The rooster, the cock, cockerel, or the Gallus gallus, has a tough meat. It takes a long time to braise over the stove with the cover on at low heat. So you have to prepare it with special care.
I would like to share this recipe with you today because it is the weekend. This is a traditional French dish usually prepared in the countryside for special occasions. Now however, Coq au Vin is served in the best of restaurants in the city.
For a Coq Au Vin that respects itself you will need: