Rooster in a sauce of red wine. The sauce is made from olive oil, onion, garlic, laurel leaves, allspice and red wine. The dish is served with thick macaroni. According to the historical record, Napoleon once made a stop at an inn along with his entourage, where they asked to be fed. The wine-tender, having nothing to offer, slaughtered a rooster and cooked it in red wine. The dish was so delicious that, from then on, coq au vin became part of the French cuisine.
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