Coq au Vin is a classic French dish featuring chicken braised with wine, typically red wine like Burgundy, along with mushrooms, onions, and bacon. Marinating the chicken in Cabernet Sauvignon wine for 24 hours before cooking adds depth of flavor and richness to the dish. Here’s how you might prepare it:
Felicio Costa, a Le Cordon Bleu graduate with Grand Diplomas in Cuisine and Patisserie, brings a unique flair to his culinary creations, influenced by his Brazilian heritage and global travels. As the head chef at The Butter End Cakery in Los Angeles, he combines extensive professional kitchen experience with a passion for innovative gastronomy and artistic presentation.