view of your guests. The coq au vin (rooster in wine, in French), of which it is claimed paternity of Burgundy, Alsace, Champagne and Auvergne, is so named because it was traditionally marinated in red wine for 48 hours because in the past they used especially tough meat cockerel, whereas in many modern recipes, we prefer to use the wine directly during cooking, so before cooking the chicken is just floured and browned. Very fragrant as well as tasty, coq au vin owes its fragrance ingredients such as lard, garlic, onions, mushrooms, cognac, carrots, bay leaf and thyme, a mixture that helps to make the intense flavor of the dish. | 
Europe
France
Auvergne
