Coq Au Vin - Classic French Chicken Stew - 1 Pot in 1 Hour | Christine Cushing

[@zoltanmezei1265]

Thank You Christine! I love your style so much. It's an amazing dish from an awesome lady.😊

[@ChristineCushing]

Many thanks!

[@bkm2797]

I just love the classics, and with you Christine even more so. I will look out for those mushrooms, thinking I've seen them before. The dish looks so good, Thank you for sharing! (Always good to see you)❤️👍

[@ChristineCushing]

Thank you so much ! I'm glad you enjoyed it.

[@gturcott1]

I love this lady!

[@erichenderson6515]

Thank you, Christine. I love seeing you cook dishes that you've learned to make in culinary school. Tasty dish, it's a bistro classic. Please show us more dishes from your culinary school days.

[@ChristineCushing]

Thanks. I will definitely dig out the recipes and see if I can do a series from culinary school.

[@erichenderson6515]

@@ChristineCushing if you do, I'd love to see that.

[@sonjakodric]

Great stuff! Thank you so much for terrific go-round on chicken and wine. Good info in there for things like the wet-meat/browning issue. Your veg pieces/cutting is so nice. And the rooster thing explains so well - why so many recipes have it cooking too long for chickens today - 1 hr is exactly right. For any history fans, that story about recipe origins, and the Romans and Gauls sounds exactly right. I have a little step where I sometimes take the trouble to leave the top surface of chicken skin just barely above the liquid level, and monitor that level, so that the skin re-crisps a bit - maybe a little last minute top-broil for extra nice look/texture on the skin.

[@ChristineCushing]

You are most welcome. Your suggestion on the chicken skin , is exactly how I do braised duck legs, but I thought i would be too fussy for people in this recipe.

[@sonjakodric]

@@ChristineCushing Yes exactly, I sometimes skip that skin re-crisp fussing in a chicken stew. You might be interested in some more cooking anthropology, my mom's Slovenian farmers' chicken stew 'Mineshtra'. A constant-repeat staple we grew up on, braised skin-on chicken pieces, roux some flour, add-sauté onions, potatoes, carotts, no re-crisp the skin. I later realized that 'Minestra' is a very close relative of Minestrone, just immediately across Slovenia's border with northern Italy - in terms of both language-name and recipe itself.

[@Chaoslived]

I love your videos!

[@malaika2940]

@Chaoslived Me too!! They are so informative and enjoyable, not to mention mouthwatering! 🤗

[@ChristineCushing]

Thanks so much !

[@ChristineCushing]

Thank you very much. ! So glad you enjoy them

[@ppw8716]

This not only looks delicious, I bet it is. I’m not sure why I’ve avoided making this dish in the past, but I’m giving this a try, for sure. I do love your teaching style, a little bit of history of the dish and your explanations of the ingredients as well as the reasons.

[@tiburonblanco5895]

wowww absolutely delicious!!!!!TKS

[@ChristineCushing]

You are so welcome

[@Marcel_Audubon]

"We're really working against the odds of ever getting this chicken brown"

[@ChristineCushing]

Many thanks. Yes, that browning bit is important or you might get frustrated trying to accomplish that.

[@RonRockwell-w3k]

My wife and I are fans of your KZbin channel and not to mention Confucius was a Foodie series. I meant to send a comment about your dads Greek lasagna when you first put it on KZbin but I forgot. It blew my in-laws minds away . Also your muzaka, WOW. My in-laws are asian and I was worried that they my not like the recipes , but as it turned out I was the Master Chef that evening. Looking forward to more of your videos.

[@ChristineCushing]

That is so cool. I love that you enjoyed Confucius. It was truly and adventure of a lifetime. Food really connects us all and my dad would be so ecstatic that people from all over the world are enjoying his recipes . Those are two of his Ultimate ones !

[@Kayra-r9e]

King oyster mushrooms are absolutely A-MA-ZING, love them! And the whole dish looks mouthwatering. Also, sorry for my asking, but can brandy in this recipe be replaced with another type of strong alcohol, like dark rum?

[@ChristineCushing]

I know they are great ! I would not replace the brandy with rum as it would introduce a tropical sweet flavour. I would just go with some dry or sweet vermouth . Marsala is fine, if you want a slightly sweeter sauce. It goes really well with mushrooms. I hope this helps.

[@Kayra-r9e]

@@ChristineCushing Of course it helps, thank you for replying 💕

[@opaman7518]

Πολύ ωραίο με το Ελληνικό Μπράντ. Μπράβο Κριστίνα! Γιάς τα χεράκια σου!

[@ChristineCushing]

Ευχάριστο παρά πολύ !

[@opaman7518]

Παρακαλώ!

[@dudeimbusy]

Tasty ❤

[@kzmailman]

Do you serve it with some garlic bread? or just plain bread so it's not too distrancting from the main dish?

[@ChristineCushing]

Good question. I edited my short answer to that from the video. A crusty baguette would be an ideal accompaniment , to soak up the sauce with such deep in flavour . Garlic bread would be a bit much. I hope that helps.

[@opaman7518]

Πώς είσαι Μαγείρισσα Κυρία Κριστινα? Μπορείτε να μας δώσατε συνταγές για την Μεγάλη Τεσσαρακοστή Νηστεία για το Πάσχα? Σας ευχαριστώ πολύ.

[@aaz148a]

The video is great and contain lots of information and explanation! thumbs up for that! however, it was difficult for me to watch the video as you hands are constantly moving on close up so a bit less of that would be great to concentrate on your wonderful contents! Thank you!

[@citizent6999]

When I was younger I thought it was 'Coco Van' and wondered why there's no chocolate in it.

[@ChristineCushing]

haha ! That is hilarious.

[@Kuritono_Fukukeru]

Nice adaptation of original French recipe. But please, use pork belly to make lardon, not bacon ; And use cognac instead of brandy ;-). Further more, you should 1 to 5 cl of the rooster's blood to bind your sauce. Amicalement from France

[@ChristineCushing]

Thank you very much. Je suis tout a fait d’accord Avec vos suggestions . 😀