Tired of hearty winter fare yet? As the winter months draw on, I am pretty much only interested in something that needs to be cooked in a crock pot. And involves lots of wine (in or along with the dish!).
Coq au vin satisfies on all fronts. It is one of those hearty, rustic, regional dishes that is typically made with Burgundian* wine. There are apparently variations based on the locale and varietal used; coq au champagne and coq au riesling (but they hardly have such a nice ring to them as the most famous version). This dish is very similiar is style and preparation to its cousin, beef bourguignon.
In over simplified recipe and preparation terms, you top chicken in with some wine, a bouquet garni, some mushrooms and carrots, along with bacon and garlic. Place into oven, et viola, a dish that would do any Julia Child devotee proud.
Fact of the day: Coq actually means rooster in French, though you do not actually cook a rooster for the dish since the meat is tough and does not work well. If we are being proper, it should probably be called poulet au vin. Again, doesn't have such a nice ring to it though....
*Please note, all we had in the house was some really good pinot that I wouldn't dare to open without husband, much less cook with, so I used this Trader Joes Cab as a substitute.