Boeuf Bourguignon | The French Chef Season 1 | Julia Child
Julia Child makes her famous French beef stew in red wine with mushrooms and onions, demonstrating how to brown meat, how to braise meat, how to make a good brown sauce, how to braise onions and how to cut and saute mushrooms. This recipe and the skills taught relate to all stews and Coq au Vin.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Cozy AF French Chicken Stew
Coq au Vin sounds fancy, but the dish itself is anything but. It's a cozy, comforting french chicken stew in red wine sauce and it's a necessary recipe to have in your arsenal. Click here and use code BRIAN at checkout for free economy shipping within the US on 2 or more jars of Better than Bouillon.
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10 CHEFS KNIFE:
DIGITAL SCALE:
HALF SHEET PAN:
HALF SHEET WIRE RACK:
DUTCH OVEN:
FAVORITE STAINLESS BOWL:
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WOODEN SPOON:
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*RECIPE* (makes 4 portions)
▪3lb/1.5kg skin on chicken drumsticks (about 10)
▪1 bottle (750mL) dry red wine
▪150g/4pcs thick cut bacon
▪225g (~2c) Pearl onions or shallots
▪225g (3 med-large) carrots, large diced
▪1lb/450g crimini mushrooms (baby bellas), quartered
▪Olive oil
▪Salt
▪Water
▪25g (1 1/2T) tomato paste
▪25g (4-5 cloves)minced garlic
▪75g (1/3c) cognac
▪40g (1/3c) ap flour
▪300g full bodied chicken stock (or 300g (1 1/4c) water + 25g (1 1/2T) Better than Bouillon + 3 gelatin packets)
▪2 springs thyme
▪2 bay leaves
Add drumsticks into ziplock bag and add 750mL of wine. Marinate in the fridge for 20-30 min.
Remove chicken from wine and lay drumsticks out on a parchment lined sheet tray. Save the wine for later. Dry chicken on all sides well. Bake at 450F/230C for 20-30 min.
To prep the rest of the ingredients, slice the bacon into lardons (rectangles).
Cut off the pearl onion poles and peel.
Cut carrots into large dice
Clean and quarter the mushrooms
Preheat dutch oven over medium heat. Add about 2T of olive oil followed by bacon. Stir and render bacon for 10-12 minutes, stirring often, until browned. Transfer to a paper towel lined plate, leaving as much bacon fat in the dutch oven as possible.
Return pot to heat and add mushrooms and a pinch of salt. Stir and add about 2T of water if needed to release bacon fond. Stir and continue to cook for 5-6 min until they’ve softened and have begun taking on color.
Add pearl onions, carrots, and a large pinch of salt. Stir and sweat until veggies have lost some moisture. Stir in tomato paste and garlic. When tomato paste has become a rusty color, deglaze with cognac, scraping up fond in the pot as you go.
When cognac has evaporated, add flour. Stir and cook until pasty. Add reserved wine from chicken marinade. Add full bodied chicken stock. Once stirred in, add rendered bacon adn bring to a simmer.
Add chicken back into the dutch oven with broth and veggies along with any resting juices, making sure to submerge meat as much as possible.
Add herbs and top with a parchment lid. See video @8:17 to see how to make it
Load dutch oven (with parchment lid) into a 350F/175C oven to braise for 40-50 minutes.
Remove from oven to check chicken texture. It should be pull apart, but still a bit firm and not totally fall apart. Once it’s at that point, remove chicken from the pot and set aside.
Heat cooking liquid and veggies over medium high and bring to a simmer to reduce for 10-15 minutes. Season to taste with salt.
Finally, add chicken back into the reduced sauce once more and baste to reheat.
Serve over egg noodles.
EGG NOODLES
▪200g (5-6c) dried egg noodles
▪50g (1/4c) pasta water (reserved from cooking pasta)
▪100g (7T) cold butter
Boil to package instructions, reserving about 1/2c pasta water. Drain, return pasta to pot with starchy water and cold butter. Stir and toss to emulsify butter with water and glaze noodles.
CHAPTERS
0:00 Intro and baking the chicken
1:37 knife work/veggie prep
3:00 Cooking the stew
7:37 finishing the coq au vin and reducing cooking liquid
10:10 making the egg noodles & serving
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#coqauvin #frenchrecipe #chickenrecipe
Chicken Fricassée A French Chicken Stew | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you an easy Chicken Dish that is perfect for a family dinner night! Serve it alongside mashed potatoes or even a polenta! Quick and easy recipe to follow. Try to make this recipe and let me know how you did in the comments below.
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One Pan Chicken Fricassée a French Chicken Stew
A one pan French chicken stew made with very basic ingredients. The term “Fricassée” means to fry and to break in pieces. The chicken is first browned in butter then braised in wine, chicken stock and slow cooked. It’s simple to make, and anything that only uses one pan is always a bonus. You can make it a day ahead as it will taste even better the following day. The flavours seems to develop even further. It’s easy to reheat, simply add a little water and use a saucepan with lid over very low heat. Chicken Fricassée is best served with rice, as it has a lot of sauce for the rice to absorb.
I strongly recommend that you buy a whole chicken and break it down yourself. If you don’t know how, see my video or get your butcher or poultry shop to do it for you. Make sure you keep the carcass for your stock. Making your own stock makes a world of difference to this dish.
Chicken Fricassée is a delicious meal that doesn’t require a lot of complicated ingredients and simple to make.
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Beef Bourguignon | Together | Jamie Oliver | Christmas
What better way to ease ourselves into the festive season than this warming, seasonal Beef Bourguignon featuring a signature twist from my new book Together. This utterly delicious and easy to prepare beef stew is the perfect dish to share with family and friends on a chilly winter's evening and will definitely have you going back for seconds!
This recipe and so many more are available in my new cook book Together - Out now
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Cassoulet — Frenchy meat and bean stew
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This is a method, not a recipe. It's just a beans and meat stew — improvise it!