– Olive oil – 160g lardons – 4 chicken legs – 3 cloves garlic – 400g mushrooms, larger ones halved – 220g shallots, halved – 750ml red wine – Bouqet garni – sprig of thyme & rosemary, 2 bay leaves – Salt & pepper to taste – 750ml beef stock, or enough to cover
Slurry:
– 2 tbsp flour – 4 tbsp cold water – Few tbsp hot liquid from sauce
Mash:
– 1kg King edward potatoes – 80g butter – Rosemary, parsley & thyme, finely chopped – 2 garlic cloves – 80ml cream – Splash of milk
1. The day before, place chicken in a bowl, pour over wine, garlic & bouquet garni. Cover & marinate in the fridge overnight. 2. Add lardons wide based casserole dish then cook over a medium heat until crisp and golden, 10 minutes. Set aside. 3. Remove chicken from fridge, lift out & pat dry. Sear chicken skin side down in same pan until golden. Set aside. 4. Fry shallot halves, flat side down, until caramelised & brown. Set aside. 5. Fry mushrooms in pan until browned then add back in the shallots, lardons & chicken. Pour the wine from marinade into pan & add beef stock. Bring up to a simmer, cover with a lid then cook in a 180 C / 356 F oven for 1 hour. 6. For mash, infuse warmed milk and cream with herbs & garlic (removing garlic before adding potato) 7. Bake potatoes for 1 hour in same oven, scoop out potato from skins, pass through sieve or ricer & place into pan with herby-cream. Season with salt. 8. Once chicken has cooked, remove pan from oven, lift out chicken & set side. For slurry, mix flour & cold water in a bowl. Slowly add a few tbsp of sauce from the pan into slurry, mixing thoroughly. Once combined, pour slurry into pan & whisk well to combine. Turn heat to medium-high, bring the sauce to a simmer whilst stirring. It will start to thicken. Cook for 10 mins until thickened, to a silky consistency that coats back of a spoon. 9. Add chicken back on top of sauce, place into oven uncovered, and cook for 45mins-1hour more in a 160 C / 320 F oven to brown the skin. 10. Remove chicken from oven & serve up with the creamy-herby mash potatoes & greens. Enjoy!
Bro out here cooking like he’s detailing a car when most women just want alcohol and pizza and they will blow you like it’s Christmas and the presents are under the tree
Nice job and video. Coq au vin was meant for an old and tough rooster the stewing in wine making it tender without shredding it. Unfortunately they are difficult to come by today.
looks tasty, but this should be made with „coq” not chicken. That is „cock” or „rooster” as far as I remember. When chicken is used it is being coocked too long when original recipe is used. Just saying. Well done though!
i woNT give my dish some alcohol/ fermented liquid . if u cook meat , all kinds of meat , & add fermented/ alcohol liquid into…. the dish will quickly become smelly n rotten .🤢🤧
i realized this after some years of cleaning the dinner plates at tomorrow morning😀 the dirty plates that was used 4 meaty dishes w alcohol/ fermented liquid always smell AWFUL🤧🤢
I’ve never eat lamb or duck quite along time since my family never tried something great, but duck meat is different to steak and it’s a rich flavor you can make with recipes out of it.
50 Comments
Episode 7 | Date Night Dishes
Coq Au Vin 🐓
Serves 4
– Olive oil
– 160g lardons
– 4 chicken legs
– 3 cloves garlic
– 400g mushrooms, larger ones halved
– 220g shallots, halved
– 750ml red wine
– Bouqet garni – sprig of thyme & rosemary, 2 bay leaves
– Salt & pepper to taste
– 750ml beef stock, or enough to cover
Slurry:
– 2 tbsp flour
– 4 tbsp cold water
– Few tbsp hot liquid from sauce
Mash:
– 1kg King edward potatoes
– 80g butter
– Rosemary, parsley & thyme, finely chopped
– 2 garlic cloves
– 80ml cream
– Splash of milk
1. The day before, place chicken in a bowl, pour over wine, garlic & bouquet garni. Cover & marinate in the fridge overnight.
2. Add lardons wide based casserole dish then cook over a medium heat until crisp and golden, 10 minutes. Set aside.
3. Remove chicken from fridge, lift out & pat dry. Sear chicken skin side down in same pan until golden. Set aside.
4. Fry shallot halves, flat side down, until caramelised & brown. Set aside.
5. Fry mushrooms in pan until browned then add back in the shallots, lardons & chicken. Pour the wine from marinade into pan & add beef stock. Bring up to a simmer, cover with a lid then cook in a 180 C / 356 F oven for 1 hour.
6. For mash, infuse warmed milk and cream with herbs & garlic (removing garlic before adding potato)
7. Bake potatoes for 1 hour in same oven, scoop out potato from skins, pass through sieve or ricer & place into pan with herby-cream. Season with salt.
8. Once chicken has cooked, remove pan from oven, lift out chicken & set side. For slurry, mix flour & cold water in a bowl. Slowly add a few tbsp of sauce from the pan into slurry, mixing thoroughly. Once combined, pour slurry into pan & whisk well to combine. Turn heat to medium-high, bring the sauce to a simmer whilst stirring. It will start to thicken. Cook for 10 mins until thickened, to a silky consistency that coats back of a spoon.
9. Add chicken back on top of sauce, place into oven uncovered, and cook for 45mins-1hour more in a 160 C / 320 F oven to brown the skin.
10. Remove chicken from oven & serve up with the creamy-herby mash potatoes & greens. Enjoy!
Ooh lala👨🍳
my grandma used to make it
it looked like yours, brought me a tear in my eye :')
it really looks fantastic. made me want to make some too!!
Wow
That looks delicious!…😋
I love you, Sam! I mean I love the dishes that you cook and present here on YouTube.
I melt 😰
actually one of the LIGHTER French dishes! lol
Bro out here cooking like he’s detailing a car when most women just want alcohol and pizza and they will blow you like it’s Christmas and the presents are under the tree
Can it be done without the alcohol?
Nice job and video. Coq au vin was meant for an old and tough rooster the stewing in wine making it tender without shredding it. Unfortunately they are difficult to come by today.
Any wine subsitition? I can't have alcohol.
U EAT DOG
Dude wash your chicken legs 🤢🤢
Why you didn’t eat in the video?😢😢
Those mushrooms are probably so good
Hell yes!!! I can eat this once a day 😅 FOR BREAKFAST bon appetite 😋
Looks amazing 😋
Well done, man.
Need a date though
Im going to try this with rabbit
looks tasty, but this should be made with „coq” not chicken. That is „cock” or „rooster” as far as I remember. When chicken is used it is being coocked too long when original recipe is used. Just saying. Well done though!
I can't remove that one Come Fly With Me bit whenever Coq au Vin comes up.
I'm gonna make this
i woNT give my dish some alcohol/ fermented liquid .
if u cook meat , all kinds of meat , & add fermented/ alcohol liquid into…. the dish will quickly become smelly n rotten .🤢🤧
i realized this after some years of cleaning the dinner plates at tomorrow morning😀
the dirty plates that was used 4 meaty dishes w alcohol/ fermented liquid always smell AWFUL🤧🤢
The chicken in the red wine didn’t look infuse so I won’t be using this
So. Annoying.
Please don't make any more videos
I love coq so much 🥰
Je confirme, c'est tres bon !!!
gross
i love this dish so fresh and amazing well done you're a great cook and your videos are always so nice and calming to watch
i love this dish so fresh and amazing well done you're a great cook and your videos are always so calming and satisfying to watch
Nice
❤
“Kok ağ veğn”. That is how i pronounce it.
try to cook without wine 😊😊and make it Halal
I’ve never eat lamb or duck quite along time since my family never tried something great, but duck meat is different to steak and it’s a rich flavor you can make with recipes out of it.
Your recipes are unique Sam💓thank you so much🙏
That looks like a Coq bourgignon
Delicious ❤
Does look good
그냥 맛있는 요리를 정성스럽고 즐겁게 잘한다를 넘어서
결과물이 어쩜 저렇게 오버쿡 된곳도 안보이고(문외한기준)
뭣보다 색도 고르고 이쁠까 싶음 애초 손놀림부터 군더더기 없긴함 ㅋㅋ
나는 똑같이 해도 맛은 유사하게 날지언정 때깔은 어딘가 뒤틀려있고 닭다리나 갈비살 한군데쯤은 눌러붙은 자국있음
Hehhh 🐔🍷
Amazingly simple
Beautiful transition and pleasing vibe to the whole video and edits. Great talent, god bless~
i need you
can I use bacon substitute?
No mise en place? 😮
Have you ever pooped in the jar?
looks amazing