Starting off from humble beginnings this provincial casserole sauce was originally cooked slowly with tough old cockerel. A chef named Brisson having been served Coq au vin in Puy-de-Dome was struck by how good it was and published the first recipe for this tasty dish in 1913. Since then Coq au vin has moved up the social ladder. With our sauce you can produce this dish in a fraction of the conventional time though we would recommend you use a nice free-range chicken. 400g.