How to Make Martha Stewart's Coq Au Vin | Martha's Cooking School | Martha Stewart

In this classic French recipe, the wine in coq au vin mellows into a luxuriously rich, velvety sauce punctuated by smoky slab bacon. Earthy mushrooms envelope each piece of tender, marinated chicken. This hearty coq au vin recipe is much simpler than it sounds. Serve guests a thigh and a drumstick on a plate of mashed potatoes, dressed with gravy, vegetables, and a sprinkling of chopped parsley.
0:00 - Introduction
0:19 - Marinating the Chicken
0:44 - Prepping the Ingredients
2:45 - Cooking the Chicken
5:50 - Combining the Ingredients
6:28 - Cooking the Stew
7:02 - Serving
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How to Make Martha Stewart's Coq Au Vin

[@lytxn1453]

Martha makes the most complex dishes look easy! Have loved her for years!!

[@RoadsterKaren]

Oh my God I love that garlic peeling technique!! I'm trying that next time for sure. I always pick up a cool tip from Martha. This looks amazing!

[@suelyons531]

I always thought that Coq Au Vin would be difficult to make but Martha makes it look so easy. I just may try her recipe. Looks delicious!

[@lilym2432]

She makes pretty much everything look easy

[@Treatsandthreadscom]

Always. She rocks

[@funlovin38]

I did that this, this evening and it went over smashing, I use Snoop Dogg's 19 crimes red wine absolutely great

[@paulmorgan5841]

The garlic trick was worth the price of admission! Thx M!

[@misterg2201]

The garlic trick was genius!

[@BabyDoll-fs3bu]

Fabulous! 💜

[@samspade1957]

Simply the best Coq Au Vin cooking method.

[@w5glsgary919]

Always a crowd pleaser. One of favorites

[@Mr02151965]

I love you Martha you cooking is a real gourmet ❤

[@maryeliz8799]

Looked so delicious!

[@lomihhm8663]

Wonderful

[@Velveification]

So yummy! I want to make it ~

[@donladmulligan4676]

Martha performs witchcraft with garlic. I saw the hand of the devil peel each clove of garlic from the whole bulb. Martha shook the garlic and whispered something into the sphere that held the garlic. And abracadabra the garlic separated from its skin. If it’s not witchcraft, she is some sort of goddess.

[@JerjerB]

I am totally making this for my husband

[@pskully57]

I did this last night, and I used a shallot instead of yellow onion, and bourbon instead of cognac. It was amazing! I went into a food coma afterwards, and don’t remember much after that. (I guess I may have sampled too much of the bourbon :). Now I have to clean the kitchen. Lol! It got destroyed. It does create a lot of dishes to wash, but it was worth it. I didn’t do the liver however.

[@dickinsonroxx]

this was a huge hit thx for recipe

[@AmandaSoaresMusic]

Freaking love Martha Stewart

[@jazbacooking3505]

So delicious food nice

[@chetmacdonald9009]

“We attack at dawn,” Martha said. #ToTheBakery Fix baguettes. She’s in charge.

[@chetmacdonald9009]

For the Coq Au Vin. #CrazyMartha Was going to take Milan. By any means necessary.

[@chetmacdonald9009]

Served with a side Caesar salad. #Ready To get shot in the buttocks. Ma’am.

[@chetmacdonald9009]

Nah, Ina Garten. #AintShit Agreed. Our decorum was without repute.

[@chetmacdonald9009]

She just needs.. #AMilitary

[@chetmacdonald9009]

No quick fix for that. #LikeNapoleon Knew. They run on their stomachs, pasteurized, keeps longer.

[@elostazaelostaza3673]

Thank you very very beautiful

[@ReemAhmed-kz1tz]

Woww

[@captainamericaamerica8090]

It didn't work on organic garlic. It's very tight! Smaller won't loosen

[@emilybh6255]

You can help it along by splitting the bulb (or"head') in half or n quarters and shaking it for a few minutes, You can use a glass jar and lid instead of the two stainless bowls. Just shake it long enough. The longer the better.

[@paulchezkari6952]

Also, what is going on here?! MS looks more lovely and younger than ever!! 💯💯💥💥 💛 Follow her recipes, she is turning back time ⏲️ ⏳️

[@Freeazabird]

I’m drunk just watching but beautiful dish

[@Hiluxtaco]

I want to try this, but without the wine. I wonder how it would taste with Welch's Concord Grape juice instead??

[@lindamon5101]

Great idea!

[@mattstewart1637]

Maybe too sweet?

[@Fritsgeerisloeke]

She’s atheist best and she knows it. I adore her work and precision….

[@lisarae5630]

#Icon

[@temudjin1155]

Kuddos. From a French man.

[@XZA978]

Christmas fruit cake?

[@alilaghzil3940]

No pork in cooking

[@soozshooz]

I’m surprised she didn’t follow Julia’s exact recipe. kzbin.info/www/bejne/lYjQe2CZYp55kLs Also, aren’t we suppose to discard raw meat marinades, esp. chicken?

[@Treatsandthreadscom]

You keep it in fridge and it is cooked down. You really think the French would throw away a wine marinade. Carry over of flavors is what it's all about.

[@tracycrider7778]

If you heat it up hot enough long enough it’s fine

[@jetthelooter]

I would trust the advice of a waffle house cook before Martha stewart

[@margareteschubsky270]

In France they would never use just parts of the animal, but always the whole one! And that's important. Because it’s sustainable. The breast and chicken legs are already used in so many other dishes. The rest is just thrown away; that's the American way.

[@sahej6939]

what other parts are they?

[@Ira88881]

But France sucks.

[@barbarakender2117]

What are you talking about, the rest thrown away? She just used parts, bought them in a store, sold as parts....duh! Makes perfect sense, who is gonna waste space in a pot for the backs, oiler, wings? I'm sure you can but who at the dinner table wants a back?

[@MD-md4th]

😂

[@suzannemostafavifar1686]

I have seen other French chefs use just the dark meat of the chicken.

[@joakd547]

Makes sense everyone praising this mediocre recipe doesn't even know how to peel garlic lmfao

[@OAN3476]

Ya, like I'm gonna listen to a criminal that got caught. About anything. Julia Child did it better, anyway. Martha sucks.

[@tinapatterson78]

Hmmmm.. I actually purchased your little, rubber "garlic peeler". (It's the lil rubber tube .) So...NOW you're saying that two bowls are THE MOST efficient. I'm confused...and $10 poorer, for buying your FIRST ."MOST" efficient garlic peeler. Guess that's why you're filthy rich n Im $10 down. ✌

[@sahej6939]

The tube is for single pieces of garlic, genius

[@jennybushnell9995]

Go vegan you will look and feel so much better and gain many more viewers xoxo

[@lindamon5101]

She looks& feels great. Why don't you make vegan videos?

[@jennybushnell9995]

No she doesn't she would have so much more energy and her face wouldn't be red and puffy I am only saying this because we will have her so much longer and u know how the public adores her besides its very unkind to harm any animals and yes I have a vegan show called the junk food vegan lol

[@lindamon5101]

Ur delusional.

[@jennybushnell9995]

do you know her or something.? And please be kind if you are going to continue this conversation thank you!

[@elasticsynapsis9330]

Since you’re on the subject of “Things that no one asked”, Eat meat. You will have a better personality & feel so much better than looking pale and sickly. That’s why some of your teeth are pointy..for tearing and eating meat 👍. You’re welcome.

[@mjw12345]

Don't view this on an empty stomach!

[@monie2514]

It's one of my favorite dishes but I like a mixture of cognac with it. And I think if you're going to handle and touch raw meat on camera you should at least have one gloves to keep from cross-contaminating from touching raw meats to touching other items ⚠️ ☣️☢️😳🧼🧼🧼🧼⚕️🚿☃️⛄🎄💯❄️👌🏼🥂🥂🎉

[@captainplzanet1815]

Go ahead and watch literally any cooking show on KZbin or TV and tell me how many cooks you see wearing gloves. 😒