Coq au vin (French: "cockerel in wine") is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally

garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked. Various legends through history trace 'coq au vin' to ancient Gaul and Julius Caesar. The dish is not documented until the early 20th century, though there is no doubt it existed as a rustic country dish long before that

Lean slab bacon, diced Butter Chicken cut into quarters Button mushrooms cut into quarters Small white onions Celery, minced Garlic, minced Flour Chicken stock Cognac Red burgundy wine

Roasting pan Mixing bowl Chopping board Colander Measuring cups and spoon Potato masher Serving ladle Serving spoon Slotted turner Spatula Tongs Wooden spoon

Simmer bacon in water for 10 minutes. Drain thoroughly, dry

Saute mushrooms, onions, celery, garlic until soften then sprinkle flour over vegetables, stir constantly a couple of times until flour begins to color

Slowly whisk in hot stock then add cognac, wine, bay leaves ,thyme and salt and pepper

Stirring constantly bring to boil add chicken and bacon add mushrooms cover continue simmering. Then add correct seasonings

For the side dish, we made mashed potatoes.