The spices used in a classic coq au vin sauce include salt, freshly ground black pepper, bay leaf and thyme. Chef Julia Child popularized this recipe in 1961 with the publication of "Mastering the Art of French Cooking" and by demonstrating it on her weekly PBS program, "The French Chef."
Coq au vin is chicken in a red wine sauce that contains small, cubed pieces of pork fat or bacon and braised onions. The wine should be a young red wine, and some cooks include brandy in the sauce. Other ingredients include pureed garlic, chopped tomatoes, chicken stock, flour, butter and sautéed mushrooms.