Coq au vin

Julia Child popularized this classic French dish, which became one of her signature dishes. Chicken is braised with wine, mushrooms, salty pork or bacon (lardons), mushrooms, onions, garlic, and occasionally a splash of brandy in this dish.

Despite the fact that the name means "rooster in wine," and the braising method is ideal for tougher birds, the recipe usually calls for chicken or capon. Although regional variations of the dish exist across France that use local wines, the wine is typically Burgundy.

These include coq au vin jaune (Jura), coq au Riesling (Alsace), and coq au pourpre (Beaujolais nouveau). Believe it or not, there’s even a coq au Champagne (Champagne).