I’ve been married 14 years. I am a fairly decent home cook. So is my husband. Watched this at lunch. Went grocery shopping. Made this for dinner. I have never in my entire marriage gotten so many compliments on a dish. Team Shallot! Black Box Cab Sav.
I've been wanting to make this for weeks since I 1st saw this, and I finally did, and it came out AWESOME! I used peppered bacon, and it gave it a little kick. I'm a cook at a health care facility, and I can totally make this at work. We have 80ish residents, and boneless thighs would be perfect, even if they do fall apart. We've also had leg strips before that we used for a stir fry that's not on our menu rotation anymore. I can't wait to make this again!
Just made this tonight, it’s fantastic and we’ll have dinner for days. I like your peppered bacon idea. I think such a meal would be welcome at a healthcare facility, might not want to leave
Great video Brian. Just wanted to say, I appreciate how specific you are with your recipes/videos. I don't ever have to guess how to make something when I am following along. And I have made A LOT of your recipes, all with success. Looking forward to making this one. Keep up the good work, man. Cheers!
i love your videos - there's not an ounce of fat on them. they're quick, you explain why you're doing things the way you're doing them in a way that's educational and informative and why it's better than other methods, and it's accessible enough that even the most beginner of beginners like me feel like i can make something really good even though i don't have a lot of experience. thank you!
I’ve been making this dish for as long as I can remember. I use a mix of drums and thighs because why not? I also use Malbec for the wine because the flavor is intense when cooked, and I always toss in a handful of frozen peas at the end because green. That final reduction is key, and it took me forever to figure that out! Thanks for sharing. 👍
The fact that Better Than Boullion sponsored your video is brilliant. I’ve been using their product for the last 2 months BECAUSE OF you, BRIAN LAGERSTROM. The least they could do is throw you a roasted bone than has been simmering for 6+ hours.
I really like how you highlight how proteins should be cooked to minimize cooking time. I don’t think many people understand your departure from the traditional recipe. Roasting the chicken drumsticks is a huge time saver with better results. While pricey, the cognac deglaze was amazing. The results were really amazing. Nice work!
Thanks Bri! Made this tonight for a friend's visit, along with your "better" baguette, your roasted brussels sprouts, and your apple galette for dessert, plus your cinnamon bread with a twist this morning for breakfast. Everyone loved everything. Thank you for your meticulously researched, well documented, and brilliantly videod recipes. You are truly in a class of your own.
Classic B-man. Pro techniques, well-tested recipes, debunks tradition (searing chicken in skillet), relevant sponsorship, all delivered with flawless production values!
Made this for New Year's Eve. Absolutely amazing. Delicious. Wonderful. Thank you, Brian, for helping me up my kitchen game in 2023. Looking forward to 2024!!
Congrats on the Better than Bouillon sponsorship! I've been a huge fan of yours for over a year. You're in my top three RUclips cooks and your videos are by far the easiest to follow out of them. I make your stovetop Mac and Cheese all the time! This is a long way of saying, you've earned this and you should be very proud.
Your Beef Burgundy recipe was amazing, so the Chicken Burgundy is sure to be a flavor bomb of comfort food. I made the beef burgundy and immediately had to make it again to share with my extended family for the holidays.
Thanks Brian. We are on year 2 of Dinde (turkey) au vin. Which has been a great way to turn thanksgiving up to 11. I’ve added some of your techniques here to shorten up the cook time and keep the flavor. Strong recommend to anyone bored with turkey.
I’ve prepare it for my whife, today. As I didn’t have any cognac left after Christmas, I added a few drops of Worcestershire to make it a bit sweeter. Wife is delighted, she used to eat it a lot when she was working in France as au pair. Thanks for inspiration and a really nice guide.
I made this recipe exactly per the directions in the video description, including the Better Than Bouillion with 3 packages of gelatin substitution - the only difference being, I substituted an Instant Pot for the Dutch oven, and instead of cooking for 40-50 minutes, I pressure-cooked on Manual with the timer set to 15 minutes - for an early Valentine's Day supper last night for my wife and myself - and my wife said she thought it was the most delicious dish she'd ever eaten. Even though I'm no slouch in the kitchen, I would have to say it's probably the best dish I've ever cooked in my 50+ years cooking. Thank you so much for sharing your perfectly detailed instructions on how to cook this demanding but amazing delicacy!
Can’t wait to try this. I love how you brought up how the bits were gonna burn so you deglazed. And yes Better than Boullion is quite possibly the greatest thing since sliced bread.
Hey Brian, I cooked this dish on Christmas Eve for my mom and I and I loved the baking of the chicken in the oven. I tried other Coq au Vin recopies, and I came to the conclusion that the skin just doesn't taste good, and I always regretted it that it didn't remove it. But with your baking idea it was so so good. Thanks a lot!
This is happening on Saturday. Great video. I've used Better than Bouillon for along time now. Glad they are your sponsor. Also, been a treat to watch your subscribers balloon. Your first hooked me w/ your one dough 3 loaves video. It was that video that got me into the bread maker I am now. Good work Brian.
I use better than bullion all the time, the only downside that I ever have is, if you’re going to reduce your broth, you better not add any salt. Reduced broth made with better than bullion is extremely salty! As long as you take that into consideration while cooking, it works great. Try the beef base with mushrooms and red wine and butter. Wonderful!
My Great Great Grandmother Immigrated from Bordeaux to US about 1880.. I'm 1885 she opened a true Farm to Table French Restaurant in the Western Hills of the Sonoma Wine Country. This dinner was prepared similar to this with Zinfandel Wine, and also another version with Chardonnay. Often with Yeast Dumolings floating atop. Lemon juice was included in the Chardonnay version. There also was another Stuffed Chicken Dish Served that included Sour Cream, and Wild Rice in the Stuffing mix.
Pro Level= I've made this 15/17 times over the years. Thighs/Legs, in Vin, in the oven is vastly superior to 'braising' in the Le Cruset. This is a Brilliant suggestion, and Thank You Sir ! I watched very carefully. Very nice job. A brilliant suggestion, and not one that I'd actually considered before. Subscribed, Liked, and that Bell RUNG !!!!
Absolutely delicious! I followed the instructions to the letter and the results were excellent. The process was very well explained and I had no problems. Son loved it. Next time I’ll increase the pearl onions because they really are the star of the show. Thanks Brian.
Hey Brian, just wanted to let you know that your Chili recipe is basically a staple in my kitchen now. Made it again the other night and it's SO freaking good !!!!
@@BrianLagerstromI'm just going to throw this out there. Caveat: I'm not a culinary person at all. I basically learned to cook in the last few years watching guys like you and Ethan C. cook on RUclips. That being said, I'm a big chemistry nerd. Something that always bothered me about most internet chili recipes: almost everyone starts with dried chilis, which is awesome, but then they turn them into a paste with water. The problem with this is that most of those chili aromatics should be fat/oil soluble... right??? Wouldn't the better move be to grind them down into a powder and cook the chili powder into a low-temp oil like you'd do with spices in Indian cuisine? Or am I misunderstanding the flavors that come out of dried chilis? Am I crazy???
This was my first time making this and I was torn between a few recipes but decided on this one. This was one of the best things I've cooked recently. I don't cook with a lot of wine sauces but this was so delicious I might have to try more. Sweet and savory, the chicken was cooked perfect and tender but honestly the vegetables were my favorite part. The carrots tasted and felt like they were cooked in the perfect pot roast, the onions were little pockets of flavor and the mushrooms embodied the entire thing. I will make this again and soon.
Just made this, can confirm it was delicious. I used extra mushrooms and bacon and regret nothing. Also added a little fresh ground pepper. Wonderful comfort food. The flavor is almost overwhelmingly savory 🤤
Absolute winner of a recipe here. We joined it with Chef John's mashed potatoes au gratin and a nice zinfandel, and OMG. This is going to be a winter staple at our house.
Brian - I love your content and am a long-time fan. I found your channel when I was a brand new doctor during the pandemic and cooking along "with you" was my favourite escape after some brutal hospital shifts. I agree that this recipe very reminiscent to beef bourguignon and I wonder if you've ever tried it with dry white wine instead of red. Maybe also sans tomato paste to keep it en Bianco. I'm definitely considering trying it both ways. Thank you for the education and entertainment!
Hey Brian, I've made a few of your things but this was by far the most flavorful and all around delicious. And the next day it was even better. I only had one packet of gelatin but what a difference in mouth feel. After it cooled overnight it was meat jello. LOL I served it on some wild rice and loved it. Keep up the great content!
Thank you for the roasting tip! I've had all the problems you discussed Trying to brown the chicken in my dutch oven. I think I'll try this recipe this Sunday b/c it will be rainy and cold, and I'll be home all day!❤
What an elegant meal. Thanks Brian for showing us how to cook the drumsticks and egg noodles correctly. This is so well done because contrasting textures really adds to a braised dish like this beauty. I know why you're such a fan of gelatine, the footage of your sauce is so silky
On the cognac note, it is delicious in any mushroom dish, I use it to de-glaze so many dishes, especially goes well with herbs like Thyme and Rosemary. Great recipe Bri
Well this is a dream come true. Coq au Vin is my favorite thing to make and now I get to make my favorite YT chef's version. I know what I'm having for dinner Saturday.
Damn, I love this channel !! Coq au Vin and braised dishes are my go to, all winter. Thank you for the ' wine soak ' tip ! Thank you for the baking the chicken ( and dried ) tip !! Thank you for the added 'Better Than ' tips, I bought the stuff and needed some more ideas. Thank you for the Cognac and deglazing tips ! Thank you for the ' parchment lid tip ' ,, genuis ! Those heavy cast iron french pots of ours have lids that seal too tight to use in the oven. Without one, too much evap goes on. ( If you don't have them, try to save up and buy them on sale, gradually build your collection ) Cooking is never the same ,,, Thank you for the remove chicken and tighten up the sauce tip ! You upped my game this year, my sophisticated foodie family, really noticed ,,,, Gonna make this recipe over and over. I also want to thank eveyone who comments on this channel, GREAT group of people. Really nice and talented YT'ers collect very fine followers.
My dad uses ruby port instead of wine, and a whole stock-boiled chicken. It's a very metal dish of intense dark sauce and tender chicken and you have to pick around the bones to get at it (because he can't be arsed to do anything except remove the spicebag). I love it, one of my favourite things he makes.
Big fan; love that he pulled the legs out then reduced that sauce! But for those curious, I highly recommend trying _Balthazar_ brasserie’s (NYC) recipe. To this day, one of my top 5 dishes I’ve ever cooked. A lot of Brian’s caveats & warnings are moot in that one. 🤔🤟✌️
Welp, I know what I'm doing with the pack of drumsticks in my chest freezer..! So much easier than Julia's method - LOVE your using solely drumsticks & oven roasting them vs. browning in the pan. The whole recipe is so much quicker overall as well. Thanks for the bonus trick about the noods. Another winner, Bri - can't wait to make it!!
Roasting the drumsticks in the oven is such a good idea ! I'm adopting the method for my next coq au vin (I make it at least twice a year, 'cause I'm French). Thanks !
This recipe for Coq au Vin looks MUCH easier than many I've seen before, and thanks Bri for the reminder to buy Better Than Bouillon -- the best type of sponsored video! Who knows, I might be brave and actually try this for a New Year's Day dinner. Thanks again!
My household has started using a lot of Better Than Bouillon. It really is like a cheat code for the kitchen. I consider the roast beef and roast chicken pantry staples now. Other flavors seem more useful for specialty recipes, I don't see any reason to keep them on hand constantly. But the chicken and beef flavors are a massive win. Millions of recipes call for either chicken or beef stock or broth and virtually ALL of them can be improved by adding some of this stuff. We made turkey soup from some Thanksgiving leftovers last night. Added some roasted chicken BTB to it. And despite that being the only change from our usual recipe, it was EASILY the best leftover turkey soup we ever made. Just that one addition elevated it to a new level.
i was studying in a place a few years ago where red wine was the same price as bottled water, and the tap water wasn't potable. Not much of a drinker myself, so I felt like I needed to learn some recipes that took advantage of super cheap red wine...coq au vin. Since I was a student, I tried to save money where I could. You could do this without the bacon if you want. At the time I just used white onions and carrots, which also were fine. Really you're just aiming to get as much fonde as you can for the meaty flavour, then braise to transform that red wine (and tomato paste) into a really meaty sauce. I put it over white rice and I ate this almost every day for a year.
Great to see the sponsorship from BtB again, that stuff looks fantastic. We don't have anything like it in sweden, just stock cubes and something called "fond" which is basically stock cubes in liquid form.
This. Is. Great. Seriously man never stop. I love your content. Approachable and simple but mildly challenging too (somehow), and every single recipe of yours I make is amazing. Make a cookbook please.
I really am getting a lot of enjoyment out of your videos and ton of new ideas to try. For future episodes could we explore the types of dishes you have here that could be premade or partially staged to better manage time when company comes. I love a couple hours cooking but not when the kids or grandkids are here
Yooooo!!! I was literally searching your channel for a Coq Au Vin recipe 2 days ago! My wife and I have been binge watching all the Top Chef seasons…(it inspires us to try and chef it up in the kitchen) and wanted to try our hands at a Coq Au Vin. Love your channel and easy AF recipes….for the most part. Thank you for doing this recipe.
I always have to be pick the right moment to watch your videos, preferably just before dinner. If I watch them late at night I get so hungry that I start snacking :D
I've used your geletin/BTB trick for stock since long before the BTB sponsorship came through and I love it. I rarely have the time or energy to make stock (especially beef stock which gets expensive). I've gotten to the point that any time a recipe calls for stock I mix up some BTB/geletin stock instead of reaching for the carton.
After recently making your beef stew and beef stroganoff recipes (both of which were amazing), chicken sounds like a good way to bring some variety. This looks delicious!
Made your grilled bbq chicken drumsticks and my family loved them!Only thing is I bought to many drumsticks and I had no idea what else to use em for until now! Can’t wait to make this tonight
Coq au Vin Blanc (the white version) is one of my favorite meals! Just swap out the red wine for a dry, non-sweet white, no tomato paste, and add a bit cream at the very end. Still a very rich dish when served over mashed potatoes but just a touch brighter due to white wine's acidity. I usually use bone-in thighs and just remove the skin before browning in the pan.
I'm definitely going to give this a whirl! I had this floating in my mind for a couple of weeks. I even picked up a couple of bottles of wine last week! Really like your sponsor too. I've been using BtB for years. It's phenomenal and works easily in lots of applications!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
He did it. He finally got Better Than Boulllion to sponsor.
literal sponsor goals
I didn’t know they did sponsorships. Never seen one. You’ve arrived
@@BrianLagerstrom all I gathered from this sponsor spot is "this is the best sponsor ever for me yes"
so I guess I gathered right
@@BrianLagerstrom Really? FFS.
Corn syrup, xantham gum yum yum
I’ve been married 14 years. I am a fairly decent home cook. So is my husband.
Watched this at lunch. Went grocery shopping. Made this for dinner.
I have never in my entire marriage gotten so many compliments on a dish.
Team Shallot!
Black Box Cab Sav.
"Save That Sack of Chicken Wine" sounds like a killer country song.
🐓🍷🎶🤣
it's wholesome that Brian got sponsored *because* he always loved the product
I've been wanting to make this for weeks since I 1st saw this, and I finally did, and it came out AWESOME! I used peppered bacon, and it gave it a little kick.
I'm a cook at a health care facility, and I can totally make this at work. We have 80ish residents, and boneless thighs would be perfect, even if they do fall apart. We've also had leg strips before that we used for a stir fry that's not on our menu rotation anymore.
I can't wait to make this again!
Just made this tonight, it’s fantastic and we’ll have dinner for days. I like your peppered bacon idea. I think such a meal would be welcome at a healthcare facility, might not want to leave
Great video Brian. Just wanted to say, I appreciate how specific you are with your recipes/videos. I don't ever have to guess how to make something when I am following along. And I have made A LOT of your recipes, all with success. Looking forward to making this one. Keep up the good work, man. Cheers!
Great to hear that. Thanks!
i love your videos - there's not an ounce of fat on them. they're quick, you explain why you're doing things the way you're doing them in a way that's educational and informative and why it's better than other methods, and it's accessible enough that even the most beginner of beginners like me feel like i can make something really good even though i don't have a lot of experience. thank you!
I’ve been making this dish for as long as I can remember. I use a mix of drums and thighs because why not? I also use Malbec for the wine because the flavor is intense when cooked, and I always toss in a handful of frozen peas at the end because green. That final reduction is key, and it took me forever to figure that out! Thanks for sharing. 👍
Malbec ,, the winter wine of choice at our house.
Thanks for posting !
Can't go wrong with a nice Coq on a cold winter day!
Nice Coq on a cold winter day 😩👌
😎
The fact that Better Than Boullion sponsored your video is brilliant. I’ve been using their product for the last 2 months BECAUSE OF you, BRIAN LAGERSTROM. The least they could do is throw you a roasted bone than has been simmering for 6+ hours.
Brian got my husband cooking and I can never say thank you enough!!! This is one of our favorites in colder weather
I really like how you highlight how proteins should be cooked to minimize cooking time. I don’t think many people understand your departure from the traditional recipe. Roasting the chicken drumsticks is a huge time saver with better results. While pricey, the cognac deglaze was amazing. The results were really amazing. Nice work!
Thanks Bri! Made this tonight for a friend's visit, along with your "better" baguette, your roasted brussels sprouts, and your apple galette for dessert, plus your cinnamon bread with a twist this morning for breakfast. Everyone loved everything. Thank you for your meticulously researched, well documented, and brilliantly videod recipes. You are truly in a class of your own.
Can I come over?? Omg what a delicious spread
@@ktamsiinIt was a fun day.
The parchment lid is genius. And glad you recommend oven roasting the chicken. I look forward to making this soon.
Cooked it twice, came out two times perfect and quite "robust". Everyone loved it. Thanks.
Congrats on landing Better than Bouillon as a sponsor. That’s massive.
Classic B-man. Pro techniques, well-tested recipes, debunks tradition (searing chicken in skillet), relevant sponsorship, all delivered with flawless production values!
Thank you very much for this! Been a little self conscious about the content lately. This helped!
Made this for New Year's Eve.
Absolutely amazing. Delicious. Wonderful.
Thank you, Brian, for helping me up my kitchen game in 2023. Looking forward to 2024!!
Congrats on the Better than Bouillon sponsorship! I've been a huge fan of yours for over a year. You're in my top three RUclips cooks and your videos are by far the easiest to follow out of them. I make your stovetop Mac and Cheese all the time! This is a long way of saying, you've earned this and you should be very proud.
Your Beef Burgundy recipe was amazing, so the Chicken Burgundy is sure to be a flavor bomb of comfort food. I made the beef burgundy and immediately had to make it again to share with my extended family for the holidays.
I make it for Xmas every year thanks!
Thanks Brian. We are on year 2 of Dinde (turkey) au vin. Which has been a great way to turn thanksgiving up to 11. I’ve added some of your techniques here to shorten up the cook time and keep the flavor. Strong recommend to anyone bored with turkey.
I’ve prepare it for my whife, today. As I didn’t have any cognac left after Christmas, I added a few drops of Worcestershire to make it a bit sweeter.
Wife is delighted, she used to eat it a lot when she was working in France as au pair. Thanks for inspiration and a really nice guide.
I made this recipe exactly per the directions in the video description, including the Better Than Bouillion with 3 packages of gelatin substitution - the only difference being, I substituted an Instant Pot for the Dutch oven, and instead of cooking for 40-50 minutes, I pressure-cooked on Manual with the timer set to 15 minutes - for an early Valentine's Day supper last night for my wife and myself - and my wife said she thought it was the most delicious dish she'd ever eaten. Even though I'm no slouch in the kitchen, I would have to say it's probably the best dish I've ever cooked in my 50+ years cooking. Thank you so much for sharing your perfectly detailed instructions on how to cook this demanding but amazing delicacy!
Thanks for trying!
Can’t wait to try this. I love how you brought up how the bits were gonna burn so you deglazed. And yes Better than Boullion is quite possibly the greatest thing since sliced bread.
Made this tonight and I’ve never been more impressed by this dish! Genuinely the best I’ve ever tasted. So many compliments by everyone.
Hey Brian, I cooked this dish on Christmas Eve for my mom and I and I loved the baking of the chicken in the oven. I tried other Coq au Vin recopies, and I came to the conclusion that the skin just doesn't taste good, and I always regretted it that it didn't remove it. But with your baking idea it was so so good. Thanks a lot!
This is happening on Saturday. Great video. I've used Better than Bouillon for along time now. Glad they are your sponsor. Also, been a treat to watch your subscribers balloon. Your first hooked me w/ your one dough 3 loaves video. It was that video that got me into the bread maker I am now. Good work Brian.
so cool to hear, Paul. thanks for being here.
I really love the ‘full bodied stock’ tip. Excellent idea.
I use better than bullion all the time, the only downside that I ever have is, if you’re going to reduce your broth, you better not add any salt. Reduced broth made with better than bullion is extremely salty! As long as you take that into consideration while cooking, it works great.
Try the beef base with mushrooms and red wine and butter. Wonderful!
Thanks! Keeping my commitment to send you $5 each time I make one of your recipes.
Just made this last night. My wife and I totally loved it. I'm looking forward to doing more of your recipes!
My Great Great Grandmother Immigrated from Bordeaux to US about 1880.. I'm 1885 she opened a true Farm to Table French Restaurant in the Western Hills of the Sonoma Wine Country. This dinner was prepared similar to this with Zinfandel Wine, and also another version with Chardonnay. Often with Yeast Dumolings floating atop. Lemon juice was included in the Chardonnay version. There also was another Stuffed Chicken Dish Served that included Sour Cream, and Wild Rice in the Stuffing mix.
Looks great Brian! Really like the idea of the chicken in the oven instead of the pot which saves time.
Pro Level= I've made this 15/17 times over the years.
Thighs/Legs, in Vin, in the oven is vastly superior to 'braising' in the Le Cruset.
This is a Brilliant suggestion, and Thank You Sir !
I watched very carefully. Very nice job.
A brilliant suggestion, and not one that I'd actually considered before.
Subscribed, Liked, and that Bell RUNG !!!!
Absolutely delicious! I followed the instructions to the letter and the results were excellent. The process was very well explained and I had no problems. Son loved it. Next time I’ll increase the pearl onions because they really are the star of the show. Thanks Brian.
Hey Brian, just wanted to let you know that your Chili recipe is basically a staple in my kitchen now. Made it again the other night and it's SO freaking good !!!!
NICE IM ABOUT TO REDO that MF fr round 2.
@@BrianLagerstrom be careful bro.
@@BrianLagerstromI'm just going to throw this out there. Caveat: I'm not a culinary person at all. I basically learned to cook in the last few years watching guys like you and Ethan C. cook on RUclips.
That being said, I'm a big chemistry nerd. Something that always bothered me about most internet chili recipes: almost everyone starts with dried chilis, which is awesome, but then they turn them into a paste with water. The problem with this is that most of those chili aromatics should be fat/oil soluble... right??? Wouldn't the better move be to grind them down into a powder and cook the chili powder into a low-temp oil like you'd do with spices in Indian cuisine? Or am I misunderstanding the flavors that come out of dried chilis?
Am I crazy???
This was my first time making this and I was torn between a few recipes but decided on this one. This was one of the best things I've cooked recently. I don't cook with a lot of wine sauces but this was so delicious I might have to try more. Sweet and savory, the chicken was cooked perfect and tender but honestly the vegetables were my favorite part. The carrots tasted and felt like they were cooked in the perfect pot roast, the onions were little pockets of flavor and the mushrooms embodied the entire thing. I will make this again and soon.
I can't wait to try this. Your recipe looks simpler than others I've seen, and it yields the same results.
I learned so many techniques from this video, but the pasta water + butter sauce for the egg noodles is my favorite.
Just made this, can confirm it was delicious. I used extra mushrooms and bacon and regret nothing. Also added a little fresh ground pepper. Wonderful comfort food. The flavor is almost overwhelmingly savory 🤤
That's EXACTLY the type of dish I dream about during winter! I'm definitely cooking it, looks absolutely DELICIOUS
One of your rare recipes that’s actually approachable for the average home cook.
Hey, Bri. Made this tonight for my wife's birthday. It was a hit. Thank you for another wonderful recipe.
Absolute winner of a recipe here. We joined it with Chef John's mashed potatoes au gratin and a nice zinfandel, and OMG. This is going to be a winter staple at our house.
I made this yesterday following your recipe. It was amazing. Looking forward to more like these.
Pot roast next week! Thanks for trying
Finally a sponser that I actually know about and I already use. They are actually really good
Great idea roasting the chicken and I can't believe I never thought of that.
Brian - I love your content and am a long-time fan. I found your channel when I was a brand new doctor during the pandemic and cooking along "with you" was my favourite escape after some brutal hospital shifts. I agree that this recipe very reminiscent to beef bourguignon and I wonder if you've ever tried it with dry white wine instead of red. Maybe also sans tomato paste to keep it en Bianco. I'm definitely considering trying it both ways. Thank you for the education and entertainment!
Hey Brian,
I've made a few of your things but this was by far the most flavorful and all around delicious.
And the next day it was even better.
I only had one packet of gelatin but what a difference in mouth feel. After it cooled overnight it was meat jello. LOL
I served it on some wild rice and loved it.
Keep up the great content!
This dish with heavy cream and white wine - “white coq au vin” - is literally life changing. Worth giving a shot and more complementary flavors imo
Thank you for the roasting tip! I've had all the problems you discussed Trying to brown the chicken in my dutch oven. I think I'll try this recipe this Sunday b/c it will be rainy and cold, and I'll be home all day!❤
It’s about time Better Than Bouillon sponsored you!!!! Well deserved!!!!❤❤❤
What an elegant meal. Thanks Brian for showing us how to cook the drumsticks and egg noodles correctly. This is so well done because contrasting textures really adds to a braised dish like this beauty. I know why you're such a fan of gelatine, the footage of your sauce is so silky
On the cognac note, it is delicious in any mushroom dish, I use it to de-glaze so many dishes, especially goes well with herbs like Thyme and Rosemary. Great recipe Bri
Agree Mush and yak are legendary combo.
Well this is a dream come true. Coq au Vin is my favorite thing to make and now I get to make my favorite YT chef's version. I know what I'm having for dinner Saturday.
First time I’ve seen that parchment lid technique-handy!
Damn, I love this channel !! Coq au Vin and braised dishes are my go to, all winter.
Thank you for the ' wine soak ' tip !
Thank you for the baking the chicken ( and dried ) tip !!
Thank you for the added 'Better Than ' tips, I bought the stuff and needed some more ideas.
Thank you for the Cognac and deglazing tips !
Thank you for the ' parchment lid tip ' ,, genuis !
Those heavy cast iron french pots of ours have lids that seal too tight to use in the oven. Without one, too much evap goes on.
( If you don't have them, try to save up and buy them on sale, gradually build your collection ) Cooking is never the same ,,,
Thank you for the remove chicken and tighten up the sauce tip !
You upped my game this year, my sophisticated foodie family, really noticed ,,,,
Gonna make this recipe over and over.
I also want to thank eveyone who comments on this channel, GREAT group of people.
Really nice and talented YT'ers collect very fine followers.
My dad uses ruby port instead of wine, and a whole stock-boiled chicken. It's a very metal dish of intense dark sauce and tender chicken and you have to pick around the bones to get at it (because he can't be arsed to do anything except remove the spicebag). I love it, one of my favourite things he makes.
Big fan; love that he pulled the legs out then reduced that sauce!
But for those curious, I highly recommend trying _Balthazar_ brasserie’s (NYC) recipe. To this day, one of my top 5 dishes I’ve ever cooked.
A lot of Brian’s caveats & warnings are moot in that one. 🤔🤟✌️
I love the blue pot!! 😍
You’re the best. I have cooked and baked several of your dishes. They are just fabulous. Keep up the good recipes. They put a smile on my face.
Welp, I know what I'm doing with the pack of drumsticks in my chest freezer..! So much easier than Julia's method - LOVE your using solely drumsticks & oven roasting them vs. browning in the pan. The whole recipe is so much quicker overall as well. Thanks for the bonus trick about the noods. Another winner, Bri - can't wait to make it!!
Roasting the drumsticks in the oven is such a good idea ! I'm adopting the method for my next coq au vin (I make it at least twice a year, 'cause I'm French). Thanks !
This recipe for Coq au Vin looks MUCH easier than many I've seen before, and thanks Bri for the reminder to buy Better Than Bouillon -- the best type of sponsored video! Who knows, I might be brave and actually try this for a New Year's Day dinner. Thanks again!
I was wondering which french dish it was as I've never seen it before. Thanks for explaining it's a coq au vin without using coq...
It’s easier because it’s not actually Coq au Vin. For that you one needs Julia Child 😊
My household has started using a lot of Better Than Bouillon. It really is like a cheat code for the kitchen. I consider the roast beef and roast chicken pantry staples now. Other flavors seem more useful for specialty recipes, I don't see any reason to keep them on hand constantly. But the chicken and beef flavors are a massive win. Millions of recipes call for either chicken or beef stock or broth and virtually ALL of them can be improved by adding some of this stuff. We made turkey soup from some Thanksgiving leftovers last night. Added some roasted chicken BTB to it. And despite that being the only change from our usual recipe, it was EASILY the best leftover turkey soup we ever made. Just that one addition elevated it to a new level.
i was studying in a place a few years ago where red wine was the same price as bottled water, and the tap water wasn't potable. Not much of a drinker myself, so I felt like I needed to learn some recipes that took advantage of super cheap red wine...coq au vin. Since I was a student, I tried to save money where I could. You could do this without the bacon if you want. At the time I just used white onions and carrots, which also were fine. Really you're just aiming to get as much fonde as you can for the meaty flavour, then braise to transform that red wine (and tomato paste) into a really meaty sauce. I put it over white rice and I ate this almost every day for a year.
Classssssic. This exactly what I want to IV into my body when there's snow on the ground.
THANKS BROOOOOOOO.
Love to come back to your channel Bri!! Excellent work with CAV
Congac is so underratted in cooking. It makes most holiday/cozy dishes pop, and it is the secret ingredient in my cranberry sauce
Made this as a somewhat amateur cook and my family absolutely loved it. Thanks for making me look like I know what I’m doing! 😂
YOU CAN REALLY TASTE THE COQ IN THIS DISH THANKS BRIAN
OMG a BtB sponsorship, how awesome! I love them so much.
Great to see the sponsorship from BtB again, that stuff looks fantastic. We don't have anything like it in sweden, just stock cubes and something called "fond" which is basically stock cubes in liquid form.
This. Is. Great. Seriously man never stop. I love your content. Approachable and simple but mildly challenging too (somehow), and every single recipe of yours I make is amazing. Make a cookbook please.
I really am getting a lot of enjoyment out of your videos and ton of new ideas to try. For future episodes could we explore the types of dishes you have here that could be premade or partially staged to better manage time when company comes. I love a couple hours cooking but not when the kids or grandkids are here
Yooooo!!! I was literally searching your channel for a Coq Au Vin recipe 2 days ago! My wife and I have been binge watching all the Top Chef seasons…(it inspires us to try and chef it up in the kitchen) and wanted to try our hands at a Coq Au Vin. Love your channel and easy AF recipes….for the most part. Thank you for doing this recipe.
I made a sausage lentil soup last night using Better Than Bouillon Ham flavor… perfect!
I love that stuff, and I’ve stopped buying stocks altogether!
Made this for dinner tonight. Oh my. So delicious. Will be adding it to my rotation.
Great recipe. Made it with bourbon as a sub for cognac. Don’t need cognac in the house! Came out outstanding.
Got my ingredients tonight and I'm very excited to make and eat this thing tomorrow
I always have to be pick the right moment to watch your videos, preferably just before dinner. If I watch them late at night I get so hungry that I start snacking :D
I used up my whole jar of better than bouillon making rice in my pressure cooker. Adds a lot of flavor! 🤝
Made the recipe today...turned out great. Thanks!!
I've used your geletin/BTB trick for stock since long before the BTB sponsorship came through and I love it. I rarely have the time or energy to make stock (especially beef stock which gets expensive). I've gotten to the point that any time a recipe calls for stock I mix up some BTB/geletin stock instead of reaching for the carton.
After recently making your beef stew and beef stroganoff recipes (both of which were amazing), chicken sounds like a good way to bring some variety. This looks delicious!
I can't wait to try this Brian! Love the video. Regards.
This is perfect. I’ve got drums in the fridge that I was trying to figure out what to do with it.
I’d love a beef short ribs video from Brian! ❤
Oh, I need to do that. Ive been braising ALOT lately. Might need to wait till like FEB
So glad “Let’s eat this thing!” is back.
I love how this looks and may just end up trying a modified version of it (I can't eat mushrooms so I'd just omit or substitute those)
Made your grilled bbq chicken drumsticks and my family loved them!Only thing is I bought to many drumsticks and I had no idea what else to use em for until now! Can’t wait to make this tonight
How did it go man?
The Better than Bouillon plus gelatin is GENIUS
I'm glad Better than Bullion finally sponsored you!
Coq au Vin Blanc (the white version) is one of my favorite meals! Just swap out the red wine for a dry, non-sweet white, no tomato paste, and add a bit cream at the very end. Still a very rich dish when served over mashed potatoes but just a touch brighter due to white wine's acidity. I usually use bone-in thighs and just remove the skin before browning in the pan.
I'm definitely going to give this a whirl! I had this floating in my mind for a couple of weeks. I even picked up a couple of bottles of wine last week! Really like your sponsor too. I've been using BtB for years. It's phenomenal and works easily in lots of applications!
Yea!! you got Better than Bouillon as a sponsor!!!
Never been more happy to hear lets eat this thing and the dancing
So I've made this before and my wife despised it! Baking the chicken and the cognac made this a bit I am bound to repeat. Thank you!!
Finally, a coq au vin recipe that solves all of the problems. 🙏🙏
More sparkle lol. Love it.