Anthony Bourdain's Cozy Coq Au Vin | Back to Bourdain E30
Yet another dish that *almost* brought tears to my eyes. Coq Au Vin is a classic french recipe for a reason, with a bonus of some extra wine left when making the recipe. Learning to cook Coq Au Vin with Anthony Bourdain's Les Halles Cookbook.
???? My Essentials
Anthony Bourdain's Les Halles Cookbook:
My Favorite Knife:
My Apron (other colors available):
Please note as an Amazon Associate I earn (a rather small percent ????) from qualifying purchases through these links. Thank you!
???? Support me and get a shoutout! -
⭐️ Subscribe:
???? TikTok:
???? Instagram:
???? Chapters
00:00 - Anthony Bourdain's Coq Au Vin Recipe
00:46 - Prepping The Dish
06:20 - Comment Of The Week!
08:57 - Plating, Tasting, What I Would Do Different
???? Ingredients
• 1 bottle / 1 liter red wine, plus 1 cup / 225 ml red wine
• 1 onion, cut into 1-inch dice
• 1 carrot, cut into 1/4-inch dice
• 1 celery rib, cut into 1/2-inch slice
• 4 whole cloves
• 1 Tbsp / 14 g whole black pepper corns
• 1 bouquet garni
• 1 whole chicken about 3.5 lb, guts, wingtips, and neckbone removed
• salt and pepper
• 2 Tbsp / 28 ml olive oil
• 6 Tbsp / 75 g unsalted butter , softened
• 1 Tbsp / 14 g flour
• 1/4 lb / 112 g slab or country bacon,1/4-inch by 1-inch slices
• 1/2 lb / 225 g small, white button mushrooms , stems removed
• 12 pearl onions, peeled (I used about twice as much)
• pinch of sugar
???? Equipment
• 3 large deep bowls
• plastic wrap
• fine strainer
• large Dutch oven or heavy-bottomed pot tongs
• wooden spoon
• small sauté pan
• small saucepan
• 1 sheet of parchment paper
• whisk
• deep serving platter
#anthonybourdain #coqauvin #frenchfood
Coq Au Vin - Chicken Braised with Bacon, Mushrooms & Red Wine
Learn how to make Coq Au Vin! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Chicken Braised with Bacon, Mushrooms & Red Wine recipe!
Coq Au Vin | Chef Capon
Follow my Instagram and Tiktok @chefcapon
How To Make French “Chicken With Wine” (Coq Au Vin)
Coq au... WHAT!? Recipes like coq au vin aren't difficult if you trust the process!
Check us out on Facebook! - facebook.com/buzzfeedtasty
Credits:
MUSIC
Licensed via Audio Network
COQ AU VIN IN SLOW COOKER | FRENCH CHICKEN WINE STEW
#COQAUVIN #glenj #FRENCHCHICKENWINESTEWRECIPE
HOW TO COOK COQ A VIN IN SLOW COOKER
INGREDIENTS:
chicken
red wine
water
onion
garlic
bacon
salt
ground black pepper
fresh rosemary
dried oregano
tomato paste
worcestershire sauce
chicken seasoning powder
roux:
butter
flour
THANK YOU FOR WATCHING! If you like this recipe please remember to give this video a thumbs up and don't forget to subscribe to my youtube channel #GLENJ
FOLLOW FACEBOOK PAGE: #glenjskitchen
FRENCH CHICKEN WINE STEW,coq au vin,coq au vin recipe,coq au vin julia child,COQ AU VIN IN SLOW COOKER,coq au vin ingredients,coq au vin easy,coq au vin traditional,FRENCH CUISINE,french cuisine recipes,FRENCH DINNER RECIPE,french chicken stew in red wine sauce,french chicken wine stew,chicken recipes for dinner,chicken recipes easy,dinner recipes,french chicken recipe,french chicken,french gourmet food,french gourmet cooking,glenj
related channel:
ninong ry
chef rv manabat
kusina ni lola
panlasang pinoy
lutong pinoy
nina bacani
yummy ph
taste of pinas
simpol
yummy ph
lutong bahay
richardgomez
nina bacani
yummy kitchen
lutongpinoy
murang recipes
taste of pinas
Barefoot Contessa Makes Coq Au Vin | Barefoot Contessa | Food Network
If you’ve never had Coq Au Vin, it’s a classic French dish of chicken in wine with mushrooms and bacon (and it’s out-of-this-world!)
Subscribe ►
Get the recipe ►
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Coq Au Vin
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 30 min
Prep: 20 min
Cook: 1 hr 10 min
Yield: 3 servings
Ingredients
2 tablespoons good olive oil
4 ounces good bacon or pancetta, diced
1 (3 to 4-pound) chicken, cut in 8ths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally in 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped garlic
1/4 cup Cognac or good brandy
1/2 bottle (375 ml) good dry red wine such as Burgundy
1 cup good chicken stock, preferably homemade
10 fresh thyme sprigs
2 tablespoons unsalted butter, at room temperature, divided
1 1/2 tablespoons all-purpose flour
1/2 pound frozen small whole onions
1/2 pound cremini mushrooms, stems removed and thickly sliced
Directions
Preheat the oven to 250 degrees F.
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 8 to 10 minutes, until lightly browned. Remove the bacon to a plate with a slotted spoon.
Meanwhile, lay the chicken out on paper towels and pat dry. Liberally sprinkle the chicken on both sides with salt and pepper. When the bacon is removed, brown the chicken pieces in batches in a single layer for about 5 minutes, turning to brown evenly.
Remove the chicken to the plate with the bacon and continue to brown until all the chicken is done. Set aside.
Add the carrots, onions, 2 teaspoons salt, and 1 teaspoon pepper to the pan and cook over medium heat for 10 to 12 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac and put the bacon, chicken, and any juices that collected on the plate into the pot. Add the wine, chicken stock, and thyme and bring to a simmer. Cover the pot with a tight fitting lid and place in the oven for 30 to 40 minutes, until the chicken is just not pink. Remove from the oven and place on top of the stove.
Mash 1 tablespoon of butter and the flour together and stir into the stew. Add the frozen onions. In a medium saute pan, add the remaining 1 tablespoon of butter and cook the mushrooms over medium-low heat for 5 to 10 minutes, until browned. Add to the stew. Bring the stew to a simmer and cook for another 10 minutes. Season to taste. Serve hot.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #CoqAuVin
Barefoot Contessa Makes Coq Au Vin | Barefoot Contessa | Food Network