Various legends trace coq au vin to ancient Gaul and Julius Caesar, when the rooster was a symbol of valor to the Gauls.

Besieged by the Romans, the chief of the tribe Arverne, sent a symbolic rooster to Julius Caesar to show they would never be defeated.

A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook. but the actual Roster au vin recipe was not documented until the early 20th century.

200 gr chicken breast, boneless and skinless, cut into large pieces
200 gr chicken thighs, boneless and skinless cut in half
350 ml red wine
1 thyme sprig
1 rosemary sprig
1 bay leaf
2 tbsp. butter, softened
3 tbsp. olive oil
2 tbsp. flour, AP
TT  salt and pepper
200 gr white mushrooms, quartered
100 gr smoked slab bacon, diced (optional)
100 gr onion, chopped
2 garlic cloves, chopped
1 tbsp. tomato paste
2 tbsp.  French brandy
375 ml chicken broth
2 tbsp.  parsley, chopped

Method:  

1.     I n a container, mix the chicken pieces with wine, bay leaf and herbs.

2.     Cover and allow to marinate for about 1 hour, turning the chicken pieces once or twice.

3.     Remove the chicken and pat dry, keeping the marinade and the herbs aside.

4.     Heat-up a large non-stick skillet over medium-high heat with the butter and the olive oil.

5.     Place the flour in a bowl and season with some salt and pepper.

6.     Toss the chicken pieces into the flour, shaking the excess flour off, then place the chicken pieces into the hot skillet and brown on both side (do not over brown or fully cook the chicken at this stage).

7.     Remove the chicken pieces and transfer to a bowl.

8.     In the same skillet, and over medium-high heat, brown the mushrooms with the bacon, add another spoon of butter or olive oil if needed. Season with salt and pepper. Remove and add to the bowl of browned chicken. Keep aside.

9.     In the same skillet, add the chopped onion and garlic with a pinch of salt, and cook for 2 minutes or until onion are soft and slightly browned. Add the tomato paste and mix very well with the onion; cook for 1 minute or until the tomato paste is just caramelized. Remove from the heat, then add the Cognac.

10.  Place back on the heat, bring to a quick simmer and add the reserved red wine marinade. Bring to a simmer again, then add the chicken broth, the reserved chicken, mushroom and bacon and the reserved herbs and bay leaf.

11.  Cover and simmer in a preheated oven (375F) or over medium-low heat until cooked and flavors have developed (about 20- 30 minutes).

12.  Transfer to a serving dish and top with chopped parsley.