Coq au Vin (French chicken stew in red wine sauce)

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I will try it. Thank you..

😍😍😍

Why keep cooking in burnt pan???? Deglaze FFS!!!

The food looks delicious but the music mf slaps

Wow at least 3 hours of cooking😮

Not a good way to make.....deglaze!!!!!!.

fond looks completely burnt and that means the entire dish and sauce will taste burnt.

For me: any dish requires alcohol: i just simply mix red grape juice with distilled vinegar as an alternative.

Thanks for the tutorial and thank you for not talking the whole time!

Just cooked it. Delicious and easy!

Beautiful recipe!!!

A couple of people said the residue in the pan(fond) was too burned but in the end it looked like it was ideal in color and flavor. Unless the sauce had a burned flavor but I doubt it. It looked absolutely delicious.
I prefer 2 Louisiana braised chicken dishes Fricassée and Chicken sauce piquant.

Oven for 45 minutes at what temperature 🌡?

Do you add carrots ??

Very nice but want the writing will be in English

Those onions are too big, deglaze the pan. Learn to cook before making these sort of videos

Fantastic dish. Used "Edenvale" alcohol removed wine instead of regular wine and slow cooked it for a few hours. It got rave reviews at my lunch party. Thanks for posting...your recipes are always spot on.

Looks WEIRD TO ME.😂😂😂 Never seen a Coq Au Vin look ROTTEN COLOUR like this

Make this while Vibin to da tune..

Yummy nakkagutom 🤤🤤🤤

everything burned out there? your crazy?
That's not right. I believe the taste of burned stew is amazing!

What?! No carrots?!

that fond is burned, the sauce will spoil if people do this exactly as in the videol.

Anyway, Leon made Coq au Vin well dressed for his sister Ursula and her boyfriend, Stan. Pin was there also. But since he was a teaching dummy he really didn't eat much.

Does anyone know how how I can prevent my chicken from sticking to the pan, because I seem to have difficulty in turning my chicken to brown on the other side. Yes, I have heard and read that the meat will release itself after it’s cooked. However, it doesn’t seem to work for me, or maybe I’m just too impatient. 🤔

My grandmother used to prepare this dish in an old seasoned black cast iron pot, idk what it was about using cast iron, but the flavors were masterfully put together. Since she was a creole from Louisiana, she had a bit of a well seasoned spin on it, it was a very thick, deep, dark reddish color and had rich full bodied meaty flavor. She experimented with duck a few times and we nearly tore the kitchen down getting the last few bits left in the pot, I’ve never seen anyone quite literally mop up all of the grease from the bottom of the pot, then proceed to burn something else on the bottom of the pot🤔 She would use the meat from
Blue silkie chickens, the meat was a little more supple & delicate.

It looks DELICIOUS!!! 😊 However, that's pork belly, not bacon. Bacon IS pork belly, but pork belly ISN'T bacon, if that makes any sense?? Lol

didnt deglaze the bottom of the pan you loser. lost all the flavor owo. guy Fieri would be disappointed wouldnt let this into flavor town.

Tasted this dish recently in a culinary arts Wine class last semester, Complements to the Chef/Wine professor. His pairing of this dish/wine was definitely an experience I have to recreate.

Some clown tried to tell me once that you are supposed to use only white wine with chicken. I say use what you have and don't be afraid to experiment. The clown also didn't see the look on my wife's face the first time I cooked chicken using Cabernet Sauvignon. It's a regular now.

I've also cooked chicken using brandy and she liked that also. Chicken in Hoisin Sauce is also good. It's not just for stir-fry.

Tolle Idee! Für meine Familie allerdings müsste ich die Champignons zur Unkenntlichkeit zerschneiden ohne das sie es sehen. Sie dürfen alles essen, aber nicht alles sehen, auch nicht die Zubereitung! Aber auch das werde ich umsetzten. Allerdings, die ungeschnittenen Zwiebeln gefallen mir nicht, die würde ich in mundgerechte Stücke schneiden, dazu etwas mehr Knoblauch und vor allem Chili und Ingwer!

Very good idea. Because my familiy doesn't like mushrooms, I'll have to cut them into small dices until you can't see that are mushrooms, and they also shouldn't see them while I am cutting them! Often testet, it works: they'll eat mushrooms, but it's not possible to eat when they know that are mushrooms. I'll do that - not perfectly, I would like to cut the onions and add a little bit more garlic and chili - and ginger!

(ja, ich weiß, sehr frei übersetzt, oder genauer gar nicht übersetzt, sondern eher in Englisch geschrieben wie mir der Schnabel gewachsen ist - und meine letzte Englisch-Stunde ist über 40 Jahre her, seid gnädig.)

It does look good but I don´t like the whole onions in it. Can you chop them rather than having them whole? I wouldn´t like chewing on them. Also could you add peppers?

Bacon is optional right? Too fatty already

Where are the carrots, celery, and white onions?

BURNT

Bella ricetta 👍👍👍

Great thanks

I agree re the deglacing. I did this recipe at Xmas on the bonfire and I replaced the chicken with Osso Buco..it was amazing

Is it a baby hands cooking or is it me?!!! 🤣🙈🤷🏼‍♂️

This french recipe is not made using chicken but rooster ("le coq" in french) .
This technique is used when you have an hard texture meat (as the rooster's one) and making it softer. NOT CHICKEN BUT ROOSTER

I don’t have a bay leaf do I risk it?

lmao you burned the fond, that food must have tasted like shit

Patelnia elegancka xd

i love the music in this who,s the artist ?

The scratching music is obnoxious

Nice, bit also please do not burn your fond watchers!!

nice taste of burned

Heads up that bacon/mushrooms are a classical Burgundy garnish, and not necessarily going to be put into the stew to cook. It'd usually be added after the dish is ready to serve.