I followed your method and it came out fantastic! The only thing I would change is using the marinade. Yes, you can use it. Use 3 cups of wine. After marinating overnight, strain it from the bag into a sauce pan. Bring it to a good boil and reduce to the 2 cups, using a mini-sieve to skim off any fat-scum that appears. When that marinade cools a bit it will look as pristine as the original wine. It will be infused with the flavor from the veggies and herbs, and it will be safe.
I must say, your ability to convey so much information in such a short video makes it not only educational but so easy to digest ( no pun intended here ). Thanks for the amazing recipe. All the Best!
the first amirican cook who inspires me with his fantastic recipes. the recipes are European but he has his authentic way of cooking. loud and clear! love from Morocco
That peel the pearl onions trick just blew my mind!! I've been around a while...how have i never heard that! Brilliant...totally making this dish. Great video. 😘😘🎨
I made this. I will cry when I take the marinade out to the trash, I loved this! I sautéed the pedal and shroom with cognac that I set aflame! I would have triple the carrots in the the Dutch Oven, and I did add two stalks of celery into he Dutch oven(not marinade.) I did not use plastic bag as my would not have fit in the gallon freezer bag..it was do delicious.thank you. Great first try made some potatoes, passed through food mill with heavy cream, butter a salt. Um yum.
Mr.P I will need to do study this recipe but I love it and I am going to make it thank you so much I’m going too share your and your recipe with my sister-in- law I know she would love your recipe thank you may God Bless 🙏
This is my signature dish.I do it for dinner parties.I live in the UK & use Delia Smiths version recipe.But yours is good too especially like the idea of marinating over night…
Another great clear, concise video. I love the NO over music.. I always think if I want music I will listen to Spotify. I want to watch listen and learn. Great video. Thanks
When I first started cooking this was one of the first dishes that I made. I forgot to take out my bouquet garni so we were picking Rosemary out of our teeth, but this is still one of my most favorite dishes to make!!!
Hey, studio??? Your kitchen looks great so definitely take your time on setting up the new studio. Still love your recipes and have tried many of them, and my family loves them too!!! Thx for teaching us those fundamental techniques.
Wow, that looks so good Chef!! Thanks for walking us through this one. I make a stew that's very similar to this and it's so good! Thanks again brother!
Finally a proper recipe. Most stuff I found so far was "quickly done" or "this is the fast way". Yeah, great, but I want it to be awesome and well done, not fast.
I know this isn't kosher. But in a rush, I had to use cocktail onions . I'll never use anything again. So great with the mushrooms, bacon and garlic. Little acid breaking kick.
I started for Ina Garten recipe but I like your better: she skips the marinade, add all wine to the pot (even as I set aside one glass for the cook, lol, it was too liquid at the end) and she adds olive oil before cooking the bacon (kind of redundant)
When I saw you discard the marinade I stopped watching...There goes you're title 'Classic French Le Coq Au Vin' out of the window. Why wasting all the good flavors, If you're chicken is fresh and you washed it before marinating you should be fine.
Washing a chicken ahead of time has nothing to do with a chickens ability to shed bacteria into a marinade. Every chef I’ve ever worked with and in culinary school always taught me to discard the marinade.
Thats not how to make a leek bouquet. Lolol the amount of leek you placed in there will not change the flavor, AT ALL. You may as well have not used it
I followed your method and it came out fantastic! The only thing I would change is using the marinade. Yes, you can use it. Use 3 cups of wine. After marinating overnight, strain it from the bag into a sauce pan. Bring it to a good boil and reduce to the 2 cups, using a mini-sieve to skim off any fat-scum that appears. When that marinade cools a bit it will look as pristine as the original wine. It will be infused with the flavor from the veggies and herbs, and it will be safe.
Yeah I was gonna say just dump it in after the flour was added but I like your idea too
I must say, your ability to convey so much information in such a short video makes it not only educational but so easy to digest ( no pun intended here ). Thanks for the amazing recipe. All the Best!
Thanks for watching!
This is a fantastic recipe. I have made it 3 times now. So delicious and freezes well. Thanks.
the first amirican cook who inspires me with his fantastic recipes. the recipes are European but he has his authentic way of cooking. loud and clear!
love from Morocco
Appreciate the kind words.
You are a very good teacher. Few have this skill. Good on YOU!
Thanks for the pearl onion tip! Now I know!!
I just bought my first Dutch oven ever and this is the first dish I‘ll make in it!
That peel the pearl onions trick just blew my mind!! I've been around a while...how have i never heard that! Brilliant...totally making this dish. Great video. 😘😘🎨
I made this. I will cry when I take the marinade out to the trash, I loved this! I sautéed the pedal and shroom with cognac that I set aflame! I would have triple the carrots in the the Dutch Oven, and I did add two stalks of celery into he Dutch oven(not marinade.) I did not use plastic bag as my would not have fit in the gallon freezer bag..it was do delicious.thank you. Great first try made some potatoes, passed through food mill with heavy cream, butter a salt. Um yum.
The first recipe that doesn't need an oven ❤❤❤
Well this beauty is on the stove for the New Year
Happy 2024 and thank you for the recipe ❤
Thanks so much Chef Billy for all your great video's.
Falls Church Virginia
Thanks for watching!
Mr.P I will need to do study this recipe but I love it and I am going to make it thank you so much I’m going too share your and your recipe with my sister-in- law I know she would love your recipe thank you may God Bless 🙏
Thanks for watching friend, I appreciate you.
Followed the recipe, very delicious! Make us feel like in France.
I just made this dish because of your video and it was amazing! This is definitely helping during quarantine
Thanks for giving it a shot!!
Man you're the man, found your channel because I wanted to make hummus ! Since then , I'm addicted to your content ! Love you bro
Appreciate you
All I can say is WOW!
Hah, thanks
This is my signature dish.I do it for dinner parties.I live in the UK & use Delia Smiths version recipe.But yours is good too especially like the idea of marinating over night…
Another great clear, concise video. I love the NO over music.. I always think if I want music I will listen to Spotify. I want to watch listen and learn. Great video. Thanks
Appreciate you
Definitely going to give this one a go, then finish it with your Key Lime Pie. Thank you Chef.
Nice
I absolutely love you Chef. You encourage me to cook. Love your spirit👍🏼❤️
Thank you for the info on pearly onions!
Thank you so much for that onion trick!
Lovley clear presentation thank you for sharing❤QUESTION?? Can I use rice bran oil in place of olive oil?????
Your place looks great
One of my all time favourites.
Thank you sir
I’m super excited you made this video! I can’t wait to make this. Thanks for sharing the techniques!
Thanks for watching!
When I first started cooking this was one of the first dishes that I made. I forgot to take out my bouquet garni so we were picking Rosemary out of our teeth, but this is still one of my most favorite dishes to make!!!
Thanks for sharing this amazing recipe!!!
GREAT!! A BENEFIT FOR ROSES FOR PLENTY OF FLOWERING ARE THOSE ONIONS SHELLS..THANKS.
Your setting looks beautiful - and comfortable for us! (Don’t sweat it!). And great recipe choice! Thanks!!
Thank you!
Instant subscribe. Outstanding!
Chef you are great! I just recently made your pasta sauce recipe! OMG that balsamic though!!! Yummmmm! Thank you 😊!
Game changer!
This looks divine as does your new setting!! You've got this!😊
Thank you so kindly!!
Nice, love the recipe! Sooo good!
Thanks for watching!
Hey, studio??? Your kitchen looks great so definitely take your time on setting up the new studio. Still love your recipes and have tried many of them, and my family loves them too!!! Thx for teaching us those fundamental techniques.
Thank you!
instablaster...
Hey chef Billy love your channel fabulous. Do you have video on a boullibase.? If not you will or can you. Ty
I'm so going to try this I thank you!
Thanks for watching!
Wow, that looks so good Chef!! Thanks for walking us through this one. I make a stew that's very similar to this and it's so good! Thanks again brother!
Thanks for watching
There's a similar dish called Chicken Chasseur that's worth trying; it substitutes white wine for red, and omits marinating the bird.
Great video and recipe chef. I made it on Tuesday night, and it was phenomenal. My only problem is my chicken fabrication.
Finally a proper recipe. Most stuff I found so far was "quickly done" or "this is the fast way". Yeah, great, but I want it to be awesome and well done, not fast.
Thank you.
Nice... just one question...how do you cut the chicken into portions and still end up with the carcass?
Tried it tonight
thanks for giving it a shot!!
I love this recipe, but how can I print it out?
I’m watching this while eating ready salted crisps at 2am. Where did my life go 😩😩😩😂😂😂
Love your recipes!!Beaujolais is pronounced Boh ju lay...viva la France.
You need to give us some pressure cooking recipes. Would save some time too 👍
LOVE the pearl onion peeling trick. I was hours doing julia child's boef bourgignon because of those pearl onions. How embarassing. Thx so much.
I know this isn't kosher. But in a rush, I had to use cocktail onions . I'll never use anything again. So great with the mushrooms, bacon and garlic. Little acid breaking kick.
Yummy as always. Where did you move? NYC lol
IN.
I want your apron with the pockets.. source?
What can we use instead of bacon?
I looked for a Cast Iron 5.75-qt Coq au Vin Cocotte. $350!! I think I’ll just stick with my crock pot method :)
What was the wine that you used?
Beaujolais
Thanks, I heard you say it but I couldn't figure out how to spell it😅
I want your fridge... I REALLY want you fridge!
Your version looks tasty. I prefer using the wine from the marinade. You lose something not cooking it with it
I started for Ina Garten recipe but I like your better: she skips the marinade, add all wine to the pot (even as I set aside one glass for the cook, lol, it was too liquid at the end) and she adds olive oil before cooking the bacon (kind of redundant)
Dude apologizes for cooking from a kitchen that is so much nicer than mine
Great greetings, fantastic recipe. Question: What do you do with vegetables from the marinade, remove or cook with chicken?
He tosses the whole marinade out, veggies and all.
why throw away the marinade? :/
i will never discard my marinade wine
Secret ingredient of chefs: booze, wine, butter, oil, salt, fresh spices.
This is the correct take 😂😂😂
I'm allergic to Mushrooms. I plan on substituting Baby Potatoes instead.
Why peel a mushroom?
Veiyn bro. Veiyn. N Silent and ends in the nose. :D
When I saw you discard the marinade I stopped watching...There goes you're title 'Classic French Le Coq Au Vin' out of the window.
Why wasting all the good flavors, If you're chicken is fresh and you washed it before marinating you should be fine.
Washing a chicken ahead of time has nothing to do with a chickens ability to shed bacteria into a marinade. Every chef I’ve ever worked with and in culinary school always taught me to discard the marinade.
This is a perfect recipe to be on Khal,com. You should add it there. I am sure a lot of people will love your recipes there......
It is actually rooster and wine. People use chicken because its easier to get.
Talked about this in the written portion on my site
Don't like the colour of the sauce. You forgot tomato paste that would make the sauce perfect. But still amazing cooking
Tomato paste does not go in cow au vin
Make sure to wash the leeks
You lost me at throw the marinade away. 🤣
Wait what WHAT? ....you discarded all the stuff that was in the bag??????,
Yes, the stuff raw chicken sat in for 1 day.
Actually it translates into ‘rooster and wine’. (But who eats rooster?)
Correct
Thats not how to make a leek bouquet. Lolol the amount of leek you placed in there will not change the flavor, AT ALL. You may as well have not used it