Fried Chicken "Coq Au Vin"

Seasoned chef Cedric Maupillier, who honed his skills at Mintwood Place, has wowed the masses with his innovative rendition of French cuisine at Convivial. The standout is the fried chicken ‘coq au vin,’ which features double-fried chicken, mushrooms, potatoes and bacon, all smothered in a wine glaze.

Washington.org

Apr 7, 2018

The fusion of both French and American classic chicken preparations come together beautifully in this unique and saucy fried chicken. Picture this: Chef Cedric Maupillier takes a boneless chicken thigh and double fries it in a pressure fryer to make it come out ridiculously crispy and juicy. He takes a classic coq au vin sauce, reduces it down, and smothers the bird in it. This is served on top of some red bliss potatoes with carrots and mushrooms. It's heaven. Needless to say, it pairs amazingly with a nice glass (or bottle) of pinot noir.

Based on a traditionally long-braised dish but inspired by Korean fried chicken, the poultry here is double-fried for a super-crispy crust. Along with mushrooms, shallots, garlic, potatoes and bacon, it’s covered in a reduced-wine glaze that allows the chicken to maintain its signature crunch.