🍷 This French dish takes the toughest, oldest bird and slow-cooks it in a whole bottle of red wine.

🍷 This French dish takes the toughest, oldest bird and slow-cooks it in a whole bottle of red wine.
Coq au vin (“rooster in wine”) was invented to tenderise a tough old rooster: the bird is braised for hours in a whole bottle of red, usually Burgundy, with bacon lardons, onions, mushrooms and garlic. The wine reduces into a deep, glossy sauce and the meat falls off the bone. Served with potatoes or crusty bread to mop it up.