Coq au Vin (French chicken stew in red wine sauce)
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- Опубліковано 30 сер 2021
- Coq au Vin is the well known French chicken stew where chicken pieces are braised in a luscious, glossy red wine sauce with bacon, mushroom and onions. Like Beef Bourguignon, the beauty of this dish lies in its simplicity: remarkably few ingredients and simple process with results fit for a king - or queen!
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This guy refusing to deglaze that pot is driving me nuts.
first: i think its a women, not a "guy"
and second: im so with you....
Yeah, I keep remembering Adam Ragusea 5alking about how burnt flavours will,just end up all through a dish if one lets the fond burn like that.
@@TheMimiSard I was thinking the same….would there not be little acrid Burnt bits 🤔
Yes he burnt the tasty bits, de glazing with wine would add to flavour
What are you talking abut? It is deglazed once they add the stock at 2:41
Great recipe! But for people who plan to make it, make sure you're being careful with fond. In the video, the fond burned because she fried so many things. Make sure you deglaze in between each set of ingredient you fry and keep the liquid on the side then give the pot a quick wipe. Caramelisation is good, charring too much isn't.
Not really caramelisation. It is the Maillard reaction ! (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Caramelization is an entirely different process from Maillard browning, though the results of the two processes are sometimes similar to the naked eye (and taste buds). Caramelization may sometimes cause browning in the same foods in which the Maillard reaction occurs, but the two processes are distinct. They are both promoted by heating, but the Maillard reaction involves amino acids, whereas caramelization is the pyrolysis of certain sugars.
@@lucullus6127 Did yoy really copy-paste the Wikipedia about maillard? Yes Maillard is a good thing, but this was burnt. A maillard reactions is at most a dark brown color.
Do you throw out the liquid after reglazing ( de) spellcheck six..each item ?? Silly question I know just curious.. thanx,!!
What do u do with deglaze liquid after each item is sauteed?
@@lucullus6127Nonsense. She's cooking food. There is no Maillard browning. It's heat doing this to fat and sugar and butter. You're too simple to realize that this isn't complex. Literally "cook food until brown"
Only thing I would change is not reducing the wine in a pot. I would instead add it before the beef stock and use it to deglaze the pot and reduce it there. Also cooking at a lower heat as not to have so much completely burned bits on the bottom of that dutch oven.
Missed some great opportunities for flavor by burning the fond and not deglazing.
I think that's more French to after allthey invented deglazing !!!
absolutely correct, no French person would do it that way, always deglaze and enrich the flavour and reduce then
@@danielhughes2014 also I'm never sure about adding all that flour...sauces are nicer reduced and thickened naturally
@@sibionic yes I agree flour or cornflour would be the ultimate last resort if you didnt have the time
@@danielhughes2014 ah yes, but that's why you make time! I've turned against flour as a thickener..
My grandmother used to prepare this dish in an old seasoned black cast iron pot, idk what it was about using cast iron, but the flavors were masterfully put together. Since she was a creole from Louisiana, she had a bit of a well seasoned spin on it, it was a very thick, deep, dark reddish color and had rich full bodied meaty flavor. She experimented with duck a few times and we nearly tore the kitchen down getting the last few bits left in the pot, I’ve never seen anyone quite literally mop up all of the grease from the bottom of the pot, then proceed to burn something else on the bottom of the pot🤔 She would use the meat from
Blue silkie chickens, the meat was a little more supple & delicate.
Made this and it tasted as good as it looks! Definitely going to have it regularly. Great easy to make recipe. Thanks.
If it tastes as good as it looks, it's perfect.
That pulling the skin thing for better coverage is something I've never seen,and I been cooking more than fifty years!Well,I like it and will use it as it sure looks like an effective way of delivering more flavor in any chicken dish...Thanks,TinEats!
seriously?
yeah seriously, wtf is wrong with you
Mmm, looks amazing. Going to try this.
It looks delicious!
Thanks for the tutorial and thank you for not talking the whole time!
Well this looks absolutely beautiful .
Delicious
This looks divine 😍, perfect on a cold damp evening.
That look so delicious!!
I am sure this is delicious!!!!
This is close to my recipe. In mine you marinate the chicken with a bouquet garni, pepper corns, chopped carrots and celery for 2 days. Remove the chicken reduce the marinade by half with the carrots and celery, strain the liquid into a pot. Heat up the carrots and celery, add the tomatoes paste, butter and flour, slowly pour the liquid back in with chicken or veal stock and reduce. Strain out all solids and discard. The rest of it is exactly the same. This is our Christmas dinner every year. Thank you for sharing your lovely video.
I'm lucky enough to have eaten this many times since the early 80's and it is only today i realise it's called like this. I find it delicious.
Fantastic dish. Used "Edenvale" alcohol removed wine instead of regular wine and slow cooked it for a few hours. It got rave reviews at my lunch party. Thanks for posting...your recipes are always spot on.
Wow very beautiful and delicious looking dish.I must try it.
Thank you for this recipe.
It looks delicious and will make it tomorrow..
Australia 😘
Simply super delicious recipe
This looks soooooo good!
Looks so delicious
This is one of my favorite French recipes! 😍😍😍😍
Can’t beat the classics no joke. People near Asian stores get some of their primo birds - will be higher quality than mass produced stuff.
Just cooked it. Delicious and easy!
Looooove all your recipes, have to try this too
The food looks good!
Love the vibe love the music!
This looks absolutely delightful, in every sense of the word.
Just, Amazing.
wow... just wow...
Beautiful recipe!!!
My god that looks amazing must make this for my wife 🤤
Made this last night to the exact recipe. Omigod. A game changer! On my regular list now.
Great go know it works out Wayne. I’m definitely going to make this
What is the best wine to use for this recipe, please?
Looks so yummy!!! 😍
That is à wonder meal !
Looks great. I’m making that this weekend.
Best cooking on youtube. Period. 😊❤👍
Looks delicious 😋 👍
Well done and thanks!
looks delicious!
That smells so good!
Manifique !!
Look so delish
Love your recipes and how straight to the point they are and the clips...
Looks lovely 🤪 i will make that weekend, thanks for upload
How was it? Worth all the fuss? I'm salivating over here!
I will try it. Thank you..
Ooooh mama, this is just tooooo gooood!
She nailed it, I learned something today! Thanks
You have a GIFT, You make everything look good and easy....
I need you as my neighbor... I’ll be over everyday for dinner 😃
Omg I need to start trying French foods
Great thanks
A very good recipe 😊👍
Bonjour. Votre recette est formidable, comme chez nous, délicieuse ! Bravo.😀Hello. Your recipe is wonderful, like with us, delicious! Well done.😀
I uhhh... am picking this recipe over chef John's recipe... This is uhh a big compliment
this music 🥂💕👏🏽
Saw Anthony Bourdain try to cook this in the congo on a boat with a blunt knife. I wanted to try too. Been interested in cooking with wine for a while, but only used white wine for mussels. Time to try to red for the rooster.
You are the most impressive cooking diva, and I love watching your cooking creations!
Jesus Christ. Im hungry right now. This no other way. This have to taste amazing.
Nagi! You're on UA-cam! UA-cam just got even better 😁
100% doing this today.
Great vid.
Sen yemeyiver kimyon abi
Beautiful 🤩 and I love one pot dishes. 🏆 Thanks for sharing. 💛
Yummmmm. This looks incredible I can't wait to try it.
Ich liebe sie mit ihren Mundwinkel wie sie ist. Sie ist so süß 😘😘😍😍😍
Hmmmm so super yummy
I agree re the deglacing. I did this recipe at Xmas on the bonfire and I replaced the chicken with Osso Buco..it was amazing
Looks so good! Just need glass of wine v and some French bread!!!
thanks.
Does anyone know how how I can prevent my chicken from sticking to the pan, because I seem to have difficulty in turning my chicken to brown on the other side. Yes, I have heard and read that the meat will release itself after it’s cooked. However, it doesn’t seem to work for me, or maybe I’m just too impatient. 🤔
"Excelente receta"-R. Vega
Bella ricetta 👍👍👍
It looks so good, thanks for the recipe and the video. One question where are the carrots?
Saturday meal ❤
A couple of people said the residue in the pan(fond) was too burned but in the end it looked like it was ideal in color and flavor. Unless the sauce had a burned flavor but I doubt it. It looked absolutely delicious.
I prefer 2 Louisiana braised chicken dishes Fricassée and Chicken sauce piquant.
The stew looked delicious. I want to make it this week.
And how did it go?
@@darylvandorst3032 it was my first time making it so it came out "ok-ish". Next time it'll get better.
@@darylvandorst3032 good luck. I hope yours turns out good.
Some clown tried to tell me once that you are supposed to use only white wine with chicken. I say use what you have and don't be afraid to experiment. The clown also didn't see the look on my wife's face the first time I cooked chicken using Cabernet Sauvignon. It's a regular now.
I've also cooked chicken using brandy and she liked that also. Chicken in Hoisin Sauce is also good. It's not just for stir-fry.
Yummy nakkagutom 🤤🤤🤤
Tasted this dish recently in a culinary arts Wine class last semester, Complements to the Chef/Wine professor. His pairing of this dish/wine was definitely an experience I have to recreate.
Wow.. So delicious.
Mau I know what degree for the oven
Genauso, bereite ich es immr zu! :)
Make this while Vibin to da tune..
Le PLAT ROI de la cuisine française.
Is this simaler to chicken frecassee? Only difference is Chicken stock and whit wine
Very very good
Il ne faut pas enlever les sucs de cuisson car c'est un concentré de saveurs !
Awesome!! Yet again!! I have had this dish so many times, however I recently had the best version I have ever tasted in Paris. The unusual thing about it was that when you cut into the huge chunks of chicken breast, the interior showed that 5mm of the entire surface was dark red, from the wine. Anyone any idea how they did this? I have tried marinating the chicken in the wine for 2 days, and it still did not get hardly any depth of wine in the chicken. Could it be a vacuum chamber?... It was an evenish layer around the outside, so not injected???
Perhaps they cut little scratches evenly inside
They may have done a brine. Normally it is done with water and the salt forces the water inside the meat to make it extra juicy. The same concept should work with wine.
Love your videos, keep it up to😍💓
How delicious does this look!!
🍲🍷delicious! * 😍
... Ave Maria! Deve está uma delícia
For me: any dish requires alcohol: i just simply mix red grape juice with distilled vinegar as an alternative.
Are you a recovering alcoholic?
This is beautiful !
This lady is Queen of Chefs.
Ah when the sauce is that thick, u know its gonn be good
Yum!!!
Not deglazing just broke my spirit
what kind of paper towels do you use? they look nice
I need to try this!
That really looks so yummy!
So why didnt you fry the mushroom first not the bacon, you wouldnt have to replace the butter. It didnt seem to be burned or something.
Wow at least 3 hours of cooking😮
I'll be making this for the THIRD time today (in about as many months). This recipe is excellent -- thank you so much for teaching me how to make it! It's a little time and effort, sure, but the results are wonderful. This is not only satisfying just for me (it also freezes well), but it's a great meal to serve others who are guests to your home in the cold months. Very savory, nourishing, richly and deeply flavorful, and highly worthwhile because the ingredients don't cost much but they stretch far. This recipe is ⭐⭐⭐⭐⭐
I ADORE READING