Le coq au vin.

Coq au vin.



Put the menu in the fridge.


Place the rack in the middle of the oven and preheat the oven to 245°C (475°F).


Remove the lid from the dish.


Bake the chicken and potatoes for 10 to 12 minutes.


Bake the bread for 5 minutes.


In a mixing bowl, pour the vinaigrette over the salad and toss.


Remove chicken, potatoes and bread.


Serve the meal on several plates to accentuate the visual effect of a gourmet feast.


Good dining!


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