How to Make Martha Stewart's Coq Au Vin | Martha's Cooking School | Martha Stewart
In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky slab bacon. Earthy mushrooms envelope each piece of tender, marinated chicken. This hearty coq au vin recipe is much simpler than it sounds. Serve guests a thigh and a drumstick on a plate of mashed potatoes, dressed with gravy, vegetables, and a sprinkling of chopped parsley.
0:00 - Introduction
0:19 - Marinating the Chicken
0:44 - Prepping the Ingredients
2:45 - Cooking the Chicken
5:50 - Combining the Ingredients
6:28 - Cooking the Stew
7:02 - Serving
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How to Make Martha Stewart's Coq Au Vin
Coq au vin, simplified
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***RECIPE, SERVES 4***
12 oz (350g) bacon (ideally slab bacon)
6-8 boneless, skinless chicken thighs, 1.5-2 lbs (0.7-1 kg)
flour (a big pinch)
1 oz (30g) dried mushrooms
1 tbsp (15 ml) tomato paste
1 cup (250 ml) red wine
1-2 cups (250-500 ml) chicken stock or water
1-2 teaspoons Herbes de Provence (or any combination of dried thyme, rosemary, oregano, etc)
1 cup frozen peeled pearl onions (I have no idea what you want to call that in metric)
pepper
salt
vinegar
12 oz (350g) dried egg noodles
1 tbsp (15g) butter
fresh parsley or tarragon for garnish
Cut the bacon into chunks, ideally big bite-size chunks from a piece of slab bacon. Put it into a large, cold pan with a lid, then turn the heat on medium. Cook, stirring occasionally, until crispy — up to a half hour if you've got thick chunks.
Coat the chicken thighs in a dusting of flour.
Break up and very large chunks of the dried mushrooms, accounting for the fact that they'll double in size when rehydrated. (Be warned that some dried mushrooms will have some little worms in them. Seriously. Don't freak out, it's normal, they won't hurt anything, but ideally take them out.) Follow the steeping and filtering instructions on the package if you want to make sure there won't be any grains of sand on them, but I don't care.
If you want to take some of the bacon fat out, fish out the bacon with the slotted spoon and pour of some of the fat. I leave it in, and just push the bacon over to the side. Fry the chicken thighs in the bacon fat until brown on both sides. Make a well in the center and squeeze in the tomato paste. Fry it until it's about to burn, then deglaze with the red wine.
Pour in enough water or stock to almost cover the chicken. Put in the dried mushrooms, dried herbs, some pepper, and a pinch of salt (assuming you aren't using salt pork like I do). Reduce the heat to a simmer and cover.
After about a half hour, consider removing the lid if the sauce is looking too loose to you. When the sauce is reduced to your desired thickness and the chicken is as soft as you want it, stir in the frozen onions and let them thaw. When they're ready, taste the sauce for seasoning, and add any additional salt it needs. Also drop in a splash of any vinegar. Take care to not break up the chicken as you stir in the final seasoning.
Meanwhile, boil your egg noodles in salted water per the package instructions, drain, put the butter in with them and let it melt. Right before serving, tear some fresh parsley or tarragon into the noodles and stir to combine.
Recept: Coq au vin uit Koken met Van Boven
Hoe maak je coq au vin? Yvette van Boven legt uit hoe je zelf coq au vin maakt. Dit recept komt uit de aflevering Nepkip en mannenvlees van Koken met Van Boven waarin Yvette van Boven zelf nepvlees maakt (seitan) en dit lekkere gerecht maakt van een dier dat anders wordt weggegooid: de haan. #kmvb
De ingrediënten van het recept vind je op
Op deze website vindt je veel meer recepten van Koken met van Boven.
over Yvette van Boven:
Yvette van Boven, geboren in Ierland, woont afwisselend in Amsterdam en Parijs. Ze is foodstylist, grafisch vormgever, columnist, maar vooral kok. Na het eerste seizoen van Koken met Van Boven volgde een vierdelige Kerstspecial en het onvermijdelijke tweede seizoen. Alle afleveringen zijn op deze website terug te kijken en natuurlijk vind je hier ook alle recepten en kookvideo's zodat je zelf thuis aan de slag kunt met de recepten uit het programma.
In Koken met Van Boven trekt Yvette er iedere aflevering op uit om haar ingrediënten op te halen bij de boer, imker of tuinder en komt ze terug in haar keuken met ambachtelijke en biologische lekkernijen. Naast haar keukengeheimen deelt Van Boven ook interessante wetenswaardigheden over de ingrediënten die zij haalt bij telers, boeren, vissers of jonge ondernemers die zich hebben toegelegd op duurzaam produceren en innovatieve oplossingen.
Per aflevering staat er één hoofdingrediënt centraal waar Yvette tijdens het programma een aantal gerechten van maakt.
Kijk voor meer recepten en alle afleveringen op
VPRO:
Recreating Julia Child's Coq Au Vin From Taste | Reverse Engineering | Bon Appétit
We challenged resident Bon Appétit supertaster and test kitchen director Chris Morocco to recreate Julia Child's coq au vin recipe using every sense he has - other than sight. Does Chris have what it takes to recognize and reproduce the layers of flavor in this iconic dish?
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Recreating Julia Child's Coq Au Vin From Taste | Reverse Engineering | Bon Appétit
French Classic Coq Au Vin Recipe - French At Home
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How To Make Coq Au Vin
FULL RECIPE BELOW
Follow along in this online cooking class as our chef shows you how to make the deliciously classic French dish, coq au vin.
COQ AU VIN RECIPE:
Ingredients
12 oz salt pork or bacon
1 fl oz oil
1 whole chicken cut into 8 pieces
24 tiny white onions, peeled and par boiled
1½ lb small mushroom caps
1 qt dry red wine
1 pt chicken stock
Sachet Ingredients
½ tsp dried thyme
1 bay leaf
4 garlic cloves, crushed
2 oz butter, softened
2 oz flour
Salt to taste
Chopped parsley
Preparation
1. Cut the salt pork into batonnet shapes
2. Place the pork pieces in a saucepan. Cover with cold water. Bring to a boil and drain.
3. Add the oil to a large sauté pan and place over moderate heat. When hot, add the blanched pork. Sauté until lightly browned. Remove with a slotted spoon and set aside.
4. Increase the heat to high. Add the chicken to the fat remaining in the pan and brown well on all sides. Remove the chicken from the pan.
5. Add the onions and mushrooms to the pan and sauté until browned. Remove with a slotted spoon and set aside with the bacon pieces. Pour off the fat from the pan.
6. Add the wine and stock to the pan and bring to a boil.
7. Add the sachet.
8. Return the chicken to the pan. Bring the liquid back to a boil. Cover and cook over low heat on the stove until chicken is done, 20-30 minutes.
9. Remove the chicken from the cooking liquid and place in a serving platter. Garnish with the mushrooms, onions and pork pieces.
10. De-grease the cooking liquid carefully.
11. Place over high heat and boil until the liquid is reduced.
12. Mix the butter and flour to make a beurre manié. Beat the beurre manié a little at time.
13. Add salt to taste.
14. Strain the sauce over the chicken and garnished with the chopped parsley.
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