@bankchefs: Coq au vin, the one-pan classic that does all the hard work for you. We brown the chicken, add red wine and stock, then let the oven take it low and slow until everything falls into place. The sauce gets reduced to a rich, glossy finish, mushrooms, onions and lardons go back in, and a scattering of parsley brings it all together. Served with pom puree, this is proper cooler-weather comfort, done the French way. #lapinbristol #finedining #finedininguk #foodwithcare #frenchcuisine

Jack Briggs-Horan

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Region: US

Friday 06 November 2026 23:08:09 GMT

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Comments

mariemaddock3 :

that is not how this dish is made.

2026-11-08 01:13:03

JeanPierre :

This is supposed to take 24 hours traditionally I believe

2026-11-10 07:42:50

Farra Mercier | Pâtisserie :

beautiful plate 🍽️

2026-11-08 14:02:04

Earlgrey59 :

Cool. But breasts were browned and legs were served

2026-11-07 23:41:21

O’s Kitchen :

Delicious

2026-11-08 21:11:33

Hallow Ian :

Brother did you chill your chicken?

2026-11-10 01:54:23

zachypoo :

I always make mine with white wine instead makes it's more spring summery

2026-11-09 04:21:22

critique :

magnifique !

2026-11-08 21:51:54

chef karim :

Bessst!

2026-11-08 23:24:43

mimi61919040 :

I haven’t made this in so long!! Definitely gonna make it this week

2026-11-08 19:27:07

🍰 Recettes faciles :

Je visite souvent votre page, j'aime beaucoup votre contenu et je vous apprécie énormément ! 🥰 N'hésitez pas à visiter ma page et à vous abonner si mon contenu vous plaît ! ❤️

2026-11-08 19:24:40

Gabriele Mauri :

🔥🔥

2026-11-08 12:04:21

noBody :

@tianna st. louis; @Model Mom

2026-11-09 23:39:28

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