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4
Medium
5 hr
In France, coq au vin is a regional stew (ragoût) that is, traditionally, made with a rooster, which can withstand a long period of slow cooking. The wine is generally a red wine from Burgundy, but any wine can be used. If not red wine, the name of the dish will often reflect the type of wine used, as in coq au Riesling. Nowadays, it is not so easy to find a rooster and we have to content ourselves with a fat hen and a shorter cooking time. Coq au vin is t