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.
Binging with Babish: Steak au Poivre from Archer
This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. We won't make that mistake in the BwB kitchen, as we recreate this French classic with some modernized veggie sides.
Recipe:
Music: A Beautiful Life by Broke for Free
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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!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Dutch Oven:
❤️ Zester:
❤️ Instant read Thermometer:
❤️ Silicone Baking Mat:
❤️ Silicone Spatulas Set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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CHEF'S WEBSITE:
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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
Steak with a Red Wine Reduction - Chef Jean-Pierre
Hello There Friends, Today I'm going to make a New York Strip Steak with a Red Wine Reduction Sauce! A Super easy dinner to make and definitely worth it. A Red Wine Reduction is a really easy sauce to make, make sure you use a good wine! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Woll Non-Stick Fry Pan:
❤️ Demeyer Reduction / Saucer Pan:
❤️ Porcini Mushroom Salt:
❤️ Silicone Spatulas set of 3:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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VIDEOS LINKS:
How To Cook The Perfect Steak:
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✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
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CHECK OUT OUR AMAZON STORE:
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OUR CHANNEL:
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CHEF'S WEBSITE:
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CHEF'S ONLINE STORE:
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