Coq Au Vin - Chicken Braised In Red Wine | Classic French Recipes

[@lisaspikes4291]

There is a reason why French cooking is so popular around the world, yet it can seem intimidating to home cooks! Your videos make it accessible! I’m not so intimidated to make some of these dishes now, because you have demonstrated and explained all of the steps. I love your videos!

[@radardimaria2261]

I've been attempting to make this dish for years, watched many KZbin videos on how to make it and they all taste the same....just an overcooked chicken boiled in red wine....nothing like the authentic dish I had in France years ago....I asked you in a comment to make this for us and you said you would....and I appreciate the fact that you spent so much time making it with explicit detailed instructions. Your video's are highly educational, informative, and extremely entertaining with nice little touches like the music you play. Thank you so much for this video. My birthday is coming up and I'm going to make this for dinner...perfect timing....thanks again for all you do, Chef....it's amazing!!

[@garlicgirl3149]

Happy Pre-Birthday!

[@radardimaria2261]

Why thank you, how lovely of you to say that....

[@FrenchCookingAcademy]

Thanks for that and yes this video is dedicate to you and all the other Francophile out there that were keen on seeing that recipe in full. I especially did it a bit lengthly to make sure we could fit in the proper recipe . Glad you watched the video 🙂🙂

[@rbettsx]

Completely agree with you. I've been looking through the other presentations too, and this is easily the most convincing. I'm really looking forward to having some folks around to share it with. It ain't just chicken boiled in wine!

[@genestone4951]

Did you figure out what you had been doing differently vs what u had in France? What was the secret?

[@Hiwatt100W1]

What makes your videos the best are the detail that you provide, AND the emphasis that you place on doing it right. Your loyalty to authenic French Cooking is why your the main man!

[@deejay1068]

Not one chef on TV or online explains recipes in such detail. Thank you so much for taking the time to do these videos...I am in love with your channel, all the recipes I have tried have been nothing short of perfection, my dinner is so fancy now!

[@FrenchCookingAcademy]

DeeJay great to hear that and welcome to the channel 🙂👨🏻‍🍳👍

[@elijahheyes9061]

This should have 3 million views at least in the 3 years it's been on YT....You're brilliant and I love your recipes and methods.

[@Tony_Tyson]

This is pretty much the best French dish I've ever tasted and I've tasted many, many times.. absolutely outstanding!

[@mchristytx]

I'm a cook not a Chef. And a pretty good one. But when I cook with you I feel like a Chef. I love how you take it to the next level empowering me with proper technique. Honestly, I don't understand why you don't have a million subscribers. A joy to watch, a joy to listen to and above all a joy to learn French cooking!

[@mspussthecat]

The knowledge you impart here, both in theory and practice puts you in a class of your own. It's about time I told you that. Love your videos. BIG FAN.

[@FrenchCookingAcademy]

thanks a lot it’s really motivating 🙂🙂👍

[@evilganome]

This brought me back. Many years ago, when I was young you could still buy "stew birds" which were chickens that were old and had stopped laying. They were tough, but very flavorful so you had to stew, braise or use some other slow method so that the meat would tenderize. My grandmothers and my mother (who is now 92) all had their own favorite recipes. I found this to be the best explanation of the process for coq au vin I've seen and I am going to try it. If I can find an actual rooster or stew bird, so much the better.

[@leilafigo2485]

My stepmom used to make this dish after going to french cooking classes.Long time ago.It was glorious. I tried it once and it was just not that great after a lot of work. Never tried it again. Watching this video gives me a huge desire to try it again. Thank you.

[@aidanclarke6106]

The wine is important. The usual rule is: don't cook with a wine that you wouldn't drink.

[@hest]

I followed your recipe with some roosters that my friend had raised and it was amazing. I am going to cook it again for my soon in a few weeks, I think he will also enjoy it. Thank you for sharing!

[@gnosticbeast]

Love your channel! You are currently my favorite French cooking tutor. Most American chefs that teach "French" cooking trend to use shortcuts to simplify the process, and I think this takes away from the authenticity and quality of the final product. I love that you show the real classic way these dishes were prepared. I thank you for that. Cheers!

[@godgolonka]

Made this recipe yesterday - it came out super delicious. The sauce was very intense and tasty. Used the brown chicken stock from your other recipe that I made a few weeks ago. I highly recommend anyone interested to try it. I even cheated on the marinade, only did it for about 2.5 hours, and skipped the flambé... (please don’t tell anyone)

[@FrenchCookingAcademy]

well done you made your own twist

[@bazzaah]

This looks fantastic. The recipes I’ve seen all call for tomato paste and flour; so glad to see neither here. I have so many great memories of the food in SWFrance.

[@kazmanscoop]

'its a saturday afternoon, what shall I make, ohh i'm gonna make coq au vin!' 'No.. You're not' 🤣🤣🤣🤣🤣 I just made your 'lazy sunday', 'simple', Beef Bourgignon!! It turned out amazing but it took a good three hours to make. So if you say this is time-comsuming... I believe you! Keep up the great work Chef!

[@edmey]

I liked that "No, you're not" too!

[@michaeljudge5089]

Kazzamatazz I laughed at that as well. And the French have a way of saying “no, you’re not” in cooking that is so authoritative! But charming!

[@stephensmith799]

This is why I am only a Part-Time Vegetarian. Once a year Coq au Vin. Thanks. I learned a lot....

[@nomadtarot]

Had to come back and leave my feedback. Yesterday I made this recipe following step by step and dear goodness - I came out FANTASTIC!! What a unique taste and elaboration, totally worth every second spent on this. Thank you Stephen for explaining everything step by step, without you it would not have been so easy to make this Coq Au Vin. You are amazing!

[@ermilacarlin6709]

Congrats!How very rewarding indeed!👍🍷Cheers

[@ActualKaktus]

The French cooking tradition is so beautiful.

[@ericlake2888]

Not exactly a typical summer dinner, but I've been wanting to make this and finally did last night by your recipe & method. Absolutely delicious - my friends were eating the sauce with a spoon once the chicken and bread were gone. Worth the effort and then some! Thanks for the video & recipe, cheers.

[@michaelslocum9537]

Genius is the infinite capacity for taking pains! And I don't mean breads! Well done!

[@dusshan1]

at first i thought French people tend to overdo everything in their cuisine. i think i owe them an apology. now i see their sense for detail and only after making this wonderful food thanks to your recipe i know already that all the effort put into this dish was worth it. first hit of amazing smell was after roasting the chicken and then the veggies on the butter. at that moment i knew this is going to be fantastic. Also thanks for showing us how to easily slice the chicken and separate the carcass and how to make great chicken stock and the marinade itself in your other videos. also the butter/flour mixture to thicken the sauce is super helpful and definitely can be used widely.

[@flyingdutchy01]

Mate! I cooked coq au vin following this recipe and also your potato gratin. By far the best food i've ever made and my guests where floored as well. Many thanks and i'm going to cook your other recipes as well!

[@genec2235]

I have not made this since Culinary School, but if that Rooster next door keeps coming to my bedroom window every morning, crowing. He's going to be dinner.

[@owenmccord5078]

Can we pour the marinade through* a coffee filter instead of skimming?

[@nope24601]

The neighbor knocks at your door, asking if you've seen his missing rooster, and you offer him a glass of wine...

[@genec2235]

@@nope24601 lol 😅😅😅

[@JerrySeriatos]

@@nope24601 what of the rooster opens the door and tells everything to his master offering him a glass of wine

[@teleopinions1367]

Is the rooster still alive? What's his name? A friend of mine used to have a pig called Houdini. One day the pig pissed him off. When the wife came home she asked, what's for dinner? He replied, sweet and sour Houdini. 😲

[@AFeigenbaum1]

I made your recipe yesterday (and the day before to prep) ... delicious ... best so far ... my first time making the caramelized pearl onions ... I used a Malbec from Argentina ... two bottles ... and way more cognac than I expected ... the flambé was a bit dangerous in that the flames were about two feet higher than my pot and licked the bottom of my microwave ... luckily, no damage ... but overall ... quite delicious ... thank you for your effort in bringing these elements together in such a convenient way ...

[@bsn2dnp99]

The power of KZbin, I've watched two episodes and now I have the confidence to go toe to toe with a French chef.....lol.

[@sepj2861]

I just made this exactly with your recipe and it tastes above and beyond! Thanks for the great tips and lovely explanations of every steps 😍

[@nautifella]

I made this following the recipe step by step. You're gonna use a lot of pots and time... just sayin'. When I was finally done and got to taste the results, I was flabbergasted. I have been cooking for a very long time, and I am good at it, but I have never made anything this good. Amazing. I add the mushrooms and bacon to the pot with the sauce and chicken and garish with the caramelized onions. WOW!

[@sunil2suss]

I did this today and it turned out to be fantastic. Worth the effort and definitely will do it again. Thanks for the receipt.

[@jugdishwoomed7518]

Good day from Mauritius ! I sincerely believe that your recipe of 'coq au vin' in one of the best verion I've watched ! Thank You chef !!!

[@liliadavtyan3042]

I just made this with rooster it took me 4 hours to cook but the rooster was in the wine almost 5 days marinating. It tested much better than living for 12 hours.

[@nothingtoseehere5760]

O boy this has all the tips and tricks that I was looking for! Thank you!

[@hollandia86]

Thanks for the great video. For the first time not my father but I self have made this dish, I hope my family will like it as much

[@mohammedkhan6039]

Superb ! This is the yummiest version I’ve seen. And it is so painstakingly done so this must be the most authentic as well. Thank you. Your channel is not just extremely enjoyable, it’s educational as well.

[@FrenchCookingAcademy]

thanks a lot for that 🙂🙂👨🏻‍🍳👍

[@Jack-lg2ih]

As a old man growing up, I thought Julia Child was good? Contreras, not even. Stephan is the best True French Chef!

[@shaunyip2153]

So many mediocre instructions for coq au vin out there, but this one is the real deal. No short cuts here! The difference, is in the detailed explanation which makes for an informed cooking process and an outstanding result. THANK YOU.

[@marcuscicero9587]

I like this guy. full of energy, excited about his craft and knows what the hell he's doing. and he possesses what most TV chefs do not - humility and good naturedness. Mario and Gordon take note

[@dannicholas1]

magnifique, I will attempt some of these recipes soon. One of the very best cooking channels on KZbin, thank you for your work!

[@TrangNguyen-ue2ot]

Just wanted to say I tried this recipe as best I could (a few small changes to the small onions) and I can say it’s superb! Thank you for sharing this!

[@FrenchCookingAcademy]

thanks for trying it it’s not the easiest so well done 👍👍👨🏻‍🍳🙂

[@edisongomes3205]

Dude, you"re the best...as a Brazilian, i know when someone loves what they preach... great stuff! Thank you for sharing!

[@welshcrusade1562]

Just tried this! (Though I didn't marinade the chicken overnight) Absolutely lovely. Though, I did leave my chicken out of the stock for too long, and it was a bit cold by the time I got round to eating. Flambe-ing definitely helps the flavour, don't miss that step

[@axiomist1076]

Definitely a lot of work, but well worth the effort. Had me salivating ! You are a top level chef.

[@bertone1805]

I've been looking for a good recipe for a long time. Untill I visited this channel and found my Holy Grail!! Thanks for this , it was indeed time consuming, but the reward was great!!.

[@sayhi2rose]

There’s so many amateur cooking demonstrators online, total waste of time for me, Im glad to have found you as well as the Roux master chefs. Thank you.

[@anandeztvseries8498]

In China we also have braised chicken with red wine. But we don't marinate this long time, just put soy sauce and wine into the pot with the chicken. Also I think I found some Christmas recipes by watching this channel

[@marinatheodoraki381]

This is one of my favorite French recipes!!❤ That's why I have chosen to make it and present it to my chef instructor in the final exams!!🙂

[@ermilacarlin6709]

Excellent!

[@davidradford4141]

I grew up with real Coq au Vin and there is just nothing that compares to that, when made with an aging rooster- so it's extra tough and gamey. My mom would be starting to cook it before I finished breakfast and went off to school (Ecole Buffon- right across from Jardin Des Plantes) and we got our Rooster on rue Mouffetard back when it was still a real market street. That being said, this is a great recipe for making it using chicken- 'cause how easy is to find old rooster at the grocery store these days??! :) Give it a try!

[@snipertsx]

What a divine video as I'm preparing to make this dish. I really enjoy cooking for my girlfriend and wants to blow the roof off with this French recipe.

[@mkcnenterprisekristeennanc483]

Thanks for this recipe! I want to learn cooking French cuisine. I love watching you because you take time to explain everything which is great for an amateur cook like me. I also love your sense of humour and love your hands too. They're so nice and clean. :) haha! More power!

[@FrenchCookingAcademy]

great to hear it’s been useful for you and that you enjoy watching the video🙂🙂😋

[@vivixwaldo4227]

Did it tonight. It was soo delicious! Thank you for the detailed explanation of every single step. Thanks to that I had no problem in making this delicious plate.

[@FrenchCookingAcademy]

Well done for that it's a tasty recipe indeed. Glad you enjoyed it 🙂

[@vivixwaldo4227]

If I would like to do make it in the morning for the evening, should I reheat or stop before the oven and put it in the oven before the gusts come?

[@gallegalle3448]

Wonderfully explain . Thank you very much. I will cook this recipe tonight.

[@valentinshekerov6843]

Thanks! Just tried this and everybody liked it. Made some modifications (used young guineafowl, actually thighs and breast of four guineafowls; vegetable stock, a bit more bacon, and mushrooms), followed the process shown in your video, and the result was really good. Next time, I'll try to do everything as it is here. The only negative thing - it's very time-consuming and I had to make the stock on the previous day to be able to prepare this for lunch.

[@ermilacarlin6709]

Ooooh la la Magnifique Chef!😋👍Vive le 🇫🇷 France

[@FrenchCookingAcademy]

🙂

[@bigpapi3636]

I really love how a red wine marinade transforms food. Really nice recipe Chef.

[@wholeNwon]

I once had this dish made by Paul Bocuse himself. It was sublime.

[@TTTzzzz]

You were very lucky!

[@wholeNwon]

@@TTTzzzz Ordinarily I give very little thought to what I eat, but that was noteworthy...perhaps even more so than a detailed recreation of Babette's Feast that I once attended. Am still surprised that I survived that celebration of gastronomic excess.

[@sumanrajasthani6452]

Hello my friend your recipe is to good and looking so yummy 😋 a big like for you 👍🤝🤝

[@sonalidias3033]

Love your presentation and simplified receipes.

[@talliechua2488]

This was a recipe that I watched when I just started cooking 1 year ago. Fast forward 1 year to today, I finally attempted this recipe and when my family and I tasted it, I have to say, it was worth all those hours cooking!! Thank you very much chef!

[@nelsonaraujo86]

I'm very intimidated to try it. I also.have one year of cooking experience but I'm afraid to put in the hours and be disappointed :(

[@dianacarlton8660]

We made this recipe a couple days ago using our own rooster and it was fantastic. Very happy. :) Thanks for the recipe! :)

[@loremipsur3813]

One of the best cooking channels

[@FrenchCookingAcademy]

thanks a lot 👨🏻‍🍳

[@deckiedeckie]

I'm already a self avowed fan of Jacques Pepin (i'm as old as he is.....or more) ....BUT....You are like a breath of fresh air....

[@shanibouskila6868]

Your videos are great! Keep them coming!

[@ralph601]

As he said this does take some time to finish but the end results are great. I have made this a couple times and both times, fantastic. I made some today and being from texas added a couple large jalapenos to see what the taste would be. Spicy but did not take away from the recipe.

[@LMTR14]

great stuff! the longer and more complex the recipes are, the better

[@Tintifax06]

Just want to say- I love your channel! Great Job!!!

[@FrenchCookingAcademy]

thank you it’s always great to get some nice feedback and thanks for watching🥖🙂

[@sashineb.2114]

This looks delicious. Thank you for such a thorough explanation.

[@Sbannmarie]

Any easier and delicious channel for this recipe is on FOOD WISHES. You’re welcome ☺️

[@ed10523]

I have Always Been Fascinated of how to Make this Spectacular dish. Thank You So Much for Showing us how... Merci!

[@fhoughloftnposdu2641]

I love this channel. Than you for all your hard work and service educating us!

[@deemm1265]

Amazing Chef, I do make this in the fall or winter time, slightly different sequence of preparation but since you taught us the proper French preparation I am going to try this as this looks amazing. Thank you.

[@FrenchCookingAcademy]

great to hear let me know how you go and your picture on my instagram #frenchfoodme

[@veromontiel9972]

Thank you! I have seen other videos where they skip all the sauce preparation and dump and stir all ingredients. I'm sure your way is so much more exquisite. I do wonder if frying the chicken in the bacon fat gives it more taste?

[@MultiChef888]

Great recipe chef all is needed a dark cold frosty night , a roaring log fire a beautiful woman , fluffy buttery mashed potato , garlic bread , 1 or 2 bottles of chateauneuf du pape. Thanks Ivan

[@axiomist1076]

Thats all???

[@MrJohndory111]

Line of kev for dessert and bombs away

[@vikingoefr]

Excelente explicación y mejor plato aun!!! muchas gracias por explicarlo en forma tan clara.

[@GallaghersGrub]

Love it. Made Coq au Vin several times but never had great results. I guess things take time. Keep up the great work. Very inspiring

[@FrenchCookingAcademy]

thanks 🙂

[@xufmils506]

Thanks a lot for such a detailed and professional video tutorial for coq-au-vin. Watched it a lot of times and finally going to prepare it very soon. I have a question. What would you recommend if the dish will not be served immediately? To cook the full recipe and reheat before the serving? The chicken will not be over cooked that way? Maybe undercook it in the oven and complete during the reheat? Maybe to stop the process at some phase and complete before serving? Also curious what serious Restaurant chefs are doing. Guess they don’t want their guests wait for too long :) Thanks in advance.

[@difab4n]

Great Videos. I noticed in your stock video that the stock end uclear. Why is this stock brown.here. Thanks

[@RedTSquared]

Just made this for my wife and even though my marinade reduction wasn't as clean as Stephane but it came out wonderfully! Tara was very impressed and ate till she was stuffed! Thanks for the great directions and the video! She loves Pork Chops and Lamb.. any ideas from your past for those?

[@FrenchCookingAcademy]

well done and thanks for the feedback 🙂🙂👨🏻‍🍳there is that pork chop recipe on the channel kzbin.info/www/bejne/hWjSgo18rtR2bbc

[@mj3535p]

That’s a serious stuff!!! Love it!

[@fritzki1]

excellent presentation of the video, and very engaging commentary! good stuff, thanks a lot

[@FrenchCookingAcademy]

my pleasure and thanks for watching

[@mickmanuputty7693]

Hello Stephane, Thanks a lot for this recipe! I tried to make it myself and for a first try I, it worked out great. I need a bit of advice though, and I hope you see this comment. Although the sauce turned out beautifull, the chicken was still a bit tough. I used an older female chicken to cook with as well. And I did not use the oven, for lack of a cast iron pan. I let it the chicken cook for roughly 45 minutes on a medium heat instead. Did I cook it to long or to short? Or does it have to have to do with not using the oven? I am thinking of using the recipe for christmas and really like to improve. Thanks for making the video and I hope you are doing well. Kind regards, Mick

[@soniavadnjal7553]

Courvoisier cognac is used in the recipes? No wonder the dishes taste wonderful!

[@dpistoltube]

Delicious 😋 can't wait to try this

[@cybrunel1016]

I haven't made this in years, merci beaucoup for reminding me of this dish. Delicieux !

[@franksound6922]

Great video ! Thank you for this

[@DonnaDeRosa]

Looks wonderful. Thank you!

[@Forevertrue]

I really enjoyed this! Thanks for doing it. Keep them coming.

[@davidtissera3600]

Good explanation but I guess I would have to watch it thrice. I remember a friend making it ages ago in France it was a great dish.. Wish me luck.

[@colemcleod941]

How do I get that black Mortar and Pestle behind you? I've watched dozens of your fantastic videos - and then I just saw it for the first time.... could you tell me who to order from?

[@yaro07]

Beautiful as always, great video

[@twistedspecies]

I made this recipe tonight. Thank you! It was wonderful!

[@SounDJuggleR]

May I ask what is it exactly that was used when thickening the stock? Is it any sinilar to roux? I don’t really speak french so can’t spell it properly :)

[@siquq]

This was a fun recipe!

[@TinkyLane.]

Love your cooking ❤️

[@APscion]

Would it be possible to substitute the cognac for a nice brandy instead?

[@STIML8ER]

Hey amigo. Really love your stuff, thanks for posting. Got a question though, concerning braised chicken with the skin left on. I find the skin goes, I don't know, quite slimey. I really don't like the texture of braised chicken skin, what do you think is it necessary to leave it on in order to achieve the authentic flavour/ result? Thanks.

[@FrenchCookingAcademy]

i think you can remove it but it’s left on more for the fat contained in it . maybe best thing is to leave it while cook g and remove the skins just before serving

[@samanthavallecillo6432]

Chicken skin is a thing of the Gods, so delicious 😋 leave it while cooking, it makes all the difference...if you MUST remove it before serving, drop it on my plate 😅

[@Lesevesel]

Tres Magnifique, Mssr!

[@teflonmagnet]

Your English is impeccable. Just wondering if you’ve tried All-Clad cookware and if you still prefer the disc bottom cookware? What brand/line of cookware do you use?

[@helloitismetomato]

My dad used to make this when we went camping in France. Just a tiny campsite stove with two burners, that's all you need. He didn't marinate it though, because we didn't have a fridge when camping, but that's ok.

[@Samurai78420]

His mise en place is flawless.

[@garlicgirl3149]

THIS IS MY ALL TIME FAVORITE FRENCH DISH! I love to make it every winter. Of course, the recipe I followed was not like this one. LOL! Thank you Chef! I have one question though. I have noticed when you and other chefs make the stock you never say what you do with the leftover vegetables. Do you simply trash it, or use in another home recipe like soup or hash?

[@whynotwas]

Fantastic video class Frenchie. Merci.

[@FrenchCookingAcademy]

🙂👍