I've never heard of it, but I know some of you are fans of Julia Child, and she made it popular in the United States with her recipe in 1961, from Mastering the Art of French Cooking.
The general idea is that chicken is braised in a sauce of wine, onions, mushrooms, garlic, and perhaps some other spices.
Some trace the dish back to Julius Caesar and ancient Gaul, but the first written documentation came from a similar dish, called poulet au vin blanc, which was placed in a cookbook in 1864.
For this National Day of, there is a recommended playlist. ;-)
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