Coq au Vin - A French classic and easily one of the most celebrated chicken dishes in the world.
Rumour has it that this dish was first cooked for Caesar himself.
However, it seems it was the delightful Ms Julia Childs who was the first to publish the recipe.
Wherever, whenever and by whomever - who cares. I'm just grateful to know how to cook it and above all else, eat it.
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My simplified (some might say bastardised) recipe below is a lighter version of the classic, which I think is perfect for a lazy Sunday lunch during the hot Australian Summer months.
Merci to the French and to Julia Childs for bringing this dish to the masses.