Coq Au Vin - Chicken Braised with Bacon, Mushrooms & Red Wine
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- Опубліковано 6 жов 2024
- Learn how to make Coq Au Vin! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Chicken Braised with Bacon, Mushrooms & Red Wine recipe!
Check out the recipe: www.allrecipes.com/Recipe/239230/Chef-Johns-Coq-Au-Vin/
Food Wishes chef John you don’t half dither about with spoon and forks mate x
John, could you please set the video to show automatically included subtitles. I want to share this video with my friend but she's deaf so relies on the subtitles to learn the recipes.
This was amazing by the way. Just finished cleaning up after an amazing copy of your recipe. Thank you so much.
I was shocked that with the Onions, Shallots and Mushrooms that no Minced Garlic was used.
Would Minced Garlic over power the other ingredients??
Gae
No cayenne?
Chef John- I am actually typing this with tears in my eyes. Tonight I made Coq Au Vin for my wife of 24 years on her 52nd Birthday. I am NOT a cook (other than a good steak on the grill or the occasional stir fry), but we LOVE French cuisine. I discovered your channel/blog, just by chance, a few weeks ago. Instead of "taking her out" tonight, I decided I would try making Coq Au Vin and having a candle-light dinner for 2 at home. I have never made a French dish, ever! WOW, WOW, WOW it was UNBELIEVABLE! and I still can't believe that I made it!! I put it over garlic mashed potatoes (my first time ever making mashed potatoes) and it was as good as anything I have ever enjoyed at the finest French restaurant. THANK YOU!!!!!!! You are an amazing chef and teacher. My wife sat at our romantic table for two - speechless :) I just finished cleaning up the kitchen, and I think I've got some "great husband points" good for a year! But, no stopping now....can't wait to learn the next great dish.
Just an update: I'm totally hooked on Foodwishes!!!! This week I've made Pork Carnitas, Chicken Lettuce Wraps, Fondant Pototoes, and Chicken Tikka Masala. My wife just exclaimed "what have you done with my husband?"
***** Dude...
***** Happy cooking and happy flying!
that's so sweet! wish my husband would start watchin chef john's videos :p
Awesome! So happy for you man!
I have a very similar culinary background to you (i.e. practically non-existent) but would like to give this one a shot. Let me ask you, what recipe video did you use o make the garlic mashed potatoes? Is there a link in particular you used?
Thanks and congrats again!
Btw, how is "#RockOutwithYourCoqOut" not trending on Twitter yet?
bhahahahahaha the twitter people are probably deleting tweets with that hashtag, its probably popular enough to make their service crash.
If I had a twitter account it so would be!!!
I love you, Chef John.
ROFL! You are hilarious!!! :)
jam out with your clam out!
People without oven.... just cover, put heat on very low, and cook on the stove top until tender.
Craig Levorsen hey easy with the name-calling bud..not all people enjoying Chef John's videos live in places/countries where ovens are standard equipment, that doesnt mean they're savages!
sajjan sarkar - That 'savages' comment was in reference to the playful way Chef John calls people 'savages' when they compromise one of his recipes by substituting in something of lesser quality. No name-calling was honestly meant on my part.
Craig Levorsen Ok, i take back my earlier comment then. I will not delete it lest someone else misunderstands you as I did. Peace man.
i have an oven (who doesn't have an oven?), but i don't trust my pan to play nice with it :) it says the plastic handle can take 160C, which means in reality it will be ruined at anything above 150 (300F), so just forget it...
until the skies begin raining money, some things will remain low on my list of priorities.
I'm very fond of this recipe.
Chef John,
I'm currently in my second semester of the culinary program at my community college. Just wanted to say that your videos have given me quite an edge in the kitchen lab; while I've learned a lot in these past few months, I often fall back onto the little bits of wisdom you've peppered throughout your videos. Last semester I had straight A's across the board; I'm hoping to repeat that this semester too. I've learned a lot from you, sauce boss. Thanks ~
- P
P.S. If only you knew how often I tell my classmates that they're the boss of their sauce
This comment made me smile! :)
Finished school by now I'm guessing...did you graduate to a pro kitchen?
Don't you mean "frrr _esh_ black peppered"?
Do you sneak a pinch of cayenne into everything?
Such a thoughtful, and wonderfully kind comment for Chef John. If he read it, I think he’d be touched.
Chef John was all like, "This isn't even my final fond."
I see what you did there, dragon ball z reference
After making this for me for the 3rd or 4th time (it's my favorite!!), my boyfriend of 3 years got down on one knee right there in the dining room and proposed to me. This dish literally completes you!
Yaaassss i love love love how a good meal opens hearts! Happy for u! ❤️
You should be the one learning to cook you lazy worthless entitled Western skank.
Mazel tov!
@@eustacemcgoodboy9702 Dude you have some serious issues you need to work through if you're commenting hate on a 4 y/o comment.
Let's make it rain bacon..... Possibly the greatest phrase ever said by Chef John.
I don't know, "These are bigger than I'm used too"(referring to coq's) is petty funny too.🤣 So funny. So delicious! Thank you.
I enjoyed his teasing about having sneaked tastes of the bacon before adding it back in. "I hear things."
“Ace of Baste” was pretty good
"How did I know? I hear things..."
You're amazing!
This guy is my favorite you-tuber of all time. Hearing him talk is such a treat, and the recipes are devine!! "Or you can do what I do, and not do that." ❤️❤️❤️😍
This has to be your best comedy and smoothest start-to-finish ever!
"Make it rain bacon" ... this is why I love you!
This has got to be one of the most beautiful recipes I've seen you do, Chef Jon. And just FYI, any time I'm feeling a little down I open up UA-cam and watch your videos. Cheers me up every time. Love your videos.
same!!! hes the best.
This is exactly what I'm doing tonight!
I am havimg horrible nightmares lately. Whenever i wake up in the middle of the night i watch one or two videos. Works a charm
Some folks watch cooking shows but never actually make anything. I watch and actually make them and Chef John’s is the BEST! I’ve tried at least 40 of his recipes and they were ALL amazing! This was no exception. It’ll get you laid. Trust me on this. 😃
Chef, I made this tonight, aaaaaand after tasting it, my husband wanted me to personally thank you. XD
Yes, you can use white wine!
YES
***** no i am first- you are second thats how it works
Does it taste better with red? I'm not necessarily a red wine drinker, I prefer white, but some things taste better with red.
Am I the only one that read his comments with that adorable funny voice?
JChaos1120 I use white wine all time time, I actually think its a little bit better!
After watching a million Chef John videos, I finally decided to make one of his dishes. This was INCREDIBLE! I despise onions, always have, but I insisted on following every step exactly, and this dish is nothing less than perfection. It's really saying something when you've got me eating onions. Do yourself a favor and go as far out of your way as you have to to make this.
I am ashamed to admit that the first video I stumbled across of yours months ago I couldn’t even finish because of the unusual intonation. Now, I’m a big fan of yours and find the uniqueness comforting and fun. Your videos are some of the best food videos on UA-cam. Thank you so much!
I was just going to make the same comment! 😅 The first time, it drove me crazy. The second time, it was like being bounced on Daddy's knee as a baby, and now I search out his videos partly just to hear his voice (and because his recipes and casual approach are right up my alley.) Now that I think of it, it's the same way I came to love cilantro! 😅
I came here after watching Adam Ragusea demonstrate his version, and I'm thinking I'll take something from each.
This channel is better than any cooking show ever. Like you said in an interview, you wanted it to be about the food and not the chef, and you accomplish that! And to take it one step further, it's even about the viewers, because you take their ideas and turn them into food wishes come true. I am making this recipe tonight, as well as starting the pork belly one to be ready for tomorrow night. ❤️
Of all the cooking channels on UA-cam, this is the one I keep coming back to. I've learned the most here, though I really only watch for the entertainment. It's a lot like Sesame Street when we were kids; we watched it because it was funny and entertaining. We had no idea we were also learning stuff.
I been watching what this guy makes quite regularly now; everything he makes is irresistible...absolutely scrumptious.
The most amazing, witty, funny chef I've ever had the privilege to watch. Yay!
I think everyone should just be honest about why they watch Food Wishes videos.
You're not interested in making the food.
You're just charmed and fascinated with how wonderful his commentary is that it becomes compulsory watching.
I made this tonight and it came out great! I was totally the Punky Brewster of my wine-braised rooster. Thanks for the great recipe, Chef John!
I'm eating this as we speak and it is hands-down one of the best meals I've ever made. Fantastic flavor. Thank you for sharing this recipe with us amateurs!
I love your recipes and humor!
This is one of my favorite recipe of yours! I have made it so many times. I'm cheering myself up by watching my favorite recipes from you!
I made this for my husband's birthday and he said it was the best thing I've ever made. Thanks!
Chef John, I made this last night for my birthday dinner and it was awesome. Thank you so much for this recipe
Happy birthday!
I made this tonight with a few minor edits and it was AMAZING. By far the best home meal I've had, and it wasn't as hard as I thought it might be... If anyone is browsing the comments and hasn't made this yet, COOK THIS. You'll be glad you did! My roomies and I couldn't get enough!
OMG, this looks FANTASTIC! Even though i am going through chemo and don't have much of a taste for anything, so that does say something about this video. But it's almost 11 pm and I'm not going to make this, even if I do have most of these ingredients. I guess I'll go make some popcorn instead and save this recipe for sometime later on. Thank you, Chef John! You are the best.
Praying for you taking Chemo. I was there almost 10 years ago . Get plenty of rest and just take it easy.
kberken hope you are doing well and receiving the support you need. Check out nutritionfacts on UA-cam. Good scientific advice that may be helpful.
Did you make it? the coq au vin, I mean.
Nice
@@Bonzulac oh my I just saw this. That was 5 years ago! But no I never made it. Now I have to go buy the stuff!
I have to stay, Chef John. I have grown so very fond of you over the years.
I regret nothing.
You are killing me. I just found your channel and have gotten stuck watching like 10 straight videos and I have stuff to do.
I binge watched eleven years worth after finding it...
How did you not say I just "fond" your channel. :)
This is your life now!
You make cooking a breeze and your sense of humor is off the roof. Great work chef John
As an European, I must say many of your "continental" recipes are greatly simplified and differ from the local version. But I must also add that they are very tasty and save a lot of time! Since I discovered your beef goulash, I dont bother to cook the local hungarian version anymore :)
Chef John, you bring pure joy to our home. Thanks.
My Coq is in the freezer. (Don't ask...) Gimme a few minutes to thaw it out.
This is an amazing multi-layering of a fond, and I have no choice but to try it.
I come here 1/2 for the food recipes and 1/2 for the sheer entertainment value. You're an AMAZING chef and teacher and entertainer. Bless you!
Fantastic job Chef. I love Coq Au Vin.
There's absolutely no dish that elevates the humble chicken thigh to higher heights in my opinion.
and no gluton :)
Moo Cow You're right, there's no gluten whatsoever. Just pure deliciousness.
EZGlutenFree There was flour for the roux, though, does that not count? .-.
Taernsietr Ah yes that flour absolutely counts. It's just so easy to make a gluten free roux with rice flour that it slipped my mind to even consider it a problem..
Fair enough. I fortunately do not need to avoid gluten, but I'm happy to know it would be as simple as that! ^^
I enjoy his voice. I found this channel from watching videos how to make hollandaise sauce. I'm hooked on this channel now because the narrator's voice.
I'm fond of the triple fond.
rock out with your you know what out....the best narrator of any food channel out there...the best
I flippen love you!!! You need to be on the Food Network!!!!!
agreed!
You mean the Guy Fieri channel?
this is bacon Don't forget Rachel (Nails on Chalkboard with EVOO) Ray
this is bacon Chef John should replace Guy Fieri.
A water hose and an '87 Yugo could do a better job than the garbage they put on The Food Network. I wish Alton Brown would bring back Good Eats, now that was and an informative and entertaining show. That's why I love Chef John. It reminds me a lot of that show.
I just need to say, Chef John is one of my heroes. I'm a good cook, but anytime I can't quite remember something, this guy knows it.
After browning the chicken do you have a fond deux?
I have cooked coq au vin many times before, but never had such success as the one I made after watching this video. The singular difference was in cooking the chicken uncovered in the oven, whereas almost every other recipe calls for cooking it covered. Cooking the chicken uncovered resulted in partly roasted and partly braised texture. The top of the chicken took a dark brown hue whereas the inside was juicy. The side benefit was that the sauce nicely reduced itself to a decadent concentration and consistency and I did not have to reduce it any further on the stove or thicken it with beurre manié. In comparison, cooking the chicken covered invariably resulted in a flabby texture and off white in color - which was neither a treat to the eye nor a pleasure to the mouth. One technique and what a difference! (I have to admit that I marinated my chicken for 24hrs and used a recipe that is a little more classic than the one presented here.) Chef John is the Dude of the Culinary world with his excellent video, clear technique, and succinct aphorisms!
"Ace of baste" = one of the best ones you've come up with in a while! lulz
When I was younger I really didn't care much for Chef John. As I got older, I have grown to appreciate him and consider him to be a culinary authority on youtube.
A fond on top of a fond that is absorbed and made into a third fond??? Woah, fondception!!!
Haha! Nice!
Of all of the recipes I've ever tried of his, Coq Au Vin is one of the most delectable and mouth watering meals I've ever tasted! Perfecto! Who else agrees with me?
“Don’t worry, we’re going to use chicken!” Fksjdkfjdkskf🤣🤣🤣🤣
My wife and I made this for our dearest friends for their 32nd year anniversary. We also made your Seabass ala’ Michelle for them. Both turned out excessively great! The only adjustment we made for the chicken was to not use any mammalian products. The wife of the couple cannot eat anything due to a tick borne disease called alpha gout. So we substitute the bacon with turkey bacon and instead of bacon fat I used some garlic infused olive oil. I’m telling you, Chef John, this was outstanding! Thank you, thank you, thank you from the four of us!
I'm not a cook, but I followed this video, and your mashed potato recipe, to make a special birthday dinner for a friend. It was the best meal I've ever made. So grateful for your superb & funny instruction. Thank you, Chef John! You are now my go-to source for cooking instruction. The very best. Much love. ~ Bridge
"how did i know? i hear things." the shit he comes up with hahaha
I've made this twice now. This may be your best recipe among all the best ones. Delicious, a delight to the taste buds.
there is almost always one sexual innuendo in every video.. keep up the hard work yo
greenrolaids yeah, but why??🙄
I love this chefs clear, simple instructions. Also, he’s got a wonderful voice and talking ability!
Hey John! That looks sooooo good , have to give it a try. How can you go wrong with bacon , onion , and mushrooms ? That sause would go good on two slabs of toasted (heavily buttered) french bread! Great job.
Chef John, I have watched many of your videos and love them. But what I want most is for you to be the voice of my Waze app. Your inflection is perfect.
Second best damn thing I've ever made from here! Thank you Chef! I loved this immensely! Fam did too...
What was the first? I've made a few and this was the best damn thing I've ever made! My bf was amazed and now I'm afraid the bar is a little high.
I just made this, and i don't think i have ever had something so rich and satisfying before. I made a massive batch too, so now i can eat it over the next few days as well. Minus the wine, it's a surprisingly cheap dish to make!
"You like coq au vin?"
"I think so, is that the move where a French girl pours soup in-"
My eldest son made this for my wife and I. Man, it was delicious. Thank you!
God this looks so good
This is my favorite thing to cook its so amazing!!!! and pretty cheap
Chef Johns voice is both soothing and worrisome
I really like the way you talk to us its most respectful and brings us along as in a lesson.
Welp, I know what I'M making for dinner tonight!
Chef John, please never stop making your cooking videos. Yours are the only ones I get anything out of. Good choices of dishes to teach. You don't go to fast and the mild humor helps a lot. Top notch. Daniel
Oh man rock out with your $&@“ man I can’t believe you went there!
oh boy!!! just finished your coq au vin recipe. what can i say. speechless. followed the directions for the first time in any recipe. i'am in love. even my family just say wow. i have never tried any kind of french food, but now willing to try another recipe. maybe cassolet. i hope your have a video for this. beautiful beautiful beautiful.
#RockOurWithYourCoqOut
I have been following this recipe for years. It works like a charm.
‘How did I know, I hear things’...hilarious...
I do not understand how someone would give this recipe a thumbs down. Unbelievable.
you got the three food groups: coq, wine, and thicc thighs
I made this for my wife and it entered our monthly meal rotation so quickly it made our heads spin! So user-friendly and soooo good!
Learn how to make Coq Au Vin! #RockOutwithYourCoqOut
heh
I made this last night and it was awesome. Food wishes is my go to UA-cam channel for cooking now.
chef, could you make a video on making oatmeal not taste like shit, but keeping it healthy?
maple syrup. cinnamon. dehydrated fruit. vanilla. caramel. any combination really.
Oatmeal tastes like oatmeal, Period. If you don't like the taste, no cooking method or recipe is going to change that.
Anyway, I wonder how you know how shit tastes... and please don't answer that. I am going to have nightmares already.
by using oatmeal as a base for something else that IS tasty.
Justin's Maple Almond Butter. Or Pumpkin, cinnamon, vanilla, and brown sugar. Or candied or praline pecans, cinnamon, and strawberries.
Use chopsticks to mix about a tablespoon of agave syrup with a roughly equal amount of unsweetened cocoa powder in a narrow bowl or glass until a smooth paste forms. Stir this into the oatmeal. This works wonderfully with a scoop of unflavored protein powder added as well, for a more complete meal.
Made this yesterday- I give all the glory to Chef John. Not only one of his best recipes, it was easily one of the most delicious things I have ever made AND one of the best things I have ever tasted ANYWHERE! Chef John thank you so much!
Looks delicious, except not enough mushrooms.
They had me at Bacon!!
This guy is great, super fun, super clear and very talented. This is one of the revepies i liked the most. Just follow the instructions and you cant miss
Could you teach me how to make "toasted marshmallow chocolate mousse"?
No.
Food Wishes LOL
Haha
Food Wishes
But it's my food wish
Very...
You are KING of cooking. Your recipe the best. Thanks for sharing your information
I love the way chef John makes this.
This recipe is legit! I used shitake mushrooms and used more wine. It was amazing! My family (all adults) loved it! Chef John you're a genius! Yummy Yummy Yummy!
Chef John, you're an inspiration. Never really liked to cook, but your videos make me want to learn. Nice sense of humor too!
I love watching you cook.. Such a delight and amazing easy to do recipes
We made this last night and I have to tell you, I could NOT BELIEVE how good it was, holy moly. So so so simple, it's extraordinary how a few simple steps make you go out of your mind with deliciousness. A+ total winner.
Fantastic! I made this dish years ago, and the recipe I used was unbelievably fussy. Your version is so much faster and easier. Thanks!
Alight I made this tonight but have a few notes on cooking this dish. Please note that I usually take his recipe as an inspiration then spin the dish the way I want it. I had trouble with finding the right temperature to cook through the 3 fonds. The bacon can be cooked on medium to slightly medium high and similar for the chicken but with the veggies I’d recommend cooking on low to medium to avoid any of the fond getting a little too over cooked. Also be sure to use fully seasoned and full sodium chicken stock!
This dish is excellent and was one of the most flavor intensive meals I’ve ever made. Good enough for me to write a review which I exclusively do for chef John videos. If you are trying to impress someone or a group of people, pick this one.
Where do you write your reviews of Chef John's recipes?
Your recipes are great......and your voice and vocal tone is even better....the banter just adds to it.Keep it up.
Chef John, you make recipes that sound daunting so easy! I've been so inspired to get back in the kitchen again. Made 40 clove garlic Chicken Gnocchi the other night. One of the best things I've ever fed my happy husband!
Now baste it all you want . After all , you’re the “ ace of baste “ . Lmao. On a serious note , gonna make it this week for sure . Thank you Chef for always putting a smile
On my face . I used to watch recipe videos with no sound . It all changed when I came across your channel . 🙏🙏🙏
I made it for Christmas dinner. It was great! Everyone loved it! I will make it again now and then.
Some recipes have carrots and celery, also.
i tried this tonight. in fact, i'm eating it right now. extremely delicious! i did alter the recipe a little:
i used boneless skinless chicken breasts
i used red onion instead of shallots and another onion.
i would recommend cutting up your bacon finely, or crumbling it after it is cooked. otherwise it is kind of large chunks in with the chicken. tastes great regardless. i did add some garlic salt and regular salt during the red onion and mushroom phase of cooking.
so delicious. definitely recommend.
Chef John’s greatest narration ever.
Wow thanks so much!! I have been following your recipes for a couple of years now and absolutely love them!! My best , Michele
Thank you Chef John! I made this last night and it was the best chicken I have ever made or eaten for that matter. Absolutely amazing!