Cozy AF French Chicken Stew

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Brian Lagerstrom

Brian Lagerstrom

Күн бұрын

Пікірлер: 577
@Ninewave1
@Ninewave1 Жыл бұрын
He did it. He finally got Better Than Boulllion to sponsor.
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
literal sponsor goals
@coryharris05
@coryharris05 Жыл бұрын
I didn’t know they did sponsorships. Never seen one. You’ve arrived
@TheDoomerBlox
@TheDoomerBlox Жыл бұрын
@@BrianLagerstrom all I gathered from this sponsor spot is "this is the best sponsor ever for me yes" so I guess I gathered right
@colmcgillveray1010
@colmcgillveray1010 Жыл бұрын
@@BrianLagerstrom Really? FFS.
@RadioNul
@RadioNul Жыл бұрын
Corn syrup, xantham gum yum yum
@cassieprice4382
@cassieprice4382 Жыл бұрын
I’ve been married 14 years. I am a fairly decent home cook. So is my husband. Watched this at lunch. Went grocery shopping. Made this for dinner. I have never in my entire marriage gotten so many compliments on a dish. Team Shallot! Black Box Cab Sav.
@staceykoziel4531
@staceykoziel4531 Жыл бұрын
"Save That Sack of Chicken Wine" sounds like a killer country song.
@janflewelling6277
@janflewelling6277 Жыл бұрын
🐓🍷🎶🤣
@Left-handed-liberal
@Left-handed-liberal 11 ай бұрын
I've been wanting to make this for weeks since I 1st saw this, and I finally did, and it came out AWESOME! I used peppered bacon, and it gave it a little kick. I'm a cook at a health care facility, and I can totally make this at work. We have 80ish residents, and boneless thighs would be perfect, even if they do fall apart. We've also had leg strips before that we used for a stir fry that's not on our menu rotation anymore. I can't wait to make this again!
@markbrownfield437
@markbrownfield437 2 ай бұрын
Just made this tonight, it’s fantastic and we’ll have dinner for days. I like your peppered bacon idea. I think such a meal would be welcome at a healthcare facility, might not want to leave
@chasee3667
@chasee3667 Жыл бұрын
Great video Brian. Just wanted to say, I appreciate how specific you are with your recipes/videos. I don't ever have to guess how to make something when I am following along. And I have made A LOT of your recipes, all with success. Looking forward to making this one. Keep up the good work, man. Cheers!
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
Great to hear that. Thanks!
@kiro9291
@kiro9291 Жыл бұрын
it's wholesome that Brian got sponsored *because* he always loved the product
@kelsfavsarefull
@kelsfavsarefull Жыл бұрын
i love your videos - there's not an ounce of fat on them. they're quick, you explain why you're doing things the way you're doing them in a way that's educational and informative and why it's better than other methods, and it's accessible enough that even the most beginner of beginners like me feel like i can make something really good even though i don't have a lot of experience. thank you!
@monkeygraborange
@monkeygraborange Жыл бұрын
I’ve been making this dish for as long as I can remember. I use a mix of drums and thighs because why not? I also use Malbec for the wine because the flavor is intense when cooked, and I always toss in a handful of frozen peas at the end because green. That final reduction is key, and it took me forever to figure that out! Thanks for sharing. 👍
@als1023
@als1023 Жыл бұрын
Malbec ,, the winter wine of choice at our house. Thanks for posting !
@edjarrett3164
@edjarrett3164 Жыл бұрын
I really like how you highlight how proteins should be cooked to minimize cooking time. I don’t think many people understand your departure from the traditional recipe. Roasting the chicken drumsticks is a huge time saver with better results. While pricey, the cognac deglaze was amazing. The results were really amazing. Nice work!
@FelixFranz82
@FelixFranz82 7 ай бұрын
Cooked it twice, came out two times perfect and quite "robust". Everyone loved it. Thanks.
@sandegeorge542
@sandegeorge542 Жыл бұрын
The parchment lid is genius. And glad you recommend oven roasting the chicken. I look forward to making this soon.
@skrambl
@skrambl Жыл бұрын
Thanks Bri! Made this tonight for a friend's visit, along with your "better" baguette, your roasted brussels sprouts, and your apple galette for dessert, plus your cinnamon bread with a twist this morning for breakfast. Everyone loved everything. Thank you for your meticulously researched, well documented, and brilliantly videod recipes. You are truly in a class of your own.
@ktamsiin
@ktamsiin Жыл бұрын
Can I come over?? Omg what a delicious spread
@skrambl
@skrambl Жыл бұрын
@@ktamsiinIt was a fun day.
@TaraRossato
@TaraRossato 7 ай бұрын
Brian got my husband cooking and I can never say thank you enough!!! This is one of our favorites in colder weather
@donkeyfacepunch
@donkeyfacepunch Жыл бұрын
Congrats on landing Better than Bouillon as a sponsor. That’s massive.
@jklphoto
@jklphoto Жыл бұрын
Classic B-man. Pro techniques, well-tested recipes, debunks tradition (searing chicken in skillet), relevant sponsorship, all delivered with flawless production values!
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
Thank you very much for this! Been a little self conscious about the content lately. This helped!
@Owl_Coup_Productions
@Owl_Coup_Productions Жыл бұрын
Can't go wrong with a nice Coq on a cold winter day!
@ToPlantASeed1
@ToPlantASeed1 Жыл бұрын
Nice Coq on a cold winter day 😩👌
@HeronCoyote1234
@HeronCoyote1234 10 ай бұрын
😎
@paulbateson9700
@paulbateson9700 Жыл бұрын
This is happening on Saturday. Great video. I've used Better than Bouillon for along time now. Glad they are your sponsor. Also, been a treat to watch your subscribers balloon. Your first hooked me w/ your one dough 3 loaves video. It was that video that got me into the bread maker I am now. Good work Brian.
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
so cool to hear, Paul. thanks for being here.
@davidhsherrod
@davidhsherrod Жыл бұрын
Made this for New Year's Eve. Absolutely amazing. Delicious. Wonderful. Thank you, Brian, for helping me up my kitchen game in 2023. Looking forward to 2024!!
@fijagr
@fijagr Жыл бұрын
I’ve prepare it for my whife, today. As I didn’t have any cognac left after Christmas, I added a few drops of Worcestershire to make it a bit sweeter. Wife is delighted, she used to eat it a lot when she was working in France as au pair. Thanks for inspiration and a really nice guide.
@samiam32
@samiam32 Жыл бұрын
The fact that Better Than Boullion sponsored your video is brilliant. I’ve been using their product for the last 2 months BECAUSE OF you, BRIAN LAGERSTROM. The least they could do is throw you a roasted bone than has been simmering for 6+ hours.
@SipandFeast
@SipandFeast Жыл бұрын
Looks great Brian! Really like the idea of the chicken in the oven instead of the pot which saves time.
@steveamodio7005
@steveamodio7005 Ай бұрын
Thanks Brian. We are on year 2 of Dinde (turkey) au vin. Which has been a great way to turn thanksgiving up to 11. I’ve added some of your techniques here to shorten up the cook time and keep the flavor. Strong recommend to anyone bored with turkey.
@KeithHultman
@KeithHultman Жыл бұрын
Your Beef Burgundy recipe was amazing, so the Chicken Burgundy is sure to be a flavor bomb of comfort food. I made the beef burgundy and immediately had to make it again to share with my extended family for the holidays.
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
I make it for Xmas every year thanks!
@jackdraper2215
@jackdraper2215 Жыл бұрын
Congrats on the Better than Bouillon sponsorship! I've been a huge fan of yours for over a year. You're in my top three KZbin cooks and your videos are by far the easiest to follow out of them. I make your stovetop Mac and Cheese all the time! This is a long way of saying, you've earned this and you should be very proud.
@woofljh
@woofljh Жыл бұрын
I use better than bullion all the time, the only downside that I ever have is, if you’re going to reduce your broth, you better not add any salt. Reduced broth made with better than bullion is extremely salty! As long as you take that into consideration while cooking, it works great. Try the beef base with mushrooms and red wine and butter. Wonderful!
@JJ-zw3qi
@JJ-zw3qi 7 ай бұрын
Brian - I love your content and am a long-time fan. I found your channel when I was a brand new doctor during the pandemic and cooking along "with you" was my favourite escape after some brutal hospital shifts. I agree that this recipe very reminiscent to beef bourguignon and I wonder if you've ever tried it with dry white wine instead of red. Maybe also sans tomato paste to keep it en Bianco. I'm definitely considering trying it both ways. Thank you for the education and entertainment!
@legitDE
@legitDE Жыл бұрын
Hey Brian, I cooked this dish on Christmas Eve for my mom and I and I loved the baking of the chicken in the oven. I tried other Coq au Vin recopies, and I came to the conclusion that the skin just doesn't taste good, and I always regretted it that it didn't remove it. But with your baking idea it was so so good. Thanks a lot!
@mcmdrpiffle447
@mcmdrpiffle447 Жыл бұрын
Pro Level= I've made this 15/17 times over the years. Thighs/Legs, in Vin, in the oven is vastly superior to 'braising' in the Le Cruset. This is a Brilliant suggestion, and Thank You Sir ! I watched very carefully. Very nice job. A brilliant suggestion, and not one that I'd actually considered before. Subscribed, Liked, and that Bell RUNG !!!!
@GregSharpMTB
@GregSharpMTB Жыл бұрын
Just made this last night. My wife and I totally loved it. I'm looking forward to doing more of your recipes!
@darylbottema-adkins7957
@darylbottema-adkins7957 Жыл бұрын
I really love the ‘full bodied stock’ tip. Excellent idea.
@my5ticdrag0n
@my5ticdrag0n Жыл бұрын
Can’t wait to try this. I love how you brought up how the bits were gonna burn so you deglazed. And yes Better than Boullion is quite possibly the greatest thing since sliced bread.
@tgorup74
@tgorup74 Жыл бұрын
Hey, Bri. Made this tonight for my wife's birthday. It was a hit. Thank you for another wonderful recipe.
@WhatsInAName222
@WhatsInAName222 Жыл бұрын
Absolutely delicious! I followed the instructions to the letter and the results were excellent. The process was very well explained and I had no problems. Son loved it. Next time I’ll increase the pearl onions because they really are the star of the show. Thanks Brian.
@katherineskoncepts
@katherineskoncepts Жыл бұрын
Made this tonight and I’ve never been more impressed by this dish! Genuinely the best I’ve ever tasted. So many compliments by everyone.
@WorkshopGreg
@WorkshopGreg Жыл бұрын
I learned so many techniques from this video, but the pasta water + butter sauce for the egg noodles is my favorite.
@ScreamingSicilian70
@ScreamingSicilian70 Жыл бұрын
Hey Brian, I've made a few of your things but this was by far the most flavorful and all around delicious. And the next day it was even better. I only had one packet of gelatin but what a difference in mouth feel. After it cooled overnight it was meat jello. LOL I served it on some wild rice and loved it. Keep up the great content!
@Mo_Ketchups
@Mo_Ketchups Жыл бұрын
Big fan; love that he pulled the legs out then reduced that sauce! But for those curious, I highly recommend trying _Balthazar_ brasserie’s (NYC) recipe. To this day, one of my top 5 dishes I’ve ever cooked. A lot of Brian’s caveats & warnings are moot in that one. 🤔🤟✌️
@dirtydaniel8543
@dirtydaniel8543 Жыл бұрын
This was my first time making this and I was torn between a few recipes but decided on this one. This was one of the best things I've cooked recently. I don't cook with a lot of wine sauces but this was so delicious I might have to try more. Sweet and savory, the chicken was cooked perfect and tender but honestly the vegetables were my favorite part. The carrots tasted and felt like they were cooked in the perfect pot roast, the onions were little pockets of flavor and the mushrooms embodied the entire thing. I will make this again and soon.
@michaellalor3090
@michaellalor3090 Жыл бұрын
I made this yesterday following your recipe. It was amazing. Looking forward to more like these.
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
Pot roast next week! Thanks for trying
@rmfrazzle
@rmfrazzle 10 ай бұрын
I can't wait to try this. Your recipe looks simpler than others I've seen, and it yields the same results.
@kaboomkp
@kaboomkp Жыл бұрын
On the cognac note, it is delicious in any mushroom dish, I use it to de-glaze so many dishes, especially goes well with herbs like Thyme and Rosemary. Great recipe Bri
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
Agree Mush and yak are legendary combo.
@benoit8381
@benoit8381 Жыл бұрын
Hey Brian, just wanted to let you know that your Chili recipe is basically a staple in my kitchen now. Made it again the other night and it's SO freaking good !!!!
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
NICE IM ABOUT TO REDO that MF fr round 2.
@jeffcrile
@jeffcrile Жыл бұрын
@@BrianLagerstrom be careful bro.
@NicholasSandar
@NicholasSandar Жыл бұрын
​@@BrianLagerstromI'm just going to throw this out there. Caveat: I'm not a culinary person at all. I basically learned to cook in the last few years watching guys like you and Ethan C. cook on KZbin. That being said, I'm a big chemistry nerd. Something that always bothered me about most internet chili recipes: almost everyone starts with dried chilis, which is awesome, but then they turn them into a paste with water. The problem with this is that most of those chili aromatics should be fat/oil soluble... right??? Wouldn't the better move be to grind them down into a powder and cook the chili powder into a low-temp oil like you'd do with spices in Indian cuisine? Or am I misunderstanding the flavors that come out of dried chilis? Am I crazy???
@azilbean
@azilbean Жыл бұрын
Thank you for the roasting tip! I've had all the problems you discussed Trying to brown the chicken in my dutch oven. I think I'll try this recipe this Sunday b/c it will be rainy and cold, and I'll be home all day!❤
@TheHadzihajdarevic
@TheHadzihajdarevic Жыл бұрын
Love to come back to your channel Bri!! Excellent work with CAV
@jadusiv
@jadusiv Жыл бұрын
Just made this, can confirm it was delicious. I used extra mushrooms and bacon and regret nothing. Also added a little fresh ground pepper. Wonderful comfort food. The flavor is almost overwhelmingly savory 🤤
@BBuchanan3
@BBuchanan3 Жыл бұрын
Great recipe. Made it with bourbon as a sub for cognac. Don’t need cognac in the house! Came out outstanding.
@jordanfish
@jordanfish Жыл бұрын
First time I’ve seen that parchment lid technique-handy!
@als1023
@als1023 Жыл бұрын
Damn, I love this channel !! Coq au Vin and braised dishes are my go to, all winter. Thank you for the ' wine soak ' tip ! Thank you for the baking the chicken ( and dried ) tip !! Thank you for the added 'Better Than ' tips, I bought the stuff and needed some more ideas. Thank you for the Cognac and deglazing tips ! Thank you for the ' parchment lid tip ' ,, genuis ! Those heavy cast iron french pots of ours have lids that seal too tight to use in the oven. Without one, too much evap goes on. ( If you don't have them, try to save up and buy them on sale, gradually build your collection ) Cooking is never the same ,,, Thank you for the remove chicken and tighten up the sauce tip ! You upped my game this year, my sophisticated foodie family, really noticed ,,,, Gonna make this recipe over and over. I also want to thank eveyone who comments on this channel, GREAT group of people. Really nice and talented YT'ers collect very fine followers.
@tailsawaggin1149
@tailsawaggin1149 Жыл бұрын
Absolute winner of a recipe here. We joined it with Chef John's mashed potatoes au gratin and a nice zinfandel, and OMG. This is going to be a winter staple at our house.
@garywilson9640
@garywilson9640 Жыл бұрын
My Great Great Grandmother Immigrated from Bordeaux to US about 1880.. I'm 1885 she opened a true Farm to Table French Restaurant in the Western Hills of the Sonoma Wine Country. This dinner was prepared similar to this with Zinfandel Wine, and also another version with Chardonnay. Often with Yeast Dumolings floating atop. Lemon juice was included in the Chardonnay version. There also was another Stuffed Chicken Dish Served that included Sour Cream, and Wild Rice in the Stuffing mix.
@gigiaustin5854
@gigiaustin5854 Жыл бұрын
You’re the best. I have cooked and baked several of your dishes. They are just fabulous. Keep up the good recipes. They put a smile on my face.
@ohiko9594
@ohiko9594 Жыл бұрын
That's EXACTLY the type of dish I dream about during winter! I'm definitely cooking it, looks absolutely DELICIOUS
@trombonemunroe
@trombonemunroe 11 ай бұрын
I made this recipe exactly per the directions in the video description, including the Better Than Bouillion with 3 packages of gelatin substitution - the only difference being, I substituted an Instant Pot for the Dutch oven, and instead of cooking for 40-50 minutes, I pressure-cooked on Manual with the timer set to 15 minutes - for an early Valentine's Day supper last night for my wife and myself - and my wife said she thought it was the most delicious dish she'd ever eaten. Even though I'm no slouch in the kitchen, I would have to say it's probably the best dish I've ever cooked in my 50+ years cooking. Thank you so much for sharing your perfectly detailed instructions on how to cook this demanding but amazing delicacy!
@BrianLagerstrom
@BrianLagerstrom 11 ай бұрын
Thanks for trying!
@toddvanalstyne6116
@toddvanalstyne6116 Жыл бұрын
Made the recipe today...turned out great. Thanks!!
@kimberlycooper6321
@kimberlycooper6321 Жыл бұрын
Welp, I know what I'm doing with the pack of drumsticks in my chest freezer..! So much easier than Julia's method - LOVE your using solely drumsticks & oven roasting them vs. browning in the pan. The whole recipe is so much quicker overall as well. Thanks for the bonus trick about the noods. Another winner, Bri - can't wait to make it!!
@telegraphable
@telegraphable Жыл бұрын
OMG a BtB sponsorship, how awesome! I love them so much.
@SuperBagMan217
@SuperBagMan217 Жыл бұрын
It’s about time Better Than Bouillon sponsored you!!!! Well deserved!!!!❤❤❤
@AdamWitt
@AdamWitt Жыл бұрын
Classssssic. This exactly what I want to IV into my body when there's snow on the ground.
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
THANKS BROOOOOOOO.
@Trosgustav
@Trosgustav Жыл бұрын
Great to see the sponsorship from BtB again, that stuff looks fantastic. We don't have anything like it in sweden, just stock cubes and something called "fond" which is basically stock cubes in liquid form.
@coryharris05
@coryharris05 Жыл бұрын
This. Is. Great. Seriously man never stop. I love your content. Approachable and simple but mildly challenging too (somehow), and every single recipe of yours I make is amazing. Make a cookbook please.
@rocknrollmanic
@rocknrollmanic Жыл бұрын
Congac is so underratted in cooking. It makes most holiday/cozy dishes pop, and it is the secret ingredient in my cranberry sauce
@EastsideBodega_
@EastsideBodega_ Жыл бұрын
Finally a sponser that I actually know about and I already use. They are actually really good
@dvskope
@dvskope Жыл бұрын
Yooooo!!! I was literally searching your channel for a Coq Au Vin recipe 2 days ago! My wife and I have been binge watching all the Top Chef seasons…(it inspires us to try and chef it up in the kitchen) and wanted to try our hands at a Coq Au Vin. Love your channel and easy AF recipes….for the most part. Thank you for doing this recipe.
@karenfox1671
@karenfox1671 Жыл бұрын
What an elegant meal. Thanks Brian for showing us how to cook the drumsticks and egg noodles correctly. This is so well done because contrasting textures really adds to a braised dish like this beauty. I know why you're such a fan of gelatine, the footage of your sauce is so silky
@obilbok
@obilbok Жыл бұрын
Roasting the drumsticks in the oven is such a good idea ! I'm adopting the method for my next coq au vin (I make it at least twice a year, 'cause I'm French). Thanks !
@monkeygraborange
@monkeygraborange Жыл бұрын
I made a sausage lentil soup last night using Better Than Bouillon Ham flavor… perfect! I love that stuff, and I’ve stopped buying stocks altogether!
@RickSears-xm8oz
@RickSears-xm8oz Жыл бұрын
I really am getting a lot of enjoyment out of your videos and ton of new ideas to try. For future episodes could we explore the types of dishes you have here that could be premade or partially staged to better manage time when company comes. I love a couple hours cooking but not when the kids or grandkids are here
@yj9276
@yj9276 Жыл бұрын
I love the blue pot!! 😍
@chrisc6452
@chrisc6452 Жыл бұрын
Great idea roasting the chicken and I can't believe I never thought of that.
@RiddleTime
@RiddleTime Жыл бұрын
I always have to be pick the right moment to watch your videos, preferably just before dinner. If I watch them late at night I get so hungry that I start snacking :D
@jaspervanheycop9722
@jaspervanheycop9722 Жыл бұрын
My dad uses ruby port instead of wine, and a whole stock-boiled chicken. It's a very metal dish of intense dark sauce and tender chicken and you have to pick around the bones to get at it (because he can't be arsed to do anything except remove the spicebag). I love it, one of my favourite things he makes.
@carrjeep7538
@carrjeep7538 Жыл бұрын
One of your rare recipes that’s actually approachable for the average home cook.
@chriswhinery925
@chriswhinery925 Жыл бұрын
My household has started using a lot of Better Than Bouillon. It really is like a cheat code for the kitchen. I consider the roast beef and roast chicken pantry staples now. Other flavors seem more useful for specialty recipes, I don't see any reason to keep them on hand constantly. But the chicken and beef flavors are a massive win. Millions of recipes call for either chicken or beef stock or broth and virtually ALL of them can be improved by adding some of this stuff. We made turkey soup from some Thanksgiving leftovers last night. Added some roasted chicken BTB to it. And despite that being the only change from our usual recipe, it was EASILY the best leftover turkey soup we ever made. Just that one addition elevated it to a new level.
@AmyKaylasVegas
@AmyKaylasVegas 10 ай бұрын
More sparkle lol. Love it.
@BeachPeach2010
@BeachPeach2010 Жыл бұрын
I'm definitely going to give this a whirl! I had this floating in my mind for a couple of weeks. I even picked up a couple of bottles of wine last week! Really like your sponsor too. I've been using BtB for years. It's phenomenal and works easily in lots of applications!
@patriciazbaraschuk601
@patriciazbaraschuk601 Жыл бұрын
Made this for dinner tonight. Oh my. So delicious. Will be adding it to my rotation.
@nickk8416
@nickk8416 Жыл бұрын
I can't wait to try this Brian! Love the video. Regards.
@5PctJuice
@5PctJuice Жыл бұрын
I love how this looks and may just end up trying a modified version of it (I can't eat mushrooms so I'd just omit or substitute those)
@clarkosaurus
@clarkosaurus 10 ай бұрын
Thanks! Keeping my commitment to send you $5 each time I make one of your recipes.
@jamesstein5087
@jamesstein5087 Жыл бұрын
Blanch the pearl onions and they are much easier to peel. Great vid, Bri.
@jacoblief8263
@jacoblief8263 Жыл бұрын
After recently making your beef stew and beef stroganoff recipes (both of which were amazing), chicken sounds like a good way to bring some variety. This looks delicious!
@dereginaldwalker3810
@dereginaldwalker3810 11 ай бұрын
Made yesterday, unbelievable.
@Zenc0meseasy
@Zenc0meseasy Жыл бұрын
Well this is a dream come true. Coq au Vin is my favorite thing to make and now I get to make my favorite YT chef's version. I know what I'm having for dinner Saturday.
@bsteven885
@bsteven885 Жыл бұрын
This recipe for Coq au Vin looks MUCH easier than many I've seen before, and thanks Bri for the reminder to buy Better Than Bouillon -- the best type of sponsored video! Who knows, I might be brave and actually try this for a New Year's Day dinner. Thanks again!
@Aldween
@Aldween Жыл бұрын
I was wondering which french dish it was as I've never seen it before. Thanks for explaining it's a coq au vin without using coq...
@069ban9
@069ban9 Жыл бұрын
It’s easier because it’s not actually Coq au Vin. For that you one needs Julia Child 😊
@Joe_for_real
@Joe_for_real Жыл бұрын
I've used your geletin/BTB trick for stock since long before the BTB sponsorship came through and I love it. I rarely have the time or energy to make stock (especially beef stock which gets expensive). I've gotten to the point that any time a recipe calls for stock I mix up some BTB/geletin stock instead of reaching for the carton.
@KingGheedoraahh
@KingGheedoraahh Жыл бұрын
Made your grilled bbq chicken drumsticks and my family loved them!Only thing is I bought to many drumsticks and I had no idea what else to use em for until now! Can’t wait to make this tonight
@user-bf3yh6ue7p
@user-bf3yh6ue7p Жыл бұрын
How did it go man?
@ALoo627
@ALoo627 Жыл бұрын
Love your videos! I would love to see how you prepare a standing rib roast.
@phunkyzilla
@phunkyzilla Жыл бұрын
YOU CAN REALLY TASTE THE COQ IN THIS DISH THANKS BRIAN
@chchmeng
@chchmeng Жыл бұрын
I'm glad Better than Bullion finally sponsored you!
@comicbookman44
@comicbookman44 Жыл бұрын
The Better than Bouillon plus gelatin is GENIUS
@alfthai
@alfthai Жыл бұрын
i was studying in a place a few years ago where red wine was the same price as bottled water, and the tap water wasn't potable. Not much of a drinker myself, so I felt like I needed to learn some recipes that took advantage of super cheap red wine...coq au vin. Since I was a student, I tried to save money where I could. You could do this without the bacon if you want. At the time I just used white onions and carrots, which also were fine. Really you're just aiming to get as much fonde as you can for the meaty flavour, then braise to transform that red wine (and tomato paste) into a really meaty sauce. I put it over white rice and I ate this almost every day for a year.
@davidcox3076
@davidcox3076 Жыл бұрын
Such a classic dish! And greetings from Maryland Hts.! I couldn't miss the Schnucks labels on the soup aisle shelves. : )
@CerpinTxt87
@CerpinTxt87 Жыл бұрын
Got my ingredients tonight and I'm very excited to make and eat this thing tomorrow
@mwint1982
@mwint1982 Жыл бұрын
I used up my whole jar of better than bouillon making rice in my pressure cooker. Adds a lot of flavor! 🤝
@johnjperricone7856
@johnjperricone7856 Жыл бұрын
I just made your beef bourguignon this weekend. Came out amazing.
@Leif-yv5ql
@Leif-yv5ql 4 ай бұрын
Thank you! I love Coq au Vin!
@MutterKittinger
@MutterKittinger Жыл бұрын
it was so tasty and yummy thank you sir brian for the recipe
@auntrowdy
@auntrowdy Жыл бұрын
I’d love a beef short ribs video from Brian! ❤
@BrianLagerstrom
@BrianLagerstrom Жыл бұрын
Oh, I need to do that. Ive been braising ALOT lately. Might need to wait till like FEB
@kabel9357
@kabel9357 Жыл бұрын
Yea!! you got Better than Bouillon as a sponsor!!!
@samfacultad9669
@samfacultad9669 Жыл бұрын
Amazing recipe! Such a deep flavor but still such a simple recipe
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