This Recipe Will 100% Make You Fall In Love With French Cooking

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Coq Au Vin Recipe:
For the marinade:
4 chicken thighs
4 chicken legs
3 cups burgundy or pinot noir wine
8 sprigs of fresh thyme
20 pearl onions peeled
For the sauce:
Chicken from above
3 cups chicken stock
3 cups burgundy or Pinot Noir wine (reserved from above)
6 strips of thick bacon cut into strips (lardons are preferred if you can find them)
3 tbsp cooking oil
4 tbsp unsalted butter
3 tbsp all-purpose flour
4 medium-sized carrots cut into oblique shapes
5 cloves of crushed garlic
2 tbsp tomato paste
8 sprigs of fresh thyme
20 pearl onions peeled
8 oz button mushrooms cleaned with stems removed
Salt and pepper to taste
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[@thatdudecancook]

I'm not sure why I'm taking so many shots at Grandma recently lol

[@clippy8984]

Fuck grandma, All my homies hate grandma 😤

[@TomFooleryTheAustere]

As good as you are, your stock just went WAY up when you mentioned you don’t drink. Bravo! There is a shortage of us non-drinkers.

[@allieandbo]

@@TomFooleryTheAustere Agreed Tom! I wish everyone would quit! That way I wouldn't have any problem finding the good bourbons I love so much.

[@colewelch2086]

She deserves it.

[@skibidi.G]

Attack the fridge bro, we love it anyway 💕 , what did it do wrong ???

[@MD-sj2dn]

What I like about this guy is he gives realistic cooking times. None of this “brown the mushrooms for 2-3 minutes” bs, no it takes 10 min.

[@BlindfoldedFox]

Wt about the oven temperature ?

[@Gdwmartin]

@@BlindfoldedFox As a cook/friend once said to me ...350...everything is set to 350.....How long do I cook it Cec? ...Till its done.....

[@inthefade]

400-450 is usually better for most things, and most savory dishes are done in that range in restaurants in my experience.

[@rockyclick371]

@@Gdwmartin that's really the Only answer..

[@bellasamantha237]

​@@BlindfoldedFox350°F or 176°C. Sonny say's it at 7:28. But even set at that temperature some ovens vary in cook time so maybe set a timer to check it 3/4 time. Enjoy! 😁

[@diodoubled]

The Julia Child joke just killed me! 😅😅😅

[@Hoaxer51]

I read your comment before I saw it in the video so when it came up, I really paid attention so I wouldn’t miss it. I still didn’t understand what she said! Lol

[@monkeygraborange]

As someone who not only met, but actually had dinner with Mrs. Child on more than one occasion I can vouch that Sonny wasn’t too far off the mark!

[@AnExPor]

I remember watching the episode she said that.

[@BillBraskyy]

Yeah it got me pretty good as well lmao

[@josephmoullay8857]

It was like if the Swedish chef from the Muppets had a kid with Julia childs .. THATS what he'd sound like 😂

[@sutterk.6419]

French guy here I’ve been following your channel for a little more than two now and I think the quality is getting constantly better, to the point it’s one of my top 3 channels for cooking on YT (and I watch a LOT of it lol) Also FAUT RETROUVER GASPARD LES GARS GASPARD T’ES OU???

[@thatdudecancook]

You can replace Gaspard if you're ok with it

[@henrilopes7337]

Gaspard est sous la table

[@TonyMarselle]

Chef john is all you truly need

[@lalegende2746]

Gaspard prend des vacances

[@UncleButterworth]

@@TonyMarselle Definitely an OG.

[@FlapjackKalanchoe]

I started cooking when I was young because I loved my dad’s food. He passed away when I was 14 and I just wanted to remake the things he cooked for us. His name was Kevin! Thanks for the shout out!

[@rodneypratt4324]

Sorry for your loss... I'm sixty six and I miss my dad

[@FlapjackKalanchoe]

@@rodneypratt4324 Thank you. I am 30 now and I have come to the conclusion that losing a parent is a lot like losing a limb. You have to relearn how to get around in the world and it’s never 100% healed. You get those “phantom itches” every once in a while and have the thought to ask him about something or tell him something. But I know it is a natural part of life and that I am lucky to have had the time with him that I did. I hope you can say the same.

[@leeseh7137]

sorry for your loss. thanks for sharing.

[@tunasandwich395]

You've changed the way i cut carrots forever since i first saw that method. Perfect shape.

[@theactualcanadian8300]

This guy is wild. There are plenty of other great YT chefs (Weissman, Not Another Cooking Show, etc.), but this is one of the only channels where EVERYTHING I make, makes it into my recipe book. Keep at it my man!

[@rodneypratt4324]

I don't care for Joshua...

[@Hyloshit]

Joshua thinks like his version is the one and only way. Too assuming!

[@theactualcanadian8300]

I think you guys take him too seriously lol

[@magedojo]

He's also legit hilarious without being a try hard

[@22mtech]

Weissman’s earlier shows were my gateway into YT chefs. I really don’t watch him at all anymore, but I appreciate the initial content he put out.

[@rhchapman96]

I watched this at work and my mouth began to water. I messaged my wife and were going to do this for supper.

[@mr_reborn]

If you never made this dish, you have got to do it. Just once. It''ll open up your arsenal to the wonderful world of braising. Nothing better with mash. Dayyymmmmm.

[@aldunlop4622]

I also make Beef Goulash, almost the same recipe, but using chuck steak and smoked paprika (quite a bit, maybe a tbls, depends on your taste). Very delicious.

[@montetackett9320]

I really love this new format. 10-15 mins videos of great recipes and super informative and knowledgeable. Don’t stop! ❤

[@darksyed]

This dish will now be my go-to peace offering for when the Mrs is upset with me. You're not just feeding bellies, you're saving relationships 😊

[@paulh7589]

I've come to the point where I just hit the "LIKE" button before I even watch your videos. I know it's going to be educational, flavorful, and entertaining. I've learned a lot from you. I've never really followed your recipes to the letter- I follow your techniques, and you have made me better. I thought about sending you some brass knuckles just for fun, but I don't think your fridge could handle it. Funny, talented, and endowed with the gift of gab. You Sir, own the trifecta of entertainment.

[@martinzenor7449]

I worked at a company that had a corporate cafeteria headed by a professional chef. They made this dish every Friday because coq au vin was one of the company owner's favorite dishes.

[@jjs81082]

I know a French-born Gilbert! Alsace Region - little town named Mattstall, near Lembach, France. He was a forest worker by trade. The french pronunciation is a soft G...Jilber...no T on the end, of course. Jheelbear, is as close as I can get it spelled phoenetically. Cheers! Alway love your videos!

[@barryjansen7057]

I like this guy. I modified the process a a little. I did the roux and chick stock early doors in a casserole so everything else could be dumped in as they were cooked in a separate frying pan - don't forget to reduce the wine! Fully agree about not deglazing carbonised pan residue.

[@dumpl3dore]

Sonny, Thank You for this. I just finished making this now. UNBELIVABLE!!!! FWIW I added a leek to the veg for a little more texture. Fantastic!! Thanks again

[@RoughneckAirsoftFL]

Cooked this last night and we're currently eating it for dinner. This is an excellent recipe

[@DonF-16]

I've seen Coq Au Vin made with skinless chicken. But I find if you cook the chicken with the skin, braise the chicken and then remove it from the sauce after it's cooked and place it under a broiler until the skin gets crispy and place back in the sauce then serve. It tastes amazing.

[@Sniperboy5551]

I think searing beforehand is enough, but your method does sound good!

[@DonF-16]

@@Sniperboy5551 I've cooked this dish many times and I have found the skin still gets soft and rubbery even after braising while it cooks in the sauce. Broiling the chicken after cooking just adds that extra touch.

[@Carrera6rennsport]

removing the chicken skin is sacrileidge. might as well just eat a TV dinner...sheesh.

[@onerainiday]

I sincerely appreciate the recipe and the unique carrot slicing technique as well.

[@thethpian]

Honest to god I though I had invented this.

[@RedRisotto]

You have never been to a restaurant? It's the most common way to cut a carrot.

[@natypes1]

Perfect. I've been looking to expand my repertoire of late. Did Steak Au Poivre last weekend and it was awesome. Already made my list for this dish Saturday. Thank you. Been cooking at home for 25 years and it's truly a passion of mine that continues to grow. It's probably my favorite thing to do (with my clothes on).

[@Bootmahoy88]

Could you, please, do a traditional French Cassoulet at some point. It's my favorite French Provincial dish.

[@maries1381]

YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@nlokteff]

Mai ouis!! (Yesssss!)

[@derekboardman9995]

I've been on a cassoulet kick lately. I've watched several chefs versions, but mine is far more simplified version.

[@Bootmahoy88]

@@derekboardman9995 I’ve also watched a wide assortment of cassoulet preparations, but I gotta say and with no judgment implied, take the full ride via Julia Child. It’ll take about 6 hours, that is, if you know what you’re doing, but it’ll be worth it.

[@derekboardman9995]

@@Bootmahoy88 I'm not a professional chef, but I've been cooking for 40 years. The cassoulet I've been making is the best thing I've ever made. I use boneless chicken thighs, smoked beef sausage, bacon and Chardonay (I've used Pinot, but the Chardonay gives it a slightly sweeter taste). I watched Julia's video on it, and the time and effort she puts into it seems a little much to me.

[@jerrydufresne1886]

French cooking is so obtainable and I think people get intimidated by it, these are beautiful foods to add to your dinner rotation.

[@yllanthrasblood9297]

The thing I like about this is that you don't just say what to do but you say why as well which is important information. I'll definitely be making this soon!

[@mcmdrpiffle447]

Hey Sonny ! I cook. It's what I do. I've done Coq au Vin a few many times over the years. This one, YOURS, is truly the exact way to make it! True Perfection your's for this Classic Dish. Pro Note? Fry up that second batch of streaky bacon at the end, and sprinkle it over crunchy like on the finished product ! Crunchy and soft bacon ! I've NOTHING else to add to your Perfect Dish Sir !

[@thatdudecancook]

I can't argue with crunchy bacon!

[@GregJoshuaW]

crunnnnchieeeeeee

[@ANouveauWorld]

Best foodtuber. Love that he does his thing and hasnt started doing random collaborations with your Gugas and Joshua Weismanns, so tired of that format.

[@thethpian]

Or thumbnails of him sticking food in his mouth. That's some base mid youtuber shit.

[@jorb1903]

Him, Brian lagerstrom, chef Billy barisi, and kenji are my faves now. For casual, I still watch Adam Ragusea, Babish for entertainment

[@sox2000]

He actually did a collab with Guga a while back and it was really enjoyable.

[@michelleread247]

​@jorb1903 my faves too 😁

[@NanaT-ru1uk]

LOL, Julia Child has been a favorite of mine for decades. Not only was she a great cook, she was hilarious and never took her mishaps seriously (unless imminent danger). You mimicked her voice quite well!🤗. The Coc Au Vin looks delicious. Maybe my daughter will make it for me. She’s the one who sent me this episode so you got a super recommendation!

[@randyroth6115]

Awesome recipe as always. I cant wait to make this. You are truly a great chef. Marcus and you have real chemistry together. Once again, content that never fails to inform and entertain.

[@riorio5713]

When he quoted Julia Child, i felt that. 😢

[@MrRickjitsu]

This channel has climbed its way to #1 cooking channel on KZbin I'm my honest opinion!! Who agrees? ...hit the like button.

[@Sniperboy5551]

Chef Jean-Pierre is my personal favorite, but this guy comes in second. That’s a compliment, not a dig.

[@canubeetquad]

Chef john

[@MrGomjabber]

My brother learned to make this in france during his many visits. He made it during a family get together once. It is the single best meal I have ever eaten. Not sure what that says about me but it was other worldly good.

[@robm4465]

I made this for Mothering Sunday The family loved it. Thanks for making look so easy.

[@swingin871]

I made the beef stew recipe from your last video ,and let me tell you it was amazing! Thank you so much I didn't find a problem with searing in my Made In Dutch oven it worked wonderfully.

[@Blitzkrieg1976]

Just the color of the sauce is divine, I can only imagine how it tastes!❤

[@CraigMader]

I love that you sensei from big modern kitchen, then go punish Fridgie in a back yard that looks like mine. Makes everything seem more possible.

[@andreahappe2368]

This is a trophy dish for me. I’ve been too nervous to try it-till I saw your method. It looks doable!! I kind of want to call my small town butcher and see if she will do rashers-lardons? for me. I’m feeing fancy!! I’ll let you know if I conquer my fear of the Coq!!!

[@cindyms.1237]

I've never eaten or made this recipe but it looks delicious. Can't wait to make it.

[@ericsteel173]

Last Thanksgiving I made Beef bourguignon and it was amazing. My wife of 30 years told me it was the best dish I ever made. That means, this Thanksgiving, I need something just as good, and this is it.

[@WarHam.Saltsmoke]

dude I followed this video the best that I could (couldn’t find pearl onions and my wife doesn’t eat bacon) and it still ended up being the best tasting dinner I think I’ve ever made. I’m gonna make this every week until I perfect it. Thanks!

[@tim300wsm]

I will be making this soon. I’ve tried so many new things because of this channel. Thanks Sonny

[@juststartingover2735]

Im definitely making this…its a recipe to indulge in once a year 😁 all that bacon juice, butter, salt, chicken skin/fat..all the stuff that makes it fabulous!

[@God_emperor_Doom]

Thanks dude for making this video 😁 This recipe 's my dad's go to dish💯 I just love it

[@Bman1878]

Best cooking channel for sure. Love the shout out to Kevin

[@davidmurphy7951]

Oh My God. We will be doing this one. Looks so good. Thanks for the videos and hard work you guys put into them.

[@GilbertMartinezHarpsichord]

YES, Gilbert IS a name in France. And I am shocked / touched that Sargent Gilbert looks quite like me, - curly moustache included. AND my name is GILBERT. I randomly checked out your channel and found my doppelgänger on your videos!

[@mahaimtiaz947]

Such a wholesome comment!

[@Nowayjose-vd1wm]

I don't know, but your Julia impression is the funniest ever! ❤❤❤

[@badsawww]

The cut from Marcus taking a bite to the fridge kick was amazing.

[@vitaliiskalskyi453]

Did it yesterday. I can now confirm this is insanely delicious!

[@freshstrawberries2585]

Looks so good. Without the wine, I’ve made this recipe numerous times.💡🍓

[@jakel9030]

You need to add the wine. It’s the only way to go here. Otherwise it’s just a deep chicken stock

[@patrickburyk9973]

Sonny - Thanks so much for this video! Me and a good friend decided to try this out yesterday.... Followed your procedure step by step and.... it turned out AWESOME!!!!!! Added simple mashed potatoes and garlic bread.... What a FEAST!!!! We're trying to decided what TDCC recipe to try next! Very Best Regards!!!!!!!

[@Sniperboy5551]

As Chef Jean-Pierre says, “never use a wine that you wouldn’t drink.” You don’t have to spend a ton of money, but don’t just buy the cheapest bottle.

[@jaeger2278]

Going for the 6$ bottle instead of the 3$ bottle is more than enough IMO

[@sunshinevalley0]

After making this dish 3 times I agree that the wine actually matters a bit . Pinot noir is the way to go

[@beatonthedonis]

I grew up in the UK, and traditional French recipes like coq a vin and beef bourguignon were usually culinary travesties when attempted by your average British cook. When you actually follow a proper recipe, you finally understand the fuss about French cuisine.

[@vickipruitt6288]

This guy really can cook !. Makes it look easy and is entertaining. I would have been scared of coq a vin, but not now. Thanks, Vicki from Tennessee in the USA 🇱🇷🌹

[@DaPootatoo]

When you mention preparing braised dishes the day before for best results, what do you do with the dish for that resting time? Fridge and reheat the next day? Slow covered simmer for 24hr? Love your content, thank you for the effort you guys put into the videos!

[@phylodude]

I'm from New Orleans and I cook... I learned things from this video. You rock!

[@shanajenson6643]

The butter wink!! It's my new favorite.

[@victoriak789]

Picked up some great tips from this video particularly the one about not searing meat in those types of pans, thank you!!

[@mcsmouche]

5:26 | yes, this. Definitely. Pans like those are too deep for steam to escape so it ends up allowing your protein to spring water or braise rather than frying. Also a really crowded pan will act the same since it will bring the temp down.

[@cornfloats7004]

So glad that you teach me so much! Thank you, Sonny!

[@user-un7we6ck9f]

You guys are really great. I am , without a doubt making this dish. Thank you always for your tasty food education!

[@rem05033]

OK. This video convinced me to buy your book. Keep up the fantastic content. I think you can cook!!

[@RedRisotto]

I make mine the exact way,... I do add some curly parsley in the end to add a little bit earthiness - and a tinsy bit more when serving with a couple of crunchy sour dough croutons. This is amazing to serve to guests. Day 1: Bird in wine. Day 2. Cook. Day 3: Warm up and serve, with fresh parsley and croutons. You don't need a rooster... A "soup/mature" chicken works too. Normal young chicken works but you miss a little bit of that gamey funk... and a bit more solid textures (hence the wine bath.)

[@Skibum2023]

Wow, wow, wow and Wow, amazing Sonny, I’m can’t wait to make this. I’m friggin salivating here!

[@joshuamiller8533]

This inspired me to make a version using ostrich and beef stock. I even added some of your beloved marmite. Turned out really well! Thanks for the episode.

[@user-nt1nu4hd4b]

It’s worth the time, amazing! I may have over done it with the thyme, careful, still mine was restaurant quality for sure, yum.

[@patrickwallen5065]

I made a chunk roast yesterday, and because of you I put worceshire and Vegemite in it, was awesome!

[@padders1068]

Wow that looking amazing and delicious! Gonna have to give that a try! Thanks 🙂😋😎❤

[@nickk8416]

Great video! Can't wait to try it.

[@Skibum2023]

Wow, wow, wow and wow! Amazing Sonny, can’t wait to do this, I’m salivating dude!

[@blucheer8743]

I make this with Chardonnay mushrooms sage rosemary but mostly sage very good

[@marlo8867]

Followed this today, absolutely the best stew I've eaten, thanks dude!

[@Dana-45]

I'm IN!!! I'm doing this for sure!

[@Flippokid]

So nice to see one of your youtube heroes use the same cutting technique the you've discovered yourself years ago. #TeamOblique!

[@richardnewcomb5674]

Can confirm it’s amazing

[@SouplexSouffle]

My god that looks absolutely amazing.

[@lancelotdufrane]

Your cooking is TOP NOTCH! Sir! But I gotta say, I enjoy your sense of humor as much as your food. By the way, PNW Mushrooms are incredible.

[@derekroper3168]

Dude. This looks awesome. I’m going to make this for my wife tomorrow. Can’t wait!!

[@mauiloves885]

You made that look F'N DELICIOUS! So much so that I am SOLD and will be hunting for these ingredients tomorrow! I usually cook my stews a day before but I agree, I doubt I'll do the 'Day After Deliciousness' this time. No self control it looks so dang good! I enjoy your channel very much. Came across it the other day, instant subscription (which I seldom do). So, Big Mahalo for sharing your talents with the rest of us! Blessings to you!

[@SuitedCynic]

Man, I've had this dish on my radar for so long and I also want to make (cheesy) polenta SO bad.. I think these two will have to get to know each other in my kitchen this weekend

[@belnoth9641]

Going to make this on Sunday, I made your Pot roast, it was Fantastic. Thanks yet again.🎉

[@anthonydolio8118]

Everything you make is perfection. Thanks.

[@richardm7181]

You know exactly how this would taste... frankly I would love it with a nice fresh warm baguette and dip it in...

[@billsimonsen2746]

Yes, please!

[@agingerbeard]

I cut my carrots like yours for my curry yesterday... you're right it is a great shape 😊👍

[@mrlarry999]

Looks fantastic! I cook a lot, but I’ve never tried this recipe. I’ll get it on my calendar. 👍🏼👍🏼

[@MrEcted]

Dude is smashing it with all the classics. Made your stroganoff recently and it was decadent!

[@ksolo012]

Killing it!!!

[@chefinscrubs]

Very nice! Reserved now in my recipe arsenal. Thanks!

[@williamcornelison4721]

My brother cooked and showed me how to cook this great dinner.... acouple of years ago.... You're doing a great job.

[@cliffhorman6846]

Yum!

[@blaynemcguire7573]

Saw this video wednesday and had this for dinner tonight (friday). Gotta say it was pretty good and not too dufficult according to the wife. 🎉

[@ctoppino]

OMG !! Looks fantastic. Thanks for sharing.

[@shonhatley541]

My name is not Kevin... GOSH! I love this channel. Please keep'em coming.

[@BCSpecht89]

This looks amazing!❤❤❤❤

[@jaysoniglesias3044]

Going to try this soon !

[@Lamosteve]

Sargeant Gilbert translates to Sergent Gilbert in French. Gilbert is a french name. Buffalo Sabres great Gilbert Perreault was a star in the 70s.

[@cedmelancon]

La french connection tabarslac

[@llywyllngryffyn8053]

I am a Kitchen GOD! I made this and was able to wait until the next day, then reheat it slowly over 2.5 hours to have a most amazing meal.

[@CheerfuEntropy]

THE HUMONGOUS FUNGUS! absolutely awesome

[@EXTREMOZAU]

This chanel is me favorit ,simple and incredible delicios recepies for the mases

[@gk6993]

Another awesome one. Thanks guys.

[@Lorraine4023]

Exceptional presentation. Thank you for sharing your culinary expertise.