Julia Child's classic coq au vin recipe recommends such accompaniments as parsley potatoes, rice or noodles, and vegetable sides that include peas or salad. The recipe also suggests serving the dish with French bread and a Burgundy wine -- preferably, the same wine the cook uses to braise the chicken.
Restaurateur and celebrity chef Emeril Lagasse's take on the French classic calls for egg noodles and braised leeks as accompaniments.
Coq au vin lends itself to simple garnishes, and Lagasse's and Child's recipes both call for parsley. Epicurious, on the other hand, notes the bacon that's typically rendered at the beginning of the cooking process and braised with the chicken can instead be reserved and used to garnish the finished dish.