Yet another dish that *almost* brought tears to my eyes. Coq Au Vin is a classic french recipe for a reason, with a bonus of some extra wine left when making the recipe. Learning to cook Coq Au Vin with Anthony Bourdain’s Les Halles Cookbook.
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00:00 – Anthony Bourdain’s Coq Au Vin Recipe
00:46 – Prepping The Dish
06:20 – Comment Of The Week!
08:57 – Plating, Tasting, What I Would Do Different
🍎 Ingredients
• 1 bottle / 1 liter red wine, plus 1 cup / 225 ml red wine
• 1 onion, cut into 1-inch dice
• 1 carrot, cut into 1/4-inch dice
• 1 celery rib, cut into 1/2-inch slice
• 4 whole cloves
• 1 Tbsp / 14 g whole black pepper corns
• 1 bouquet garni
• 1 whole chicken about 3.5 lb, guts, wingtips, and neckbone removed
• salt and pepper
• 2 Tbsp / 28 ml olive oil
• 6 Tbsp / 75 g unsalted butter , softened
• 1 Tbsp / 14 g flour
• 1/4 lb / 112 g slab or country bacon,1/4-inch by 1-inch slices
• 1/2 lb / 225 g small, white button mushrooms , stems removed
• 12 pearl onions, peeled (I used about twice as much)
• pinch of sugar
🫕 Equipment
• 3 large deep bowls
• plastic wrap
• fine strainer
• large Dutch oven or heavy-bottomed pot tongs
• wooden spoon
• small sauté pan
• small saucepan
• 1 sheet of parchment paper
• whisk
• deep serving platter
#anthonybourdain #coqauvin #frenchfood