My husband and I have made this about 6 times, using nothing but this video as a guide. We have also done the braised short ribs several times using your video. Post more Le Creuset videos please! We love them.
I was excited by reducing the wine. This recipe restored my faith in cooking. There are other videos that show a person preparing this in a frying pan. I used a slow cooker with an aluminum insert. Williams Sonoma never lets me down. I own many of their cookbooks. They permit me to live during a time when I believed life was more exciting. Chuck is the best! Cooking sous vide was also amazing.
Truly a great French dish, thank you. I have made this multiple times by your video instructions and it turns out amazing. I have been using a Le Creuset chefs oven to make this dish with double the ingredients. 🤙
made this yesterday and pureed half of it to make a thicker sauce. served with a simple gratin. i think i shouldn't have left the chicken in the oven as long as that - probably a half an hour less - but still delicious!
Coq au Vin = Chicken braised in wine, and names can change depending on the spirit you use, like Coq au Champagne!!! Bacon, then typical vegetables are Mushrooms & optionally Garlic!!! He added additional ingredients = more flavor!!! I would've probably added some Celery, Ginger. and Soy Sauce, maybe even a touch of Old Bay seasoning!!! Cooking is all about learning the techniques, then you can use whatever ingredients you like, make the recipe yours!!!
Aaactually... its the rooster, not the chicken.. its in the name, coq au vin, so rooster in wine. Because the rooster is not as tender as the chicken, thats why it has to stove for so long. But nowadays you cant buy rooster, only chicken. And to be honest, its a traditional meal, very simple. So no soy sauce, celery, ginger or any of that crap. And no, garlic is NOT optional, gimme a break. You are describing a whole different thing, NOT coq au vin. As a french person, i can say this because it is a french dish. ;-)
It's a very old dish, and so it's natural that over time variations would develop. Most notable is that "coq" is rooster, but in most modern recipes "poule" (hen) is used. Originally the long cooking time and the acidic wine was used to make the tough old rooster edible; now it's cooked for a shorter time so the chicken doesn't disintegrate.
organs It’s because this was a poor man’s dish. You threw whatever you had in the pot. You might have different herbs than your neighbor. She may have had carrots and no pork, while you had ham. The neighbor down the road had bacon etc.
Very nice video. It would be so much more useful if you gave data like "10 minutes to brown each side of chicken" or "2 hours in the oven at 325F", and the like. I saw how you did it but I need more detail about how long and at what temperature to cook.
Non cher Monsieur! Vore coq doit " absolument MARINER " durant une nuit " (12 heures, )avant cuisson . C'est la base des plats en sauce, tels que" le lapin chasseur " ou autres gibiers : LIÈVRE À LA ROYAL, OU ENCORE , CHEVREUIL, SANGLIER ETC...
It looks like he’s cutting the recipe on half. I am going to make this tonight but I’m worried that 3.5 pounds of chicken isn’t going to fit in my Le Creuset 3.5 quart (the same pan he is using)
bouquet garni, it just means some herbs tied together. in this video it looked like parsley and celery, but it can be a bunch of other things as well: thyme, rosemary, bay leaf, etc.
I didn't see a green spice, but I did see some green herbs. (The writers of the movie "Ratatouille" made the same mistake several times, calling herbs "spices.")
Chef, great job demonstrating the Braiser. Not so much on the recipe for the coq au vin. What type of bacon was that? Do you fully cook the chicken initially? The product is great, one of the best on the market today, the cooking demonstration could have been better!
The regular breakfast bacon that was used (should have been lardons cut from a slab of unsmoked pork belly) needed to be blanched first (if not used only as a garnish for the finished dish), the strong taste of smoked/salty bacon is NOT supposed to permeate every aspect of the Coq au Vin, which I'm sure it did in this rendition.
It does, and in the original recipes rooster was used. The long braising time in the acidic wine broke down the tough rooster into something more tender. Nowadays "poule" (hen) is more commonly used, and the cooking time is much shorter.
Great recipe, however it comes out just as wonderful in my Lodge Cast/Enamel Braising dish...The only difference is i paid $60 for Lodge, not $350 for Le Cruset
+spacegreycoralred A smart person won't pay full price for LC. You can get the same pan for about $100 or less. Still, I would rather paying $100 for LC or Staub than $60 for Lodge - Lodge ECI does not last long as the enamel chips within a couple years.
+Old Sub Sailor By the way, I just re-read my post and saw I wrote $6, not $60 for the Lodge. I DID pay $100 for the 4qt Staub braiser and also paid $90 for a 4qt Staub cocotte. I've got a lot of Staubs and can tell you I did not pay close to retail for any of them. One of my recent purchases was $150 for the 9qt oval.
Don’t tell me, as this is an American version you add a jar of mayonnaise, some, some pasta, some jello, and it comes out like a cake that you slice! LOL
My husband and I have made this about 6 times, using nothing but this video as a guide. We have also done the braised short ribs several times using your video. Post more Le Creuset videos please! We love them.
This is what I want this pan for, simple, hearty meals.
Now I am convinced I should buy it.
Thanks for the recipe.
He is so easy to understand. I really appreciate how he explains each step. I have always wanted to make Coq a Vin . Now I can 😇
I was excited by reducing the wine. This recipe restored my faith in cooking. There are other videos that show a person preparing this in a frying pan. I used a slow cooker with an aluminum insert. Williams Sonoma never lets me down. I own many of their cookbooks. They permit me to live during a time when I believed life was more exciting. Chuck is the best! Cooking sous vide was also amazing.
Truly a great French dish, thank you. I have made this multiple times by your video instructions and it turns out amazing. I have been using a Le Creuset chefs oven to make this dish with double the ingredients. 🤙
Just thinking yum...and thinking I luv the cookware in that classic orange flame color.
Wow, great technique and recipe. I will try this at our next family meal.
Great job chef! I appreciate the step by step explanation, I'll make this recipe asap.
Enjoyed watching your video. An excellent recipe and very well explained too. Thank you chef.
Hi Mike-- I've added the recipe that we used for this video to the video details section.
What size braiser is this?
Me too. I would like more recipes. They are delicious and very easy!
Great recipe and quite authentic too. Thanks for that. Will definitely try this.
what this is really bad
Not. I'm sure that it tastes good but it is not near what an original recipe is. Check this out your below.
ruclips.net/video/_ise46LADBs/видео.html
How big is this braiser
Yes,please!
made this yesterday and pureed half of it to make a thicker sauce. served with a simple gratin. i think i shouldn't have left the chicken in the oven as long as that - probably a half an hour less - but still delicious!
Simple and very good!
What size braiser was this? Video directions say 5.5 qt dutch oven?
Very good I'll try it's!
Coq au Vin = Chicken braised in wine, and names can change depending on the spirit you use, like Coq au Champagne!!!
Bacon, then typical vegetables are Mushrooms & optionally Garlic!!! He added additional ingredients = more flavor!!!
I would've probably added some Celery, Ginger. and Soy Sauce, maybe even a touch of Old Bay seasoning!!!
Cooking is all about learning the techniques, then you can use whatever ingredients you like, make the recipe yours!!!
Aaactually... its the rooster, not the chicken.. its in the name, coq au vin, so rooster in wine. Because the rooster is not as tender as the chicken, thats why it has to stove for so long. But nowadays you cant buy rooster, only chicken.
And to be honest, its a traditional meal, very simple. So no soy sauce, celery, ginger or any of that crap. And no, garlic is NOT optional, gimme a break. You are describing a whole different thing, NOT coq au vin.
As a french person, i can say this because it is a french dish. ;-)
This is probably the sixth video I've seen about coq au vin, and no two of them are exactly alike.
organs
I agree with you 100%.
Old recipe, lost in translation.
It's a very old dish, and so it's natural that over time variations would develop. Most notable is that "coq" is rooster, but in most modern recipes "poule" (hen) is used. Originally the long cooking time and the acidic wine was used to make the tough old rooster edible; now it's cooked for a shorter time so the chicken doesn't disintegrate.
organs It’s because this was a poor man’s dish. You threw whatever you had in the pot. You might have different herbs than your neighbor. She may have had carrots and no pork, while you had ham. The neighbor down the road had bacon etc.
Nice.
Very nice video. It would be so much more useful if you gave data like "10 minutes to brown each side of chicken" or "2 hours in the oven at 325F", and the like. I saw how you did it but I need more detail about how long and at what temperature to cook.
i want this braiser so bad, im saving money for it..
What Red wine to use?
The 'doneness' of the bacon?
I made it...it is delicious!
temperature in the oven? 375? an hour and a half?
top handle is oven safe?
to a certain point, i think like 350-400 fahrenheit - they sell the metal one for an additional $20 or so which i think takes it up to about 500
well done. quite authentic
how long and what temp do you put it in the oven for ?
He said it was in the oven for two hours. A typical braising temperature is 350°F/175°C.
Une " COCOTTE EN FONTE " IS THE BEST TOOL FOR COOKING COQ AU VIN OR OTHER SIMILAR DISH . ( LE CREUSET OR STAUB )
Non cher Monsieur! Vore coq doit " absolument MARINER " durant une nuit " (12 heures, )avant cuisson . C'est la base des plats en sauce, tels que" le lapin chasseur " ou autres gibiers : LIÈVRE À LA ROYAL, OU ENCORE , CHEVREUIL, SANGLIER ETC...
I inherited my moms after she died and never knew it’s proper use! I just fried meatballs in it what a waste🧅! Lol
It looks like he’s cutting the recipe on half. I am going to make this tonight but I’m worried that 3.5 pounds of chicken isn’t going to fit in my Le Creuset 3.5 quart (the same pan he is using)
Why did it come out so cold?
You forgot to add the chicken stock and the cognac!
Watch again; he added chicken stock at 3:24. He did miss adding Cognac, though.
What was the green spice he added? I couldn't catch the name of it.
bouquet garni, it just means some herbs tied together. in this video it looked like parsley and celery, but it can be a bunch of other things as well: thyme, rosemary, bay leaf, etc.
I didn't see a green spice, but I did see some green herbs. (The writers of the movie "Ratatouille" made the same mistake several times, calling herbs "spices.")
a *little* bit of wine
is he related to sandra lee? @_@
I wish you would have plated the chicken in the end.
I have the same one and it’s small for us:)) 4 people family.
What size? I'm planning on a 5 quart for paella but we're 2, and entertain 6.
Susazeu 2&1/4q, 10,5” in diameter....
Chef, great job demonstrating the Braiser. Not so much on the recipe for the coq au vin. What type of bacon was that? Do you fully cook the chicken initially? The product is great, one of the best on the market today, the cooking demonstration could have been better!
"Do you fully cook the chicken initially?"
No, you just brown the skin. The chicken fully cooks during the two hours in the oven.
I thought you’re not supposed to preheat enameled cast iron.
Measurements of ingredients please?
Nice pan but really missleading title. its just chicken with wine. Not the actual traditional receipt.
Doneness...word
The regular breakfast bacon that was used (should have been lardons cut from a slab of unsmoked pork belly) needed to be blanched first (if not used only as a garnish for the finished dish), the strong taste of smoked/salty bacon is NOT supposed to permeate every aspect of the Coq au Vin, which I'm sure it did in this rendition.
Will Ferrell's lost younger brother
I love this pot but if you make this dish for a family of 4 - gets crowded in there
Season both sides homey🧟
Te cuelgas de mi fama
no es su culpa que te pongas nombre de comida :v
te hamo
es de un sarten :v
PEOR
XD
"Done-ness" um...
Haven't you ever had Done-ness crab?
done·ness | \ ˈdən-nəs : the condition of being cooked to the desired degree.
the carrots are a massive mistake
I guess one does not need rooster meat! I thought coq means rooster!
It does, and in the original recipes rooster was used. The long braising time in the acidic wine broke down the tough rooster into something more tender. Nowadays "poule" (hen) is more commonly used, and the cooking time is much shorter.
Great recipe, however it comes out just as wonderful in my Lodge Cast/Enamel Braising dish...The only difference is i paid $60 for Lodge, not $350 for Le Cruset
Really I'm going to possibly buy a le creuset braised , there 260 with tax ! Is the
Dogs that good !
+spacegreycoralred A smart person won't pay full price for LC. You can get the same pan for about $100 or less. Still, I would rather paying $100 for LC or Staub than $60 for Lodge - Lodge ECI does not last long as the enamel chips within a couple years.
I bought the briaser a bit more than expected, but I love the pan works well with the skillet and the Dutch oven
+Old Sub Sailor HAHA.... I love it. This is YT, you can say bullshit! Just for that, I won't tell you. I'll just show you my receipt! :)
+Old Sub Sailor By the way, I just re-read my post and saw I wrote $6, not $60 for the Lodge. I DID pay $100 for the 4qt Staub braiser and also paid $90 for a 4qt Staub cocotte. I've got a lot of Staubs and can tell you I did not pay close to retail for any of them. One of my recent purchases was $150 for the 9qt oval.
Bro, your pan is too hot.
WHY DIDNT YOU USE ALL THE BACON?? COME ON!!
Nah. The first thing you want to do is marinate the chicken.
Devddevutionkooland rthe gengdevotion
Coq au vin with chicken 😑
His voice.... makes my skin crawl.
Incompetent chef.
Terrible
Don’t tell me, as this is an American version you add a jar of mayonnaise, some, some pasta, some jello, and it comes out like a cake that you slice! LOL