Coq au Vin

My hubby reminded me of this wonderful dish which we both enjoyed during our travels in Europe _ 'Coq au vin'. According to Wikipedia, "Cog au Vin' (French: "rooster in wine") is a French fricassee of rooster cooked with wine, lardons, mushrooms, and optionally garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked. Many regions of France have variants of ''coq au vin'' using the local wine, such as ''coq au vin jaune'' (Jura), coq au Riesling (Alsace), ''coq au Champagne'', and so on. The most extravagant version is ''coq au Chambertin'', but this generally involves Chambertin more in name than in practice". I hope to try this soon as I get hold of a bottle of red wine. In the meantime have a look at this