Because of this video I dared to cook Coq au Vin for the first time ever on my own. Your explanations and relaxed but entertaining attitude was calmed my nerves, so I wasn't afraid to accidentally ruining this dish and it turned out quiet delicious. So a huge THANKS A BUNCH to you. BTW where did you get the pots + pans shown in this video from? They are very pretty.
I made your Cow Au Vin tonight and it was wonderful. Everyone loved it. I love the fact that you make dishes like this seem much more approachable than I would have thought. 🥰
0:59 "In this case it's 'coq au vin' -- which is chicken..." Actually, "coq" is rooster. "Poulet" is chicken generally, and "poule" is hen specifically. Coq au vin was originally a way of preparing tough old roosters to eat, by slowly braising them in acidic liquid. Modern recipes are usually modified so that more-tender hens aren't turned into mush by the braising process.
Great recipe. Thanks for sharing it. Yours has been the best I have seen so far. And Cock 'o Van sounds like the a food truck that sells Scottish dishes and pornography. lol
Don't listen to the chicken hand people...keep doing what you are doing - it makes me feel like I am at a friend's house watching them cook. while I sit and have a glass of wine...or two.
How wonderful! And now for a "let's kill Colin" moment. Up at the cottage it was a miserable rainy day and I was craving gravy, so I made coq au vin with a bottle of red wine and a packet of Lipton Onion Soup Mix 😜! Yeah, I had the mirepoix but not enough time. It was not up to your standard, cooked in a little over one hour, but still pretty good and my partner and I ate it all up..wyb a whole bird! For a real classy evening chez vous, have your "speshul" people over for a evening of martinis, coq au vin and some really "fahbulus" dessert. Thanks for sharing. Cheers, Colin.
Hi This is Dimitris from Greece Athens, I loved your humour and your mentality, I may say I 'm in love with you! (Just mentally, pls do not missunderstand me !). I love cooking, it is really relaxing, although my wife is always disapproving me, as she intents that I leave the kitchen in a bombed status, (after cooking), in spite that I sterilise everything and I deliver the kitchen in a crystal clean condition!
I like to save a little of my time and effort by NOT skimming the fat during cooking. I wait until the straining step, and pour the strained liquid into a fat separator, also called a gravy separator, and let it sit for just a minute or two. All the fat floats to the top, and I then pour the defatted liquid from the bottom back into my pan. Viola! I've used various separators over the years; all the kind that look like miniature watering cans. Recently I found a new one from OXO Good Grips that drains out a plug in the bottom of the cup, and I like it best of all. ruclips.net/video/8hTHOFu83k4/видео.html
Хобби
You are truely the best. Thank you for the fun and fabulous food 💖👏🏼👏🏼👏🏼👏🏼
Ok I just found this. I love it! Totally subscribed.
Because of this video I dared to cook Coq au Vin for the first time ever on my own. Your explanations and relaxed but entertaining attitude was calmed my nerves, so I wasn't afraid to accidentally ruining this dish and it turned out quiet delicious. So a huge THANKS A BUNCH to you.
BTW where did you get the pots + pans shown in this video from? They are very pretty.
How does this channel not have a bajillion subscribers???
We wish we knew!!! THANK YO for watching!!!
because she is annoying as fuck.. that's why
@@serhatcetinkaya1905 exactly what I was going to write plus she doesn’t cook it right
I made your Cow Au Vin tonight and it was wonderful. Everyone loved it. I love the fact that you make dishes like this seem much more approachable than I would have thought. 🥰
Lol @7:38 Ok ok, I tap. Subbed. 🤣 Concluding that with "right"? Just sealed it haha.
Love, Love, Love this channel!! Thanks for some really amazing videos.
Thank you Jill!!! thanks for watching!
Keep the videos coming!
0:59 "In this case it's 'coq au vin' -- which is chicken..."
Actually, "coq" is rooster. "Poulet" is chicken generally, and "poule" is hen specifically. Coq au vin was originally a way of preparing tough old roosters to eat, by slowly braising them in acidic liquid. Modern recipes are usually modified so that more-tender hens aren't turned into mush by the braising process.
YES, Julia would be so proud!!! love it!
"it's gonna get a little serious in here." Why is this such a good line?
You are AWESOME! So funny!
What kind of white wine do you recommend for this recipe?
Yay! Brilliant! X
😂 you’re so funny! I love ❤️ you. You need a tv show.
Making this right now! Very easy so far but let’s hope I made it right !
love your apron
i had a great time watching this
Great recipe. Thanks for sharing it. Yours has been the best I have seen so far. And Cock 'o Van sounds like the a food truck that sells Scottish dishes and pornography. lol
Why on earth doesn't my kitchen have those windows 😢
Can I get hard copy of recipes somewhere?
Uuummmm. yeah-I'll be watching Many More videos of yours!! Thank You!!
thank YOU!! Huge christmas fun coming your way soon!!
How can I find the recipe for this coq au vin?
We are revamping our website and will have recipes up soon!
Ingredient list?
Don't listen to the chicken hand people...keep doing what you are doing - it makes me feel like I am at a friend's house watching them cook. while I sit and have a glass of wine...or two.
Why are you so cute?!?! Link for that apron you have, please?
hahahah I freaking love you!! Don’t wear any gloves!!! If they don’t like it then fck them! Adore your channel 😍🙌🏻
What breed is your adorable Leonard?
He is a Jack Russell Terrier!! He says HELLO and thanks you for tuning in to watch DPT!!
Coq Au Vin is Rooster 🐓 in Red Wine 🍷 Sauce enjoy 😉
Sure is!!! thanks so much for watching and stay tuned!!
Bravo, @@dinnerpartytonight!
How wonderful! And now for a "let's kill Colin" moment. Up at the cottage it was a miserable rainy day and I was craving gravy, so I made coq au vin with a bottle of red wine and a packet of Lipton Onion Soup Mix 😜! Yeah, I had the mirepoix but not enough time. It was not up to your standard, cooked in a little over one hour, but still pretty good and my partner and I ate it all up..wyb a whole bird! For a real classy evening chez vous, have your "speshul" people over for a evening of martinis, coq au vin and some really "fahbulus" dessert. Thanks for sharing. Cheers, Colin.
How about if one uses thighs for the chicken?
Hello distinguished guests, tonight I've made a bonnie Kukovin! Scotlands' best in fact.
Andre Jauregui ha!! Wonderful!!
Hi This is Dimitris from Greece Athens, I loved your humour and your mentality, I may say I 'm in love with you! (Just mentally, pls do not missunderstand me !). I love cooking, it is really relaxing, although my wife is always disapproving me, as she intents that I leave the kitchen in a bombed status, (after cooking), in spite that I sterilise everything and I deliver the kitchen in a crystal clean condition!
Is Dinner Party Tonight following you on insta? Oh poo... Me? Yeah....yeah they do! 😎😎😎😎😎
My kitchen has been splattered in raw poultry, no one got sick. Eesh. On TV, they will rip you a new AH.
I like turkishdelite!
Sherry Osinga you are a rare bird
Just replace the chicken with beef chuck and you got Boeuf Bourginon XD
YES!!! You really know your stuff!!! Thanks for watching DPT!!! More on the way soon!!
Lol you hurt my soul by taking the skin and fat out of this rustic hunter's stew ☠
Looks great! And I’m the first comment - woohoo!
I like to save a little of my time and effort by NOT skimming the fat during cooking. I wait until the straining step, and pour the strained liquid into a fat separator, also called a gravy separator, and let it sit for just a minute or two. All the fat floats to the top, and I then pour the defatted liquid from the bottom back into my pan. Viola! I've used various separators over the years; all the kind that look like miniature watering cans. Recently I found a new one from OXO Good Grips that drains out a plug in the bottom of the cup, and I like it best of all. ruclips.net/video/8hTHOFu83k4/видео.html
Leave some of the fat
.it's not.goimg.to.kill.amyone and it adds flavor.
Julia Childs must be rolling in her grave after this lady disgraced her perfect, beautiful and tasty coq au vin recipe....mercy sakes !
I do not know why IM WATCHING THIS BYE BYE
i love fat, the no fat thing is crap, fat is good for you, unless you are foolish enough to think food experts know what they are talking about
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Why do people care what you do in your kitchen? so ridiculous
Way too much tomato paste. This is not real Coq au Vin. Sorry.