Julia Child's Coq Au Vin | Jamie & Julia
So, Making my way through Julia Child's Mastering the Art of French Cooking cookbook...like the movie Julie & Julia. Today I make Coq Au Vin - is Chicken cooked in wine with mushrooms, onions and bacon.
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Julia Child's Coq Au Vin Recipe:
1/2 cup lardons (or very thickly sliced bacon), cut into 1/4- by 1 1/2-inch (6- by 36-mm) strips (optional)
2 or more tablespoons olive oil
3 1/2 to 4 1/2 pounds chicken, cut into parts (or all one kind of part), thoroughly dried
1/4 cup Cognac or Brandy
Salt and freshly ground black pepper
1 bay leaf
1/4 teaspoon thyme
20 pearl onions, peeled
2 cups red wine, preferably Burgundy, Côtes du Rhône, or pinot noir
About 2 cups homemade chicken stock, or beef stock, bouillon, preferably brown chicken stock (see headnote above)
1 or 2 garlic cloves, mashed or minced
About 1 tablespoon store-bought or homemade tomato paste
3/4 pound fresh mushrooms, trimmed, rinsed, and quartered
1 tablespoons all-purpose flour & 1 tablesppon butter
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.
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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
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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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Coq Au Vin
Easy Coq au Vin Recipe
This delicious and easy coq au vin recipe comes from the late, great French chef Michel Richard, who I had the pleasure of working for during my early days as a chef. I worked at Michel’s restaurant Citrus on Melrose Avenue in Hollywood during the late 1990s, where I learned many of the basics of French cooking.
This recipe for coq au vin is easy, but fairly time consuming. Be sure to marinate the chicken for at least 4 hours, or overnight, for the best flavor. Although the original French recipe calls for coq (rooster), most people make it with chicken these days. Use a good quality wine when preparing this dish.
French Coq Au Vin (Chicken in Wine)
Adapted from Michel Richard
4 chicken legs, with thighs attached or 6 chicken thighs (without legs)
4-6 thyme sprigs
4 garlic cloves, crushed or 1 tablespoons of garlic-shallot puree
1½ cups Cabernet Sauvignon
6 ounces beet juice (from unsweetened canned beets) - or another 3/4 cup additional Cabernet
½ tablespoon unsalted butter
3 slices bacon, halved lengthwise and cut crosswise into ¼-inch pieces
16 pearl onions, peeled
2 medium carrots, peeled and thinly sliced
1 tablespoon all-purpose flour
1 cup chicken stock
1 tablespoon tomato paste
16 medium-large button mushrooms
Salt and freshly ground black pepper
How to Make Coq au Vin:
Marinate the chicken pieces in a large casserole dish with wine, thyme, garlic and beet juice. Cover and refrigerate for 4 hours or overnight, turning over once in a while to ensure even marinating.
When ready to cook, drain the chicken pieces on a paper towel and pat dry. Strain the marinade and reserve for the dish.
Preheat oven to 300 F. Melt butter in a Dutch oven. Brown the bacon bits, and scoot to the side of the pot. Brown the chicken pieces in the bacon fat on both sides, about 3 minutes each.
Add onions and carrots to the pot with the bacon. Add flour and stir well, about 3 minutes.
Add the chicken stock and tomato paste, stirring to get all bits incorporated. Add strained marinade and bring to a boil. Add the chicken, cover pot, and place in the oven for about 30 minutes, turning chicken once in a while until cooked.
Remove pot from oven and place on a burner. Remove chicken pieces and place in a casserole dish. Put in the oven to keep warm at about 180F.
Add the mushrooms to the cooking liquid and boil until the sauce is thickened and reduced by half, about 20 minutes. Remove thyme and season with salt and pepper.
When ready to serve, place chicken on plate with some vegetables and lots of sauce on top. Serve chicken with garlic mashed potatoes or risotto if desired.
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Binging with Babish: Coq au Vin from Donnie Brasco
You know when you have an internet cooking show where you recreate foods from movies & tv, and you've got that one friend that requests you recreate the same dish every time he comes over to play Smash Bros? Well, Ari, here ya go.
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Classic COQ AU VIN | Chef Jean-Pierre
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!
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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