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

Cock-a-doodle-doo! Wake up! May 29 is National Coq Au Vin Day.

Coq au vin is a French staple that literally translates to "rooster with wine." It’s a rustic, peasant-style dish that is easy to serve when entertaining because a lot of the work can be done in advance.

Most recipes call for dark chicken meat that sits in a red wine, mushroom and mirepoix (celery, onions and carrots) marinade over night. Typically the chicken has already been dusted in flour seared in pork fat. Depending on which French region you’re pledging food allegiance to, the type of wine, mushrooms and additions can vary, but the method remains the same.

It’s not quite as heavy as red-meat stews so it’s great for the spring and summer, but will still stick to your ribs.