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"Coq Au Vin" translates to "chicken cooked in wine." Here are some tips to make this French classic as great as can be. It is important to season the meat before dredging the chicken in flour to lock in flavor. Preheat oil over medium-high heat; grapeseed oil is good for this purpose as it has a higher heating point. Vegetables are cooked separately. For the sauce, the wine is the top flavor in the dish and the richness is balanced by adding stock while cooking.
Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.
