Coq Au Vin - Chicken Braised In Red Wine | Classic French Recipes
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- Опубликовано: 8 дек 2017
- Coq au vin "Rooster braised in red wine" is a classic French dish of chicken braised with red wine, cognac lardons and mushrooms. Get the recipe: bit.ly/3sKeTdd
for the marinade please watch this video:
• Red Wine Marinade (For...
Many variants exist using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.
History:
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th centuryit is generally accepted that it existed as a rustic dish long before that.A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.
The coq au vin is traditionally made with a rooster but it can be done using a good quality chicken. Always buy the best quality chicken possible to make sure the meat does not fall apart during cooking.
it is very important to know how to make a coq au vin properly. Before attempting this recipe there are some things that needs to be prepared usually the day ahead to ensure you will make a good coq au vin recipe. But don't worry, a coq au vin is not a difficult French recipe, it is just time consuming.
Frankly if you make sure you prepare these two things the day before you will find that making a coq au vin with chicken is pretty easy.
Things to do the day before you make a coq au vin:
- Marinate your chicken in red wine
- Prepare a brown chicken stock from scratch.
if you have those two items ready just follow the video and you should get a pretty authentic coq au vin recipe.
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Хобби
There is a reason why French cooking is so popular around the world, yet it can seem intimidating to home cooks! Your videos make it accessible! I’m not so intimidated to make some of these dishes now, because you have demonstrated and explained all of the steps. I love your videos!
I have not made this since Culinary School, but if that Rooster next door keeps coming to my bedroom window every morning, crowing. He's going to be dinner.
Can we pour the marinade through* a coffee filter instead of skimming?
The neighbor knocks at your door, asking if you've seen his missing rooster, and you offer him a glass of wine...
@@nope24601 lol 😅😅😅
@@nope24601 what of the rooster opens the door and tells everything to his master offering him a glass of wine
Is the rooster still alive? What's his name? A friend of mine used to have a pig called Houdini. One day the pig pissed him off. When the wife came home she asked, what's for dinner? He replied, sweet and sour Houdini. 😲
This should have 3 million views at least in the 3 years it's been on YT....You're brilliant and I love your recipes and methods.
The French cooking tradition is so beautiful.
Genius is the infinite capacity for taking pains! And I don't mean breads! Well done!
I've been attempting to make this dish for years, watched many RUclips videos on how to make it and they all taste the same....just an overcooked chicken boiled in red wine....nothing like the authentic dish I had in France years ago....I asked you in a comment to make this for us and you said you would....and I appreciate the fact that you spent so much time making it with explicit detailed instructions. Your video's are highly educational, informative, and extremely entertaining with nice little touches like the music you play. Thank you so much for this video. My birthday is coming up and I'm going to make this for dinner...perfect timing....thanks again for all you do, Chef....it's amazing!!
Happy Pre-Birthday!
Why thank you, how lovely of you to say that....
Thanks for that and yes this video is dedicate to you and all the other Francophile out there that were keen on seeing that recipe in full. I especially did it a bit lengthly to make sure we could fit in the proper recipe . Glad you watched the video 🙂🙂
Completely agree with you. I've been looking through the other presentations too, and this is easily the most convincing. I'm really looking forward to having some folks around to share it with. It ain't just chicken boiled in wine!
Did you figure out what you had been doing differently vs what u had in France? What was the secret?
This brought me back. Many years ago, when I was young you could still buy "stew birds" which were chickens that were old and had stopped laying. They were tough, but very flavorful so you had to stew, braise or use some other slow method so that the meat would tenderize. My grandmothers and my mother (who is now 92) all had their own favorite recipes. I found this to be the best explanation of the process for coq au vin I've seen and I am going to try it. If I can find an actual rooster or stew bird, so much the better.
Made this recipe yesterday - it came out super delicious. The sauce was very intense and tasty. Used the brown chicken stock from your other recipe that I made a few weeks ago. I highly recommend anyone interested to try it. I even cheated on the marinade, only did it for about 2.5 hours, and skipped the flambé... (please don’t tell anyone)
well done you made your own twist
I followed your recipe with some roosters that my friend had raised and it was amazing. I am going to cook it again for my soon in a few weeks, I think he will also enjoy it. Thank you for sharing!
Not one chef on TV or online explains recipes in such detail. Thank you so much for taking the time to do these videos...I am in love with your channel, all the recipes I have tried have been nothing short of perfection, my dinner is so fancy now!
DeeJay great to hear that and welcome to the channel 🙂👨🏻🍳👍
My stepmom used to make this dish after going to french cooking classes.Long time ago.It was glorious. I tried it once and it was just not that great after a lot of work. Never tried it again. Watching this video gives me a huge desire to try it again. Thank you.
The wine is important. The usual rule is: don't cook with a wine that you wouldn't drink.
I made this dish today. I made Coq au vin before, but a watered down version. It took me about 5 hours total to put this one together ....plus an hour the night before to cut the chicken up and prep the marinade. Let me tell you, this one is worth the effort. My husband was drooling!
The knowledge you impart here, both in theory and practice puts you in a class of your own. It's about time I told you that. Love your videos. BIG FAN.
thanks a lot it’s really motivating 🙂🙂👍
I'm a cook not a Chef. And a pretty good one. But when I cook with you I feel like a Chef. I love how you take it to the next level empowering me with proper technique. Honestly, I don't understand why you don't have a million subscribers. A joy to watch, a joy to listen to and above all a joy to learn French cooking!
What makes your videos the best are the detail that you provide, AND the emphasis that you place on doing it right. Your loyalty to authenic French Cooking is why your the main man!
I grew up with real Coq au Vin and there is just nothing that compares to that, when made with an aging rooster- so it's extra tough and gamey. My mom would be starting to cook it before I finished breakfast and went off to school (Ecole Buffon- right across from Jardin Des Plantes) and we got our Rooster on rue Mouffetard back when it was still a real market street. That being said, this is a great recipe for making it using chicken- 'cause how easy is to find old rooster at the grocery store these days??! :) Give it a try!
The power of RUclips, I've watched two episodes and now I have the confidence to go toe to toe with a French chef.....lol.
This looks delicious. Thank you for such a thorough explanation.
In China we also have braised chicken with red wine. But we don't marinate this long time, just put soy sauce and wine into the pot with the chicken. Also I think I found some Christmas recipes by watching this channel
That’s a serious stuff!!! Love it!
'its a saturday afternoon, what shall I make, ohh i'm gonna make coq au vin!'
'No.. You're not'
🤣🤣🤣🤣🤣
I just made your 'lazy sunday', 'simple', Beef Bourgignon!! It turned out amazing but it took a good three hours to make. So if you say this is time-comsuming... I believe you! Keep up the great work Chef!
I liked that "No, you're not" too!
Kazzamatazz I laughed at that as well. And the French have a way of saying “no, you’re not” in cooking that is so authoritative! But charming!
Absolutely one of my favorite dinners.
I did this today and it turned out to be fantastic. Worth the effort and definitely will do it again. Thanks for the receipt.
I really enjoyed this! Thanks for doing it. Keep them coming.
Not exactly a typical summer dinner, but I've been wanting to make this and finally did last night by your recipe & method. Absolutely delicious - my friends were eating the sauce with a spoon once the chicken and bread were gone. Worth the effort and then some! Thanks for the video & recipe, cheers.
I haven't made this in years, merci beaucoup for reminding me of this dish. Delicieux !
Very much enjoyed this recipe.
Thanks for sharing this recipe, I really appreciate this !
I made this recipe tonight. Thank you! It was wonderful!
A great challenge. I look forward to giving this a try.
at first i thought French people tend to overdo everything in their cuisine. i think i owe them an apology. now i see their sense for detail and only after making this wonderful food thanks to your recipe i know already that all the effort put into this dish was worth it. first hit of amazing smell was after roasting the chicken and then the veggies on the butter. at that moment i knew this is going to be fantastic.
Also thanks for showing us how to easily slice the chicken and separate the carcass and how to make great chicken stock and the marinade itself in your other videos. also the butter/flour mixture to thicken the sauce is super helpful and definitely can be used widely.
Love your presentation and simplified receipes.
Looks wonderful. Thank you!
Love your channel! You are currently my favorite French cooking tutor. Most American chefs that teach "French" cooking trend to use shortcuts to simplify the process, and I think this takes away from the authenticity and quality of the final product. I love that you show the real classic way these dishes were prepared. I thank you for that. Cheers!
magnifique, I will attempt some of these recipes soon. One of the very best cooking channels on RUclips, thank you for your work!
Beautiful as always, great video
Hello my friend your recipe is to good and looking so yummy 😋 a big like for you 👍🤝🤝
A great dish and good vid. Thank you Stefan.
I love this channel. Than you for all your hard work and service educating us!
Amazing just amazing!!! Thank you so much.
I just made this exactly with your recipe and it tastes above and beyond! Thanks for the great tips and lovely explanations of every steps 😍
Had to come back and leave my feedback. Yesterday I made this recipe following step by step and dear goodness - I came out FANTASTIC!! What a unique taste and elaboration, totally worth every second spent on this. Thank you Stephen for explaining everything step by step, without you it would not have been so easy to make this Coq Au Vin. You are amazing!
Congrats!How very rewarding indeed!👍🍷Cheers
I once had this dish made by Paul Bocuse himself. It was sublime.
You were very lucky!
@@TTTzzzz Ordinarily I give very little thought to what I eat, but that was noteworthy...perhaps even more so than a detailed recreation of Babette's Feast that I once attended. Am still surprised that I survived that celebration of gastronomic excess.
I really love how a red wine marinade transforms food. Really nice recipe Chef.
So many mediocre instructions for coq au vin out there, but this one is the real deal. No short cuts here! The difference, is in the detailed explanation which makes for an informed cooking process and an outstanding result. THANK YOU.
This is why I am only a Part-Time Vegetarian. Once a year Coq au Vin. Thanks. I learned a lot....
Mate! I cooked coq au vin following this recipe and also your potato gratin. By far the best food i've ever made and my guests where floored as well. Many thanks and i'm going to cook your other recipes as well!
It looks amazing! Well done!
Excelente explicación y mejor plato aun!!! muchas gracias por explicarlo en forma tan clara.
Like always: Fantastique...thank you
Delicious 😋 can't wait to try this
I made this following the recipe step by step. You're gonna use a lot of pots and time... just sayin'. When I was finally done and got to taste the results, I was flabbergasted. I have been cooking for a very long time, and I am good at it, but I have never made anything this good. Amazing.
I add the mushrooms and bacon to the pot with the sauce and chicken and garish with the caramelized onions. WOW!
great stuff! the longer and more complex the recipes are, the better
I have Always Been Fascinated of how to Make this Spectacular dish. Thank You So Much for Showing us how... Merci!
Exceptional tutorial! I love this channel.
I like this guy. full of energy, excited about his craft and knows what the hell he's doing. and he possesses what most TV chefs do not - humility and good naturedness. Mario and Gordon take note
beautiful!!!!
Great video !
Thank you for this
OOOHH this looks sooo good! Merci Beaucoup!
Definitely a lot of work, but well worth the effort. Had me salivating ! You are a top level chef.
Good day from Mauritius ! I sincerely believe that your recipe of 'coq au vin' in one of the best verion I've watched ! Thank You chef !!!
Thank you Chef!
Brilliant! I had the "real deal" years ago at Les Berceaux in Epernay. Beautiful video.
awesome , great job
Fantastic!
Looks yummy!
Excellent
Absolutely Beautiful
Incroyable!
Wonderfully explain . Thank you very much. I will cook this recipe tonight.
Dude, you"re the best...as a Brazilian, i know when someone loves what they preach... great stuff! Thank you for sharing!
Sounds pretty good!
This is one of my favorite French recipes!!❤
That's why I have chosen to make it and present it to my chef instructor in the final exams!!🙂
Excellent!
This was a fun recipe!
At last I found the real deal. Merci Beaucoup Chef.
Love your cooking ❤️
Your videos are great! Keep them coming!
There’s so many amateur cooking demonstrators online, total waste of time for me, Im glad to have found you as well as the Roux master chefs. Thank you.
DUDE......YOU'RE A GENIUS!!
Just tried this! (Though I didn't marinade the chicken overnight) Absolutely lovely. Though, I did leave my chicken out of the stock for too long, and it was a bit cold by the time I got round to eating. Flambe-ing definitely helps the flavour, don't miss that step
Looks good.
This looks good!
What a divine video as I'm preparing to make this dish. I really enjoy cooking for my girlfriend and wants to blow the roof off with this French recipe.
Enjoy your video’s! Thank you
I made your recipe yesterday (and the day before to prep) ... delicious ... best so far ... my first time making the caramelized pearl onions ... I used a Malbec from Argentina ... two bottles ... and way more cognac than I expected ... the flambé was a bit dangerous in that the flames were about two feet higher than my pot and licked the bottom of my microwave ... luckily, no damage ... but overall ... quite delicious ... thank you for your effort in bringing these elements together in such a convenient way ...
I've been looking for a good recipe for a long time. Untill I visited this channel and found my Holy Grail!!
Thanks for this , it was indeed time consuming, but the reward was great!!.
Just wanted to say I tried this recipe as best I could (a few small changes to the small onions) and I can say it’s superb! Thank you for sharing this!
thanks for trying it it’s not the easiest so well done 👍👍👨🏻🍳🙂
Hello! I'm a new subscriber, so happy I found your channel! This looks utterly delicious :D
As a old man growing up, I thought Julia Child was good? Contreras, not even. Stephan is the best True French Chef!
We made this recipe a couple days ago using our own rooster and it was fantastic. Very happy. :) Thanks for the recipe! :)
Hi chef that was awesome !!!!
Thanks for the great video. For the first time not my father but I self have made this dish, I hope my family will like it as much
As he said this does take some time to finish but the end results are great. I have made this a couple times and both times, fantastic. I made some today and being from texas added a couple large jalapenos to see what the taste would be. Spicy but did not take away from the recipe.
This was a recipe that I watched when I just started cooking 1 year ago. Fast forward 1 year to today, I finally attempted this recipe and when my family and I tasted it, I have to say, it was worth all those hours cooking!! Thank you very much chef!
I'm very intimidated to try it.
I also.have one year of cooking experience but I'm afraid to put in the hours and be disappointed :(
Did it tonight. It was soo delicious! Thank you for the detailed explanation of every single step. Thanks to that I had no problem in making this delicious plate.
Well done for that it's a tasty recipe indeed. Glad you enjoyed it 🙂
If I would like to do make it in the morning for the evening, should I reheat or stop before the oven and put it in the oven before the gusts come?
Amazing Excellent Very Well Prepared Couq le Vai
Love the longer video!
ThrobbinHood yeah. Me too.
Great job. This looks great. I’m a little confused about the veggies. You used all of them from the marinade right? Or did you throw the. Away and use a new batch?
i will keep that in mind
yes discard the vegetable from the marinade and add the onions and mushrooms afterward.
Fantastic video class Frenchie. Merci.
🙂👍
Thanks for this recipe! I want to learn cooking French cuisine. I love watching you because you take time to explain everything which is great for an amateur cook like me. I also love your sense of humour and love your hands too. They're so nice and clean. :) haha! More power!
great to hear it’s been useful for you and that you enjoy watching the video🙂🙂😋
Good explanation but I guess I would have to watch it thrice. I remember a friend making it ages ago in France it was a great dish.. Wish me luck.