my version -- boneless chicken thighs cooked with shallots, garlic, celery, Herb the Provence, red wine, etc. -- served with creamy mash potatoes and arugula salad...
"Coq au Vin, sounds fancy right? In reality, this classic French dish is a simple, one-pot wonder full of layered, rich flavors that is perfect for your next family meal or dinner party.
Translated from French, coq au vin means “rooster in wine.” Sounds yummy, right? Despite its straightforward name, coq au vin is a dish full of nuanced, deep, savory flavors (not unlike its French beef counterpart boeuf bourguignon). Served over mashed potatoes, egg noodles, or a good parsnip puree, it’s the kind of dish that makes anyone you serve it to feel special.
Coq au vin takes humble chicken thighs and drumsticks and elevates them with a braise in wine (red or white) infused with with bacon, garlic, herbs, and vegetables. The result is a dish full of fall-apart chicken and the most succulent sauce." -- The Modern Proper
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.
Julia Child included coq au vin in her 1961 cookbook Mastering the Art of French Cooking, and she prepared it twice on the PBScooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes. -- Wikipedia