This Recipe Will 100% Make You Fall In Love With French Cooking
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- Опубликовано: 5 мар 2024
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Coq Au Vin Recipe:
For the marinade:
4 chicken thighs
4 chicken legs
3 cups burgundy or pinot noir wine
8 sprigs of fresh thyme
20 pearl onions peeled
For the sauce:
Chicken from above
3 cups chicken stock
3 cups burgundy or Pinot Noir wine (reserved from above)
6 strips of thick bacon cut into strips (lardons are preferred if you can find them)
3 tbsp cooking oil
4 tbsp unsalted butter
3 tbsp all-purpose flour
4 medium-sized carrots cut into oblique shapes
5 cloves of crushed garlic
2 tbsp tomato paste
8 sprigs of fresh thyme
20 pearl onions peeled
8 oz button mushrooms cleaned with stems removed
Salt and pepper to taste
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I'm not sure why I'm taking so many shots at Grandma recently lol
Fuck grandma, All my homies hate grandma 😤
As good as you are, your stock just went WAY up when you mentioned you don’t drink. Bravo! There is a shortage of us non-drinkers.
@@TomFooleryTheAustere Agreed Tom! I wish everyone would quit!
That way I wouldn't have any problem finding the good bourbons I love so much.
She deserves it.
Attack the fridge bro, we love it anyway 💕 , what did it do wrong ???
The Julia Child joke just killed me! 😅😅😅
I read your comment before I saw it in the video so when it came up, I really paid attention so I wouldn’t miss it.
I still didn’t understand what she said! Lol
As someone who not only met, but actually had dinner with Mrs. Child on more than one occasion I can vouch that Sonny wasn’t too far off the mark!
I remember watching the episode she said that.
Yeah it got me pretty good as well lmao
It was like if the Swedish chef from the Muppets had a kid with Julia childs .. THATS what he'd sound like 😂
What I like about this guy is he gives realistic cooking times. None of this “brown the mushrooms for 2-3 minutes” bs, no it takes 10 min.
Wt about the oven temperature ?
@@BlindfoldedFox As a cook/friend once said to me ...350...everything is set to 350.....How long do I cook it Cec? ...Till its done.....
400-450 is usually better for most things, and most savory dishes are done in that range in restaurants in my experience.
French guy here I’ve been following your channel for a little more than two now and I think the quality is getting constantly better, to the point it’s one of my top 3 channels for cooking on YT (and I watch a LOT of it lol)
Also FAUT RETROUVER GASPARD LES GARS GASPARD T’ES OU???
You can replace Gaspard if you're ok with it
Gaspard est sous la table
Chef john is all you truly need
Gaspard prend des vacances
@@TonyMarselle Definitely an OG.
I started cooking when I was young because I loved my dad’s food. He passed away when I was 14 and I just wanted to remake the things he cooked for us. His name was Kevin! Thanks for the shout out!
Sorry for your loss... I'm sixty six and I miss my dad
@@rodneypratt4324 Thank you. I am 30 now and I have come to the conclusion that losing a parent is a lot like losing a limb. You have to relearn how to get around in the world and it’s never 100% healed. You get those “phantom itches” every once in a while and have the thought to ask him about something or tell him something. But I know it is a natural part of life and that I am lucky to have had the time with him that I did. I hope you can say the same.
sorry for your loss. thanks for sharing.
If you never made this dish, you have got to do it. Just once. It''ll open up your arsenal to the wonderful world of braising. Nothing better with mash. Dayyymmmmm.
I also make Beef Goulash, almost the same recipe, but using chuck steak and smoked paprika (quite a bit, maybe a tbls, depends on your taste). Very delicious.
This guy is wild. There are plenty of other great YT chefs (Weissman, Not Another Cooking Show, etc.), but this is one of the only channels where EVERYTHING I make, makes it into my recipe book. Keep at it my man!
I don't care for Joshua...
Joshua thinks like his version is the one and only way. Too assuming!
I think you guys take him too seriously lol
He's also legit hilarious without being a try hard
Weissman’s earlier shows were my gateway into YT chefs. I really don’t watch him at all anymore, but I appreciate the initial content he put out.
You've changed the way i cut carrots forever since i first saw that method. Perfect shape.
This dish will now be my go-to peace offering for when the Mrs is upset with me. You're not just feeding bellies, you're saving relationships 😊
French cooking is so obtainable and I think people get intimidated by it, these are beautiful foods to add to your dinner rotation.
This channel has climbed its way to #1 cooking channel on RUclips I'm my honest opinion!!
Who agrees? ...hit the like button.
Chef Jean-Pierre is my personal favorite, but this guy comes in second. That’s a compliment, not a dig.
Chef john
I worked at a company that had a corporate cafeteria headed by a professional chef. They made this dish every Friday because coq au vin was one of the company owner's favorite dishes.
Could you, please, do a traditional French Cassoulet at some point. It's my favorite French Provincial dish.
YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Mai ouis!! (Yesssss!)
I've been on a cassoulet kick lately. I've watched several chefs versions, but mine is far more simplified version.
@@derekboardman9995 I’ve also watched a wide assortment of cassoulet preparations, but I gotta say and with no judgment implied, take the full ride via Julia Child. It’ll take about 6 hours, that is, if you know what you’re doing, but it’ll be worth it.
@@Bootmahoy88 I'm not a professional chef, but I've been cooking for 40 years. The cassoulet I've been making is the best thing I've ever made. I use boneless chicken thighs, smoked beef sausage, bacon and Chardonay (I've used Pinot, but the Chardonay gives it a slightly sweeter taste). I watched Julia's video on it, and the time and effort she puts into it seems a little much to me.
I've come to the point where I just hit the "LIKE" button before I even watch your videos. I know it's going to be educational, flavorful, and entertaining. I've learned a lot from you. I've never really followed your recipes to the letter- I follow your techniques, and you have made me better. I thought about sending you some brass knuckles just for fun, but I don't think your fridge could handle it.
Funny, talented, and endowed with the gift of gab. You Sir, own the trifecta of entertainment.
I watched this at work and my mouth began to water. I messaged my wife and were going to do this for supper.
I know a French-born Gilbert! Alsace Region - little town named Mattstall, near Lembach, France. He was a forest worker by trade. The french pronunciation is a soft G...Jilber...no T on the end, of course. Jheelbear, is as close as I can get it spelled phoenetically. Cheers! Alway love your videos!
Best foodtuber. Love that he does his thing and hasnt started doing random collaborations with your Gugas and Joshua Weismanns, so tired of that format.
Or thumbnails of him sticking food in his mouth. That's some base mid youtuber shit.
Him, Brian lagerstrom, chef Billy barisi, and kenji are my faves now.
For casual, I still watch Adam Ragusea, Babish for entertainment
He actually did a collab with Guga a while back and it was really enjoyable.
@jorb1903 my faves too 😁
I really love this new format. 10-15 mins videos of great recipes and super informative and knowledgeable. Don’t stop! ❤
When he quoted Julia Child, i felt that. 😢
I've seen Coq Au Vin made with skinless chicken. But I find if you cook the chicken with the skin, braise the chicken and then remove it from the sauce after it's cooked and place it under a broiler until the skin gets crispy and place back in the sauce then serve. It tastes amazing.
I think searing beforehand is enough, but your method does sound good!
@@Sniperboy5551 I've cooked this dish many times and I have found the skin still gets soft and rubbery even after braising while it cooks in the sauce. Broiling the chicken after cooking just adds that extra touch.
removing the chicken skin is sacrileidge. might as well just eat a TV dinner...sheesh.
I grew up in the UK, and traditional French recipes like coq a vin and beef bourguignon were usually culinary travesties when attempted by your average British cook. When you actually follow a proper recipe, you finally understand the fuss about French cuisine.
I sincerely appreciate the recipe and the unique carrot slicing technique as well.
Honest to god I though I had invented this.
You have never been to a restaurant? It's the most common way to cut a carrot.
I don't know, but your Julia impression is the funniest ever! ❤❤❤
I love that you sensei from big modern kitchen, then go punish Fridgie in a back yard that looks like mine. Makes everything seem more possible.
YES, Gilbert IS a name in France. And I am shocked / touched that Sargent Gilbert looks quite like me, - curly moustache included. AND my name is GILBERT. I randomly checked out your channel and found my doppelgänger on your videos!
Such a wholesome comment!
Hey Sonny ! I cook. It's what I do. I've done Coq au Vin a few many times over the years.
This one, YOURS, is truly the exact way to make it!
True Perfection your's for this Classic Dish.
Pro Note? Fry up that second batch of streaky bacon at the end, and sprinkle it over crunchy like on the finished product !
Crunchy and soft bacon !
I've NOTHING else to add to your Perfect Dish Sir !
I can't argue with crunchy bacon!
crunnnnchieeeeeee
As Chef Jean-Pierre says, “never use a wine that you wouldn’t drink.” You don’t have to spend a ton of money, but don’t just buy the cheapest bottle.
Going for the 6$ bottle instead of the 3$ bottle is more than enough IMO
This is a trophy dish for me. I’ve been too nervous to try it-till I saw your method. It looks doable!! I kind of want to call my small town butcher and see if she will do rashers-lardons? for me. I’m feeing fancy!! I’ll let you know if I conquer my fear of the Coq!!!
Sonny, Outstanding, Augusta Escoffier would be proud...
Kind regards to all...
My brother learned to make this in france during his many visits. He made it during a family get together once. It is the single best meal I have ever eaten. Not sure what that says about me but it was other worldly good.
Last Thanksgiving I made Beef bourguignon and it was amazing. My wife of 30 years told me it was the best dish I ever made. That means, this Thanksgiving, I need something just as good, and this is it.
LOL, Julia Child has been a favorite of mine for decades. Not only was she a great cook, she was hilarious and never took her mishaps seriously (unless imminent danger). You mimicked her voice quite well!🤗. The Coc Au Vin looks delicious. Maybe my daughter will make it for me. She’s the one who sent me this episode so you got a super recommendation!
5:26 | yes, this. Definitely. Pans like those are too deep for steam to escape so it ends up allowing your protein to spring water or braise rather than frying. Also a really crowded pan will act the same since it will bring the temp down.
Looks so good. Without the wine, I’ve made this recipe numerous times.💡🍓
The thing I like about this is that you don't just say what to do but you say why as well which is important information.
I'll definitely be making this soon!
You know exactly how this would taste... frankly I would love it with a nice fresh warm baguette and dip it in...
The cut from Marcus taking a bite to the fridge kick was amazing.
I make this with Chardonnay mushrooms sage rosemary but mostly sage very good
Keeping the lid closed on your braise will in all likelihood cook it at a *lower* temperature than with the lid cracked.
The water inside a braise ensures that the temperature inside a pot with the lid closed is around the boiling point of water. By cracking the lid, you are letting in additional heat-heat that is *probably* not offset by evaporative cooling
I make mine the exact way,... I do add some curly parsley in the end to add a little bit earthiness - and a tinsy bit more when serving with a couple of crunchy sour dough croutons.
This is amazing to serve to guests.
Day 1: Bird in wine.
Day 2. Cook.
Day 3: Warm up and serve, with fresh parsley and croutons.
You don't need a rooster... A "soup/mature" chicken works too. Normal young chicken works but you miss a little bit of that gamey funk... and a bit more solid textures (hence the wine bath.)
That is the BEST and most accurate quote of Julia Child I have ever heard.
Perfect. I've been looking to expand my repertoire of late. Did Steak Au Poivre last weekend and it was awesome. Already made my list for this dish Saturday. Thank you. Been cooking at home for 25 years and it's truly a passion of mine that continues to grow. It's probably my favorite thing to do (with my clothes on).
My brother cooked and showed me how to cook this great dinner.... acouple of years ago.... You're doing a great job.
The butter wink!! It's my new favorite.
I'm from New Orleans and I cook... I learned things from this video. You rock!
Sir. Your winking while tossing butter is making me churn.
Sargeant Gilbert translates to Sergent Gilbert in French.
Gilbert is a french name. Buffalo Sabres great Gilbert Perreault was a star in the 70s.
La french connection tabarslac
I've never eaten or made this recipe but it looks delicious. Can't wait to make it.
I made the beef stew recipe from your last video ,and let me tell you it was amazing! Thank you so much I didn't find a problem with searing in my Made In Dutch oven it worked wonderfully.
I spit out my coffee laughing at the Julia Child joke! The extra pat of butter wink was fun too.
I made this for Mothering Sunday
The family loved it. Thanks for making look so easy.
dude I followed this video the best that I could (couldn’t find pearl onions and my wife doesn’t eat bacon) and it still ended up being the best tasting dinner I think I’ve ever made. I’m gonna make this every week until I perfect it. Thanks!
I'm IN!!! I'm doing this for sure!
Best cooking channel for sure. Love the shout out to Kevin
You made that look F'N DELICIOUS! So much so that I am SOLD and will be hunting for these ingredients tomorrow! I usually cook my stews a day before but I agree, I doubt I'll do the 'Day After Deliciousness' this time. No self control it looks so dang good! I enjoy your channel very much. Came across it the other day, instant subscription (which I seldom do). So, Big Mahalo for sharing your talents with the rest of us! Blessings to you!
Im definitely making this…its a recipe to indulge in once a year 😁 all that bacon juice, butter, salt, chicken skin/fat..all the stuff that makes it fabulous!
I will be making this soon. I’ve tried so many new things because of this channel. Thanks Sonny
THE HUMONGOUS FUNGUS! absolutely awesome
Love love the recipe
Definitely cooking this up, thank you ❤️🇿🇦
When you mention preparing braised dishes the day before for best results, what do you do with the dish for that resting time? Fridge and reheat the next day? Slow covered simmer for 24hr?
Love your content, thank you for the effort you guys put into the videos!
I actually LOL'd at your Julia Child joke....🤣
Thanks, I had a great time, too.
My name is not Kevin... GOSH! I love this channel. Please keep'em coming.
I was a line cook for 13 years in various restaurants. Not a chef. But I’ve been cooking for 25 years for family. No one knows why my pork chops are so good. They just are. I actually learned that from the Hispanic cooks, working in various restaurants when I was a younger. Been rubbing my chops and thighs with base for years. Ham base is really hard to find!
Did it yesterday. I can now confirm this is insanely delicious!
Love this channel......"Let's go!!"
I am a Kitchen GOD! I made this and was able to wait until the next day, then reheat it slowly over 2.5 hours to have a most amazing meal.
Absolutely fantastic recipe. Thanks for sharing
Everything you make is perfection. Thanks.
Stop eating it !!! I'm starving. Into the kitchen tomorrow, no excuses.
Just the color of the sauce is divine, I can only imagine how it tastes!❤
Sonny, Thank You for this. I just finished making this now. UNBELIVABLE!!!! FWIW I added a leek to the veg for a little more texture. Fantastic!! Thanks again
So glad that you teach me so much! Thank you, Sonny!
Oh My God. We will be doing this one. Looks so good. Thanks for the videos and hard work you guys put into them.
Picked up some great tips from this video particularly the one about not searing meat in those types of pans, thank you!!
My first time eating Coq au Vin was at a Bistro in Reims, France. I was expecting something that looked like chicken and this was so dark. I questioned the waiter who did not take kindly to questions from an American. It was good. However, my wife ordered Gumbo at the same place - a plate of chicken livers in sauce. The only time my dish was better than hers.
This looks amazing!❤❤❤❤
Can confirm it’s amazing
OMG Im making this tomorrow.
Going to make this on Sunday, I made your Pot roast, it was Fantastic. Thanks yet again.🎉
Your cooking is TOP NOTCH! Sir! But I gotta say, I enjoy your sense of humor as much as your food. By the way, PNW Mushrooms are incredible.
Another awesome one. Thanks guys.
Cooked this last night and we're currently eating it for dinner. This is an excellent recipe
This looks amazing
Definitely on the list to make
Thanks dude for making this video 😁
This recipe 's my dad's go to dish💯
I just love it
First off, I laughed out loud at your Julia impression. God I love her :D The only personal, and this is strictly personal to me, is whipped Yukon golds. I believe Yukon probably have the best flavor of any 'tater, but I can't get past the texture when they are mashies. Oh, and I know you don't drink, but rule of thumb never cook with wine a person wouldn't drink. Pinot noir is a great choice, and a Pinot from the Willamette valley in Oregon would be a show stopper.
The tomato paste roux is inspired. I'm stealing that one :D Excellent video my friend!!!
Ok A 9:17 that was pretty cool special effect. Bowl strayed still- smoking while the table turned. NICE EDIT!!!!
OMG !! Looks fantastic. Thanks for sharing.
Great video! Can't wait to try it.
I cut my carrots like yours for my curry yesterday... you're right it is a great shape 😊👍
This guy really can cook !. Makes it look easy and is entertaining. I would have been scared of coq a vin, but not now. Thanks, Vicki from Tennessee in the USA 🇱🇷🌹
Definitely joining the permanent menu, because this dude, can cook. Great directions. I dig NOT deglazing burnt char into my sauces too. I only soaked the chicken pieces for 2hrs in the wine, thyme and onion and it came out stained as f*** 👍
So nice to see one of your youtube heroes use the same cutting technique the you've discovered yourself years ago. #TeamOblique!
Exceptional presentation. Thank you for sharing your culinary expertise.
Wow that looking amazing and delicious! Gonna have to give that a try! Thanks 🙂😋😎❤
Jack made it on 3'sC... never heard of it before or since till now. Looks good.
My god that looks absolutely amazing.
Awesome recipe as always. I cant wait to make this. You are truly a great chef. Marcus and you have real chemistry together. Once again, content that never fails to inform and entertain.