Coq Au Vin is a dish made with what type of meat?

Coq au vin  "rooster/cock with wine") is a French dish of chicken braised with wine,lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used,  though many regions of France make variants using local varietals.

Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.

Julia Child featured coq au vin in her breakthrough 1961 cookbook "Mastering the Art of French Cooking", and she frequently prepared it on the PBS cooking show "The French Chef". This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes.

Although the word "coq" in French means "rooster" or "cock", and tough birds with lots of connective tissue benefit from braising, most modern coq au vin recipes simply call for commercially produced chicken which may be male or female.