Classic COQ AU VIN | Chef Jean-Pierre
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- Опубликовано: 7 июн 2024
- Hello There Friends, COQ AU VIN is a classic French braised Chicken in red wine and Chef Jean-Pierre had been preparing this recipe for more than 50 years! It super easy and really delicious! Go ahead and try out the Purple Chicken method it is truly a sight to see! Served with Mash potatoes is it just amazing!!! Let me know what you think in the comments below!
RECIPE LINK: chefjeanpierre.com/recipes/co...
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan: chefjp-com.3dcartstores.com/D...
❤️ Dutch Oven: chefjp-com.3dcartstores.com/S...
❤️ Zester: chefjp-com.3dcartstores.com/M...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/
0:00 Intro
2:12 Mise En Place
5:00 Start Cooking
8:50 Caramelize Onyo
10:52 Mushroom Lesson
12:29 Add the Mushrooms
14:04 Add Garlic
14:26 Reduce the Wine / Vin
17:42 Story Time
19:24 Adding the Chicken to Pot
19:49 Add Chicken Stock
20:10 Let it Cook for a Little While
21:31 Thickening Sauce
25:11 Plating
27:18 Best Part of the Day
28:12 Outro 
Развлечения
I just made this today. It tastes marvelous.
Not a single drop of it left. My sister even had a second serving!
Thank you chef JP. Love from Malaysia
So glad you liked! You are the reason why I do this! 😍
@@ChefJeanPierre Your reply just made my day :)
@@ChefJeanPierre People are starting to know....
THIS MEN IS GOOD PERSON
I have always wanted to make this dish - I had the privledge of enjoying it at a meal in Burgundy with my parents friends and my God - what a dish.
honestly can not believe this is free content. 50+ years of experience in a professional kitchen and we get to learn from chef basically 1 on 1... incredible. thank you chef!!
Agree, What an experience we all have each week.. together!
Seriously, I fell like I went from burning water to semi-pro just from watching this channel.
With you all the way, so true.
Dude is so happy sharing his knowledge with everyone!! Domo arigato!!!
@@cynthiagonzalez658 yeah I had also wanted to comment that he's so enthusiastic!
This channel is therapy, comedy, drama, education and so much more.
never drama...
Its also the opposite of tik tok, tick tack tock, whatever you call it...
@@Jack-tu5zf I see what you did....🤣😂
@@tataeebun the moment i found out i shouldn´t chew on a canned mushrooms was quite dramatic for me...
I concur!!!
The difference between Chef Jean-Pierre and other chefs on other cooking shows is that Jean-Pierre actually explains what he's doing and why he's doing it. He's teaching rather than blowing up his own ego.
The best thing about Chef Jean-Pierre is how excited he gets about his food. He's always smiling and enjoying himself and it makes me as a viewer have as much fun as he's having.
It's good to see you back Chef Jean-Pierre, we all seriously missed you last week, we all hope you're doing and feeling alright.
Yeah
I thought it was me but yes he missed last week. Glad he's back.
Me too. After losing Chef Daddy Jack Chaplin recently (youtube) I'm glad you're still standing up and waving a spoon.
@@rodschelin3470 Very sad that Daddy Jack is no longer with us. 😢
@@rodschelin3470 I'm not sure who that is
"If you like to drink it, then cook with it!"
That has to be the most French thing ever said. Love it!
I need a chicken braised in whiskey recipe then.
@@toddknode752
Don't think it's not out there - I'm betting on Jack Daniels. Quite seriously many of the better whiskeys have recipe books- as Irish Soda Bread recipes can call for a shot of Bourbon.
Ask CHEF JEAN-PIERRE. Perhaps he has the solution, like, coq au whiskey. He showed us a maple bourbon for short ribs ... Good luck and please, share the wealth --
Yup, don't use the cheap stuff. The reason is that the wine flavour will intensify in cooking
@@toddknode752 Bourbon Chicken..an American classic.
As an ex professional chef. I totally agree the detail is important. I see so many recipes that just show you HOW to get to the end goal. But they don’t show the WHY they’re important. This is far more educational and closer to how you learn in a real kitchen. Appreciate this chef! Thank you :)
Greetings: ( USA 🇺🇸) : btw: Master Chef 👩🍳 Jean-Pierre, thank you: again, Master Chef 👩🍳 Jean- Pierre , thank you: Enormous Hug 🤗
I am a chef classically french trained and Chef Jean-Pierre is the BEST, I LOVE HIS WORK and ART!
🙏🙏🙏👍❤️
I often watch Chef Jean-Pierre, aka Chef Onyo, for sheer comedic entertainment while admiring the delicious 'and very simple recipes that a child could make'. He is half French, half Italian, which means that he incorporates the two top cuisines on the planet into one chef.
That _explains_ everything 😁. Chef Jean-Pierre is more Italian in cadence and mannerisms but says 'onions' in such a French way, and he has a French name! Thank you. 😊
Edit 1: And chef say 'Mama mia!' rather than 'oh la la.' Very Italian 😍
Edit 2: And then chef says 'never put in a wine that you are not willing to drink.' Very French 😂
I’ve been waiting for this one! I expect Jean to drop his whole bottle of wine in the pot.
😂😂😂😂😂
Same here. Was looking for this dish on this channel not long ago. Always nice to see different variations to a classic.
I asked for this one....thanks for listening chef
He probably saved a glass to celebrate his amazing creation
Once again I made the mistake of watching one of chef JP'S videos at 3:30am. Now my mouth is watering & my stomach is protesting!😋🤤 Some of the best dishes are the most simple.
"On-yon that's not caramelized tastes like nothing! I hope you can see in dis pot...Water is the enemy of food, friends!" Priceless, and so informative and inspiring.
Like seeing an old friend every time. Ciao!
I love Jean Pierre, he is so funny, sincere and straight forward. How does he stay so clean, on task and keep good humor?💕Thank you for sharing your experience with us. 👏👏
Thank you Linda! 😀
Chef, you are our favorite professional Chef. We love your personality. Thank you for your recipes and your personality and sense of humor.
Thank you 🙏
This is such a amazing channel, I have binge watched almost the whole channel since I found it a couple of days ago. Thanks for all the great content.
Now cook all the recipes at home :)
Join the club, Heimo.... I've watched virtually all his stuff too. My wife thinks it's amazing too, because of all the new dishes coming out of the kitchen!
Glad you enjoy it!😍😍😍
This brings me back to my mom’s kitchen, she was classically taught by a French cook. She would serve this up for my dad to make him happy and it worked.
I love how he explains the reasoning behind what he does, very important that many cooking channels leave out.
You say: "Thanks for watching." I say: "Thank you, Maestro Chef, for showing and teaching and calling us 'fwends.' You bring us into your kitchen of wonders and include us, every step of the way!" We Thank You, most gratefully for making this possible.
Bravo, Maestro Chef Jean Pierre!!!
France Driscoll
StayFree via
¡Viva Cristo Rey!
Sacramento CA USA
I brought my mom a similar recipe from my time in Paris. I told her, Mom, you need to make me this dish, it's delicious, easy to make and Mediterranean at heart. I am middle eastern, we have our own share of food goodies but every time I visit my home country my mom makes me a coq au vin. Thank you chef Jean Pierre for bringing back this beautiful dish into the picture. I still remember it like it was yesterday, the beautiful crepes wrapped in cheese at three o'clock in the morning after a long night of singing and dancing. Please keep it up, I would love to see you go over French cheeses and share with us their intricacies, their place in French cuisine, and which ones are used in a Fondue Savoyard....
Thank you Jules btw the best Fondue Savoyard should have Beaumont, French Gruyere, Comte, Vacherin - and maybe some , Emmental cheese. 😍
I’m absolutely so happy I found you. I’m 66 and you have inspired me to start cooking again, why should my husband have all the “fun” and I can for sure tell you are enjoying yourself. Thank you for all your expertise, your a gem 💎
I’m sitting here drinking a couple of beers, and watched 12 videos! Love this guy. Most informative man I’ve ever watched
He explains the fundamentals in every video...and it never gets old, and it never "takes too long". It doesn't matter which video you do, you get all the knowledge required to do whatever it is. Every time.
When it said "pearl onyo" I laughed so hard I cried.
LOL I didn't even catch that the first time :)
Check the description. “Caramelize Onyo”
Haha
? It?? He is a human bean!!!
@@George-zx5dk the scrolling text beside Chef listed the ingredients.
When Chef Jean Pierre said he would cook the chicken in red wine. I knew he was gonna measure carefully 😂
That’s too funny
We are Lucky to have you cooking with us and passing on 50+ years of your experience and more importantly your love of cooking!!
I thank you again. I think I did last year, but my grandma complains about how we eat such boring foods(we make two turkeys every thanksgiving and Christmas and Easter) every holiday. She does not like wine, but I made this last year and she loved it. Be it as a gravy or a meal. I will make it this Christmas and serve it. My family is weird about food and what not, so I have plenty of wine and Coq au vin to share with my grandmother and myself. It’s so strange how informative you are. I can make this from heart after watching it. That’s what I did the first time, but thank you for explaining everything. Be it the history, personal experience, the rationale. You seriously teach how to cook, not obey my orders and copy exactly.
They literally wrote "onyo" in the description, fair play chef
He is the best...great sense of humor
I am literally unable to grab an onyo without thinking of chef
It's Retro time, classic 🐔🥓 "measure carefully" 🍷🤣
When ever i´m sad, hungry, tired, happy, awake, angry, full of energy, low on energy, stuffed, tired, stressed, relaxed or anything else....i just fire up my computer, open YT and watch 1 or 27 of your videos, Chef Jean-Pierre 😀
I have learned more by subscribe to your channel, than i have learned by reading 1000 books about cooking! In my humble opinion, you are THE best chef on youtube! ❤️
Thank you, Sir!
Thank you for the kind words! I am so glad that I can teach you a few tricks in the kitchen! Godspeed zippo! 😍
THANKS ALL! I very much doubt this will make it to the Chef, but for all you other people, I want to say thank you. I was Infantry for 27 years and never in my dreams though I would live to think about eating something more than a meal a day (lucky for that) on my belly behind a rifle and great people. These videos help my health and while I am NOT a god cook, my life is better with training like this. Thank you Chef and all people on the channel.
Thank you Geoff, we are so happy that you are enjoying our videos! 😀
I watched this while having a protein bar and coffee (🤢 trying to lose 50 more lbs for hip replacement surgery). When I can walk again, I plan to make most of your recipes (my husband won’t believe his taste buds)! Love you, Chef Jean Pierre. You are fabulous and the BEST teacher. Hope you are doing well!
Hello Marina👋
Though we've never met, after watching the channel for a couple of months I actually feel like we are friends.
I've just watched this channel for a couple minutes and feel the same way.
This man's enthusiasm for cooking is infectious. Just look at how excited he got when thinking about the lardons and the chicken cooking together :D How can you also not get excited by that!?
As long as there is the "God Bless America" sign I will know that is it Chef Jean-Pierre's kitchen!
😍😍😍
Chef P's video is music to our eyes & ears.
The beautiful song of a master chef.
A symphony in the new kitchen.
Missed you last week! I kept checking to see if I just missed the notification and then thought you might be sick or something. GLAD you're here today Chef!
JP strikes fear in the hearts of chefs holding on to their trade secrets that he gives away for free. A true man of the people.
I always wanted to go to a fine cooking school but couldn’t afford it. Chef Jean is my cooking education.
When I watch you cook, I think that I am right there in the kitchen and I find myself talking to my screen as if you can hear me. I love how you make this a "conversational" video and draw me into your process.
The chicken looked delicious!
Okay, so I wasn't expecting the recipe text to say "onyo." That pleased me more than I can say.
We who are cursed with electric cooktops all understand, forgive and appreciate your learning curve with the induction cooktop. I learn so much with every video you do. So thanks!
“ you don’t like what i put inside? get outta my kitchen!”. love it! Thank you so much!
"Measure carefully", the new standard in no f@ks giving. Thank you chef for the comedy, knowledge, and chef isms.
Welcome Back Chef. we missed you. 1 week was like, it's been like you were out for months.
Chef JP, Outstanding as always. Who needs a cookbook when you have a truly wonderful teacher like yourself explaining how to cook a fancy dinner. Yes I agree, a child could do this. Thank you again Chef
I just love your food channel - I so wish I was in your class -
For the first time in my life you not just made me smile but you touched my desire to cook better even though I know I can cook …God saved the best for last!
GOD BLESS !
🙏🙏🙏😊
I love how straight and honest you are, Chef. Your passion for cooking and this channel outweigh the nonsense we deal with a lot when watching cooking videos. Thank you!
I like the complete, full length version of the recipe. Don’t worry about it. Besides there’s nothing else any better to watch than can beat what you”TEACH”us ! Cooking school for free, thank you so much.
Chef, I think among you, Jacque Pepin, Nick Stellino, Julia Child and Justin Wilson we have all the possible cooking instruction and great humor anybody could hope for. Your method of actually taking us through every step, showing everything, is just terrific and an amazing help. Thanks for the great work and the laughs!
You are welcome, Chef Jean-Pierre & staff. You are the best cooking instructor.
Hello 👋👋
This has to be one of the most comforting recipes to me. A truly incredible dish. Thanks for the recipe chef!
Holy Buckets, the technique of thickening with flour and the strainer is BRILLIANT. I have never seen that technique before, but I cannot wait to try it out the next time I braise something.
"Best Chef ever"
Period 😍
You feel like family Chef. Thank you for all your inspirational shows. And thank you to your staff as well. Merci
My favorite part of the week again, when Chef uploads a new recipe!!!
You are one of the few chef's that I watched and I actually believe it when you say it taste amazing, I have tried some recipes in the past and said to myself, "they really lied to me." I will come back and let you know how this taste.
Looking forward to hearing from you :)
Chef, watching you cook is a special treat. You teach so well. I am having a friend for dinner, and this will be the menu. Watching how much you enjoyed it is so convincing when it comes to trying these recipes. Thanks so much for the teaching and for the entertainment.
I love this guy, a truly happy professional Chef that enjoys sharing his craft with the world. Beautiful recipe and a joy to watch & learn from! Thank you Chef Jean-Pierre!
My friend! Welcome back!!!
I love the design of your new kitchen, but I’m on the fence with the induction stove. I recently installed a gas range and I don’t think I could ever go back to electricity. I believe that it is a true measure of your skill, to be able to create delicious using whatever heat source.
A very famous, and well respected chef once told me “Onyo is ALWAYS number 1. No matter what, you always start with Onyo”. I think Pearl Onyo will stand up to being cooked with the Lardons (even if they go in the pot first) but I’ll have to pay close attention to them.
Thank you for adding another wonderful dish to my Sunday evening dinner repertoire.
So happy to see you today in the new kitchen. I got your baking mats as a Mother's Day gift from my family...love them. ❤ Thanks for today's video.
Best ever cooking channel!
I cannot tell you how much joy I get out of your wonderful videos! Food is delicious and your approach is so fun! You’ve taken my cooking to a whole new level. Thank you for everything. God bless you!
You are delightful. You, my dear chef, inspire me and lift my spirits. All your dishes are fabulous. I love the way you instruct proper technique and elaborate on why technique is important. Thank you, thank you, thank you. I appreciate you.
I can't believe someone gave a thumbs down... Crazy.... LOL... A cool trick I learned in historical cooking for thickening was cooking steaks in beer. Yes beer. Get all your dried spices and a fair amount of butter.. mix all together and form into a ball.. about the size of a golf ball. When it was nearly finished cooking, drop the butter ball with the flour and spices mixed in it, and low heat.. no stiring.. ha h aha.. just naturally thickened. Guessing that too would work with cornstarch also. Was a cool trick as the sauce was thickened perfectly. Have you tried that Monsieur Pierre? Just curious. Love the new kitchen..... will be an experience going from gas to convection.
It is indeed a nice trick Robert! Thank you for sharing!!! 😍
My husband and I just discovered you on utube. As they say, better late than never. Tonight I am trying your Coq Au Vin recipe for the first time. Love your personality Jean-Pierre, you truly have a delightful personality. You have such a warm smile and you make us happy. In this chaotic world we all need to find ways to feel happy. Thanks for educating us about cooking techniques along the way. All the best Jean-Pierre.
Im addicted to you Chef Jean-Pierre such a joy to watch you cook your dishes with fun and passion , ive loved cooking them too... please stay safe and well so we can all enjoy your amazing shows xx
My husband and I are trying to make your dishes twice a week the chicken fricassee was awesome 😎we had it o last two dinners as we had leftovers it was good reheated p,wow. We also did the carbonara and now this week we will pick two more of your dishes this week, can’t wait
Chef Jean-Pierre should open the Institute of Onyo and Caramelization
The Maillard Institute of Chef Onyo.
I watch a lot of cooking videos but yours are by far the best full of personality and great traditional food
Thank you so much😀
Chef Jean Pierre, I am a French Canadian and love to cook. You always inspire me to try your recipes. I have done many of them but want to make something special for my wife birthday and now I know what I can make for her, Coq au Vin. Thank you for the hard work you do to give us fantastic cooking videos. I'm a great fan of yours. Thank you so much "my friend"
Best Regards,
Pierre
Chef I am very thankful for all the knowledge. I have learned a lot from you. 😁
Please continue making more inspirational cooking videos!
All the love from the Philippines! 🙏
I love the new kitchen, and the butter storage is close by
I love this dude. So genuine and full of life! The recipes are always excellent and the accent is an extra added bonus
Wow, that looks amazing. I sure wish we had smell-o-vision and taste-o-vision.
Chef!!! You had me watching 9 year old reruns of you which is fine!!! But welcome back friend!!! I’ll watch this at home tonight over a glass of Merlot!!!!! Can’t wait!!!!
love your attitude , plein de joie et de passion ! forever young chef pierre !
Chef JP, I had this dish at a restaurant when I was 18, and absolutely loved it. I’m 66 now, and have tried to make this myself a few times, but have been very disappointed. I followed your recipe today. Wow Wow Wow. Brings back so many memories. LOVED IT. Thank you.
Love the way you cook the explanations and the remarks ,so great thanks
So glad to see you are back-thanks for the tip on thickening dishes with flour using a strainer-I wish I knew this a long time ago-I will definitely be using this trick in the future-thank you-
I could watch you cook all day❤️❤️❤️ Amazing recipes, even more great teaching how it’s done!
Thanks so much 😊
Love to cook with you learning so much.
My kids and I love watching your videos and cooking together. We always use our best Jean Pierre accent while cooking. Thanks chef!
I love Jean-Pierre-his enthusiasm and love for cooking is wonderful!
I love the new kitchen! Thank you Master ONYO!
I saw you make this dish years ago on your show and I have been making your recipe ever since! Always delicious!! That's when I bought your book!
THIS is what the internet is for! Totally great recipe presented so wonderfully! -full of information, humor, joy. Love it. Thank you Chef Jean-Pierre!
Thanks JP ! I love watching your cooking shows. You inspired us to try cooking your recipes at home.We did already the paella and coq a vin.God bless you and keep going!You are so entertaining!We feel so privileged to learn from you!Best Regards from New Jersey!
Un plaisir de regarder vos videos. Merci Chef Jean Pierre.
Im living a bit on the wildside and thumb video up before i see it cause i know it will be good.
Making, my next meal 😍
😍😍😍
My husband and I watch you every afternoon, we have been learning a lot. Thank you 🙏 you are amazing 👏
Again with the REAL information needed. Love you Chef thank you.
I made Coq au Vin for the first time yesterday using your recipe and video. It was a huge hit. The method for thickening the sauce was a revelation for me. Thank you, Chef Jean-Pierre!
Congrats on building a new studio, it takes time to make it good and up to your expectations. Looking forward to many more videos of your cooking. You really are an inspiration to me and my humble cooking.
I don't know which is more enjoyable ... your cooking tips or ... your stories! Thanks.
Love all your videos. Your presentation and skill and little lessons along the way makes me so happy.... congrats on the new kitchen!
This is the all time comfort food that is better than... You fill in the blank
Missed you last week, Chef Jean-Pierre. Binge-watched some of your previous videos alongside my bowl of emotional support butter.
😍😍😍
I watched this video today and then read the recipe, then made it along with you . The only thing I changed I added brandy instead of cognac because I did not have cognac. It came out outstanding, my wife said it is her new favorite meal. Thanks so much for sharing!
This is a delicious and beautiful, classic French recipe! I'am going to prepare it sometime in the near future! Thanks for the beautiful cooking instruction chef Jean Pierre!!! 😄