Jacques Pepin's Easy Coq Au Vin Will Impress Your Friends | Today's Gourmet | KQED

Can't wait to see WHO can bone a chicken faster, between Jacques and Martin.

May I speak to you ... Je suis indécisive entre l'ÉCOUEREMENT PROFOND ... Un Défi de voir une face et supporter votre imitiative d'accent français ... un désatre !!!

legend yes-but give this man a fresh towel- that chicken towel is getting into everything

I love his confidence, knowledge, and the way he explains things. You respect his skill, but he also makes you feel that you can do it. A master teacher.

Back in the day when nobody complained about not washing chicken or cross contamination.

Doesn't the Coq usually come after a lot of wine?

No disrespect to Chef, but this recipe did not work for the time spent on film. It was rushed far too much.

An inspiration to many

Chef Jacques is definitely an amazing chef but darn it, so much cross contamination going on here from that raw chicken.

You can tell it's killing him to talk about calorie content

I really miss Jacques tv series, I learned so much, and I still make his homemade bread in a pot! What an amazing chef.

A fart in your general direction

I made this the day the Balthazar cookbook came out years ago. Just sayin one primo chef doesn’t erase others (especially w this dish).

He’s heaven to watch regardless of what he’s cookin. As I age, my passion for cooking only gets more intense. I’m sure everyone watchin a JP video knows that feelin. 🤷‍♂️😄

C’est un plat qu’on mange avec beaucoup de plaisir, et merci Jacques et bon appétit 😋

Dazzling. So much experience into each step! Bravo chef

That dude is rad.

I appreciate that Pepin is reducing calories here, but Coq Au Vin is not something a person is going to eat often. So, why not make it the traditional way with lardons and more butter for the mashed potato and leave out the sugar and the berries? Most people get most of their calories with a muffin for breakfast, sodas, hamburgers and fries for lunch, and junk food as a snack. Not with well food made of high quality ingredients.

I put a small quantitée to have the best possible qualitée. C'est divin ce franglish

Jacques is a friggen master. He loves what he does, and cooking is his passion and vocation.

Man cross contaminated literally EVERYTHING he touched with that nasty towel😂 ...over & over.

This chef made me really confident in learning how to choose, prepare, cook, serve and eat simple wholesome food.

“A lot of the boning out has to do with pulling out” oh Jacques say it again but slower

The 90’s obsession with calories meh.

Tasting with my minds tongue 😋

This great man has skills.

What a wonderful clever guy! And in spite of all that 'caloric' thing, being a real French chef he couldn't avoid mentioning something important here and there like cream, butter and bacon and stuff 😂👍

D accord

Did I miss it? When did he add the red wine?

He is burning everything lol

Garlic mash, terrific ❤

amazing

what a master

My favorite chef

Definitely watching a master

Unbelievable Chef. Absolutely awesomeness. Love this Legend. ❤❤❤ Coq Au Vin a dish of beauty

His hygiene is poor. He contaminated the towel, then wiped the knives with it. He talks a good game about cleanliness, but he goes on to contaminate his hands and then everything he touches.

What a master .

You're still going to fry up that chicken skin, right?

comparing this quite brutal,unelegant and purely mechanical efficient way to debone a chicken to the one of Chef Jean-Pierre, definitely I have made my choice of a delicate ,sympathetic,funny and optically attractive cooking....

Sir Alex Ferguson!!

Must be aimed particularly at Ammurrricans who are weight conscious health freaks. Am sure this meal is deelishus but could certainly be improved with lardons and chikkin skin, feet beak and all.

Jacques is extra fun to watch at 1.5X. He is still with us aged 87.

Hi my name is Micheline Jeri i am 8 an i cooked his resipie with my plastic toy food

I liked Bruce Lee. I loved Jimi Hendrix, but Jacques Pépin beat them all. I wish to be there, eating your stuff, sensei Pépin, you're the cordon bleu of the discipline.
🍾🥂🍺

I want to try this dish but I’m allergic to both mushrooms and celery, which is a common substitute for mushrooms in this dish, so I’m kind of stuck.

🤦‍♂️ i know the dude is a legend but damn..

Homie dries his hands on the towel he used to pull the raw chicken skin lol

Never thought I’d say to another man “I like your pans “

Effing geniuses.. have this body language! All purpose all action no faf! He’s not a living legend for nothing 🙏🏼🙌🏼