Along with coq au Riesling, coq au vin jaune is another variation on the classic coq au vin. Instead of red wine, coq au vin jaune incorporates yellow or white wine. The best vin jaune is found in the French region of Jura, but any yellow or white wine can be used instead of it.

Light and sweet flavors and various colors make it a great summer dish, although the classic coq au vin is considered a typical winter dish. Morel mushrooms are commonly used in the preparation of coq au vin jaune, giving it a unique flavor and aroma. 

This classic peasant stew hails from the French region of Burgundy. This dish is the perfect showcase for the harmonious coexistence of its two main ingredients – coq, or rooster, and vin, or wine, in this case a bold, rustic red wine.

The rooster is cut into sections and combined with rooster's blood, onions, carrots, garlic, thyme, bay leaves, parsley, mushrooms, salt, pepper, and a hefty dose of red wine. The ingredients are then slowly cooked over low heat until the meat becomes tender. 

Poulet rôti is a classic French dish that translates to "roast chicken." The preparation involves seasoning a whole chicken with herbs, garlic, and butter before roasting it to perfection. The result is a flavorful, golden-brown chicken with a crispy skin and juicy, tender meat.

This dish is often served with roasted vegetables and potatoes, making it a comforting and satisfying meal. Poulet rôti is a staple in French cuisine, showcasing simple yet exquisite flavors, and very popular Sunday dish.

An Alsatian version of the classic coq au vin, known as coq au Riesling is a dish consisting of chicken, mushrooms, onion, lardons, and dry Riesling wine from Alsace, recognized as one of the best wines in the world. It is said that the dish is even better when reheated the next day due to the flavors that deepen when left in the fridge overnight.

The chicken can be served over egg noodles, white rice, boiled potatoes, or the more traditional spätzle, making for a great comfort dish, especially on a cold winter's night.

Poulet au cidre is a traditional dish from the region of Brittany. It's made with a combination of chicken breasts, onions, apples, butter, cream, nutmeg, and hard cider, preferably from the region. The onions and apples are sautéed in butter, and the chicken is then browned and combined with the cider.

The combination is simmered until the cider is reduced, and the cream is then added so that the sauce develops the right consistency. The dish is seasoned with nutmeg, salt, and pepper, and it's served in a way that the chicken is covered with the velvety apple-and-onion sauce. 

Simple, yet bursting with typical French and Mediterranean flavors, poulet basquaise is one of the most famous French stews. Translated as Basque-style chicken, the dish incorporates authentic French ingredients and traditional French cooking techniques.

The main ingredient in this classic dish is chicken, usually only legs or thighs which are generously spiced with Espelette pepper, an authentic French pepper variety. Another traditional French ingredient in the dish is Bayonne ham, the salty, air-dried ham which gives a smoky flavor to the stew. 

Poulet chasseur (lit. Hunter's chicken) is a traditional chicken dish originating from France. The dish is usually made with a combination of chicken, shallots, mushrooms, garlic, butter, salt, pepper, oil, flour, chicken stock, tomatoes, thyme, parsley, and dry white wine.

The chicken pieces are seasoned with salt and pepper and browned in oil before they're removed from the pan. Butter is added, and the onions are cooked in the same pan until translucent. Next, mushrooms, salt, and garlic are added to the pan and sautéed with the onions. 

Poulet à la bretonne is a traditional chicken dish originating from Brittany. The dish is usually made with a combination of chicken, leeks, onions, carrots, flour, cider, crème fraîche, Dijon mustard, oil, butter, salt, pepper, parsley, and thyme.

The chicken is cut into pieces, seasoned with salt and pepper, and then browned in oil over low heat. Butter and thyme are added to the pan and the chicken is basted a few times before it's removed from the pan. The leeks, onions, and carrots are sautéed until soft and mixed with flour, cider, mustard, and crème fraîche in order to make the sauce. 

This classic Burgundian dish was created in 1930 by the wife of the Mayor of Dijon, Madame Gaston Gérard. She prepared it for Maurice Edmond Sailland, a celebrated food writer who was visiting at the time. Although there are numerous variations on the recipe, Dijon mustard is a key ingredient in all of them.

The chicken (preferably of the Bresse variety) is sautéed in butter or oil, then combined with a sauce consisting of cooking juices, white Burgundy wine, heavy cream, grated cheese, and Dijon mustard. The dish should taste the best when paired with a glass of white wine on the side.