Wise to the Word: Coq au vin

Coq au vin (coke oh VAHN)

A simple country dish in France that was originally a way to tenderize the tough meat of the "coq" (cock or rooster). This slow-simmered stew usually includes chicken, bacon, mushrooms, garlic and wine. The wine used varies from region to region in France. It's normally a hearty red such as burgundy, but in Alsace it's simmered in Riesling.

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