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Coq au vin is a traditional French dish made with poultry, red wine, lardons, and aromatic herbs, originating from the countryside as a rustic comfort food. It has peasant roots and was popularized in the 20th century, particularly by chefs like Julia Child. The dish is slow-cooked to enhance flavors and is typically served with sides like mashed potatoes or crusty bread.

Author

Parmeet Singh

Language

EN