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!
PRINT RECIPE: https://www.recipetineats.com/coq-au-vin/
46 Comments
That’s not a baguette at the end… 😡
how is this not purple?
Wow this dish looks next level amazing😍
And I love that you use normal video titles ( no clickbait )❤️subscribed 💖
Potatoes is missing
Noo holy sh!!!!! Coq au vin is made with rooster !!!! As « coq » means rooster
There's fond and then there's burnt…
Its not a chicken stew but rooster . The meat is tougher, that is why we marinate and slow Cook it in red wine, you won't get it right using chicken meat 😉
Lol Coq au what
Annoying music, would prefer to watch with soothing piano / classic music or just cooking sounds
Seems so Unoptimized way to make it .why I should maranide the chicken in the wine if I all ready cooking it in the win. Why you didn't frayed the bacon first and use it's fat for the chicken. Why you just didn't de glazed the wine whit the chicken and did a pre reduce?
Looks delicious 😋 👍
I'm a new subscriber
How can we substitute the garlic in this dish? The dish is very flavourful, but I have relatives who do not like garlic.
Could the onions be substituted for potatoes? I dont know anyone that wants nine apple size onions in there dish?
fond was burnt black, otherwise good recipe. also keep in mind that stewing chicken skin is going to make it slimy. I would have removed it.
That’s not fond anymore but Santa’s new coal factory
looks delicious!
Burnt fond
So how do you keep the skin crispy if you're kind of braising it after you fry it – I kinda don't like wet chicken skin :/
Not deglazing just broke my spirit
The onion won't give flavor to the stock if it isn't below the wine. So it's a good idea to dice it first. Dumb video, disliked.
a nasty casserole
There were some hair and feathers left on the chicken thighs… please, clean them properly before cooking, it is not very appetizing.
Saturday meal ❤
Heads up that bacon/mushrooms are a classical Burgundy garnish, and not necessarily going to be put into the stew to cook. It'd usually be added after the dish is ready to serve.
nice taste of burned
Nice, bit also please do not burn your fond watchers!!
The scratching music is obnoxious
i love the music in this who,s the artist ?
Patelnia elegancka xd
lmao you burned the fond, that food must have tasted like shit
I don’t have a bay leaf do I risk it?
This french recipe is not made using chicken but rooster ("le coq" in french) .
This technique is used when you have an hard texture meat (as the rooster's one) and making it softer. NOT CHICKEN BUT ROOSTER
Is it a baby hands cooking or is it me?!!! 🤣🙈🤷🏼♂️
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
Great thanks
Bella ricetta 👍👍👍
BURNT
Where are the carrots, celery, and white onions?
Bacon is optional right? Too fatty already
It does look good but I don´t like the whole onions in it. Can you chop them rather than having them whole? I wouldn´t like chewing on them. Also could you add peppers?
Tolle Idee! Für meine Familie allerdings müsste ich die Champignons zur Unkenntlichkeit zerschneiden ohne das sie es sehen. Sie dürfen alles essen, aber nicht alles sehen, auch nicht die Zubereitung! Aber auch das werde ich umsetzten. Allerdings, die ungeschnittenen Zwiebeln gefallen mir nicht, die würde ich in mundgerechte Stücke schneiden, dazu etwas mehr Knoblauch und vor allem Chili und Ingwer!
Very good idea. Because my familiy doesn't like mushrooms, I'll have to cut them into small dices until you can't see that are mushrooms, and they also shouldn't see them while I am cutting them! Often testet, it works: they'll eat mushrooms, but it's not possible to eat when they know that are mushrooms. I'll do that – not perfectly, I would like to cut the onions and add a little bit more garlic and chili – and ginger!
(ja, ich weiß, sehr frei übersetzt, oder genauer gar nicht übersetzt, sondern eher in Englisch geschrieben wie mir der Schnabel gewachsen ist – und meine letzte Englisch-Stunde ist über 40 Jahre her, seid gnädig.)
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.
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.
didnt deglaze the bottom of the pan you loser. lost all the flavor owo. guy Fieri would be disappointed wouldnt let this into flavor town.
Best cooking on youtube. Period. 😊❤👍