Anthony Bourdain's Cozy Coq Au Vin | Back to Bourdain E30

[@mitchmai]

Here's another chicken dish from Bourdain's cookbook that shocked me. 👉 tinyurl.com/yc3e924z

[@gerrymarriott8264]

Oh yes!!!!

[@J_LOVES_ME]

This is the most insane coq au vin recipe I've ever seen! Also... those onions!! 😻

[@mitchmai]

Oh yes. Onions are the dream tbh

[@rainzerdesu]

I like that you're getting the blackening/burning in your stuff. Not as a criticism. It makes me feel a little better because I watch all these cooking shows and somehow they magically get perfectly brown fond while I get charcoal stuck to my pan. Makes it feel real.

[@mitchmai]

It really is a mystery. The pan needs to be hot, yet butter browns easily especially in such a small quantity. We'll have to crack the code.

[@apete620]

If it gets too dark for your liking then grab a paper towel, fold it a few times, get it wet and scrub off the burnt area to save the dish.

[@BrentMcFarland-w3m]

In the restaurant we always use butter with oil and that usually gives it a higher heating point and makes the butter not brown as bad or not at all if you know how to cook...lol

[@aele0317]

@@mitchmai you can try ghee

[@maktiki]

use clarified butter.@@mitchmai

[@blueworm2341]

Proper cooking channel no over the top commentary

[@mitchmai]

Thanks! Just doing my thing. I should make a vow to never include giant font saying "TODAY I'LL BE MAKING - "

[@ChuckMarteau]

One of the great classics of French cooking.

[@mitchmai]

Indeed. Thanks for the comment!

[@KevinFeeley_KHF]

Some input. If you're having difficulty with keeping your butter from burning switch to ghee for high-heat applications. The lack of milk solids in ghee (clarified butter) prevent burning and allow for high-heat cooking while still getting the benefits of butter. As for the other "burning," you're probably allowing your pan to get too dry during saute. Keep an eye on the moisture level when you're cooking off vegetables and don't be afraid to add a splash of water (or even better a splash of sherry) to the pan if it's getting too dry before the veggies are done cooking. You can cook the chicken whole for this dish but you won't get as good of penetration into the flesh of the wine. Breaking down the carcass enables the sauce to make contact with more surface area on the meat and to penetrate further into the flesh. The mushrooms will release quite a bit of water during cooking. If you want or need to shorten the time it takes to get them to a point where they will brown place the freshly cut mushrooms into a clean linen and wring out as much moisture as you can before adding to the pan. Keep up the good work.

[@mitchmai]

Phenomenal advice Kevin. The ghee is genius. I wonder how anyone could pull this recipe off without using ghee. It seems the milk solids are bound to burn at such a high heat.

[@KevinFeeley_KHF]

@@mitchmai You could make it work but it would be a balancing act. European-style butter might be another improvement as it sports a higher butterfat content with fewer milk solids to worry about scorching.

[@mhicaoidh1]

@@KevinFeeley_KHF yes, European butter and very close attention are the key here. But, barring that, using ghee is a solid hack for this as well.

[@scottca9780]

Ghee in preference to ordinary clarified butter?

[@KevinFeeley_KHF]

Ghee is clarified butter, though some ghee can be a bit more on the toasted side flavor wise it's the same thing from a heat tolerance standpoint. @@scottca9780

[@ana20puppy]

Thanks so much for this! I just cooked it and it’s the first time I’ve ever felt really proud of a dish I made, although I have mastered quite a few so far. This was a different level and I decided to follow this one, after watching way too many. It’s a milestone for me, as i have had a difficult relationship with food for the biggest part of my life. So THANK YOU and i appreciate your humor and you keeping it real!

[@mitchmai]

Yo thank you and I'm happy to hear! I'll be honest, I never thought my videos would inspire others to get in the kitchen and have some fun, but here we are. I'm running with the idea and it made my day to hear you had success. Cheers

[@andrewbhurvitz6298]

Very well done. I like your ambition and modesty and honesty.

[@mitchmai]

I appreciate the comment! More to come

[@reidrepairs5837]

OMG! You are so-ooo entertaining!!! I am a huge fan of Anthony Bordain and so happy to see you presenting his recipes. You have great style.

[@mitchmai]

Haha I appreciate it. Just displaying my ignorance for all to view. And also eat some kick ass food of course.

[@erikcharlat9844]

i love the way you pivoted when you saw you didnt like how the pan was looking with the black bits. pro move man. nice work

[@mitchmai]

Thanks man. Def something I'm learning along the way. New video coming next week!

[@TheMonkeyNeuron]

Keep it up, amigo. Thanks for the inspirado! Long live AB

[@mitchmai]

Ehi thanks man! You paid for some butter :)

[@joshuabelmonte12]

I never saw that technique with pearl onions youll save me a lot of time! Thank you so much!

[@mitchmai]

Fantastic. Happy to teach while I'm learning myself.

[@RozTopBloke]

Hey Mitch. I've just hung up my apron after 12 years of working as a full time chef. Love your work, plenty of tips I've got for ya - but for now, I'll start with some basic tip(s) I've always given new apprentices: Rotate your steel 90 degrees after every 6 passes of your blade. It keeps your steel even - and not too dull in certain parts. Hope that makes sense. Peace brother.

[@mitchmai]

Dude that totally does! I'm thinking I even mark the base of my steel with a little sharpie to know which part I used. Each 'session' I can rotate it 90º. Happy you found me and can give advice. Keep it coming.

[@Shindawg]

these videos are great 👍 I've watched a few and I am loving it. I already cook regularly, it makes me wanna try these recipes. And I think showing people you do this for the first time will really help people get into cooking 👨‍🍳

[@mitchmai]

By all means that's the idea! Basically trying our best and forgetting the rest. Learn as we go. It is just food after all. (Which happens to cost a f*ck ton of money as of LATE)

[@anthonyg1687]

Awesome video! As a viewer it’s evident how much you’re learning over the course of this series, your knife work is visibly better and you handle ingredients with more confidence. Final dish looks incredible!

[@mitchmai]

Thanks Anthony, I’m happy you see that. I’d love to be able to inspire others to try the same. Sure some cuts are inevitable, but the knife is definitely feeling better in the hand

[@dansmoothback9644]

Got some heavy snow coming this weekend. Planning on staying in and making this exact thing. looks like a ton of shit to do, but im glad I found this video. Great job explaining everything yo!

[@mitchmai]

I can NOT think of a better dish for winter weather. I'm sure it'll go great, just watch the fond from searing the chicken. Cheers

[@Tomles86]

I subscribed after watching your steak au poivre. I make it and then made frites. My wife and I were seriously on a food high after eating it. Like goose bumps big time. I have the chicken in red wine in the fridge, going to make this tomorrow. I hope this is every bit as good as the steak. Your reaction to this has me pumped up. Love your vids man!!! Keep up the amazing work!

[@mitchmai]

Hey thanks brother, glad you found me. Please share the word!

[@Jake4059]

I just found your channel. As a massive fan of Bourdain and his philosophy on all things cooking, culture and travel, I've spent a lot of time working my way through most of his cookbook recipes. Les Halles is easily my most used cookbook I own ("Appetites" is 2nd), and own plenty a cookbook! Great channel my friend! Properly edited and well produced! I appreciate your honest, unpretentious approach and your use of humour. Keep it up!

[@mitchmai]

Hey thanks for the kind words. That made my day. I'm glad you found me and I'm happy to have you along :)

[@marcussanchez9592]

So glad I stumbled upon your channel! I recently started making some of the dishes from Anthony Bourdain’s appetites a cookbook. Love this.

[@mitchmai]

Glad you found me. I've done a few rifs from his appetites as well. Good lord idk if you tried the caulliflower recipe with tahini... but that SMACKS

[@pratiklakhotia4877]

Watching this with Bourdain's book Kitchen Essentials on my table. Loved the video, subscribed.

[@mitchmai]

Oh fantastic. Very cool to hear. I didn't know he has a book called kitchen essentials. I'll have to check that out.

[@pratiklakhotia4877]

@@mitchmai small correction. Kitchen Confidential by Anthony Bourdain. The chapter I'm reading is called Kitchen Essentials. Honest mistake.

[@mitchmai]

Oh gotcha! yup I like that section. In particular the knife recs@@pratiklakhotia4877

[@joshalmeida1821]

Jacques Pepin is the man, the cooking OG

[@mitchmai]

He really is. Thanks for your comment :)

[@rustyBdTZ]

I love that this 'classic' dish has its origins as farm food, doctoring up a OLD tuff roster that has quit his duties, making it edible. many other dishes come to mind of making the poor cuts of meat into something wonderful.

[@mitchmai]

I can remember exactly how he put it, but in so many words AB described these economy cuts as meals that drove civilization. Very cool think about. Thanks for your comment :)

[@mrmaydamayday]

Love this dish. Partial to NYT Cooking's recipe. Will have to give Anthony's a try.

[@mitchmai]

There's a few out there for sure. I want to try Julia Child's next

[@mikemorales8477]

Great job. One of my favorite dishes. Try the frozen onions next time. Saves time and tastes just as good

[@mitchmai]

Worrrd will do. Thanks for watching Mike :)

[@jdlc903]

I love bourdain , 🏴󠁧󠁢󠁥󠁮󠁧󠁿 gonna watch this series

[@mitchmai]

Cool to hear and happy to keep the memory alive

[@jdlc903]

@@mitchmai amen👌🙏

[@whiskeythree1622]

Always go easy with the knife -- the extra time to be safe will pay off! Sharper is better, for sure Envy! You did excellent on the chicken -- I struggle with getting the wings off correctly You're killin' it, keep going! 🤙🏼

[@mitchmai]

Thanks for the kind words friend.

[@shirleymartin3605]

Looks delicious. A fantastic dish

[@mitchmai]

Thank you very much! It was damn good

[@gregargo1898]

Well done young man... keep cooking! Keep that wry sense of humor as well; it will serve you well

[@mitchmai]

I appreciate it. I shall remain dry witted dill the day I die.

[@roxanneswanson8305]

Thanks!

[@mitchmai]

Wow thank you for this Roxanne :) Very kind of you. You just bought some ingredients for the next recipe.

[@dougskinner4503]

Looks awesome. I could almost smell those caramelized onions. So hungry now.

[@mitchmai]

It definitely did the trick. Thanks for the comment Doug!

[@denniskirschbaum9109]

Wow, that looks fantastic! Nicely done!

[@mitchmai]

Thanks!

[@Lesevesel]

Thanks, Chef! Definitely adding this to my home menu.

[@mitchmai]

I'm no chef, but glad you enjoyed :) If I can, anyone can.

[@Lesevesel]

@@mitchmai 😁

[@jacobjkennedy5787]

put the bacon in the freezer for 10 min before cutting and it is alot easier to work with. good vids mitch.

[@mitchmai]

Good idea

[@shawnhampton8503]

Fortunately with enameled cast iron dutch oven and the other small All Clad saucepan you are safe from burning fond.... at least if you are careful. Those pots transfer heat very nicely and prevent hotspots which will burn in thinner poorly made cookware. Fabulous CAV!!! Bravo. Hard to beat this and Boeuf Bourguignon. Better wine will make it better. But it does not have to be pricey.

[@mitchmai]

Yo thanks a lot. Also I'm totally going to start using CAV for this dish

[@keithjackson28]

Great video thanks for taking the time to do this. I’ve wondered how to make this for a wile and it looks great.

[@mitchmai]

Glad it was helpful!

[@andybroer651]

I'm making it again tonight, using chicken thighs that I de-skinned to see if that works out. I like Bogle's Petit Syrah for the wine. Inexpensive but excellent for this dish and completely drinkable too! Nice job!

[@mitchmai]

Oh yes dude that's sure to smack. You can't mess up the old chicken thighs :)

[@GerardoMendoza-p9y]

Love the video! I'm actually making the "day before" part tonight and then will finish it off tomorrow. Going to try and video it and then post.

[@mitchmai]

Oh sick. Please feel free to send me an email found on my info my channel, of the final results. I'll be happy to post it up on our community feed. I'm sure it'll kick ass

[@ards5161]

Love the down-to-earth energy in your videos :-)

[@mitchmai]

Thanks! Trying to inspire with Bourdain's "f*ck it" attitude. Just gotta try things :)

[@gerrymarriott8264]

Nice work Mitch...just give me a hunk of baguette for that sauce!

[@mitchmai]

Amen. Funny you say I later had it with exactly that.

[@JibberJabJones]

i literally made the mouth-pop sound as the pearl onion came out at the exact same time as the added "pop" sound effect!

[@mitchmai]

Lmaooo you belong here.

[@EduardoCastillo-t9s]

So much work..I'm happy there's many ways to do this

[@mitchmai]

Oh yes. Welcome to France

[@ynord6994]

Hey man :) Nice to see some relaxed cocking for a change..down to earth and amazing

[@mitchmai]

Glad you enjoyed it. I try to just do my thing and have fun with the process :)

[@LaurenBerns]

Good stuff, man. Your style of presentation is very engaging and comforting. I've done Jacques Pepin's, much simpler, presumably more traditional, home-style Coq a Vin for years (as presented in Essential Pepin). After watching this, I'm going to buy Bourdain's book and give this high end French restaurant version a go.

[@mitchmai]

Dude that awesome. Happy you found me, and thank you for the nice words. It would be interesting to see how the flavor compares to famous versions as with Julia Child's, Jaques, and Bourdain's. Let me know how it goes.

[@davislongsworth7150]

You are the best! Did a very nice job. I have made it a few times. I like your way the best. Looking at a cute guy cooking is a plus too!

[@mitchmai]

I appreciate the kind words, and thank you for the comment!

[@guinetik]

Bro so the stars aligned and I had some chicken today and just tried this one following the video. I've done Julia Child's version before but this one the chicken is the star so tender and the 24hours really help pick up some tannic qualities I ate veggies and all the carrots super tender and sweet. 10/10!

[@mitchmai]

Dude that's awesome, I was curious how this compared to Julia Child's. The marinating does seem to be a nice touch for sure.

[@guinetik]

@@mitchmai yeah Julia's is like you're in Minneapolis its cold and you walk into a food joint with friends, so is warming, buttery, rich. this one is more like you're in Bourgogne and some local invites u to his moldy stone house for dinner and u wonder if they're going to show you how to french kiss later lmao

[@mitchmai]

Lmao a unique insight, I like it. @@guinetik

[@brianfahr3538]

Great job with that recipe and the video, honestly, I thought it would be a failure but no problems, learning is making mistakes, as long it's not all the time we are all learning. Thanks mate.

[@mitchmai]

Glad you enjoyed brother. I need your FAITH

[@paulskelly1]

I've been thinking of cooking this for a while now. Yours turned out fantastic 👏 Definitely going with your method

[@mitchmai]

Awesome to hear. Plz lmk how it turns out

[@AydenSimpson25]

You're so fucking down to earth and likeable and I love this series and i'm proud of you

[@mitchmai]

I really appreciate that. Trying my best with what I have :)

[@General8675]

Big admirer of Bordain, very happy to see someone taking a journey through his book. An absolutely great recipe and video. Very well put together. I do hope you get a bigger set of knives though. A thinner butchering knife can be great for chicken (would love to see your chicken Galantine btw!) And a thicker one for the bacon. That looked rough with the small knife. Best of luck in your project from a new subscriber (I think I nabbed 800!)

[@mitchmai]

Happy you found me! 100% agree on another knife. A simple thin boy would do wonders for me. Right now I'm struggling on picking a brand but I'm leaning towards Global... as AB recommends in his book. I'm a sucker when it comes to his faves.

[@mhicaoidh1]

@@mitchmai look into Shun or other Japanese cutlery too. While you will need a softer cutting surface, the edge on Japanese steel is amazing.

[@mitchmai]

will do!@@mhicaoidh1

[@lord1557]

Ha, Liberty Creek wine. Walmart carries that here. Good basic red, nothing fancy smancy, perfect for a Coq!

[@mitchmai]

Thanks haha either Liberty Creek or the classic Sutter House. When I can, I may work in a more expensive wine.

[@chadjenkins1045]

Congrats Mitch! Looks like your work is paying off and the KZbin algorithm has blessed you. Glad to see your videos are gaining some traction. Keep it up!!

[@mitchmai]

Thanks Chad! I hope to keep our community growing. Hopefully this is just the beginning :)

[@jpgsf1978]

Nice work !

[@mitchmai]

Thank you! Cheers.

[@lisamendez2652]

Can’t wait to try this! Thanks ❤

[@mitchmai]

Let me know how it turns out! Fair warning just watch the temperature of that oil to sear the chicken.

[@williamryan4959]

I wonder if a garlic peeler would work with the pearl onions as well as it works with garlic.

[@mitchmai]

Hm I didn't know there was such a thing. If you can put it to the test I would certainly try it.

[@htx8257]

Looks so good!

[@mitchmai]

Thanks, it truly was

[@misterg2201]

Great recipe 👍

[@mitchmai]

Thanks!

[@Mike_Baldwin]

I'm the guy that just said "I like this guys channel" on a short you did........ I watch your vids out of order and this is one where I feel like you absolutely nailed every aspect of this dish. Good job. I do wonder how you could "cut" that wine taste and make it more of a 'gravy' taste......???..... perhaps more butter and a smidge of heavy cream?? IDK, just wondering out loud.

[@mitchmai]

Hey welcome and glad you found me. As for the wine taste could be a few factors. I'd assume number one is to start with some good wine. Something a little sweeter maybe.

[@gloptum]

More than a year later after your post and I'm looking at it now. If I could give you more than one thumbs up I would. You are doing great by following many masters techniques and exploring them in the kitchen you have available to you. Loving this and hope you can keep you channel producing more content.

[@mitchmai]

Thanks very much! New video coming soon.

[@gladysobrien1055]

Wow‼‼‼ Gladys🇨🇦Toronto🇨🇦

[@guapodel]

If your brown in batches and you’re worried about it browning too much, just deglaze in between batches as well. Yours wasn’t too brown though. Deglaze and scrape. Then add liquid and bits to browned meat all together.

[@mitchmai]

Great advice. I've been implementing this as of late :)

[@sunway2004]

Knowing when brown or black enough which is basically a pan roux is always a nail biter but getting it right really does matter:)

[@mitchmai]

Yup agreed it's a fun process seeing just how far you can take the fond. I find it equally stressful with making brown butter.

[@forteka81]

Just found your channel. Can’t wait to try this! Been doing cacciatore for a couple years and this seems like the French cousin of that dish. Now I’m off the see what else you’ve done ✅

[@mitchmai]

Awesome! Thanks for commenting, and I'm glad you found me :)

[@Clay-x5n]

It is very difficult to NOT burn butter when you're using it as a fat to brown/pan fry (basically low-key burn). I usually opt for a bit of canola oil (smoke point between 400-450°F (204-230°C).) for browning or anything else with a high smoke point. If you are very fancy you can pay for avocado oil (smoke point of 520-570°F (271-299°C). And in my opinion, the darker the bottom of your pot is, the better. Nothing but flavor ready for the harvest!

[@mitchmai]

Amen. Funny you say, I've been using avo oil for a bit now. It's usually pretty cheap at a store called Aldi near me. I then find after the first side sears, I'll add the butter in hopes of getting a nice brown.

[@bastiat691]

Try out Chicken Saute Marengo, also fantastic

[@mitchmai]

Sure sounds interesting :)

[@SeanehKelleh]

Looks great, serve that over a nice buttery polenta and you have a hug in a bowl.

[@mitchmai]

Oooo see I'm yet to have some quality polenta. Any recipes are more than welcome.

[@rafiraied1]

Love this man, i share you passion for cooking! I bought julia childs cook book, i will certainly add bourdains to my collection

[@mitchmai]

Thanks for the kind words Rafi. Highly recommend the book. It 'reads' like no other book I've had. Each recipe with Bourdain's little blurbs and comments, along with a solid few chapters explaining essentials in the kitchen. Lmk if you pick it up!

[@DebWashington]

It looks delicious!

[@mitchmai]

Thanks! Like nothing I've ever had. A solid winter meal for sure.

[@eveny119]

Would love to know what red wine you used. And/or does Bourdain recommend a specific wine?

[@mitchmai]

Thanks for the comment. I used a CHEAP wine, when really next time I'll opt for a more palatable one. AB doesn't specify, but the rule of thumb I'm learning is don't cook with it unless you would drink it on it's own. Cheers.

[@kenwanless4533]

A suggestion? You should use a non metallic pot to marinate in.

[@mitchmai]

Phenomenal advice. Thanks for your comment!

[@klauswilleken-konermann8064]

Perfect.

[@mitchmai]

I can only aspire for such a status, but much appreciated!

[@temudjin1155]

That smile ;) Beautiful video

[@mitchmai]

Glad you enjoyed it :)

[@temudjin1155]

@@mitchmai As a French, I say YES

[@PassionFlower4599]

I was looking to see if you have Patreon. You could at least have an Amazon Wishlist lol There are some of us that not only enjoy your vids and laughing along with your natural comedy, but would like to help support you on your culinary/YT journey :) We all have a beginning we have to build from, and you seem very sincere and invested in yours. I'm confident I am not the only subscriber who would sign up :)

[@mitchmai]

Thanks! I do have a ko-fi, which I've used because I heard it has lower fees. However I'm bouncing ideas around of doing either a patreon, or simply youtube memberships. Thank you :)

[@ActualKaktus]

The milk solids in butter start to burn at around 350f. If you or the recipe are sensitive to the burnt milk solids, use ghee (clarified butter). It also has a higher smoke point.

[@mitchmai]

Yes indeed I do opt for ghee these days, or just clarified butter. Thanks for the comment!

[@TheNorthWestDude]

Good job bud! AB was a god cook and lived life!

[@mitchmai]

Thanks Milo! The man lived life almost too well.

[@billysurr4918]

Looks wicked Mitch! Keep em coming!

[@mitchmai]

Glad ya liked it Billy :)

[@greenskin86]

You can throw bacon skin (in one piece) to the pot to give extra flavor. You remove it when the cooking is done.

[@mitchmai]

Oh yes. I like the way you think. A cassoulet I just whipped up called for a similar process. Stay tuned :O

[@TheAttemptedCook]

Damn I’ve never been able to butcher a chicken that well! Impressive!

[@TheAttemptedCook]

Oh hey I got comment of the week! Thanks :D I had a similar question about lardons, turns out Julia Child says to remove the rind in her version of coq au vin. Your dish turned out beautiful, that tender chicken especially!

[@mitchmai]

You're too kind sir, thank you.

[@mitchmai]

Good to know. I had a feeling it was a little too tough. Leave it to Julia to show the ropes.

[@intothecountry74]

So good with mash potatoes

[@mitchmai]

Agreed. Anything to soak up that SAUCE

[@TTTitusss]

We the gourmand people approve.... Lets make burritos au vin next!

[@mitchmai]

Say no more.

[@adamcotton2121]

Beautiful, bud.

[@mitchmai]

I appreciate it brother.

[@LukeMornings]

Great video, but I would say don't be afraid of the fond. That is ALL flavor. My background is Cajun Cuisine and we damn near burn things when we are browning anything.

[@mitchmai]

Oh dude if Cajuns know one thing, it's FLAVOR. Funny enough I did make a beef burgundy and didn't shy from the fond. It didn't taste burnt as well. I need to look into more cajun food, any recs?

[@hystorix9031]

Good stuff

[@mitchmai]

Yo thanks!

[@stevenbaranko5270]

I've made this several times, and that browning becomes a problem. Unless you are going for a smokey burnt oil flavor, I'd suggest cooking the chicken on lower heat. Put it on for 4 or 5 minutes and don't touch it at all. Let it cool. If you have browning, the oil needs to be discarded. You can then use bouillon or something if its browned. Or just accept that you're going to miss out on a little flavor. It also makes a little difference what wine you use I find. You might be lucky if you get a cheap cooking wine thats fine, but I'd make sure to test it before using it bc some cheap wines will not make a good dish.

[@mitchmai]

Great tips Steven and thanks for the comment. Definitely a balancing act getting that nice flavor, but not burning. I like opting for ghee when I can, but the reality is a pan can only take so much before what's stuck turns black :(

[@stevenbaranko5270]

@@mitchmai To be honest, the fact that you mentioned this struggle instead of just being like "oh look at this nice flavor on the bottom of the pan" is what I like about the channel. The struggle not to burn anything is real lmao.

[@csilipo]

I have always found the wine after marinating- makes the sauce cloudy. I know it’s a waste. Carlo

[@mitchmai]

Thanks for the comment :)

[@AsadPlayboy27]

That looks so goood

[@mitchmai]

Oh it was. If you like a deep wine-rich sauce, I highly recommend.

[@jaronensley]

Mitch - now you have to move on to Appetites and cook every recipe from that book!

[@mitchmai]

Haha maybe. Sure a lotttt to do there.

[@Thebestjeff-h8u]

I love the recipe it tastes amazing, also quick note, the "thing" that you cut off of one of the breast's that you were unsure what was is the keel bone, it's referred to as the sternum in humans

[@mitchmai]

Word! Thanks for your comment and tips :)

[@Lunarl4ndr]

How viable do we think this recipe is with a swap of Turkey for chicken?

[@mitchmai]

Psh I'd try it for sure. A bird is a bird :)

[@markpreston4731]

Good video, I would say though if you think the wine tasted bad out of the bottle cooking with it is not going to improve the taste. Rule of thumb is never cook with wine you wouldn't drink.

[@mitchmai]

Good point, as of late I've been trying to splurge (a little) to get something drinkable when cooking. Makes total sense. Cheers

[@tonyandolora1475]

The reason you are getting burnt black stuff in you’re pan is because the milk proteins from the butter are burning in the pan. You need to use clarified butter which is dairy proteins removed from the butter. Just melt your butter all the way on a low heat. Take it off the heat and using a cheese cloth strain the dairy proteins through the cloth into a bowl. Now you have clarified butter that has a very high smoke point that has all the flavor. When making mashed potatoes use the remaining butter protein you strained out for the potatoes and thank me later.

[@mitchmai]

Phenomenal insight. I've since learned this trick and have been applying it to damn near everything lol. I appreciate the comment :)

[@anthonysteen56]

Dutch ovens suck to brown in, brown in skillet and transfer to dutchie

[@mitchmai]

Thanks for your comment dude! I actually found a 'good' dutch oven works wonders. Recently worked with a nice heavy les creuset and liked the results

[@laken1804]

I don't like Coq au vin. I think that the ones that I have had were made with very strong red wines, and not enough spices. I may try this recipe later; just to see if I might enjoy it.

[@mitchmai]

Certainly made me a believer. Thanks for the comment!

[@Tomles86]

I made the coq au vin from reading from Les Halles and while watching your video. Idk wtf I did wrong, I used a Cab Sav red wine. Flavor was over powered with wine. Not sure the sauce came out right. Was thinking it would be a touch sweet. Not sweet at all. Idk. I’ll have to attempt one more time. Maybe it’s just not my taste?

[@mitchmai]

ya know it could be the taste. I noticed it's VERY wine forward. My brother actually didn't like the dish when I made it. Maybe try subbing some wine with stock, and thickening towards the end. Personally my journey has made me a wine lover but this along with the "soup au vin" certainly has some bold flavor

[@Tomles86]

@@mitchmai thanks Mitch!! Try, try again. Keep up the amazing work

[@marcus1313]

Looks delicious. Nevertheless, reminds me very much of the recipe of boeuf bourgignon.

[@mitchmai]

Agreed! I just made Julia Child's version which also had pear onions, bacon, and mushrooms. Those three ingredients seem to be a cheat code.

[@sagat666]

Scrap all that, JULIUS ROBERTS TARRAGON CHICKEN recipe smashes everything*

[@mitchmai]

Noted.

[@hoghunter6872]

I always use wild fish, Never farm raised

[@danf4447]

if you refrigerate the bacon again or put in freezer it cuts more easily. yw.

[@mitchmai]

Great tip, thanks friend

[@danf4447]

arent you supposed to brown off the chicken in some butter and chicken fat and the baccon you have already rendered..and olive oil first? to get it all brown and stuff..and then remove and brown your pearl onions? then deglase with the wine and go to town?

[@mitchmai]

Beats me. That sounds like a fantastic and economical way to add lovely flavor, but I just followed the recipe in the book. I love the way you think.

[@breehogg2878]

why does the pearl onions pan require wax paper- can’t one just put a lid on slightly askew?

[@mitchmai]

i don't see why not

[@Jguthro]

First time I had this it was made with rooster.

[@mitchmai]

Now that is interesting. I'd imagine a deeper flavor

[@briantoplessbar4685]

The recipe is based on cock meat originally. Supposedly you did this to break down the more rigid and tough cock meat. A normal bird would become way to soft!