Q: What if I don't eat bacon? A: A phenomenal replacement for bacon in almost any recipe is duck prosciutto. I see that it's available at several halal and kosher stores online. Great stuff. Q: What if I don't want to use wine? A: I normally recommend replacing it with water/stock spiked with balsamic vinegar (about 1 part vinegar to 6 parts water/stock). That might make this particular dish taste weirdly Italian instead of French, but is that necessarily a bad thing? You could also use a cup of purple grape juice spiked with maybe a teaspoon of vinegar (any vinegar). Grape juice could be a little too sweet, so maybe start with less than a cup and add some more at the end to taste. You'll def need the vinegar, regardless, but my recipe calls for some vinegar at the end anyway. Q: Isn't coq au vin traditionally dependent on the fond you get from browning the chicken, browning the bacon, browning the mushrooms, and browning the onions? A: Yep, but as I said, this is a streamlined version that takes less time and dirties fewer dishes. I think using dried mushrooms more than makes up for the lack of mushroom fond - dried mushrooms are extremely strong. And like I said about the onions, by the time they got covered in sauce, I think they tasted virtually the same as if you'd browned them in a pan. But if you want to try it the traditional way, go for it! Q: Wait, is your new kitchen done already? A: Nope, I shot four weeks worth of recipes before the demolition.
URBS depruhVAUNCE!! It's like €0.79 in a supermarket here (north west europe), so funny that with all the exotic stuff A.R. uses this gets a "don't splash out on the caviar" interjection! Maybe it's more expensive in North America?
Adam is quickly becoming my favorite youtube chef, along with Chef John. Don't get me wrong, I love other chefs, like Babish for example, but I feel like Adam is closer to how common people actually cook. Common people like me, who don't have time to try complicated methods, money to buy expensive stuff, or the will or skill to the most complex recipes. The Babish or Weissman version of this recipe would probably feature stuff like black garlic made over a month with a dehydrator or a series of many steps to build layers of flavor. And don't get me wrong, that would probably be delicious, maybe even better than Adam's version. But I'm much more likely to try a recipe that's quick, good, cheap and easy to make, and that's Adam's.
Yeah, I've only been able to try a couple of Babish's recipes. Love Andy, but the recipes always seem to require fancy kitchenware that nobody has. Ragusea's recipes are usually idiot proof - although my Italian meringue did split and weep into the cake. But I'm never making bolognese without chicken livers or, better than bouillon, or white wine again.
Check out Sam the Cooking Guy. He checks the same boxes I think, and he's really funny. It's nice to see the host fuck up and have to correct. It makes it more real and it makes me more confident in the kitchen, knowing forgetting something or screwing a part up isn't the end of the world
While what you say is very true, I do think it's important to try something more challenging once in a while. If I'm going to impress my mom or girlfriend, I'm going with Bruno Albouze and cook some motherfucking tournedos with pepper sauce and chanterelle. That sexy french fuck takes it to the next level and while flambéing your sauce with cognac is completely unnecessary, it feels and looks really fucking cool. If I'm gonna grub on a Friday night with the homies, I'm going with Adam. I think both types of channels fulfill their purposes and you can enjoy both
Sebastian Guerra i can’t agree more. i enjoy babish and weissman, but they’re very rich people with restaurant quality kitchens and access to rare ingredients. they blithely recommend that we do things that the average joe simply isn’t capable of.
@@gumpygumpy Andrew doesn't really reccomend getting expensive ingredients and making over the top dishes. He literally does it just cause his channell is about making food from movies. Joshua definitely tries to reccomend everything he makes but in the end, it's merely a reccomendation. You decide what you want.
I loved the end with your wife. This is why I love cooking so much. Its a great way to share your love and be able to travel to different parts of the world without ever leaving your house.
My grandparents gave me a small shot glass of wine at the tabble since i was little... I really don't get what the fuss is about with americans and alcohol at 21...i mean you can enrol in the army at 18...but drinking alcohol? HEAVENS FORBID!!!
Orlando Lazar I think it’s just a cultural thing man. It’s the ideal culture(in the USA) to not have children drinking but sadly the real culture is quite different.
@hahahahahahahahhahahaha hahahahHaha dude... Calm down... Drinking a glass of good quality wine is very healthy for you.... And alcohol abuse causes damage... Not consuming alcohol in moderation in combination with food and having an active lifestyle .. Ask any civilised nation...
@@BrosMinecraft2 i was raised with grandparents that made wine and distilled hard alcohol out of grapes, plums, pears and cherrys... We have litteral barrel fulls of alcohol laying around our houses... We have a healthy lifestyle, no alcoholism... My grandpa is literally 82 years old and still does hard physical labour... And he drank all his life.... I for example use wine and cognag mostly when i cook...
Orlando Lazar bro literally what you said is irrelevant as a response to my statement. Even if your parent or grandparent had given you sips and they produce alcoholic beverages, it does not change the ideal culture which is a view point of the general public. There were more people who voted for a person in power that decided the age of drinking in a region. If you differ from that viewpoint then it does not mean that the ideal culture of the public is somehow different.
This is actually peasant/hunter food originally, look up some French and Italian dishes this is not alone, don't worry about skipping some things, because even this dish was basically what they had on hand, never think any ingredient is irreplaceable with just a bit of logic and experience. Note the Q and A of Adam at the first comment for ideas and the fact that this is indeed streamlined.
0:40 I like the way you light your shots. This meat looks untouched by color grading. I feel that honest approach makes your shots look more appealing 👍
You are the only food youtuber who cooks like a real person with a family. I'm from the deep rural south and like to make homemade meals as easy as possible for me. The less dishes the better. Recipes should be rough guidelines not hard rules.
Hi Adam, Im a bit late there, but a little tip for the lardons from a Frenchman : when you put them in the pan, add a bit of water. Barely enough to cover them. They will cook and render fat in the water, and then fry.
typing this with my left hand because i foolishy burned my right hand after grabbing a pan of mushrooms that was cooking in the oven while making this recipe. Moral of the story: use dried mushrooms instead.
Made this today, and it was absolutely delicious! My family really enjoyed it. Thanks Adam! BTW, might I suggest using pickled pearl onions instead of frozen ones? they have a great amount of acidity that really compliments the sauce, worked out great for me.
There are many things I like in this channel, but there are two that I love, that I think makes it unique: - You're pragmatic, so you always take into account the chore that it means to soil an extra pan and you also remove negligible "fancy" steps from recipes. Exactly what I look for! - You take into account the science behind cooking, which adds a lot of credibility to your videos. Because cooking resides in a realm between science and tradition, there's too many myths lying around and it's nice for me to know you don't cook based on myth.
Adam: "Contrary to popular belief, I almost always drink white though I'll take a nice red here or there when the sun gets cold. Long live the Empire."
I made this tonight for my husband’s birthday. He is from France. It came out brilliantly!!! Thanks for the incredible down to earth recipe of this classic dish. Easy AND delicious!!!
Hey Adam! As a frenchman myself, I do take alot of pride in my grandma recipes for coq au vin but I have to admit that your version is very much approved here. Indeed, as a decent amount of french people would argue that the recipe for coq au vin is very strict and needs to be followed step by step, I applaud your version that allows EVERYONE to put some minimal effort and make this amazing dish. Keep up the great work! Thumbs up and much love from this frenchman.
I have to say I absolutely love this recipe. The coq au vin recipe my family has been using since forever doesn't hold a candle to this. No flabby skin, no bone fragments in the sauce, no dried-out breast meat but all the same flavor and it takes way less work and time. Also, if you don't like the skin on the bacon, cut it off before chopping your bacon cubes and throw the whole strip of skin in. That way it can cook out and you can fish it out before eating.
I really love how you take these classic recipes and revive them. Coq au vin has been a favorite of mine for as long as I can remember, thanks for reminding people just how good these dishes are.
What timing! ... and, Lauren's comment about a cottage in the French countryside is so apt. A friend his rented a small house in the south of France, and some of us are giving her a "Bon Voyage" dinner. I'm in charge of the menu, and just yesterday, I decided on Coq au Vin. (I don't want to spend several days, of my already-fading youth, preparing Cassoulet.) I like the idea of the concentrated flavor of dried mushrooms, although I might give them a "brush" for grit. And, I like salt pork, as opposed to regular bacon, or Pancetta. Thanks.
I tried this at home, it was amazing, came here to the comments say that rice vinegar is SUPER important, arguably the most important additional ingredient. Without it, the sauce is very musky, heavy and thick and you don't quite taste the red wine. Really loved this, Adam is definitely my go-to RUclips chef because of how accessible he makes traditional fancy dishes for us common folk. EDIT: some other things I adjusted- I blanched the bacon per the Julia Child method because my SO doesn't care for bacon, and I think it made a big difference in maintaining flavor but getting rid of too much salt. I also only used a 1/2 oz of dried mushrooms rather than a full oz (for six small-ish chicken thighs), mushroom can be a very overpowering flavor.
I made the spatchcock chicken! THE most moist chicken I have ever eaten! And it had tasty crunchy skin! Made me feel like a grown up who can actually cook! Seriously!
Holy crap, just made this and it came out so delicious and was so easy to make. Thank you for this recipe. This is going to become a regular dish for me.
I really love that you say things like you don't want to dirty another pan or whatever. I feel like most fancy cooking videoes include all kind of crazy methods and millions of dishes afterwards. Your methods are consumer friendly I feel like. I dont want to clean more dishes than I need so I appreciate the honesty. Love your videos.
Oh Grace! My driving test horror stories! Fittingly for this video I learned how to drive in France. I failed the first time because the examiner distracted me with some wild story about catching hepatitis from a mosquito bite on a camping trip in Brittany and I lost it trying to do the parallel park. The second time I failed because I got the same examiner and maybe my face gave away that I thought he was a bit... Third time lucky. Although my instructor changed the learning car the week before my test and I had to drive a completely different car I had never even sat in before the test. You'll get there. If I did, you can!
I made this and my wife loved it, paired it with broccoli rabe as it seemed to need some greens to go with the starch and meat. I'll try it with dried mushrooms next time, only had fresh. Thanks for the vid!
Such a good recipe! Cooked it tonight almost exactly to spec, and it turned out marvelously. And in much less time and with fewer dishes to clean than the full-blown dish, a personal favorite of mine. Thank you for putting this adaptation together! I predict my wife and I will be enjoying it regularly. Now, back to the wine....
GetSlakta Mada here, and here’s my attempt to make Coq au Vin as difficult as humanly possible. Talking about difficult as possible, this video is brought to you by CircleHole, the worst way to make a website.
LOL ye i noticed in this recipe there was the mushrooms and egg noodles that lauren doesnt like (addressed in earlier vids) so ye but im sure it still tasted good
I made this last night with a few adjustments. I used beef bacon cut into thick strips and a fresh herb sachet of fresh rosemary, thyme, oregano & bay leaf. Plus some garlic and onion powder. Served it over mashed potatoes, and my husband loved it.🖤
Here I am chilling in bed watching cooking videos and now my do-nothing day is being high jacked to cook this with my sister. I mean I'm not mad, looks great haha
I'm so glad you did this! I have a chunk of salt pork in my freezer, which I bought for a "White beans au vin" recipe, one that I won't be repeating. This looks a lot more fun and delicious!
"Be warned that some dried mushrooms will have some little worms in them." < Forrest Gump voice> "And just like that, all of Adam's subscribers stopped cooking and bought frozen dinners instead."
Tried this tonight - incredible recipe, with that thick, flavourful, boozy sauce. Incredibly straightforward to put together too. I would add a couple of cloves of garlic though... just fry it quickly with the tomato puree before adding in the wine. Also, try that with a proper French style, creamy mash... Thank me later
I tried this recipe beginning of the week and it was so good, that I am cooking it again today. It is so easy, but yet full of flavor. I tried the bolognese, Creme brulee and now the coq au vin and everything was beyond good.
Fun fact! The word corona has existed for more than the beer! Also the coronavirus is not a super new virus division, it actually appeared before! Covid19 isn't going to do that much more than it's predecessors. Yay misinformation!
Mix the Leaf i don’t think you gonna reply so im just gonna sit here thinking about your face when Coronavirus become a pandemic and infected more than 70 countries
ーCrazedSexy legs catー Yes, coronavirus does include previous viruses. Guess what? That includes SARS. Just because COVID-19 is in the same family as the cold doesn’t make it harmless.
A simplified version of this recipe has been one of my staple homecooked dishes for years since i saw this video. Thank you for introducing me to the unbeatable combo of chicken thighs, bacon, mushrooms, onions and wine👍
Just made this. It was *so* good. The only stainless pan I have is a 12” sauté pan, so I had to use about 4 cups of chicken broth to submerge everything. It took about an hour and a half for me to reduce that over gas, but no worries, it took that long for the chicken to be perfect anyway. Couldn’t find frozen pearl onions, so I used fresh. I dumped them in right after the deglaze and broth, and they turned out great. Thank you for taking a ain’t-nobody-got-time-for-that dish and turning it into something I can cook semi-regularly. Please more simplified French recipes!
Yay. Keep em' coming. These videos are gonna be great when I graduate and get an apartment with my girlfriend. Can pretend to be a master cook but in reality I'm just following your videos ;)
Love these kind of videos where you explain the reasoning behind why you do stuff. I don't even eat meat but there's plenty of useful info and techniques that I can use in my cooking. Even though i like to cook I don't want to stand all day in the kitchen, so I love shortcuts where it's barely noticable going the extra mile.
I saw that you were struggling with the focus a bit. Just a suggestion: Since you are using a tripod. switch from autofocus to manual focus and dial in the focus on the plate or whatever. You can then mark the table with tape or something so you can see where the focus is at. This will mean that you will have to refocus every time you move your camera for a different angle and yeah it might eat at your time but the consistent and sharp focus, I believe, will be worth it. And besides, after a while you will develop a sense for where the focus is on your camera and this process will become second nature. Love the content otherwise. Keep it up.
Hey Adam! I’m attempting this recipe tomorrow night, just bought all of ingredients. I love your videos, they are so helpful! If you can help someone like me make tasty Bolognese sauce, you can truly teach anyone. Thanks again!
This literally changes SO MUCH. I had this once at a very fancy restaurant with my grandmother and I wanted to recreate it, but who has that kind of time in college and later as a working mom? I don't even like making the house favorites (chicken gnocchi soup with homemade gnocchi, chicken and wild rice soup or my son's fav homemade chicken and dumplings) which take so much time for me and make me want to order pizza instead. THANK ADAM I CAN'T WAIT TO MAKE THIS!!!
while those things do rhyme, you could put absolutely anything between the setup and the punchline (if you could even call them that). adam just got his wine sponsor here so it doesn't even make sense in the context of this video. are you sure this is comedy, bro?
Adam , just wanted to thank you for making this video, just got done making it and am very happy with the result. I don't know what it is; maybe it's your appeal to pragmaticism but I've tried out several of your recipes and I haven't really done that for any other RUclips cook. This one is a favorite that I'll definitely use in the future as well.
I just made this, it was probably one of the best things I’ve had. I didn’t have flour so I used bread flour and that worked fine, I forgot to fry the tomato paste and just added it raw later, it was fine, and I forgot to add vinegar and it’s still good. I would definitely recommend
@@fizbutrealong this is a joke? I always utilize my armpit to get bacon out of the pan. Don't have to buy body blockers and gives my shoulder a nice char.
I just made an edited version of this for my fiancee and I and I have to say this was really awesome Adam. I added carrots and celery with the mushrooms (fresh) sauteed those. Added two cloves of garlic with the tomato paste and flambeed with some brandy. I used fresh pearl onions which I sauteed in a separate pan. Other than that I followed your recipe and it is one of the better dishes I've ever made. Many thanks. edit: I also used Guanciale in lieu of salt pork or bacon. It might have been the best part of the dish.
I just made this tonight with a few changes Our grocery was out of pearl onions so i used shallots I used almond flour instead of all purpose Since im on keto i didnt do egg noodles but i garlic roasted some radishes and steamed brocolli to spoon the sauce over It was fantastic, easy and satisfying. Will be making this dish and variations for the rest of my life!
Tried this one this evening, we opened a box of red wine that isnt great, so red wine recipes are in right now. I didn’t have dried mushrooms or pearl onions. So sauté thick sliced white mushrooms and coarse chopped sweet onion after the bacon, before the chicken. Pretty tasty, thanks for another good one Adam.
Man, Adam I just want to say that your videos are always a delight to watch and cook by. In addition, I really appreciate how you want to expand the discussion down in your comments and offer alternatives and answer certain questions to make it more accessible to people. Best regards, and keep up the much valued work!
Gotta say, these dark stews always get me. It looks really good, and, at least where I live the ingredients would be quite affordable. I will try this out for sure.
![Eminem - Fuel (feat. JID) [Official Lyric Video]](http://i.ytimg.com/vi/t5H_CewqpKA/mqdefault.jpg)
Q: What if I don't eat bacon?
A: A phenomenal replacement for bacon in almost any recipe is duck prosciutto. I see that it's available at several halal and kosher stores online. Great stuff.
Q: What if I don't want to use wine?
A: I normally recommend replacing it with water/stock spiked with balsamic vinegar (about 1 part vinegar to 6 parts water/stock). That might make this particular dish taste weirdly Italian instead of French, but is that necessarily a bad thing? You could also use a cup of purple grape juice spiked with maybe a teaspoon of vinegar (any vinegar). Grape juice could be a little too sweet, so maybe start with less than a cup and add some more at the end to taste. You'll def need the vinegar, regardless, but my recipe calls for some vinegar at the end anyway.
Q: Isn't coq au vin traditionally dependent on the fond you get from browning the chicken, browning the bacon, browning the mushrooms, and browning the onions?
A: Yep, but as I said, this is a streamlined version that takes less time and dirties fewer dishes. I think using dried mushrooms more than makes up for the lack of mushroom fond - dried mushrooms are extremely strong. And like I said about the onions, by the time they got covered in sauce, I think they tasted virtually the same as if you'd browned them in a pan. But if you want to try it the traditional way, go for it!
Q: Wait, is your new kitchen done already?
A: Nope, I shot four weeks worth of recipes before the demolition.
@AdamRagusea No chicken bouillon this time?
Adam Ragusea did Lauren enjoy these egg noddles
I love how all of your cooking recipes will create a minimum amount of dirty dishes. Great work!
4 weeks worth? Did you have to go into like some hardcore crunch mode to cook and edit all that in time?
Another VERY good replacement for pork bacon is beef bacon ... which a shockingly few number of people have even heard about.
“Yes Adam finally got a wine sponsor” made me smile a lot lol
@@havcareen6469 Blasphemy
I was just about to comment the same thing lol
Me too!
@@aragusea Wohoo I'm on the internet the same time as you!!!111oneoneone
@@SomethingUnique404 wha
herb de provence is good in stews, soups, roasted vegtables, even on vegetarian pizza! Way more uses than just this recipe.
Butter basted carrots
I lived in a share house for a while, and one of my housemates bought a *big* pot of Herbes de Provence. We were kind of sick of it by the end :-)
URBS depruhVAUNCE!!
It's like €0.79 in a supermarket here (north west europe), so funny that with all the exotic stuff A.R. uses this gets a "don't splash out on the caviar" interjection! Maybe it's more expensive in North America?
I love Penzey's Mural of Flavor. It's wonderful. And salt-free!
@@murkartik ye i saw herbs de provence in my grocery store forgot how much it cost but it was probs cheap lol
Adam is quickly becoming my favorite youtube chef, along with Chef John. Don't get me wrong, I love other chefs, like Babish for example, but I feel like Adam is closer to how common people actually cook. Common people like me, who don't have time to try complicated methods, money to buy expensive stuff, or the will or skill to the most complex recipes. The Babish or Weissman version of this recipe would probably feature stuff like black garlic made over a month with a dehydrator or a series of many steps to build layers of flavor. And don't get me wrong, that would probably be delicious, maybe even better than Adam's version. But I'm much more likely to try a recipe that's quick, good, cheap and easy to make, and that's Adam's.
Yeah, I've only been able to try a couple of Babish's recipes. Love Andy, but the recipes always seem to require fancy kitchenware that nobody has. Ragusea's recipes are usually idiot proof - although my Italian meringue did split and weep into the cake. But I'm never making bolognese without chicken livers or, better than bouillon, or white wine again.
Check out Sam the Cooking Guy. He checks the same boxes I think, and he's really funny. It's nice to see the host fuck up and have to correct. It makes it more real and it makes me more confident in the kitchen, knowing forgetting something or screwing a part up isn't the end of the world
While what you say is very true, I do think it's important to try something more challenging once in a while. If I'm going to impress my mom or girlfriend, I'm going with Bruno Albouze and cook some motherfucking tournedos with pepper sauce and chanterelle. That sexy french fuck takes it to the next level and while flambéing your sauce with cognac is completely unnecessary, it feels and looks really fucking cool. If I'm gonna grub on a Friday night with the homies, I'm going with Adam. I think both types of channels fulfill their purposes and you can enjoy both
Sebastian Guerra i can’t agree more. i enjoy babish and weissman, but they’re very rich people with restaurant quality kitchens and access to rare ingredients. they blithely recommend that we do things that the average joe simply isn’t capable of.
@@gumpygumpy Andrew doesn't really reccomend getting expensive ingredients and making over the top dishes. He literally does it just cause his channell is about making food from movies. Joshua definitely tries to reccomend everything he makes but in the end, it's merely a reccomendation. You decide what you want.
Hey Adam, I am 15 and you have taught me so much and you helped me improved my cooking skills! Thank you!
Starting young. Very good.
That’s Amazing! I’m glad that the internet is entertaining and (sometimes ) it can help people
Same.
nathan head Question: Adam uses alcohol in a lot of his recipes. Does your age affect your ability to use some ingredients?
Chef_Fiend i think most of the alcohol will evaporated during cooking
"I like big chewy hunks"
- Adam Ragusea, 2020
PHRASING, Adam.
I believe Jeffrey Dahmer said that first in 1990.
@@SuzanneBaruch Lmaoo
Suzanne Baruch here’s your award
Suzanne Baruch oh my god
Love the "cut to the chase" style of these videos. It's so easy to pause them and come back because you're right at the next step as you cook.
I loved the end with your wife. This is why I love cooking so much. Its a great way to share your love and be able to travel to different parts of the world without ever leaving your house.
I read that as "i love to end with your life"
Awesome ! I'm a Frenchman but i'm very happy to learn from someone that's a much better cook than me :) Thank you very much mr. Ragusea
I made this for my D&D group, and they loved it. The only change that I made was that I used fresh mushrooms instead of dried mushrooms.
Good to hear, I was planning to make the same substitution
This is so wholesome
Adam: “we will drink the rest at dinner”
Adam’s kids: *mhm*
My grandparents gave me a small shot glass of wine at the tabble since i was little... I really don't get what the fuss is about with americans and alcohol at 21...i mean you can enrol in the army at 18...but drinking alcohol? HEAVENS FORBID!!!
Orlando Lazar I think it’s just a cultural thing man. It’s the ideal culture(in the USA) to not have children drinking but sadly the real culture is quite different.
@hahahahahahahahhahahaha hahahahHaha dude... Calm down... Drinking a glass of good quality wine is very healthy for you.... And alcohol abuse causes damage... Not consuming alcohol in moderation in combination with food and having an active lifestyle .. Ask any civilised nation...
@@BrosMinecraft2 i was raised with grandparents that made wine and distilled hard alcohol out of grapes, plums, pears and cherrys... We have litteral barrel fulls of alcohol laying around our houses... We have a healthy lifestyle, no alcoholism... My grandpa is literally 82 years old and still does hard physical labour... And he drank all his life.... I for example use wine and cognag mostly when i cook...
Orlando Lazar bro literally what you said is irrelevant as a response to my statement. Even if your parent or grandparent had given you sips and they produce alcoholic beverages, it does not change the ideal culture which is a view point of the general public. There were more people who voted for a person in power that decided the age of drinking in a region. If you differ from that viewpoint then it does not mean that the ideal culture of the public is somehow different.
This is so fancy, I didn’t even know this existed.
This is actually peasant/hunter food originally, look up some French and Italian dishes this is not alone, don't worry about skipping some things, because even this dish was basically what they had on hand, never think any ingredient is irreplaceable with just a bit of logic and experience. Note the Q and A of Adam at the first comment for ideas and the fact that this is indeed streamlined.
It's a traditional way of using a hen too old to lay anymore. They're usually too tough to roast by that age, so you stew them.
Coyote Trickster oh really! That’s cool, It’s nice learning about other Cultures dishes
Armadillito It’s sounds very fancy but interesting none the less
@@coyotetrickster5758 its broke people food now this is something I make a lot
Every Adam video (and I say this from a place of love): "You could do work. I don't."
I love how Lauren, novelist that she is, describes almost all the flavours not in direct terms but as images and metaphors. It's beautiful.
0:40 I like the way you light your shots. This meat looks untouched by color grading. I feel that honest approach makes your shots look more appealing 👍
Honestly it's just that I don't have time for color grading! I make it look as good as I can in the camera and move on.
Hey adam
1.14 ... love these little touches!
It's honest. With coq au vin the chicken ends up stained pink/red from the wine, so it's truth in advertising.
I've been "the cook" for 20+ years. My life is changed after making this and sharing with the family. Flavor was absolutely off the chart.
"You need slab bacon" *smiles in Canadian*
*frowns in Jewish* (just kidding ... we don't care what you eat. Heathens.)
Y’all are debating on which meat is the best. *confused in Hindi*
@C A have you ever had beef bacon? Not many people have. It's *amazing.*
@C A I didn't say it's better, only that it's amazing. And observant Jews eat seafood, just not crustaceans or fish without scales.
Suzanne Baruch turkey, beef, etc. you can replace pork with any other meat really, except fish.
You are the only food youtuber who cooks like a real person with a family. I'm from the deep rural south and like to make homemade meals as easy as possible for me. The less dishes the better. Recipes should be rough guidelines not hard rules.
Adam's recipes are probably the ones I'm most likely to make, this looks good, and simple to make, not a lot of prep or ingredients is a big bonus.
The butcher/meat shop on Bass Rd sells slab bacon
Hi Adam,
Im a bit late there, but a little tip for the lardons from a Frenchman : when you put them in the pan, add a bit of water. Barely enough to cover them. They will cook and render fat in the water, and then fry.
typing this with my left hand because i foolishy burned my right hand after grabbing a pan of mushrooms that was cooking in the oven while making this recipe. Moral of the story: use dried mushrooms instead.
Feelsbadman, did it come out okay at least?
i hope youre hand is ok bro- id suggest getting some oven mittens if you werent already using em.
Would you say it was the... Morel of the story
@@aclabonte godamnit lmao
GLUNNK
Made this today, and it was absolutely delicious! My family really enjoyed it. Thanks Adam! BTW, might I suggest using pickled pearl onions instead of frozen ones? they have a great amount of acidity that really compliments the sauce, worked out great for me.
There are many things I like in this channel, but there are two that I love, that I think makes it unique:
- You're pragmatic, so you always take into account the chore that it means to soil an extra pan and you also remove negligible "fancy" steps from recipes. Exactly what I look for!
- You take into account the science behind cooking, which adds a lot of credibility to your videos. Because cooking resides in a realm between science and tradition, there's too many myths lying around and it's nice for me to know you don't cook based on myth.
Adam: "Contrary to popular belief, I almost always drink white though I'll take a nice red here or there when the sun gets cold. Long live the Empire."
I made this tonight for my husband’s birthday. He is from France. It came out brilliantly!!! Thanks for the incredible down to earth recipe of this classic dish. Easy AND delicious!!!
I love Adam's attitude in his videos.
"Most people do it this way, but fuck that. This is easier."
Adam : uses red wine
Viewers : stop! you have violated the law!
Now pay your fine, or it’s off to the liquor store.
That's a very interesting way of saying *Wait! That's illegal!*
Reda Kharoubi
It’s an Oblivion reference.
Adam uses white wine:
Comment section: By Azura, by Azura!
RED WINE?!?! oh I see- ehm....Long live the Empire
Deserves to be shouted with several exclamation points:
ADAM FINALLY GOT A WINE SPONSOR!!
Hey Adam! As a frenchman myself, I do take alot of pride in my grandma recipes for coq au vin but I have to admit that your version is very much approved here. Indeed, as a decent amount of french people would argue that the recipe for coq au vin is very strict and needs to be followed step by step, I applaud your version that allows EVERYONE to put some minimal effort and make this amazing dish. Keep up the great work!
Thumbs up and much love from this frenchman.
"Contrary to popular belief, I almost always drink red"
First of all how dare you
White wine is for summer and school children
Second of all how could you
@@SomeDudeQC I like white wine and I'm not a school child
Well its because he eats the white wine obviously.
I have to say I absolutely love this recipe. The coq au vin recipe my family has been using since forever doesn't hold a candle to this. No flabby skin, no bone fragments in the sauce, no dried-out breast meat but all the same flavor and it takes way less work and time.
Also, if you don't like the skin on the bacon, cut it off before chopping your bacon cubes and throw the whole strip of skin in. That way it can cook out and you can fish it out before eating.
*Welcome to your wine report*
First appearance of "wine":
00:09
This has been your wine report
doin the lords work
Wait, wouldn't it technically be at 0? Since it's in the title?
THIS IS A FAKE WINE REPORT
@@sentientarugula2884 the original was for white wine but hey ho
Rename this the "red wine report" you and zydeas can both do gods work
I really love how you take these classic recipes and revive them. Coq au vin has been a favorite of mine for as long as I can remember, thanks for reminding people just how good these dishes are.
You can always soak the salt pork in cold water to remove some of the salt.
Looks delicious! TFS 💜
Merci! Coq au vin est une de mes plates préférées! Une recette simple est merveilleuse!
I work as a cook in a French restaurant so I’d say I’ve earned the following opinion: good stuff Adam. Looks delicious!
What timing! ... and, Lauren's comment about a cottage in the French countryside is so apt.
A friend his rented a small house in the south of France, and some of us are giving her a "Bon Voyage" dinner. I'm in charge of the menu, and just yesterday, I decided on Coq au Vin. (I don't want to spend several days, of my already-fading youth, preparing Cassoulet.) I like the idea of the concentrated flavor of dried mushrooms, although I might give them a "brush" for grit. And, I like salt pork, as opposed to regular bacon, or Pancetta. Thanks.
I tried this at home, it was amazing, came here to the comments say that rice vinegar is SUPER important, arguably the most important additional ingredient. Without it, the sauce is very musky, heavy and thick and you don't quite taste the red wine. Really loved this, Adam is definitely my go-to RUclips chef because of how accessible he makes traditional fancy dishes for us common folk.
EDIT: some other things I adjusted- I blanched the bacon per the Julia Child method because my SO doesn't care for bacon, and I think it made a big difference in maintaining flavor but getting rid of too much salt. I also only used a 1/2 oz of dried mushrooms rather than a full oz (for six small-ish chicken thighs), mushroom can be a very overpowering flavor.
I made the spatchcock chicken!
THE most moist chicken I have ever eaten! And it had tasty crunchy skin!
Made me feel like a grown up who can actually cook! Seriously!
Holy crap, just made this and it came out so delicious and was so easy to make. Thank you for this recipe. This is going to become a regular dish for me.
Adam is the only RUclips channel who can do a music-less cooking video without boring people
This channel has been such an inspiration for me in the kitchen, this is my favourite!
I really love that you say things like you don't want to dirty another pan or whatever. I feel like most fancy cooking videoes include all kind of crazy methods and millions of dishes afterwards. Your methods are consumer friendly I feel like. I dont want to clean more dishes than I need so I appreciate the honesty. Love your videos.
Failed a driving test today, this video helped relax me afterwards. Thanks Adam. Great as always x
Was it the K turn? People usually have issue with the K turn.
@@Cinemaphile7783 The fuck's a K turn? My driving test was driving on a mostly straight road for 15 minutes.
Oh Grace! My driving test horror stories! Fittingly for this video I learned how to drive in France.
I failed the first time because the examiner distracted me with some wild story about catching hepatitis from a mosquito bite on a camping trip in Brittany and I lost it trying to do the parallel park.
The second time I failed because I got the same examiner and maybe my face gave away that I thought he was a bit...
Third time lucky. Although my instructor changed the learning car the week before my test and I had to drive a completely different car I had never even sat in before the test.
You'll get there. If I did, you can!
@@pamafa3147 K turn or 3 point turn is something you'll do alot of in cities. Also parallel parking is big.
I made this and my wife loved it, paired it with broccoli rabe as it seemed to need some greens to go with the starch and meat. I'll try it with dried mushrooms next time, only had fresh. Thanks for the vid!
Such a good recipe! Cooked it tonight almost exactly to spec, and it turned out marvelously. And in much less time and with fewer dishes to clean than the full-blown dish, a personal favorite of mine. Thank you for putting this adaptation together! I predict my wife and I will be enjoying it regularly. Now, back to the wine....
I respect Adam for taking things like cook time and cleanup into account.
A recipe in red wine? This surely is the darkest timeline
GetSlakta Mada here, and here’s my attempt to make Coq au Vin as difficult as humanly possible. Talking about difficult as possible, this video is brought to you by CircleHole, the worst way to make a website.
Jason Lo Long Live the Empire!
Me with a goatee is probably saying
Jason Lo is the oposite of a space a hole?
Avhtarc i see your a man of culture as well
Adams Q and A comments are one of the best things about this channel
Damnit, I didn’t wanna go to the store today!
You dont have to dipshit.
@@theofficiallongggchicken1734 thats a little harsh dont you think
@@theofficiallongggchicken1734 kid's edgy
@@theofficiallongggchicken1734 that is unnecessary
I just made it. It is very good. Mods- balsamic vinegar, strip bacon, parsley both in noodle and in the pot
“I like dark chocolate and whiskey and grapefruit”
*Lauren has left the chat*
LOL ye i noticed in this recipe there was the mushrooms and egg noodles that lauren doesnt like (addressed in earlier vids) so ye but im sure it still tasted good
I made this last night with a few adjustments. I used beef bacon cut into thick strips and a fresh herb sachet of fresh rosemary, thyme, oregano & bay leaf. Plus some garlic and onion powder. Served it over mashed potatoes, and my husband loved it.🖤
Here I am chilling in bed watching cooking videos and now my do-nothing day is being high jacked to cook this with my sister. I mean I'm not mad, looks great haha
If you wear headphones you can hear his son, honestly the most adorable gibberish I’ve ever heard
As always as you know, I would season the coq au vin with a Knorr chicken stock pot.
... or not, it's your choice really.
I feel like there’s no real recipe too?
Hey Marco... You alright bro?
I’m not Marco.
@@DaveDVideoMaker i thought your knorr references were an irony based on the fact he sold his soul to knorr
Thanks for this recipe, cooked it last weekend for a depressed friend and it helped a bit. Tasted awesome too.
Straight to the point, I like this. Also, perfect sponsor transition!
I'm so glad you did this! I have a chunk of salt pork in my freezer, which I bought for a "White beans au vin" recipe, one that I won't be repeating. This looks a lot more fun and delicious!
"Be warned that some dried mushrooms will have some little worms in them."
< Forrest Gump voice> "And just like that, all of Adam's subscribers stopped cooking and bought frozen dinners instead."
Yeah, cuz the conditions at that frozen food factory are prob wayyyy more appetizing.
Nothing wrong with some extra protein.
@@aragusea true, but people don't always think logically!
@Violet fresh worms are better
Can’t stop cooking if you never cooked in the first place
Adam, I can almost always count on listening to one of your videos and being able to eat whatever my dad puts in front of me. Thank you.
Tried this tonight - incredible recipe, with that thick, flavourful, boozy sauce. Incredibly straightforward to put together too. I would add a couple of cloves of garlic though... just fry it quickly with the tomato puree before adding in the wine. Also, try that with a proper French style, creamy mash... Thank me later
I tried this recipe beginning of the week and it was so good, that
I am cooking it again today. It is so easy, but yet full of flavor. I tried the bolognese, Creme brulee and now the coq au vin and everything was beyond good.
Last time I was this early, Corona was just a beer, and i’m not even that early.
Fun fact! The word corona has existed for more than the beer! Also the coronavirus is not a super new virus division, it actually appeared before! Covid19 isn't going to do that much more than it's predecessors. Yay misinformation!
Mix the Leaf Yikes, bet you feel dumb now
Mix the Leaf i don’t think you gonna reply so im just gonna sit here thinking about your face when Coronavirus become a pandemic and infected more than 70 countries
@@deprecatedchannel3877 this comment aged like milk
ーCrazedSexy legs catー
Yes, coronavirus does include previous viruses. Guess what? That includes SARS. Just because COVID-19 is in the same family as the cold doesn’t make it harmless.
A simplified version of this recipe has been one of my staple homecooked dishes for years since i saw this video. Thank you for introducing me to the unbeatable combo of chicken thighs, bacon, mushrooms, onions and wine👍
You remind me of Alton brown. Good vids to watch while I wait for the new season of good eats to drop on a steaming service.
Thank you for always giving us people who don't eat bacon substitute! I might try this recipe
Red wine, which I happen to have a lot of (because I only ever cook w/ white wine)
Just made this. It was *so* good. The only stainless pan I have is a 12” sauté pan, so I had to use about 4 cups of chicken broth to submerge everything. It took about an hour and a half for me to reduce that over gas, but no worries, it took that long for the chicken to be perfect anyway. Couldn’t find frozen pearl onions, so I used fresh. I dumped them in right after the deglaze and broth, and they turned out great.
Thank you for taking a ain’t-nobody-got-time-for-that dish and turning it into something I can cook semi-regularly. Please more simplified French recipes!
Yay. Keep em' coming. These videos are gonna be great when I graduate and get an apartment with my girlfriend. Can pretend to be a master cook but in reality I'm just following your videos ;)
I really like that you had the side by side with the salted pork while you were attending to other items to prep and cook!
I'm making this right now... browning chicken side A. I'm using the only red I have--a chianti my neighbor gave me. Fingers crossed!
The coq Au vin was great. My daughter loved it. I was in love with the sauce. I think I'm going to make a soup version of this. The sauce was so good!
Love these kind of videos where you explain the reasoning behind why you do stuff. I don't even eat meat but there's plenty of useful info and techniques that I can use in my cooking. Even though i like to cook I don't want to stand all day in the kitchen, so I love shortcuts where it's barely noticable going the extra mile.
I saw that you were struggling with the focus a bit.
Just a suggestion:
Since you are using a tripod. switch from autofocus to manual focus and dial in the focus on the plate or whatever.
You can then mark the table with tape or something so you can see where the focus is at.
This will mean that you will have to refocus every time you move your camera for a different angle and yeah it might eat at your time but the consistent and sharp focus, I believe, will be worth it.
And besides, after a while you will develop a sense for where the focus is on your camera and this process will become second nature.
Love the content otherwise. Keep it up.
Rashed Nesaar funny, i thought his camera's AF was just fine.
I used this recipe like a dozen times. It works. Every time. Dont waste time, use it.
sometimes i forget that i'm 21 now and i can actually buy wine to make recipes like this :0
"actually"
Hey Adam! I’m attempting this recipe tomorrow night, just bought all of ingredients. I love your videos, they are so helpful! If you can help someone like me make tasty Bolognese sauce, you can truly teach anyone. Thanks again!
Last time I was this early, Adam was still getting his teaching license
This literally changes SO MUCH. I had this once at a very fancy restaurant with my grandmother and I wanted to recreate it, but who has that kind of time in college and later as a working mom? I don't even like making the house favorites (chicken gnocchi soup with homemade gnocchi, chicken and wild rice soup or my son's fav homemade chicken and dumplings) which take so much time for me and make me want to order pizza instead. THANK ADAM I CAN'T WAIT TO MAKE THIS!!!
Hey I did this about a month ago, I'm onto you Adam! 🤔😉 Lol, just kidding. Looks good man!
Find out your channel few days ago. I like the way you narrate and edit. Fav chef by now. Really!
He protecc, he attacc, but most importantly adam got his wine sponsor bacc
while those things do rhyme, you could put absolutely anything between the setup and the punchline (if you could even call them that). adam just got his wine sponsor here so it doesn't even make sense in the context of this video. are you sure this is comedy, bro?
Adam , just wanted to thank you for making this video, just got done making it and am very happy with the result. I don't know what it is; maybe it's your appeal to pragmaticism but I've tried out several of your recipes and I haven't really done that for any other RUclips cook. This one is a favorite that I'll definitely use in the future as well.
5:28 "thyme, rosemary, oregano - it's all fine [herbs]"
hheheh
Just made this tonight and it was amaze balls! All four of us loved it. I will be making it again for sure. Thank you!
"Salted Pork"
Gimli intensifies
I just made this, it was probably one of the best things I’ve had. I didn’t have flour so I used bread flour and that worked fine, I forgot to fry the tomato paste and just added it raw later, it was fine, and I forgot to add vinegar and it’s still good. I would definitely recommend
That's Adam's recipes for ya. You don't have to follow the recipe to the letter and small mistakes don't matter.
You would traditionally eat this with utensils but that would require dirtying perfectly good utensils. So i'm gonna eat this with my feet.
Amateur. I cut out the middle man and just slam my face into the plate
If you’re capable of eating with your feet why would you eat with anything else?
HenryRichard it’s just a joke man, jokes don’t always have logic behind them
@@fizbutrealong this is a joke? I always utilize my armpit to get bacon out of the pan. Don't have to buy body blockers and gives my shoulder a nice char.
I just made an edited version of this for my fiancee and I and I have to say this was really awesome Adam. I added carrots and celery with the mushrooms (fresh) sauteed those. Added two cloves of garlic with the tomato paste and flambeed with some brandy. I used fresh pearl onions which I sauteed in a separate pan. Other than that I followed your recipe and it is one of the better dishes I've ever made. Many thanks.
edit: I also used Guanciale in lieu of salt pork or bacon. It might have been the best part of the dish.
You know what they say " Happy wife happy life "
I just made this tonight with a few changes
Our grocery was out of pearl onions so i used shallots
I used almond flour instead of all purpose
Since im on keto i didnt do egg noodles but i garlic roasted some radishes and steamed brocolli to spoon the sauce over
It was fantastic, easy and satisfying. Will be making this dish and variations for the rest of my life!
Appreciate how pragmatic you are. I'm all for skipping details that make little or no difference
Tried this one this evening, we opened a box of red wine that isnt great, so red wine recipes are in right now.
I didn’t have dried mushrooms or pearl onions. So sauté thick sliced white mushrooms and coarse chopped sweet onion after the bacon, before the chicken.
Pretty tasty, thanks for another good one Adam.
Adam: Uses Red Whine
Viewers: Traitor!
Man, Adam I just want to say that your videos are always a delight to watch and cook by. In addition, I really appreciate how you want to expand the discussion down in your comments and offer alternatives and answer certain questions to make it more accessible to people. Best regards, and keep up the much valued work!
Hey Adam, im a german and wanna ask you if you know the german food "Eintopf" if yes, do you like it?
I’ve been patronizing flavor village for so long now. Only after your video have I finally found flavor town.
"And I've made a really nice coq au vin!"
"You don't help yourself mate"
I was looking for this
Gotta say, these dark stews always get me. It looks really good, and, at least where I live the ingredients would be quite affordable.
I will try this out for sure.