This Recipe Will 100% Make You Fall In Love With French Cooking
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- Опубліковано 5 бер 2024
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Coq Au Vin Recipe:
For the marinade:
4 chicken thighs
4 chicken legs
3 cups burgundy or pinot noir wine
8 sprigs of fresh thyme
20 pearl onions peeled
For the sauce:
Chicken from above
3 cups chicken stock
3 cups burgundy or Pinot Noir wine (reserved from above)
6 strips of thick bacon cut into strips (lardons are preferred if you can find them)
3 tbsp cooking oil
4 tbsp unsalted butter
3 tbsp all-purpose flour
4 medium-sized carrots cut into oblique shapes
5 cloves of crushed garlic
2 tbsp tomato paste
8 sprigs of fresh thyme
20 pearl onions peeled
8 oz button mushrooms cleaned with stems removed
Salt and pepper to taste
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I'm not sure why I'm taking so many shots at Grandma recently lol
Fuck grandma, All my homies hate grandma 😤
As good as you are, your stock just went WAY up when you mentioned you don’t drink. Bravo! There is a shortage of us non-drinkers.
@@TomFooleryTheAustere Agreed Tom! I wish everyone would quit!
That way I wouldn't have any problem finding the good bourbons I love so much.
She deserves it.
Attack the fridge bro, we love it anyway 💕 , what did it do wrong ???
The Julia Child joke just killed me! 😅😅😅
I read your comment before I saw it in the video so when it came up, I really paid attention so I wouldn’t miss it.
I still didn’t understand what she said! Lol
As someone who not only met, but actually had dinner with Mrs. Child on more than one occasion I can vouch that Sonny wasn’t too far off the mark!
I remember watching the episode she said that.
Yeah it got me pretty good as well lmao
It was like if the Swedish chef from the Muppets had a kid with Julia childs .. THATS what he'd sound like 😂
What I like about this guy is he gives realistic cooking times. None of this “brown the mushrooms for 2-3 minutes” bs, no it takes 10 min.
Wt about the oven temperature ?
@@BlindfoldedFox As a cook/friend once said to me ...350...everything is set to 350.....How long do I cook it Cec? ...Till its done.....
400-450 is usually better for most things, and most savory dishes are done in that range in restaurants in my experience.
French cooking is so obtainable and I think people get intimidated by it, these are beautiful foods to add to your dinner rotation.
I started cooking when I was young because I loved my dad’s food. He passed away when I was 14 and I just wanted to remake the things he cooked for us. His name was Kevin! Thanks for the shout out!
Sorry for your loss... I'm sixty six and I miss my dad
@@rodneypratt4324 Thank you. I am 30 now and I have come to the conclusion that losing a parent is a lot like losing a limb. You have to relearn how to get around in the world and it’s never 100% healed. You get those “phantom itches” every once in a while and have the thought to ask him about something or tell him something. But I know it is a natural part of life and that I am lucky to have had the time with him that I did. I hope you can say the same.
sorry for your loss. thanks for sharing.
This dish will now be my go-to peace offering for when the Mrs is upset with me. You're not just feeding bellies, you're saving relationships 😊
You've changed the way i cut carrots forever since i first saw that method. Perfect shape.
This guy is wild. There are plenty of other great YT chefs (Weissman, Not Another Cooking Show, etc.), but this is one of the only channels where EVERYTHING I make, makes it into my recipe book. Keep at it my man!
I don't care for Joshua...
Joshua thinks like his version is the one and only way. Too assuming!
I think you guys take him too seriously lol
He's also legit hilarious without being a try hard
Weissman’s earlier shows were my gateway into YT chefs. I really don’t watch him at all anymore, but I appreciate the initial content he put out.
French guy here I’ve been following your channel for a little more than two now and I think the quality is getting constantly better, to the point it’s one of my top 3 channels for cooking on YT (and I watch a LOT of it lol)
Also FAUT RETROUVER GASPARD LES GARS GASPARD T’ES OU???
You can replace Gaspard if you're ok with it
Gaspard est sous la table
Chef john is all you truly need
Gaspard prend des vacances
@@TonyMarselle Definitely an OG.
This channel has climbed its way to #1 cooking channel on UA-cam I'm my honest opinion!!
Who agrees? ...hit the like button.
Chef Jean-Pierre is my personal favorite, but this guy comes in second. That’s a compliment, not a dig.
Chef john
I really love this new format. 10-15 mins videos of great recipes and super informative and knowledgeable. Don’t stop! ❤
I watched this at work and my mouth began to water. I messaged my wife and were going to do this for supper.
I've come to the point where I just hit the "LIKE" button before I even watch your videos. I know it's going to be educational, flavorful, and entertaining. I've learned a lot from you. I've never really followed your recipes to the letter- I follow your techniques, and you have made me better. I thought about sending you some brass knuckles just for fun, but I don't think your fridge could handle it.
Funny, talented, and endowed with the gift of gab. You Sir, own the trifecta of entertainment.
I sincerely appreciate the recipe and the unique carrot slicing technique as well.
Honest to god I though I had invented this.
You have never been to a restaurant? It's the most common way to cut a carrot.
If you never made this dish, you have got to do it. Just once. It''ll open up your arsenal to the wonderful world of braising. Nothing better with mash. Dayyymmmmm.
I also make Beef Goulash, almost the same recipe, but using chuck steak and smoked paprika (quite a bit, maybe a tbls, depends on your taste). Very delicious.
I worked at a company that had a corporate cafeteria headed by a professional chef. They made this dish every Friday because coq au vin was one of the company owner's favorite dishes.
I don't know, but your Julia impression is the funniest ever! ❤❤❤
Could you, please, do a traditional French Cassoulet at some point. It's my favorite French Provincial dish.
YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Mai ouis!! (Yesssss!)
I've been on a cassoulet kick lately. I've watched several chefs versions, but mine is far more simplified version.
@@derekboardman9995 I’ve also watched a wide assortment of cassoulet preparations, but I gotta say and with no judgment implied, take the full ride via Julia Child. It’ll take about 6 hours, that is, if you know what you’re doing, but it’ll be worth it.
@@Bootmahoy88 I'm not a professional chef, but I've been cooking for 40 years. The cassoulet I've been making is the best thing I've ever made. I use boneless chicken thighs, smoked beef sausage, bacon and Chardonay (I've used Pinot, but the Chardonay gives it a slightly sweeter taste). I watched Julia's video on it, and the time and effort she puts into it seems a little much to me.
I love that you sensei from big modern kitchen, then go punish Fridgie in a back yard that looks like mine. Makes everything seem more possible.
I grew up in the UK, and traditional French recipes like coq a vin and beef bourguignon were usually culinary travesties when attempted by your average British cook. When you actually follow a proper recipe, you finally understand the fuss about French cuisine.
Best foodtuber. Love that he does his thing and hasnt started doing random collaborations with your Gugas and Joshua Weismanns, so tired of that format.
Or thumbnails of him sticking food in his mouth. That's some base mid youtuber shit.
Him, Brian lagerstrom, chef Billy barisi, and kenji are my faves now.
For casual, I still watch Adam Ragusea, Babish for entertainment
He actually did a collab with Guga a while back and it was really enjoyable.
@jorb1903 my faves too 😁
When he quoted Julia Child, i felt that. 😢
The cut from Marcus taking a bite to the fridge kick was amazing.
Hey Sonny ! I cook. It's what I do. I've done Coq au Vin a few many times over the years.
This one, YOURS, is truly the exact way to make it!
True Perfection your's for this Classic Dish.
Pro Note? Fry up that second batch of streaky bacon at the end, and sprinkle it over crunchy like on the finished product !
Crunchy and soft bacon !
I've NOTHING else to add to your Perfect Dish Sir !
I can't argue with crunchy bacon!
crunnnnchieeeeeee
Sonny, Outstanding, Augusta Escoffier would be proud...
Kind regards to all...
I've seen Coq Au Vin made with skinless chicken. But I find if you cook the chicken with the skin, braise the chicken and then remove it from the sauce after it's cooked and place it under a broiler until the skin gets crispy and place back in the sauce then serve. It tastes amazing.
I think searing beforehand is enough, but your method does sound good!
@@Sniperboy5551 I've cooked this dish many times and I have found the skin still gets soft and rubbery even after braising while it cooks in the sauce. Broiling the chicken after cooking just adds that extra touch.
removing the chicken skin is sacrileidge. might as well just eat a TV dinner...sheesh.
Last Thanksgiving I made Beef bourguignon and it was amazing. My wife of 30 years told me it was the best dish I ever made. That means, this Thanksgiving, I need something just as good, and this is it.
The thing I like about this is that you don't just say what to do but you say why as well which is important information.
I'll definitely be making this soon!
This is a trophy dish for me. I’ve been too nervous to try it-till I saw your method. It looks doable!! I kind of want to call my small town butcher and see if she will do rashers-lardons? for me. I’m feeing fancy!! I’ll let you know if I conquer my fear of the Coq!!!
I'm from New Orleans and I cook... I learned things from this video. You rock!
You know exactly how this would taste... frankly I would love it with a nice fresh warm baguette and dip it in...
Looks so good. Without the wine, I’ve made this recipe numerous times.💡🍓
LOL, Julia Child has been a favorite of mine for decades. Not only was she a great cook, she was hilarious and never took her mishaps seriously (unless imminent danger). You mimicked her voice quite well!🤗. The Coc Au Vin looks delicious. Maybe my daughter will make it for me. She’s the one who sent me this episode so you got a super recommendation!
My brother learned to make this in france during his many visits. He made it during a family get together once. It is the single best meal I have ever eaten. Not sure what that says about me but it was other worldly good.
Sonny, Thank You for this. I just finished making this now. UNBELIVABLE!!!! FWIW I added a leek to the veg for a little more texture. Fantastic!! Thanks again
The butter wink!! It's my new favorite.
That is the BEST and most accurate quote of Julia Child I have ever heard.
I'm IN!!! I'm doing this for sure!
Perfect. I've been looking to expand my repertoire of late. Did Steak Au Poivre last weekend and it was awesome. Already made my list for this dish Saturday. Thank you. Been cooking at home for 25 years and it's truly a passion of mine that continues to grow. It's probably my favorite thing to do (with my clothes on).
As Chef Jean-Pierre says, “never use a wine that you wouldn’t drink.” You don’t have to spend a ton of money, but don’t just buy the cheapest bottle.
Going for the 6$ bottle instead of the 3$ bottle is more than enough IMO
I will be making this soon. I’ve tried so many new things because of this channel. Thanks Sonny
Thanks dude for making this video 😁
This recipe 's my dad's go to dish💯
I just love it
My brother cooked and showed me how to cook this great dinner.... acouple of years ago.... You're doing a great job.
Awesome recipe as always. I cant wait to make this. You are truly a great chef. Marcus and you have real chemistry together. Once again, content that never fails to inform and entertain.
Oh My God. We will be doing this one. Looks so good. Thanks for the videos and hard work you guys put into them.
My name is not Kevin... GOSH! I love this channel. Please keep'em coming.
I made the beef stew recipe from your last video ,and let me tell you it was amazing! Thank you so much I didn't find a problem with searing in my Made In Dutch oven it worked wonderfully.
Sir. Your winking while tossing butter is making me churn.
Everything you make is perfection. Thanks.
So glad that you teach me so much! Thank you, Sonny!
Did it yesterday. I can now confirm this is insanely delicious!
Best cooking channel for sure. Love the shout out to Kevin
OMG !! Looks fantastic. Thanks for sharing.
THE HUMONGOUS FUNGUS! absolutely awesome
Just the color of the sauce is divine, I can only imagine how it tastes!❤
I made this for Mothering Sunday
The family loved it. Thanks for making look so easy.
Cooked this last night and we're currently eating it for dinner. This is an excellent recipe
My god that looks absolutely amazing.
YES, Gilbert IS a name in France. And I am shocked / touched that Sargent Gilbert looks quite like me, - curly moustache included. AND my name is GILBERT. I randomly checked out your channel and found my doppelgänger on your videos!
Such a wholesome comment!
Wow, wow, wow and wow! Amazing Sonny, can’t wait to do this, I’m salivating dude!
Ok A 9:17 that was pretty cool special effect. Bowl strayed still- smoking while the table turned. NICE EDIT!!!!
Wow, wow, wow and Wow, amazing Sonny, I’m can’t wait to make this. I’m friggin salivating here!
I've never eaten or made this recipe but it looks delicious. Can't wait to make it.
Dude. This looks awesome. I’m going to make this for my wife tomorrow. Can’t wait!!
Followed this today, absolutely the best stew I've eaten, thanks dude!
This guy really can cook !. Makes it look easy and is entertaining. I would have been scared of coq a vin, but not now. Thanks, Vicki from Tennessee in the USA 🇱🇷🌹
I make mine the exact way,... I do add some curly parsley in the end to add a little bit earthiness - and a tinsy bit more when serving with a couple of crunchy sour dough croutons.
This is amazing to serve to guests.
Day 1: Bird in wine.
Day 2. Cook.
Day 3: Warm up and serve, with fresh parsley and croutons.
You don't need a rooster... A "soup/mature" chicken works too. Normal young chicken works but you miss a little bit of that gamey funk... and a bit more solid textures (hence the wine bath.)
Im definitely making this…its a recipe to indulge in once a year 😁 all that bacon juice, butter, salt, chicken skin/fat..all the stuff that makes it fabulous!
This looks amazing!❤❤❤❤
5:26 | yes, this. Definitely. Pans like those are too deep for steam to escape so it ends up allowing your protein to spring water or braise rather than frying. Also a really crowded pan will act the same since it will bring the temp down.
Picked up some great tips from this video particularly the one about not searing meat in those types of pans, thank you!!
So nice to see one of your youtube heroes use the same cutting technique the you've discovered yourself years ago. #TeamOblique!
Keeping the lid closed on your braise will in all likelihood cook it at a *lower* temperature than with the lid cracked.
The water inside a braise ensures that the temperature inside a pot with the lid closed is around the boiling point of water. By cracking the lid, you are letting in additional heat-heat that is *probably* not offset by evaporative cooling
dude I followed this video the best that I could (couldn’t find pearl onions and my wife doesn’t eat bacon) and it still ended up being the best tasting dinner I think I’ve ever made. I’m gonna make this every week until I perfect it. Thanks!
Absolutely fantastic recipe. Thanks for sharing
Stop eating it !!! I'm starving. Into the kitchen tomorrow, no excuses.
I make this with Chardonnay mushrooms sage rosemary but mostly sage very good
You made that look F'N DELICIOUS! So much so that I am SOLD and will be hunting for these ingredients tomorrow! I usually cook my stews a day before but I agree, I doubt I'll do the 'Day After Deliciousness' this time. No self control it looks so dang good! I enjoy your channel very much. Came across it the other day, instant subscription (which I seldom do). So, Big Mahalo for sharing your talents with the rest of us! Blessings to you!
You ain't kidding on the, 'God-like patience..'
Great video! Can't wait to try it.
3:45 had me ROLLING 🤣
Definitely cooking this up, thank you ❤️🇿🇦
I spit out my coffee laughing at the Julia Child joke! The extra pat of butter wink was fun too.
Sargeant Gilbert translates to Sergent Gilbert in French.
Gilbert is a french name. Buffalo Sabres great Gilbert Perreault was a star in the 70s.
La french connection tabarslac
Going to make this on Sunday, I made your Pot roast, it was Fantastic. Thanks yet again.🎉
Dude is smashing it with all the classics. Made your stroganoff recently and it was decadent!
OMG Im making this tomorrow.
Love love the recipe
This inspired me to make a version using ostrich and beef stock. I even added some of your beloved marmite. Turned out really well! Thanks for the episode.
Another awesome one. Thanks guys.
Sonny - Thanks so much for this video! Me and a good friend decided to try this out yesterday.... Followed your procedure step by step and.... it turned out AWESOME!!!!!! Added simple mashed potatoes and garlic bread.... What a FEAST!!!! We're trying to decided what TDCC recipe to try next! Very Best Regards!!!!!!!
OK. This video convinced me to buy your book. Keep up the fantastic content. I think you can cook!!
Killing it!!!
I actually LOL'd at your Julia Child joke....🤣
Can confirm it’s amazing
I made a chunk roast yesterday, and because of you I put worceshire and Vegemite in it, was awesome!
Exceptional presentation. Thank you for sharing your culinary expertise.
I was a line cook for 13 years in various restaurants. Not a chef. But I’ve been cooking for 25 years for family. No one knows why my pork chops are so good. They just are. I actually learned that from the Hispanic cooks, working in various restaurants when I was a younger. Been rubbing my chops and thighs with base for years. Ham base is really hard to find!
When you mention preparing braised dishes the day before for best results, what do you do with the dish for that resting time? Fridge and reheat the next day? Slow covered simmer for 24hr?
Love your content, thank you for the effort you guys put into the videos!
Gonna try this one. Your chicken recipes always deliver!