Cozy AF French Chicken Stew
Coq au Vin sounds fancy, but the dish itself is anything but. It's a cozy, comforting french chicken stew in red wine sauce and it's a necessary recipe to have in your arsenal. Click here and use code BRIAN at checkout for free economy shipping within the US on 2 or more jars of Better than Bouillon.
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10 CHEFS KNIFE:
DIGITAL SCALE:
HALF SHEET PAN:
HALF SHEET WIRE RACK:
DUTCH OVEN:
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*RECIPE* (makes 4 portions)
▪3lb/1.5kg skin on chicken drumsticks (about 10)
▪1 bottle (750mL) dry red wine
▪150g/4pcs thick cut bacon
▪225g (~2c) Pearl onions or shallots
▪225g (3 med-large) carrots, large diced
▪1lb/450g crimini mushrooms (baby bellas), quartered
▪Olive oil
▪Salt
▪Water
▪25g (1 1/2T) tomato paste
▪25g (4-5 cloves)minced garlic
▪75g (1/3c) cognac
▪40g (1/3c) ap flour
▪300g full bodied chicken stock (or 300g (1 1/4c) water + 25g (1 1/2T) Better than Bouillon + 3 gelatin packets)
▪2 springs thyme
▪2 bay leaves
Add drumsticks into ziplock bag and add 750mL of wine. Marinate in the fridge for 20-30 min.
Remove chicken from wine and lay drumsticks out on a parchment lined sheet tray. Save the wine for later. Dry chicken on all sides well. Bake at 450F/230C for 20-30 min.
To prep the rest of the ingredients, slice the bacon into lardons (rectangles).
Cut off the pearl onion poles and peel.
Cut carrots into large dice
Clean and quarter the mushrooms
Preheat dutch oven over medium heat. Add about 2T of olive oil followed by bacon. Stir and render bacon for 10-12 minutes, stirring often, until browned. Transfer to a paper towel lined plate, leaving as much bacon fat in the dutch oven as possible.
Return pot to heat and add mushrooms and a pinch of salt. Stir and add about 2T of water if needed to release bacon fond. Stir and continue to cook for 5-6 min until they’ve softened and have begun taking on color.
Add pearl onions, carrots, and a large pinch of salt. Stir and sweat until veggies have lost some moisture. Stir in tomato paste and garlic. When tomato paste has become a rusty color, deglaze with cognac, scraping up fond in the pot as you go.
When cognac has evaporated, add flour. Stir and cook until pasty. Add reserved wine from chicken marinade. Add full bodied chicken stock. Once stirred in, add rendered bacon adn bring to a simmer.
Add chicken back into the dutch oven with broth and veggies along with any resting juices, making sure to submerge meat as much as possible.
Add herbs and top with a parchment lid. See video @8:17 to see how to make it
Load dutch oven (with parchment lid) into a 350F/175C oven to braise for 40-50 minutes.
Remove from oven to check chicken texture. It should be pull apart, but still a bit firm and not totally fall apart. Once it’s at that point, remove chicken from the pot and set aside.
Heat cooking liquid and veggies over medium high and bring to a simmer to reduce for 10-15 minutes. Season to taste with salt.
Finally, add chicken back into the reduced sauce once more and baste to reheat.
Serve over egg noodles.
EGG NOODLES
▪200g (5-6c) dried egg noodles
▪50g (1/4c) pasta water (reserved from cooking pasta)
▪100g (7T) cold butter
Boil to package instructions, reserving about 1/2c pasta water. Drain, return pasta to pot with starchy water and cold butter. Stir and toss to emulsify butter with water and glaze noodles.
CHAPTERS
0:00 Intro and baking the chicken
1:37 knife work/veggie prep
3:00 Cooking the stew
7:37 finishing the coq au vin and reducing cooking liquid
10:10 making the egg noodles & serving
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EPIDEMIC SOUND
#coqauvin #frenchrecipe #chickenrecipe
Jacques Pépin's French Stew | KQED
Jacques Pépin shares his recipe for a hearty daube du beef country stew inspired by the French city of Arles, where Van Gogh made many of his most beloved paintings. The thickening agent for this stew is made with hazelnuts, bread, parsely, and garlic. Jacques uses garden-fresh vegetables including zucchini, squash, tomato, and plenty of garlic in a visually appealing side dish of zucchini fans. For dessert, Jacques prepares a goblet of fruit, black currant syrup, creme de cassis, and Swiss wine.
In This Episode:
00:00:
1:00 Jacques Pepin's beef stew recipe
2:23 Prepping vegetables for beef stew
5:18 How to make a thickening agent using hazelnut, bread, parsley, and garlic.
8:52 Zucchini fan recipe
14:40 How to make garlic puree by hand
17:04 Creme de Cassis dessert
Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 302, 1994. Homage to Van Gogh
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
The Most Famous French Recipe, Prepared in a Simple Way!
The most famous French recipe, prepared in a simple way! Are you craving a mouthwatering meal that will leave you wanting more? Look no further than this amazing recipe for beef in a delicious red wine sauce with mushrooms! This dish is not only appetizing but also incredibly tasty, as the pieces of beef are stewed in the red wine sauce to perfection.
What makes this recipe even better is its simplicity. Anyone, regardless of their cooking skills, can easily recreate this dish. Don't hesitate to give it a try and experience the incredible flavors of beef with mushrooms in a rich sauce.
Don't miss out on the chance to prepare this delicious dinner and impress your friends and family with this outstanding recipe. Let me know in a comment's, How do you like this mouthwatering beef recipe? Peace and love???? Have a delicious day ????
INGREDIENTS:
900 g / 2 lbs Beef
200g / 7 oz Bacon
400g / 14 oz Mushrooms
3 tbsp Unsalted Butter
1 Onion
3 Carrots
1 tbsp Tomato paste
6 Garlic cloves
2 tbsp Flour
2 cups / 500 ml Red wine
2 cups / 500 ml Beef stock or Water
1 tsp Salt
1 tsp Thyme
1/2 tsp Black pepper
2 Bay leafs
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Beef Bourguignon | Together | Jamie Oliver | Christmas
What better way to ease ourselves into the festive season than this warming, seasonal Beef Bourguignon featuring a signature twist from my new book Together. This utterly delicious and easy to prepare beef stew is the perfect dish to share with family and friends on a chilly winter's evening and will definitely have you going back for seconds!
This recipe and so many more are available in my new cook book Together - Out now
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How To Make Beef Bourguignon | Chef Jean-Pierre
Hello There Friends! Today I'm very excited to teach you how to make My Beef Bourguignon. It is essentially a Beef Stew with the addition of a Beautiful Red Wine. If you haven't watched my Beef Stew video yet I highly recommend you do as its one of the most popular videos on the Channel!
I hope you enjoy this Delicious Beef Bourguignon! Let me know how you did in the comments below.
RECIPE LINK:
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Ratatouille (French Provencal Vegetable Stew / Side)
I'm not going to lie to you. I was never one to jump up and down with anticipation at the thought of Ratatouille. You'd never catch me ordering it at a restaurant, and it's not the first thing I'd think of making using leftover vegetables. It just never sounded, well, exciting.
How terribly wrong I've been all this time. It turns out I just never knew how to make it properly, and how good it can be when it is.
Look, ma! Finally growing up! ????
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