How to Make French Coq Au Vin, Part 2

Around the World in 80 Dishes takes you to Burgundy, France, with a demonstration of a classic recipe for Coq au Vin prepared by a Culinary Institute of America chef. In this video, the chef demonstrates how to cook the chicken and vegetables for coq au vin.

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How to Make French Coq Au Vin, Part 2

hi I’m timey Ste from epicurious.com and you’re watching around the world in 8 dishes today we’re making coka van from Francis burgundy region Chef Tom Griffith from this Culinary Institute of America is showing me how to do it so Chef Tom we’ve marinated the chicken for 24 hours unfortunately I didn’t change my clothes for bad me but I will go and get the chicken okay okay I’m going to warm up the Bacon Fat we just um crisped up bacon that we’re going to use to garnish a little bit later and we’re actually going to fry the chicken right in the Bacon fat oh we are wow now no wonder this recipe is so good okay so I’m going to move take the plastic off okay and I’m going to fish out the chicken okay so and I see that you’re putting the chicken pieces on a paper towel so you want to kind of get rid of the excess liquid is that correct yeah I’m a little afraid that uh if we put too much moisture into the Bacon Fat it’s going to lower the temperature too quickly if you think about it this liquid could probably get to about 212° that’s the highest it could possibly go but we want our oil to get a nice sear on the chicken so we need that really really high heat I see okay and it also is going to Splatter a little bit so in general that’s a good tip is that when you’re whenever you’re marinating anything and you’re then going to cook it in sauté it to Brown it you should always have it fairly dry yes okay these are all the vegetables we cut earlier yep so you’re straining them yeah now are we going to use these vegetables ler they’re going to become yeah they’re going to become the basis of this of the sauce okay um a little salt and pepper on both sides okay both sides okay yeah and we haven’t put salt in the marinade see the smoke y we love that that’s that means this is time to go ahead and put it in yeah I’ll hold it for you okay thank you um don’t drop it SK side down SK inside you knew that that sounds good right yeah now that’s the backb we’re not going to eat the backbone but we want to use that for flavor so we don’t throw that away okay nice and hot so you sauté it until it’s brown on both sides is that right yeah nice and dark brown it’s only a couple minutes that this needs to cuz you’re not cooking it you’re Browning it yeah developing flavor down in the bottom yeah those goodies are called fond f n d fond Bond that’s all the the flavor development that we want we love that okay that’s good now this is going to get cooked further in the oven or on the top of the stove covered or uncovered it’s our choice but it’s going to get darker okay we don’t want to go too dark oh you want to start taking these out and putting them on the tray sure okay they’re a little salty okay all right salt is good for there now we add the vegetables ah and we want to get a little bit of color on those and while you’re doing that see how you’re stirring up some of that brown pond that’s really good that’s a good thing okay and then we’re going to whisk in flour okay this is allpurpose flour and it’s got a very strong bind to it mhm we want to get a little color on this one okay whenever we want to thicken something we want to have one part hot and one part cold otherwise you get like little dumplings like little spal lumpy kind of things oh yeah this is really hot you want a whisk sure and this marinade is really cold so this will work out good for us and this will lift a lot of the fond off the bottom I see now this is the marinade liquid that we just used yeah okay see how it’s thickening already yeah so I’m going to add the garlic okay and this is all going to be strained out it’s important that it’s all cut the same size but uh more so for cooking time less so for um Garn right I see okay okay so this is chicken stock or can you use a canned chicken broth if you have to yeah I know you don’t like it but no you have to so this is perfect okay we’re going to add some fresh herbs Italian parsley and fresh thyme and then we’re going to put all the chicken back in inside okay and uh either pop it in the oven or cover it and cook it gently here we want to cook it slowly at a low heat for a long time you ever hear of somebody saying they want to braid something so it’s fork tender yes um we want it to be spoon tender really tender spoon tender that tender okay and cover it great and we’re good so Chef what’s the next step what are we going to show on the next video we’re going to strain the sauce reduce it and season it for flavor and then we’re going to make the garnish pearl onions and a variety of sauteed wild mushrooms and our bacon yum okay let’s get to it all right