Learn how to make this classic French recipe for coq au vin that is slow-cooked with vegetables and mushrooms in a delicious …
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Classic French Coq Au Vin Recipe (Chicken Cooked In Wine)
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I'm allergic to Mushrooms. I plan on substituting Baby Potatoes instead.
Well this beauty is on the stove for the New Year
Happy 2024 and thank you for the recipe ❤
Your version looks tasty. I prefer using the wine from the marinade. You lose something not cooking it with it
The first recipe that doesn't need an oven ❤❤❤
You are a very good teacher. Few have this skill. Good on YOU!
Why peel a mushroom?
When I first started cooking this was one of the first dishes that I made. I forgot to take out my bouquet garni so we were picking Rosemary out of our teeth, but this is still one of my most favorite dishes to make!!!
I followed your method and it came out fantastic! The only thing I would change is using the marinade. Yes, you can use it. Use 3 cups of wine. After marinating overnight, strain it from the bag into a sauce pan. Bring it to a good boil and reduce to the 2 cups, using a mini-sieve to skim off any fat-scum that appears. When that marinade cools a bit it will look as pristine as the original wine. It will be infused with the flavor from the veggies and herbs, and it will be safe.
I know this isn't kosher. But in a rush, I had to use cocktail onions . I'll never use anything again. So great with the mushrooms, bacon and garlic. Little acid breaking kick.
This is a fantastic recipe. I have made it 3 times now. So delicious and freezes well. Thanks.
I love this recipe, but how can I print it out?
Lovley clear presentation thank you for sharing❤QUESTION?? Can I use rice bran oil in place of olive oil?????
Wait what WHAT? ….you discarded all the stuff that was in the bag??????,
Nice… just one question…how do you cut the chicken into portions and still end up with the carcass?
LOVE the pearl onion peeling trick. I was hours doing julia child's boef bourgignon because of those pearl onions. How embarassing. Thx so much.
Hey chef Billy love your channel fabulous. Do you have video on a boullibase.? If not you will or can you. Ty
Followed the recipe, very delicious! Make us feel like in France.
I love your videos, but you're wrong about the marianade. Your recipe calls for cooking the chicken for 90 minutes. If any bacteria is in the marinade 1. It came from the chicken, so it's going in the dish anyway. and 2. If it can survive 90 minutes of cooking, then we're all going to die anyway and that bacteria is going to take over the world.
I made this. I will cry when I take the marinade out to the trash, I loved this! I sautéed the pedal and shroom with cognac that I set aflame! I would have triple the carrots in the the Dutch Oven, and I did add two stalks of celery into he Dutch oven(not marinade.) I did not use plastic bag as my would not have fit in the gallon freezer bag..it was do delicious.thank you. Great first try made some potatoes, passed through food mill with heavy cream, butter a salt. Um yum.
I want your apron with the pockets.. source?
There's a similar dish called Chicken Chasseur that's worth trying; it substitutes white wine for red, and omits marinating the bird.
Don't like the colour of the sauce. You forgot tomato paste that would make the sauce perfect. But still amazing cooking
Thanks for the pearl onion tip! Now I know!!
Thank you for the info on pearly onions!
When I saw you discard the marinade I stopped watching…There goes you're title 'Classic French Le Coq Au Vin' out of the window.
Why wasting all the good flavors, If you're chicken is fresh and you washed it before marinating you should be fine.
This is my signature dish.I do it for dinner parties.I live in the UK & use Delia Smiths version recipe.But yours is good too especially like the idea of marinating over night…
I just bought my first Dutch oven ever and this is the first dish I‘ll make in it! <3 Going to the market now to buy the ingredients, wish me luck!
GREAT!! A BENEFIT FOR ROSES FOR PLENTY OF FLOWERING ARE THOSE ONIONS SHELLS..THANKS.
I looked for a Cast Iron 5.75-qt Coq au Vin Cocotte. $350!! I think I’ll just stick with my crock pot method 🙂
I want your fridge… I REALLY want you fridge!
Love your recipes!!Beaujolais is pronounced Boh ju lay…viva la France.
Finally a proper recipe. Most stuff I found so far was "quickly done" or "this is the fast way". Yeah, great, but I want it to be awesome and well done, not fast.
This is a perfect recipe to be on Khal,com. You should add it there. I am sure a lot of people will love your recipes there……
Actually it translates into ‘rooster and wine’. (But who eats rooster?)
Thank you so much for that onion trick!
Great video and recipe chef. I made it on Tuesday night, and it was phenomenal. My only problem is my chicken fabrication.
I’m watching this while eating ready salted crisps at 2am. Where did my life go 😩😩😩😂😂😂
That peel the pearl onions trick just blew my mind!! I've been around a while…how have i never heard that! Brilliant…totally making this dish. Great video. 😘😘🎨
Secret ingredient of chefs: booze, wine, butter, oil, salt, fresh spices.
You need to give us some pressure cooking recipes. Would save some time too 👍
the first amirican cook who inspires me with his fantastic recipes. the recipes are European but he has his authentic way of cooking. loud and clear!
love from Morocco
i will never discard my marinade wine
You lost me at throw the marinade away. 🤣