Coq au Vin CAGE MATCH: Julia Child vs. Jacques Pépin vs. Anthony Bourdain

[@antichef]

Check out the Carbon Steel Collection and Made In’s other cookware by using my link to save on your order - madein.cc/1224-antichef

[@danielsantiagourtado3430]

Love your content! Thanks For this ❤❤❤

[@silvia9175]

Jamie, I'm an old follower of yours and I'd like to propose a "challenge". Make the Pernambuco Wedding Cake (here on KZbin there are several recipes), it is considered an Intangible Heritage of our Country.

[@lisaedgar3271]

Just an FYI - doesn't work in Canada!

[@faithsrvtrip8768]

Dude checked description for link to buy the apron you are wearing. It wasn't there. It's a cool apron. Link puh-leeze. Thx.

[@apedley]

Marking on flavour is tough... You used 3 very different wines. A Beaujolais is nothing like a Syrah (Shiraz) etc. In a dish where the wine flavour forms such a major part of the finished product it might not be a fair comparison. I love the effort though and you've got me interested in giving these a go.

[@autumnwolf9305]

I made Julia’s beef Bourgogne for a holiday party this weekend, and when I added an extra bay leaf I said “I ain’t driving.” My 20 yr old son, who was helping, looked at me like I had lost my mind.

[@PaulaBean]

Maybe he was suprised that you didn't empty a bottle of Vodka just before?

[@jhodges9006]

😂

[@katiep6752]

My grand daughter asked me for my spaghetti sauce recipe. I always use bay leaf. She asked how many to use I said the recipe calls for 2 but if not driving I use 3. She asked me if I needed to see a therapist.😂

[@LaraYost]

❤

[@aidanclarke6106]

Did he googled "early signs of dementia"? 😂

[@kazoohero93]

In the words of Anthony Bourdain, “If Jacques Pepin tells you that’s how you cook a chicken, then that’s how you cook a f-ing chicken.” Great video, Jamie!

[@JustMePamela]

😞 💔 🕊

[@kittenpaws432]

😅😅❤And now you can add that to your fun holiday memories.

[@algini12]

Julia's Coq au Vin, no doubt comes from the Le Cordon Bleu school in France. Jacques' no doubt comes from his mother's restaurant Le Pelican, or even from french homes in the 1950's. He does his inventions here in America more than French recipes. But as Bordain implies, if you want the real and original recipe from French homes, it has to be Jacques'. Not Julia's. I give Jamie a pass here. Jamie is about the taste, more than he is wrong on how easy it is. Jacque rules on how easy and with a recipe's authenticity.

[@bdavis7801]

😆 Very true.

[@danielhamilton1130]

I was gonna use the same quote!

[@aryanahartwell3801]

Having Martha Stewart overlooking the cage match was hilarious. Love the way you add mood music and sound effects. Brilliant creative film making.

[@PaulaBean]

The nice deep bass sounds are good, too. Usually you won't hear those from a laptop. But plug in a good headphone, and it will be revealed to you in the most glorious way!

[@hellomandarkk]

And snoop dogg on the shelf 😂along side

[@suzannegogranogo9464]

Or like elf on a shelf...

[@danh-or5nt]

Thanks so much for putting the time and effort into this "cage match" Jamie. My wife swears by Julia Childs' Coq Au Vin, so we were not surprised by the outcome. Like you, I do adore Jacques Pepin-he is a national treasure. I was troubled by one task however: I have been told NEVER FLAMBE' UNDER A RUNNING COOKTOP EXHAUST. There is a significant fire hazard from flames drawn into the exhaust tube and igniting the oily residue inside. It's extremely hard to put a fire like this out.. You might mention this to your viewers.

[@freyfrey7452]

Thank you for mentioning this, because knowing me I would be so intent on getting vaporized alcohol out of my face that I would go against my better judgement and turn the exhaust fan on anyway. Thank you for confirming my nagging thoughts, lol

[@joebykaeby]

If you've never seen Jaques Pepin prep a raw chicken, you should find that video. He can prep the entire bird perfectly in minutes, all the while continuing to lecture. *The* master of the craft.

[@melenatorr]

For sure: that and cooking a French style omelet. Oh....!

[@LunarLocust]

Martin Yan can do it faster

[@leonardhatcher3272]

Minutes? He debones a chicken in like 30 seconds.

[@tinyfishhobby3138]

@@LunarLocust It's not a contest.

[@sherisutherland1416]

​@@LunarLocustYan can cook! 🇨🇦

[@PapaLynn1]

I was so ready for you to have your glass of wine in the measuring cup!! I was THERE!!!

[@twiddle7125]

Julia said to blanche the bacon because at that time you could only get smoked bacon, and to make lardon you don't want the smoke flavor. So, she instructed to blanche bacon to get as close as possible to lardon.

[@davidpearson5501]

Lardon refers to the cut shape, not the flavor profile.

[@NotSomeJustinWithoutAMoustache]

@@davidpearson5501 I think you misread the comment? They weren't saying that lardon meant smoked bacon, just that the bacons widely available at the time were smoked.

[@ethelryan257]

I learned how to cook and bake in Italy and Germany. Working with American 'bacon' was always...fun...back in the 1970s. However, when I make cog au vin, today, I follow Julia's recipe, I boil that bacon and it is one of the dishes I make which my family says is perfect. That's not my doing (except to the extent I can follow a recipe exactly), it's Julia's brilliance. The refreshing thing about Jamie and about Julia is that they are not snobs. I'm going to give Jamie points for trying to hide his feelings during the tasting of Julia's chicken but my husband immediately nailed it: It's game, set, match -

[@martinmoore5758]

If using French equivalent it will be drier and saltier but not necessarily smoked , hence the blanching . I would just bring it to boil in cold water , and strain

[@markhamstra1083]

@@NotSomeJustinWithoutAMoustache Pardon? As David wrote, “lardon” is about shape, not flavor. “[S]he instructed to blanche bacon to get as close as possible to lardon” is about changing flavor, not shape. The OP did misuse “lardon”.

[@harvestmoon_autumnsky]

Saying Julia's recipe was easy is a testament to your skills. I'm so impressed how easily you cut up that chicken. I think most humans would find that whole process fairly challenging. It's a stamina thing. The recipe has so many steps. I'd be too tired and annoyed to eat it by the time it was done. You've come a long way.

[@StormWarningMom]

I could see making Julia's recipe with a pack of bone in thighs and skipping the flambée. Then i think it would be doable for the average home cook.

[@gerardacronin334]

If I remember correctly, Jamie learned how to cut up a chicken while working at one of his summer high school or university jobs.

[@luminiferous1960]

You can buy a whole chicken already cut up by the butcher and save yourself the trouble of performing that step.

[@DrockDrack]

@@luminiferous1960This is the way. The butcher is your friend!

[@kasandramckenna3250]

Yeah I was thinking she should get a 6.5 for ease

[@dredman011]

I spent a few years as a pro chef. I especially appreciate your attitude and work in convincing people to become better chefs. Some of my instructors' intense demeanors and shouting took the fun out of it. You're working through your mistakes is an excellent instruction tool. You've even convinced my non-cooking brother to attempt the kitchen when I couldn't. In whipping the cream for desert after Thanksgiving dinner, I knelt down behind my kitchen island, jumped up with hands raised, yelling "The Gray Fox!!" (My Kitchenaid is gray). My guests stared as I laughed uncontrollably, thinking I had sampled too much. Thank you. Cheers!

[@LRWdesign]

My Kitchenaid is a pearlized white and I named it ‘The White Rabbit’. 😂🤭 I think we should all name our Kitchenaid mixers. 👍

[@Dewario]

I love this story and compliment.

[@JoshSchneiderForensics]

I inherited my copy of Mastering the Art of French Cooking from my mother. She told me that I could find the recipes she loved and made regularly by looking for the food-stained pages. ♥

[@blueeyedbehr]

you were raised riiiiiight.

[@KL-oh3lp]

Me too!

[@battiekoda]

This is just beautiful! ❤

[@lesliegreen9944]

@@JoshSchneiderForensics I’m going to have to get mine out and check it.

[@BBB-rd2qi]

Oh my gosh, my daughter says this about my cookbooks from the 80’s. Love this!!

[@lunap7029]

When you clacked the two pieces of dry bread together, I thought of Max from Tasting History with Max Miller and his hardtack bit. Love it.

[@Chanzlyn]

I did too!! Haha

[@SJisReading]

I heard the clack clack as I read it

[@mem052280]

The fact that you had Martha on a Mantle, and Snoop on a Stoop residing over this cage match is amazing!

[@Maggieroselee]

Bones add flavor, and so does the skin. So when you skin and debone, you change flavor profile. ❤ Great job!

[@ziggystardust8584]

You should do a Bourdain series like you do with Julia Child. Love your work!

[@AdamTyree]

I truly hope that you’re not even close to feeling burnt out on this channel, Jamie, because your videos are one of my favorite parts of the week

[@onemercilessming1342]

My grandparents owned a poultry farm. My grandmother, half English, half French, made coq au vin with the rooster "too old to court the laying hens," as my Grandfather delicately put it. The recipe was designed for a tougher bird than a young rooster would be.

[@melissarybb]

Yeah, but you can't get 'em any more. Forty or more years ago, you used to be able to get a "stewing hen" at the supermarket. It was a laying hen past reproductive age. No more. I think they all go to the big food companies now for processed foods like soups.

[@Hippotigris99]

​@@melissarybbLike everything else that used to be cheap because it was the "poor people" option, it's now a specialty food thing 😢 you can still find them, but they're usually marked up at higher-end grocery stores or farmers markets. You'll probably only find the cheaper version at ethnic grocery stores. I know I've seen stew hens at the bigger Asian grocers that have butchers and not just seafood.

[@Saddles_N_Sauvignon]

@@melissarybbYou can! Just have to call up some local farmers. Especially the smaller ones like myself that free range all my chickens/roosters. All my roosters (unless they have a bad attitude) get to hang out with my hens till they are about 2, then they get culled and replaced. I always have a rooster or 3 in the freezer and would gladly gift to a friend or sell to someone looking to do this recipe. I do it with all my old rooster and it turns out wonderfully! I will add that an old rooster has a bit more of an intense chicken flavor and all the meat is more like dark meat. I use the Julia Child recipe and depending on how active the rooster is, you may have to cook longer or shorter. I just check with a fork. Once it easily pulls from the bone it’s ready! 🐓

[@pierremanceau8536]

Yup I'm lucky enough to have chickens at home, and this recipe is made for tough rooster or coq! I kind of disagree on those recipe for this reason but yes it's hard to find those today!

[@donthaveajungian]

The weirdest thing you've ever had to do? Jamie. I've watched you peel a tongue. Twice.

[@kl6960]

I think he may have blocked the memory of it 😂

[@JenniferNefdt-tm5cv]

The vanilla pod 😅

[@erinrockhill6548]

How lovely to have seen your earlier videos, and to be here now, watching you create 3 beautiful coq au vin and expressing your love for cooking. Bravo Jamie!

[@friendlyneighborhoodnecrom4556]

I really thought Martha was going straight into the Coq au Vin at one point 😂😂😂

[@TheAnchor26]

Jamie, Ina Garten uses frozen pearl onions in her Coq au Vin. She says the taste isn’t that different and the saved time is definitely worth it.

[@melissarybb]

Agreed

[@tabbieedwards4195]

​@@melissarybb I love those and frozen spinach for a great short cut.

[@Flufferz626]

Somehow I forget about her sometimes, but she is a solid TV chef, one of the best that Food Network promoted for people cooking at home.

[@leighalmond4128]

Jacques recipe was a simplified version for home cooking. He's been cooking since he was 15 years old in a restaurant. His biography is fascinating. Watching him cook there's no wasted movement of his hands. It's like watching ballet for cooking 😊

[@algini12]

Actually, I remember somewhere that he said he was 13, not 15 at his first restaurant, under his uncle..And he helped his Mom in her restaurant, Le Pelican when he was far younger. Simple and easy is his never stated watchword. Jacques is my idol. Without him, I wouldn't be the home cook that I am today. Whether it was decades ago and me as a young man watching and recording him with a VCR, to today as an old man of 60 on the internet, Jacques is a Time Traveler for us all. And for close to 80 years total in the kitchen, his recipe output is unmatched. And he's still going! When he passes, and I hope not soon, the world will lose something irreplaceable from a time long since vanished.

[@leighalmond4128]

@algini12 thanks it's been awhile since I read his biography. I knew 15 was a little bit off.

[@algini12]

@@leighalmond4128 No problem Leigh! You were only 2 years off. The biggest thing I admire about him, is that he comes to America, not speaking any English. I could NEVER do that. My family expected me to move to New York as a young man, to be an Actor, and I was too terrified to go.. That alone, his coming from France to an alien world, is beyond imagining to me. I also read his book "The Apprentice" It's the best autobiography that I've ever read. You may have seen a recipe during his cooking for french president Charles de Gaul. It was Leg of Lamb. From around 1958. And it was as easy as anything he does today. I made it and it was the best Lamb I've ever had. If you haven't made his leg of Lamb yet, Leigh, you gotta try it! It's scrumptious! 🙂

[@leighalmond4128]

@algini12 I've read the Apprentice! Such an awesome book! I need to reread it. I used to be a really good cook. I was a sou chef for many years until it caught up with me. It's such hard work! I don't know how some of these young people do it. The leg of lamb sounds delicious. I'm 70 now and I don't cook any more unfortunately.

[@leighalmond4128]

@@algini12 Are you still in France?

[@evelinapushkash6827]

I love cage fights! Great way to compare little differences in techniques ❤

[@sfeather7088]

Would LOVE to see you do a HYBRID version of all 3...meaning taking all of the elements that you liked and creating something MAGICAL !

[@angeronal]

Excellent idea!!

[@Starbuck2005]

Awesome idea!

[@Starbuck2005]

Hi Jamie, I love these cage matches! Thank you for making them for us! I think this is the first time I’ve heard you say you love cooking! Creepy Martha Elf was hilarious! 😂😂😂

[@billcote7722]

And, use an old (stewing) hen. Or, if one can be found, an old rooster. Might have to go to an international market for it, though. And…would probably need a longer cook time.

[@danlewis7707]

I must agree. I wonder, why can you not take the bones and skin from the chicken (or what have you) and put them in a cheese cloth like you might herbs? This way the bones and skin impart their flavor to the dish but can be easily removed before service?

[@kineticfractal6804]

💛💛 Jamie's commercials are better than manufacturers' - thank you, Jamie!

[@Debbie-op5hk]

I love Sundays with Jamie and who doesn’t like coq au vin? Delish 😋

[@HaddaClu]

To this day my favorite Coq au Vin recipe is from Chef John. Its the one that I was first introduced to the dish with. Its easy and has lots of sauce perfect for using as a gravy

[@hannahkat9722]

Small thing but it's just so nice to see you cooking without gloves. I feel like a lot of youtibe cooks cook with gloves like it's some dirty thing to touch the food thats going to go in your mouth, so it's nice to see that you treat cooking as a normal thing that it's ok to get your hands a little dirty in

[@christopherzajonskowski7123]

Well, no matter how it 'feels' - in most cases it has some practical reasons. It's one thing to cook a whole dish in one go, but if you have to interact with cameras, mics, computers, etc. while you do so having to wash your hands every other minute might just be more complicated than to use gloves. Nothing really wrong with it either - some tasks while cooking just become way easier and streamlined if you do.

[@loragunning5394]

I always use gloves when handling raw meats of any kind, or use tongs when handling pieces of raw meats. Raw meats are stuffed full of bacteria until cooked and handling raw meats bare handed runs a very high risk of spreading all kinds of contamination all over your kitchen and everything you touch, even if you wash your hands with anti-bacterial soap in scalding hot water after handling raw meat. It's not difficult to combine all your raw meat handling tasks into a single prep session, then remove the gloves and toss them into the garbage, thoroughly wash all utensils and surfaces used that came into contact with the raw meat, then use clean tongs for handling the raw meat from there on out, making sure the surface of the tongs only touches a single surface. Food borne illnesses are extremely easy to acquire if proper food handling isn't observed and having worked in the food service industry off and on my entire adult life, I keep that in mind at all times when I cook at home...and so should everyone else, IMO.

[@markhamstra1083]

@@loragunning5394 Raw meat is not “stuffed full of bacteria.” Poultry and ground/minced meats are different, but other meats have bacteria at most on the surface. That is why it is completely safe to eat meat when the surface of a steak or roast has been brought to a safe temperature, but the interior is still rare. Handled properly, it is also safe to eat steak tartare, Mett and other raw meat dishes without worrying about bacteria.

[@goldilox369]

I think they do it because freaks on the Internet squeal like pigs if they see it. Like when people overcook steak, or don't cook it until it's leather... They all start in like jackals.

[@ShiraCheshire]

@@markhamstra1083 It's stunning how much you've missed the point by. The point is, handling raw meat without gloves can spread disease. It doesn't matter if there isn't bacteria on the inside, you don't hold it from the inside. You're not a wizard, you hold the surface like anyone else. The surface, which is covered in dangerous bacteria.

[@agentsculder2451]

My guess is that Jaques Pepin has a different, more traditional recipe in another one of his cookbooks. That recipe really seemed like an attempt at an easier, weeknight version. But when i make coq au vin, I expect it to take some time. That's how you get an amazing sauce!

[@harvestmoon_autumnsky]

That was my take. It seemed like a pretty easy recipe. So a quick/cheats version.

[@58Kym]

Pepin was disappointing. I wonder if he ever actually made that recipe himself?

[@jacquelinewillems981]

That whole Anthony down the River on a boat is so Humphrey Bogart on/in the African Queen! ☺️

[@Rebecca-zj4wq]

You inspired me to make coq au vin tonight, mostly following julia's recipe. The chicken was freezer burned, the bacon was mostly fat. The stock came from a can, the yellow onions were all soft and the wine was a week old bottle of plonk. It turned out delicious.

[@reidmcintire7348]

Impressive that Made In has people that have been crafting pans since the late 1800s. Most people would’ve retired by now, so they must love what they’re doing!

[@melissarybb]

😂😂😂

[@MygirlsGJPB]

That Martha Stewart doll is going to give me nightmares now.

[@brianwalker5937]

I know...why the creepy music to go along with it? But, weirdly, I liked it. Added some intrigue for no reason. At least no reason that I know. Maybe I missed an episode that explained it? But yeah, it was creepy.

[@Meelameels]

@@brianwalker5937cause it’s funny and just a joke

[@calvinsbnb76]

Julia mentions in the episode where she makes this that she par boils the bacon because otherwise the smoke flavor would overwhelm the dish.

[@Chiamex]

I think we all need a "Jamie the Anti-Chef " doll to watch over our cooking skills! 😂😅

[@elyseforseth8821]

We literally placed our first Made In order yesterday because you recommended it and we didn’t use a code because I was like “I don’t think Anti-Chef has an active code. He hasn’t had them sponsor a video in a while.” And then here we are 🙃 oh, how funny life is. I’ll definitely have to add Julia’s dish to the ever-growing list of things I need to make asap! Thank you for the upload ☺️

[@terrylawrence4121]

If only there were an emoji of bay leaves, this episode would get 3 leaves!

[@sylvieowen3317]

If he ever gets a membership status there could be a custom emoji for it

[@HumanimalChannel]

🍃 🍃 🍃 hmmm that's six!

[@occultnightingale1106]

why not? I'm not driving tonight

[@LPdedicated]

Yes!! I've been waiting for this one! I've made a combination of Julia's and my dad's recipe for years. He was a French trained chef and he jokingly called it "Kokkovang" because that's what it sounds like in Danish.😅 Either way, you can't go wrong with chicken, wine and bacon.

[@MCPanda6969]

I have to admit that I started watching this whole playlist about a couple months ago. It's been wild seeing like 7-8 years of growth in such a short span, but it's been amazing seeing the progress regardless and has inspired me to not only cook more but also chase things that I put off for being "too difficult to approach". Absolutely adore this channel and your content, but please do not let this extensive clarification distract you from the fact that in 1998, Julia Child threw Jacques Pepin off Hell In A Cell, and plummeted 16 ft through an announcer's table

[@subrosa7mm]

I need a bay leaf shirt that says “better add one more…I’m not driving”

[@Georgina602]

Thank you, Jamie, for your hard work. I appreciate your humor and sharing your journey in cooking. ❤

[@kron520]

3:28 I like this confidence. He has come so far. --- 4:20 Oh...

[@whelkschance]

Exactly why we watch

[@smoredreyharsley5865]

LMAOO

[@zdog058]

god it is still amazing seeing how much you've improved my guy

[@peterkiernan-mccarthy3013]

Another great cage match Jamie. Jaques recipe seems odd. I’m guessing he has a proper full recipe some where. For Bourdain’s recipe I wonder did he mean to leave the lid on when cooking the chicken ? It would have helped to give a more tender chicken.

[@Georgina602]

Yes. I’ve never made a stew without covering it for the simmer. I think this is where it went awry as well. ✌️

[@davidp2888]

Can't wait to see how these turn out, especially Bourdain's version!

[@fugoo8912]

Jacques version looked very unlike him. I feel like he might have made that during the fat is the enemy phase in the 80s/90s. He likes simple but that recipe didn’t make a whole lot of sense coming from someone who’s watched him cook forever. The removal of skin, omission of bacon, not using butter. All stems from that terrible culinary time period 😂

[@WinstonSmithGPT]

Very much from the fat free era of cooking that resulted in fat asses in the people who are that way.

[@cathleenst2443]

And then there are those “heart healthy” croutons.

[@kaysmiles5057]

Agreed, when you watch this episode of him cooking it's all diet forward and he says it's not the classic way.

[@fugoo8912]

@@cathleenst2443I pointedly pretended they didn’t exist 😂

[@suzanneroberge494]

That was my impression of why the recipe was done that way too.

[@jackgude3969]

Man, I love this show! This is honestly so useful. The Julia recipe was the last one I'd try just because I've been watching Jamie struggle with her recipes for years, but I'm definitely going to make this

[@chrissysm1981]

Loved this! I’m looking through recipes as we are making bougie appetizers for our Christmas Eve celebration. This was great to watch while I looked through cookbooks.

[@Me-ev4ix]

Binging your videos has pulled me through a horrible bout of Covid! Thank you for keeping me entertained !❤

[@karaamundson3964]

Only Julia would fry bacon in butter...but in her defense, she boiled that bacon for ten minutes

[@lesliegreen9944]

Everything doesn’t have to be diet food

[@At0mix]

@@lesliegreen9944 Jacques Pépin disagrees apparently. He left the bacon and butter out entirely 😂

[@lesliegreen9944]

@ remember the days when fat was fatal? 😤

[@tabbieedwards4195]

If she wanted lardon I wonder why she just didn't use fat back? Not smoked only salted.

[@balk100]

I am going to have nightmares of Martha Stewart overlooking at my shoulder for a week now 😂I love your cage matches Jamie! Bring us more of Anthony bourdain please!

[@mramisuzuki6962]

I’ve seen other people say this. But it’s pretty interesting to see someone with good cooking experience make Jacques Pepin’s chicken prep look as hard as it is. Him and Martin Yan clean a chicken so perfectly it makes it look so easy.

[@werelemur1138]

Autocomplete, you're creeping me out.

[@mramisuzuki6962]

@ lol I guess I should fix it.

[@alexvalentine4934]

Thank you for putting so much work into these they’re so informative and so much fun to watch. Thank you very much.

[@pigeonfog]

30:30, wine glasses are overrated. You absolutely do not need a shmancy wine glass to enjoy your wine.

[@nack287]

Eh, if you’re drinking chilled wine, your glass should have a stem. But that’s about it. Not much of a difference between the $2 wine glass from Walmart and the $30 dollar wine glass from wherever rich jerks buy wine glasses.

[@teacherbecca526]

True. I usually drink wine from jam jars 😂

[@melissarybb]

Agreed

[@Fabio-Jose-DragonKing]

LOVE YOUR CONTENT! YOU ALWAYS MAKE MY DAY

[@LittleCheebs]

My controversial opinion is that you can drink wine out of whatever vessel you damn well please.

[@darrenbertram7289]

Chef's privilege! 😀

[@undertakernumberone1]

funfact: wine glasses as we know em are an invention of the last century and a lot of that stuff was just Marketing iirc

[@Rachy007]

AGREED WITH EXPERIENCE & ENTHUSIASM 😎

[@annengvall9003]

Always love a good cage match! Can’t wait for the end of the year when you rank all of the recipes you have made. 🎉

[@lauriehamilton2436]

Thank you for yet another great video! I'm always excited when you put out your latest work, and it brightens my day! Loves from Canada!!

[@elkejansevanrensburg4692]

Posted an hour ago and ALREADY more than 90 comments. Can't wait to watch this cook!

[@JohannaVanWinkle]

Fun! Now I want to try Julia's recipe! Thanks for all of your hard work and dedication to this channel!

[@jcurious2598]

I knew Julia would win this. I would just use bone-in skin on thighs though. No loose, small bones or overcooked white meat.

[@melissarybb]

Agreed. I use thighs & drumsticks in recipes like this. Even with bones in, white meat dries out.

[@Susan-cooks]

Martha on the Mantle is not nearly as chill as Snoop on the Stoop! 😂

[@shllybkwrm]

😂😂

[@Tyler2004durden]

Wow! I can't believe your flippin' the bird! 🤣

[@jelsner5077]

Par boiling the bacon is to remove the smokey flavor that American bacon has.

[@kdot2919]

You've inspired me to cook "coq au vin" for Christmas dinner! Julia's version, hands down 😄 Oh and I found the close-ups of the Martha doll oddly compelling - trance-inducing in fact 😵‍💫

[@craft-o-matic399]

Julia's chicken falling-off-the-bone Coq au vin, made me drool! Going to make her recipe very soon for the holiday season! Thank you Jaime!

[@vallinobblitt3977]

Thanks for another great show! Happy Holidays to you & yours!

[@SoTypicallyMeh]

I think the cookbook holder and the ipad need to cut back on the bay leaves. They kept falling over.

[@abracadaverous]

I always want Jaime to save some of the leftovers from each and test them against each other directly on a later day. With something like coq au vin, it'd be even better as leftovers than it is fresh.

[@MzShonuff123]

Jamie I love you so I'm gonna let you in on this: they have frozen, peeled pearl onions in the grocery store. They're awesome for coq au vin but also pot pies, FYI. Save yourself some hassle.

[@Ea-Nasir_Copper_Co]

I got so excited reading this...but no. They don't. They really, really don't.

[@shllybkwrm]

​@@Ea-Nasir_Copper_Co what do you mean? You can definitely get these in an American supermarket.

[@lesliegreen9944]

They’re easy and good but not the same. I pick my battles.

[@whelkschance]

Do you have a "2 bay leaves, im not driving" t-shirt yet?

[@christinegraham2579]

I would buy that t-shirt or on a hoodie!❤❤❤

[@peglamphier4745]

Right?

[@kittenpaws432]

Hi Jamie. Glad to be here again. Have a wonderful holiday season.❤☃🎄🎁

[@candacemaddren4605]

I think the parboiling of the bacon is supposed to remove the smoke flavor in the bacon which is not present in lardon?

[@TheHooville]

Where do I get the spatulas??? LOVE the videos every week, Jamie! x

[@nellgwenn]

I look for them too. They are kind of expensive, even on eBay.

[@BurningM]

Jamie, dude when dealing with parchment paper you gotta crumple it before hand, makes it super easy to manipulate and it actually stays in place way better. Genuinely life changing tip, I used to hate using parchment paper but now I love it!

[@VidRackoff]

Wow. I just had an issue with parchment paper this evening. I will now crumple to make it more manageable in the future! Thank you! (I was not making Coq au Vin, I was heating frozen nuggets.)

[@metalgirl]

This is awesome. I don’t cook at all…. But perhaps I’ll make Julia’s recipe for Christmas. It looks fool proof!?!?? Very entertaining.!!!! Thank you!!!💕🫶🏼💕

[@debrathornley2974]

Lol, the footage of you filming the Martha elf! Glad I watched until the end!

[@andrewowen9373]

Well done sir. You have inspired me to make this dish.

[@GreenWitch1]

I made her Boeuf Bourguignon based on your video & it was incredible!! Im not surprised by this result. I’ll be making this soon as well. Thanks ☺️

[@RobbyLeBourveau]

Haven't watched it yet, but got driven slightly crazy that the order of the chefs on the thumbnail was different than the title, still looking forward to watching

[@scotishpatriot]

When I was young - about 40 years ago - here in germany the one great french TV-cook was Paul Bocuse. Would love to see you make some of his recipes.

[@logiconlifesupport1899]

Pepins came across as a diet low fat flavorless version. Heart shaped croutons represented heart healthy I bet. It was all the rage back then

[@jwheezerandomvids9210]

Yeah nothing says heart healthy like dry white bread slathered in oil and baked. lol

[@logiconlifesupport1899]

@jwheezerandomvids9210 your comment is ridiculous

[@taniasteyn4078]

The Music from the Red Right Hand. Perfectly perfect.

[@marshawargo7238]

Perhaps in the next cage match You can be the fourth contender? Taking the best, easiest, sensible, portions of the three professionals & mix it up into your own recipe❤?!! Jamie cookbook coming soon😂!!!

[@style11guru]

Could have made a cartouche with the baking parchment, take the paper, folding in half then half again, continue to fold on itself making smaller and smaller wedge shape, then you can put the point in the middle of the pan, trim the paper to the radius of the pan, unfold and you have a circle to cover or line the pan!

[@laurabritton1613]

Yes - that is what Anthony meant. He did not intend you to use parchment on top of the pot, he meant to make a cartouche and sit it right on top of the liquid.

[@paulshell1729]

Been waiting for this pro-tip comment. With a small amount of practice it only takes 15-20 seconds to fold and cut to size. The cartouche should rest on top of the contents, not the top of the pan.

[@WinstonSmithGPT]

Martha remembers, Jamie. Martha always remembers.

[@charlenemachine208]

Fun episode and as always, amazing editing!

[@donnadenney27]

Great show, Jamie!

[@gayle.hampson]

Love your channel, never miss a video…been watching since 2009.Looking forward to the news of a new baby.. ❤❤❤

[@edstrong597]

Fun video ! Keep up the good work !

[@alexbarks6439]

Early squad where you at? 🙌🏻

[@catthecruisebrat3499]

🙌🏼

[@hunterjohnson7393]

Always fun seeing the cage fights, and this one didn't disappoint. How you can eat hearty portions of the same dish (different ways) over and over again--it's a wonder indeed. Bravo! And the Martha Elf on the Shelf--what a hoot! Regarding Jacques's recipe, he made that version of CaV on Today's Gourmet from 1991, where he cooked 3-course meals in 30 minutes. As someone points out you need to see how he breaks down a chicken in about 30 seconds; from there, he really makes a CaV-inspired sautéed ultra low fat and minimal calorie chicken dish with mushrooms and pearl onions and a very minimal amount of sauce, with the "Lion's Tooth" crouton--it's not a stew, and as you point out, it's really a 30 minute meal for a weeknight. This recipe was originally in the companion cookbook and it found its way into Essential Pepin. It's not surprising that it fared poorly against Julia's full blast original. As for Bordain, I've never made his version and I was surprised to read (I have all three books) that indeed he did not omit a key step of portioning the chicken--Anti Chef got this dead on in terms of technique, and I'm not surprised that this turned out...strange, too. And it takes a brave soul to make a sauce solely out of wine. So: great side-by-side comparison that was well worth the watch. Perhaps the next cage match is Battle of the Aspics?

[@cwdresmker]

Jamie...amazing!! I am someone who cooks off the cuff--I can see me taking aspects of each recipe to make MY Coq au Vin. I would cook the bacon, marinate the chicken and wine it up like Anthony...use Julia's steps and Pepin's croutons!! I like the flavor that comes from cooking bone in, so I'll just deal with the bones!

[@sabrinashadah]

I started watching the HBO "Julia" series and the first recipe of her show was coq du vin. I loved the surprise of watching Jamie doing it today.

[@VidRackoff]

I think you’ve inspired me to try Julia’s recipe this week! (This will be my first attempt at a Julia recipe ever!)

[@connorhaberland4314]

I love the recurring bay leaf “no way in hell I’m driving tonight joke”

[@quaintpanic]

The rare triple bay leaf! 😯 You love to see it..

[@adonna2000]

Great episode!

[@amppma7302]

having made this dish myself, I just knew Julia's was the most authentic. kudos to you Jamie for taking this challenge. coq au Vin is a time and labor intensive dish. X three? you are a rock star! thanks for doing it and sharing.

[@PatriciaSobralArtz]

I just noticed your apron has a Scott the snail print on it! RIP Scott!