To me Coq Au Vin is the epitome of classic French cuisine – and now I find I can make a low-carb version and enjoy it just as much. It’s sorta like when you use the holy trinity of French cooking – if you use fresh, good quality ingredients, you have some leeway on making it work for your eating plan. If you look at the true translation of Coq Au Vin, it means “rooster in red wine”, hence the use of Red Burgundy in a typical recipe for this dish. I made Coq Au Vin the correct way for years, but half the time my sauce would turn the color of purple and even the chicken would have a purple tinge to it. Mind you it still tasted terrific, but I found it hard to get past my chicken resembling Barney. So I changed it up a bit and started using white burgundy instead (chardonnay or Chablis) – it both tastes good and looks appetizing as well.