Tempeh Au Vin

Julia Child featured coq au vin in her cookbook Mastering the Art of French Cooking (1961). The popularity of the dish in the United States was seen as one of Child’s signature dishes. Coq au vin is traditionally made with chicken braised with Burgundy wine, lardons (bacon), pearl onions, and mushrooms. We’re using tempeh seasoned with poultry seasoning (rosemary, sage, thyme, marjoram, celery salt, and black pepper) and plant-based bacon.