How to Make Coq au Vin (Chicken and Wine)
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- Опубліковано 17 бер 2013
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Eat your heart out, Julia Child! Despite the intimidating name, this chicken recipe is easy enough for the average cook and its taste is refined enough to impress the guests!
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How To Make Coq au Vin
Coq au Vin Ingredients: Extra virgin olive oil Butter, room temperature ¼ lb pancetta, diced 3-4 lbs chicken thighs Salt, to taste Black pepper, to taste 2 carrots, cut diagonally in 1-inch pieces 1 yellow onion, sliced 6 cloves garlic, smashed ½ lb mushrooms, quartered 1/2 bottle dry red wine 1 cups chicken stock 1 bunch fresh thyme 1-2 tbsp AP flour Fresh parsley, chopped Directions:
Preheat the oven to 300 degrees F.
Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally season the chicken on both sides with salt and pepper. In the Dutch oven, brown the chicken in batches in a single layer until the skin is crispy and golden brown. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots and onions to the pan and cook over medium heat for about 10 minutes or until the onions are lightly browned. Add the garlic and mushrooms and cook for 1 minute. Add the wine to deglaze all the crispy brown bits stuck to the bottom of the pan. Then add the chicken stock, thyme, bacon, chicken, and any juices that collected on the plate into the pot. Season with salt and pepper and bring to a simmer.
Cover the pot with a lid and place in the oven for 45 minutes - 1 hour. Turn the oven up to 450 degrees, remove the lid and cook another 20 minutes to crisp the chicken.
When the chicken is done, remove just the chicken to a platter and cover with foil to keep warm.
Make a Beurre Manie by mashing 1 tablespoon of butter and 1 tablespoon of flour together to form a paste. Place the Dutch oven over medium heat and stir the Beurre Manie into the stew. Bring the stew to a simmer and cook for another 5 minutes. If you would like a thicker consistency, add another tablespoon of butter and flour. Taste and season if necessary.
To finish the dish, add the vegetables and sauce to the chicken on the platter and garnish with freshly chopped parsley. - Навчання та стиль
I've cooked this about 5 times now. This is an unbelievably easy and tasty meal, and such an awesome song! Great work guys!
Just made this "new" family fave!! Selfish & easy breezy!
Delish
If yr claim that you have cooked this 5 times is true, then the natural question can only be
WHERE THE HELL IS MINE?
That's not a real cockcuvan. Wrong one
@@homebrandrules I’ve only been able to cook to those in my house due to lockdown 😂!
Beautiful version. I looked at a lot of options before chosing this one and it was awesome. Possibly the best and most authentic of the quick ones. Thank you!
This is a great recipe presentation. No nonsense, to the point, and I love the music. Followed it exactly, except for the carrots, and it was lovely.
One of my favourites, such sweet ingredients.
very well done ! enjoyed and inspired to cook this.... thanks
One of my favorite dishes to eat ever. Mmmmm yum!
Thanks for posting, the meal was delicious an easy to follow recipe.
Lots of ways to do Coq au vin. this was not the French way but It's definitely the way to go if you want to get it done tonight. Soaking the Chix in a high tannic acid red wine over night is missing, but unnecessary because you're not cooking an old rooster. Frying the Chix in the bacon fat is a nice touch. Putting the time in last shows an understanding of how to use green leaf spices. It's a good way to go, simplified to hit the marks without going crazy.
I'm starving at this point. Thanks a lot. Great recipe guys.
Nicely done: simple and delicious.
Gostei muito da receita. Vou fazer amanhã para o almoço.
i love how simple and great it looks. :)
Damn. Made this, this evening. A true winner, especially over steamed rice. Recipe is definitely a keeper.
Amazing and easy!
nice recipe. Just tried it our with my family... excellent...
Wow, I am so glad that I read these comments prior to preparing. Thanks guys, for the pointers!
The fresh thyme really brings this dish together. 😋
I love that you pulled this off in a way that kept the chicken skin nice and crispy. My one problem with chicken skin is that the skin gets flabby and soggy. Thanks for solving that problem
This looks so good going to have to try
I've made this and it was delectable.
Just got a bottle of Red wine Yesterday! Might see if I can give this a try!!
GREAT RECIPE!
I made it. Sans bacon and i used ground thyme and added bay leaves. It's delicious! :)
This is a fantastic channel for making you feel hungry.
One of the best cooking videos on you tube. Concise, to the point and easy to follow. Thanks.
Very easy bravo.
Oh my lord! I must cook this.
I like the music too.
Great recipe. Highly recommend…
Just recently heard of it seems simple enough heard the cook time takes four hours to make a couq au vin and can you use brandy instead of red wine?
Looks delicious. do you need to add salt and pepper? And at what stage?
I made your version today, delicious, I used Marsala wine instead, fresh and dried herbs, bay leaves, etc. . . we will eat it with mashed pototoes, peas or fresh green beans and some wine. . . thanks for the recipe
jacque wisLatina I don't know if it's me but I hate cooking with Marsala wine. this wine doesn't add freshness or richness in my dish.
@@justinparisimbert277 it adds a bit of sweetness though
Terry Glidden claims to know a lot! Though there are so many things wrong with his comment.1) A coq au vin often goes in a slow oven in France. 2)Hardly anyone uses a rooster these days even in France. 3) Taking the meat out of the pan is how I was taught at the French Culinary institute and is common practice.
You've earned yourself a subscriber, good sir.
and chicken need to stay up all night with red wine
You need to get the chicken to drink at least one bottle of white wine and smoke at least half a pack of French cigarettes before you slaughter it to get that authentic je ne sais quoi quality to the chicken meat. You can't force the chicken to drink or smoke (that would be cruel) so you have to use gentle persuasion. The less ethical purists will hold the chicken's eggs hostage but that is a despicable and cowardly tactic that no true Frenchman should use.
google minus.
Every thing has a name. A "coq au vin" is a recipe made with rooster that has marinated in wine.
I imagine that if you went to a restaurant and ordered veal, you would not like to have pork.
Moreover, it is because French cuisine is codified that it has been transmitted over generations.
Knowing the basics before you want to make your own recipes, that's what makes progress.
Everyone has the right to prefer to eat chicken with a wine sauce and burnt bacon but he calls it:
"Chicken with a wine sauce and burnt bacon".
You can answer me with your sarcastic tone, but you must know that the "true frenchmen" bother* the "minus" poop eaters.
To those who are interested and who wish a real recipe for "coq au vin", I propose this link:
ua-cam.com/video/sW4uki0Fr8I/v-deo.html
* Sorry "bother" is probably not the good word but I ignore how to translate "emmerdent".
@@g00gleminus96 Lmao, that truly was,funny. I had pepsi coming outta my nose laughing so hard. I needed a great laugh, Thanks!!
Soundtrack sounds like Gypsy jazz guitarist Jango. Perfect choice!
Agreed.
Turns out very well.
i'm so hungry
Thanks so much for sharing!! This was delicious! I would recommend following the text and using the video for reference. Putting it back in the oven without the lid for on 20 minutes made the chicken slightly crispy but still extremely tender. Enjoy this recipe, I did!
i like the Music.What is it?
Bada boom bada bing, great job, i ordered this right after seeing "Donnie Brasco" Forget about it!!
Shut up Annette
@@jasonpeng33 LMAO!!!
Beautiful- I’m making this today but am going to use a whole chicken in the slow cooker
So, will add the wine to the slow cooker?
BOMB DOT COM!!! Came out So gooooood!!!!
So, temperature should 350 or 450 F? On the video it's a first option and in the description box it's an another one.
I haven't had coq au vin before as I'm from Southeast Asia. May i know how does it taste like? And does it taste like wine? Or the wine is just an added richness to the dish?
+OmNom92 I know this is pretty late, and I have never had this dish but from my experience cooking with wine, the wine does add richness and a nice flavour to the dish. You should not directly taste the wine.
music it is DJANGO REINHART
Yes
Well, at least in the style of the original hot club of France but not Django I think.
I had coq au van last night, my mates got a new transit.😂
DONNIE BRASCO: Punch or pinch?
LEFTY: Punch! Did I say 'pinch'?
I used to make tons of this for a big kitchen.. get high off the alcohol fumes from the 🍷 wine. 🤘🏻😂
Ok I'm TOTALLY veganizing this 😍
Loved the recipe, but! It drove me crazy that they called it a Dutch oven. If I’m not mistaken it’s a braiser... but still yummy recipe! Lol
For the ones claiming you MUST use a rooster because they only know two words in French or google translated it. It is rare to find Rooster everywhere, let alone in France where this recipe originated from. You have a much better chance finding rabbit anywhere else in the world than a rooster. Plus this is supposed to please everyone. I don't see why people are complaining.
Chicken is accessible, affordable and tasty so why complain?
Ps. I live in France and my BF is French. So I've eaten that here already.
Stop your bullshits. You'll never find a coq au vin made with chicken in France. Donc bon arrête de dire n'imp...
If this recipe doesn't work out, I'm going to Louise Graham's party.
Thanks. Finally found an inbetweeners reference
nice video,but i would change the music ;) today i will try coq au vin ^^
Why change the music? It's very French. Has the style of Django Reinhardt.
I have a question, why not use roux instead of beurre manie? thanks.
Can you use a frying pan instead of a Dutch oven to fry stuff?
Yeah, just gotta transfer the shit over to an oven safe dish when its oven time
Very good, could you leave the text on the screen a bit longer thanks
I cooked this recipe and it didn't turn out as I had expected. I would use much less red wine (keep it to a cup and not a half bottle). I would also substitute bacon for the pancetta and roll the chicken breasts in flour before cooking. You may wish to make your own bouquet garni too to round out the flavors of the dish. Just my two cents.
i tried this with bacon and turkey, that shit was fucking nice
How many people does this serve?
Is this soup or second food?
The more I watch French and European recipes, I more I am grateful to be born in a country that makes use of spices other than salt and pepper.
This particular dish is incredibly tasty without the use of other spices. The bacon, thyme and red wine taste amazing. This is coming from someone that comes from a country that utilizes more spices than you’re familiar with.
True. I made this dish but couldn’t resist the urge to season the chicken the way I usually do so I added garlic & onion powder, cayenne and paprika. It was delishhhh
that was some prooo onion dicing
Does anyone know the name of this song ??
+Ásta Björk Halldórsdóttir I don't know the name of the song, but it sounds like Django Reinhardt.
Does it actually have to be dutch oven pan?
likely - it retains and traps the heat and moisture/steam in it
Oh well I used aluminum to cover and super doubled it and sealed it as tightly as I could since I don’t have a Dutch oven and it turned out fine for me.
Under what conceivable circumstance would you add pancetta to a classic French dish? Answer: Official Hungry conceit.
Because it actually is in the classic recipe
Much better if you marinade the chicken in red wine with herbs, carrots, onions and a bit of cognac.
Good video but I have always seen that the coq au vin is marinated overnight in the wine before starting the cooking process. Please remember that coq is a rooster and that is why when a rooster is used the marinating step is necessary.
donnie brasco
I really miss the old Hungry channel... :(
2 of us hated it,one loved it.
those carrots.....!!!!1
🍇 Coq au Vin ( Chicken and wine)
2 Tbsp olive oil
2 Tbsp butter
¼ lb bacon, diced
3-4 lbs chicken thighs
Salt
Black pepper
Simmer ingredients:
2 carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
6 cloves garlic, smashed
½ lb mushrooms, quartered
1/2 cup dry red wine
1 cups chicken stock
1 tsp thyme
2 tbsp flour
1 tsp parsley
Heat the 2 tablespoons of olive oil and 2 tablespoons of butter in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally season the chicken on both sides with salt and pepper. In the Dutch oven, brown the chicken in batches in a single layer until the skin is crispy and golden brown. Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots and onions to the pan and cook over medium heat for about 10 minutes or until the onions are lightly browned. Add the garlic and mushrooms and cook for 1 minute. Add the wine to deglaze all the crispy brown bits stuck to the bottom of the pan. Then add the chicken stock, thyme, bacon, chicken, flour and any juices that collected on the plate into the pot. Season with salt and pepper and bring to a simmer. Cover the pot with a lid and place in the oven for 45 minutes - 1 hour.
Isn't 350 deg C a bit high?
Did you just teach us how to make rich brooding sauces?!?
Edit: thank you very much. God bless France and America
The ingredients in the video don't seem to match up with the amounts in the written description.
The video uses 4 chicken thighs. An average chicken thigh with skin and bones weighs ca 125g so 4 would weigh 500g, not 1.5 kg as stated in the recipe description.
Doubling the amount to 8 chicken thighs would weigh ca 1kg, still short of the written description...?
Lefty brought me here
Jop you have to fry it first but please do it the right way and put flour on it....
the salt is only at the chicken?
The panchetta is salty so you don't need to add anymore to the dish.
you should always adjust the seasoning. if is salty enough then you should have a very nice dish.
꼬꼬뱅?^^
350 Degrees what?
Kelvin?
Fahrenheit?
Celsius?
Joachim Lehmann ...yeah, kelvin. You really have to ask? I wouldn’t blame you if you cooked it at 350 celsius- this recipe is so wrong that you might as well reduce it to cinders, it wasn’t going to be Coq au Vin anyway you slice it.
normantrombon that does not answer my question.
At all.
Shouldn't you leave the olive oil and just render the abundant fat from the pancetta?
Luke Desobry.
Please, remove this carcinogenic fat, especially if you burn as much your bacon as in the video. The black dots in the pan are toxic. The pan is too hot and it is best to cut the bacon into larger pieces, blanch them with boiling water and drain them before putting it in the pan. Please, for your health.
Punch of salt!
Ok I totally stopped paying attention to the cooking and was listening to the guitar playing in the background
made this but swapped the chicken for more veg, left out the bacon and instead of wine I used water. it was so amazing.
Except you completely changed the recipe and made fried vegetables.
Terry Glidden mmmmmmmmm, yummy do you want my recipe
legume au l'eau
+Terry Glidden vegans and vegetarians kill every dish and still call it by its original name.
+dodyfood p wow sounds absolutly delisciouse, how do the flovours work together? i can imagine that youre recipe has very deep complex flavours. i am vegan and don't drink so it's perfect. i might add a little cheese on top of my husbands, would cheese work with coq au vin?
+pete hurting Hi glad you liked my recipe. yes cheese goes great with coq au vin and yes the flavour is fantastic. The taste is very close to coq au vin but slightly different
Hahaha! I thought Coq au Vin was dessert. In my head, it was spelled as "Coco Van". Silly me!
I just kept waiting for you to pick the thyme back out🥴
Coq=rooster, not chiclen
The difference is in the texture and flavor
Substitute for red wine? Anyone?
There really isn't one. It plays a very big role in the flavor profile in this dish, so even if there was a substitute, it probably wouldn't be a good idea. There are plenty of other braised poultry recipes that you could do instead, like braised balsamic chicken, or chicken adobo.
Although it really is part of the dish, my class replaced the wine with chicken broth. We were in high school and couldn't bring wine, cooking or otherwise, onto campus for obvious reasons. So, replacing it with chicken broth, we had ourselves a delicacy. With wine is fantastic (cooked it later with the stuff), but replacing it with chicken broth wasn't at all that bad. Also, I understand that there is already broth in it, but when you replace the serving of wine with the broth, it makes more sense.
Also, try putting it on a bed of pasta; it helps soak up the flavor and, if you're like me, you have a simple lunch for the next day.
A recipe for Coq Sans Vin?
Unfortunately, you can't make Coq au Vin (rooster/chicken with wine) without wine.
you cant make a wine dish without wine
have fun with your tomatoesalad without tomatoes
I do not think the French put carrots in Coq au Vin
stuart mcclean uh, I think they do. Mirepoix? Carrots, onion, celery?
In the French recipe, there is also an aromatic garnish. A mirepoix of carrot, celery and onion that we do not find in the plate. It only served to flavor the sauce. In theory, it is necessary to pass this sauce and reduce it with the meat on a very low heat or in oven. I suggest you to see the real recipe with this link : ua-cam.com/video/sW4uki0Fr8I/v-deo.html
Yes they put carrot. What they don't use is chicken...
Heart attack in a pot. Bet it tastes awesome.
Lazza Leppi you know something is good when you can hear your arteries closing before you even take a bite :P
it doesn’t really look that bad - chicken and some sugar from the wine - what else is there?
coq is actually rooster in French.
It is in English too. It's just spelled differently. C-O-C-K!
Pancetta is bacon?
Why do people insist on calling it Coq au vin when it’s not 😅
and did he drink the cognac?
The directions underneath the video do not match the directions given during the video. Specifically, and very importantly, the cooking temperatures. It says 300 degrees underneath, but during the vid, it says 350 degrees, and also says nothing about turning the heat up to 450 degrees during the vid. If you want any shot at competing with Foodwishes (Chef John), I recommend fixing basic stuff.
Thumbs up if the Inbetweeners brought you here..
No but I looked up the show on Netflix. These HS kids look old as hell
Nope...I'll stick to Julia Child's method.
Where’s the shallots?
You did a mistake, you put soft butter w/flour.wrong butter must be very cold
Bull!