While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Break out the wine because March 22 is Coq Au Vin Day!

If you've never indulged in this incredible French entrée, we truly feel for you, and there is no time like the present to cozy up to this true comfort dish.

The name, which means "rooster with wine," is a general name for a French braise of chicken cooked with wine, salt pork, mushrooms and potentially garlic. Although the recipe was not documented until after the beginning of the twentieth century, it is a known rustic dish with early origins. Some legends even trace it back to the days of Julius Caesar. Hail coq au vin!

Like beef bourguignon, the chicken is marinated in wine, seared in fat and simmered until it is nearly fall-apart tender. A bouquet garni, or bundle of herbs (salt, pepper, thyme, parsley and a bay leaf), is tossed in to add to the savory flavors of the simmering chicken and vegetables. To thicken the juices to an almost gravy-like consistency, a roux is started at the very beginning.

If you have any leftover French bread from yesterday, you'll want to use it to clean out every flavorful trace left in your bowl. Seriously folks, it's that good. Try an easier weeknight version of coq au vin for dinner. And oh, yes, this recipe includes bacon. You're welcome.