Chef Doug Stewart of Bistro St. Michaels and Stewart’s Catering kicked off Restaurant week in grand style with the popular French dish Coq au vin.  A dish that can be loosely be traced to Gaul and Julius Caesar, the recipe was not documented until the 20th Century.  Julia Childs featured Coq au vin in her famous Mastering the Art of French Cooking in 1961 and made it many times on her TV show.

Coq au vin translates to chicken or rooster braised in wine, typically red burgundy, slow simmered and joined by button mushrooms, lardon (salt pork or bacon) pearl onions and garlic. It is simmered until the chicken is tender and the flavors have married and created a wonderful sauce.  I could give you therecipe but would rather see you at Bistro St. Michael where chef Doug will prepare it for you!