Famous COQ AU VIN recipe I Classic French chicken stew in red wine sauce
Ingredients for 6 portions of Coq-au-vin:
✔️ half of rooster / male chicken
For marinade:
✔️ 1 bottle of dry red wine
✔️ dark veal stock 500 ml / 17 fl oz
✔️ 1 carrot
✔️ 1 ognion
✔️ clove
✔️ 3 bay leave
✔️ thyme
✔️ garlic 3 cloves
✔️ black pepper
✔️ optionally: armagnac / cognac / brandy 50 ml
✔️ oil
For cooking:
✔️ butter + oil
✔️ 1 table spoon flour
✔️ for sauce thickening: 30 gr butter (1 oz) + 30 gr flour (1 oz), 40 gr dark chocolate (1.4 oz)
✔️ salt
⏳ TIMESTAMPS:
0:00 recipe introduction
1:44 how to cut a rooster
4:39 marinade
6:58 frying
12:27 sauce
14:06 glazed vegetables
16:08 bacon and mushroom garnish
18:32 sauce: final touch
19:21 dressing
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Coq Au Vin - Chicken Braised In Red Wine | Classic French Recipes
Coq au vin Rooster braised in red wine is a classic French dish of chicken braised with red wine, cognac lardons and mushrooms. Get the recipe:
for the marinade please watch this video:
Many variants exist using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.
History:
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th centuryit is generally accepted that it existed as a rustic dish long before that.A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.
The coq au vin is traditionally made with a rooster but it can be done using a good quality chicken. Always buy the best quality chicken possible to make sure the meat does not fall apart during cooking.
it is very important to know how to make a coq au vin properly. Before attempting this recipe there are some things that needs to be prepared usually the day ahead to ensure you will make a good coq au vin recipe. But don't worry, a coq au vin is not a difficult French recipe, it is just time consuming.
Frankly if you make sure you prepare these two things the day before you will find that making a coq au vin with chicken is pretty easy.
Things to do the day before you make a coq au vin:
- Marinate your chicken in red wine
- Prepare a brown chicken stock from scratch.
if you have those two items ready just follow the video and you should get a pretty authentic coq au vin recipe.
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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!)
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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.
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Barefoot Contessa Makes Coq Au Vin | Barefoot Contessa | Food Network
Coq Au Vin with Chocolate: The Secret Weapon of Top Chefs
When it comes to taste, classic coq au vin is a harmonious blend of savoury and earthy notes. The red wine infuses the dish with its robust and fruity undertones, creating a deep and complex flavour profile. This version also adds port wine and chocolate for an amazing sauce that’s out of this world.
The slow-cooked chicken, becomes incredibly tender, soaking up the essence of the red wine and aromatic herbs. The lardons provide a salty, smoky contrast, while the mushrooms and onion add an earthy and slightly sweet dimension. The combination of these elements results in a dish that is both comforting and elegant, offering a taste of French culinary tradition that has stood the test of time.
Coq au vin, which literally means ‘rooster with wine’ in French, started way back when people needed a way to make the tough, older rooster meat taste good. Even though the first coq au vin recipes popped up in the early 1900s, folks have probably been slow-cooking roosters for way longer. The result is a hearty, rustic dish that embodies the essence of French comfort food.
The super famous kind of coq au vin comes from Burgundy, and it’s all about using wine, lardons (that’s fancy for bacon bits), mushrooms, and little onion.
In different places, they use different types of wine, and sometimes, they even toss in some cream, but don’t do it!
Now, why is wine so important? Well, it’s not just about the taste. The acidity in the wine actually helps to make the tough meat nice and tender, and get this – it does it without any extra heat! So, if you ever come across an older, tougher bird at the store, classic coq au vin is a tasty plan. But even with young chickens, it’s still a dish everyone loves, and this version kicks it up a couple notches. Enjoy!
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Red Wine Marinade (For Coq Au Vin And Boeuf Bourguignon)
Join my online French cooking classes ????????: Demonstration on how to prepare a red wine marinade to use when cooking braised meats and poultry dishes.
This marinade is most often use when making coq au vin or a boeuf bourguignon.
Ingredients to make a raw marinade based on 1kg of meat:
1 carrot (sliced)
1 onion ( sliced
1 shallot (sliced)
2 garlic cloves (bruised or crushed)
1 bouquet garni or dry thyme and one bay leaf
1 teaspoon of black peppercorns
1 teaspoon of juniper berries
1 litre of red wine (pinot noir)
50 ml of Cognac
The second type of marinade used is the instant marinades for the details on those please download the PDF file below
good culinary books to learn cooking:
The one and only cast iron dutch oven I use:
My favorite frying pan:
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Online food converter:
****************************
Website for text, print friendly recipe
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To support the channel:
Get the Cookware I am using and more:
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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!