Coq au Vin is a rustic French dish traditionally using a rooster braised in a red wine with lardons, mushrooms and garlic.

Julia Child made Coq au Vin on her 1960s television show, and her recipe is often credited with spreading the popularity this dish around North America. Her recipe does not require rooster, but she specifies a good Pinot Noir or Burgundy Wine should be used, along with a quarter cup of cognac. Her seasonings include bay leaf, thyme and over a nearly two dozen small white onions.

Alton Brown recommends using chicken thighs and legs, and adds salt pork and bacon, in addition to traditional lardons. He also adds more vegetables into the pot, including carrots and celery.