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Coq au Vin over Fettuccine
This rustic dish is guaranteed to satisfy any cravings for French food. Chicken is braised low and slow in a red wine sauce with bacon, cremini mushrooms, sweet pearl onions, and fresh herbs. Served over buttery fettuccine pasta and topped with fresh chives and crispy onions, this dish is guaranteed to make any night feel like a special occasion.
Nutritional facts
Protein
69g
Carbs
53g
Calories
920
Fat
45g
Ingredients
OnionBaconChivesChicken ThighCanola and Olive Oil BlendFettucciniCarrotsVeal Demi-Glace BaseBlack PepperGarlicRed WineKosher SaltCrispy Fried OnionsCrimini MushroomThyme
Reviews
3.8
Based on 230 reviews
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Caroline Baek · 10/31/23
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About Cedric Nicolas
Born and raised in Versailles, France Chef Cedric got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.
He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for a restaurant with a daily tasting menu that featured the best local ingredients he could source - this eventually earned the restaurant a Michelin Plate award.
Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.
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