Coq au vin is a classic French dish of chicken slowly braised with wine, lardons or bacon, mushrooms, onion, and sometimes garlic. Often you will see pinot noir used as the wine of choice. The wine tenderizes the chicken as it cooks. The name Coq au vin translates to “rooster/cock with wine”.
The version we have created today is by no means traditional. It offers a nice twist on the classic opting to use a dry white wine, smoked sausage, and brussels sprouts.
Tip: Coq au vin is delicious served with a salad dressed with vinegar and oil dressing to cut through the richness and something that will soak up the amazing wine sauce such as crusty bread, mashed or roasted potatoes, or egg noodles.