Coq au vin

Name: Coq au vin
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 1500 g chicken; 15 tbsp plain flour; 2 tbsp olive oil; 1000 ml red wine; 3 pc carrots; 2 pc celery sticks; 20 pc baby onions; 1 tsp black peppercorns; 1 pc parsley stalks; 2 pc bay leaves; 6 pc fresh thyme; 1 tbsp olive oil; 200 g smoked streaky bacon; 400 g button mushrooms; 1 tbsp flat-leaf parsley

Chicken marinated in red wine with vegetables, then braised until tender and finished with bacon, mushrooms and parsley.

40 min 1150 kcal/serving serves 4

1150kcal74gprotein86gcarbs39gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🍗chicken

🌾plain flour

🫒olive oil

🍷red wine

🥕carrots

🥬celery sticks

🧅baby onions

🧂black peppercorns

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.