Celebrate International Coq au Vin Day with a little taste of French cuisine! Mary Berg takes a savoury refresh on this classic chicken stew dinner with white wine for a light, delicious touch and seared golden brown chicken. Complete this dish with fresh ingredients, using parsnips, carrots, and oyster mushrooms for a hearty and yummy finish! Visit thegoodstuff.ca for the recipe!
For the latest from The Good Stuff with Mary Berg, visit: http://thegoodstuff.ca
Instagram: https://instagram.com/thegoodstuffctv
Facebook: https://facebook.com/thegoodstuffctv
TikTok: https://tiktok.com/@thegoodstuffctv
Pinterest: https://pinterest.ca/thegoodstuffctv
Twitter: https://twitter.com/thegoodstuffctv
[Applause] hi everybody oh my gosh a good see you all Hello everybody and welcome to the show so remember like a few years ago how pretty much every single day was a different national food day everyone remembers that right it was going around the internet and everyone was like okay we get it we’re over it well I feel like enough time has passed that I want to celebrate one of those days because today happens to be National o day and o is essentially a it’s very good it’s basically like a chicken stew that’s based in France it’s from the pance region it’s really really delicious typically it’s made with red wine it’s Savory it’s stewed it’s perfect for colder months but I hear you it’s not cold right now we’re getting warm we’re starting to move into spring and summer so I wanted to do my lighter version of COV it is super tasty so as opposed to using red wine we’re actually going to switch and use some white wine very very tasty and uh it’s great one of the things I love about this recipe it doesn’t use a whole bottle so you open that bottle use some and then you get a treat which is a delight this recipe is actually from my second cookbook from the spring section and it is so tasty you use good spring vegetables like leaks you got some mushrooms in there it’s bright and wonderful so to get started on this dish I have got a whole chicken that I’ve broken down here in this bowl so I’ve broken it down into breasts thighs and drumsticks I’ve also cut those breasts in half so I’ve got about eight pieces here here um if you wanted to you could also do a mixture of chicken thighs chicken breasts whatever you’ve got um but I do like bone in and skin on cuz it builds more flavor and it Cooks down beautifully now I hear some of you maybe people who speak French saying COC it’s not pulle o because essentially that means chicken and wine but Coco V was traditionally made with rooster so that’s something that was cooked down low and slow because that’s actually a tougher meat but I don’t know about you but when was the last time we saw a rooster at the grocery store so we’re doing it with chicken so I’ve got that and broken down I’m going to season that chicken up with some kosher salt get that on there if you don’t use kosher salt at home that is fine if you use something like a sea salt I usually go a little bit less cuz sea Salt’s actually saltier tasting than kosher salt now I’m going to add on some pepper that is a tight pepper bill today feel like we just filled this baby up all right just season that up nicely and then onto there I’m going to add on two tablespoons of allpurpose flour that allpurpose flour is going to help with the Browning process but it’s also actually going to help build a sauce later on anytime I’m making anything that’s kind of stewed with some meat I like to dredge it with a little bit of flour first because that starts building kind of like the fond and almost ruse situation in the bottom of the pan that builds that sauce gives you a little bit of a thicker gravy and it’s going to be beautiful all right give that a toss together just to evenly coat all that chicken in that flour and salt mixture and get both sides but really kind of focus on the skin side that’s the set situation that you’re looking to get nice and coated cuz that’s what we want to get good and golden brown all right that is looking beautiful now moving over into my pan I’ve got a big Dutch oven here but any sort of good heavy bottomed pot will work perfectly for this I have browned off four strips of bacon did everybody come in think I was making breakfast today as soon as it smells like bacon you’re like oh yeah breakfast time jokes on you we’re making dinner all right so I have got that bacon in this pan it is rendered down over medium heat any time I’m making bacon I like to start it on no heat I put it into a cold pan then I bring it up to temperature over medium that renders out all of this delicious fat gets crispy wonderful bacon and we’re going to read this later into the stew I don’t like adding it right away or keeping it in the pan cuz it kind of goes chewy and I want to keep that texture and that golden brown flavor so just scoop that bacon out once it’s nice and crispy and it smells like a morning at the cottage in your house which is always wonderful all right now I want want to sear that chicken and I’m not going to add any additional fat into here cuz we got a good amount of that Bacon Fat to cook in so that’s basically free flavor so we’re going to use it so I’m going to add that chicken right on into the pot and you want that to sear as soon as it hits the heat you can hear that little bit of a Sizzle that’s going to sear that skin and give you a golden brown crust this is the part where you get to build that brown flavor in this stew if I were to put everything into this pot at once including the vegetables including all the liquid you would end up with honestly technically it would be stew but it would not be great you’re never going to get that golden flavor that you’re looking for that is so tasty all right now pop those in and then I’m just going to leave all of this flour behind anything that doesn’t stick to the chicken you can get rid of so that’s going to go to the side I want that to sear off for about four to 5 minutes just until that chicken is nice and golden brown I’m turning to heat up to medium high just to get that going but we don’t want to cook that chicken all the way we’re just looking for golden brown color cuz we’re going to finish it in the oven so while that does it thing I’m going to have to work on the vegetables now traditionally we’ve got carrots onions that’s usually in a COV but I also like to add parsnips parsnips are like a sweet weird carrot you basically only see them at like Thanksgiving no one eats them on the table but they’re so good and wonderful and I love them in this dish it’s nice and light and bright so I’ve got some of those chunked up there and then I’m also going to chunk up another carrot or two you essentially want like two to three carrots in here maybe three parsnips and I’m just going to cut them into about 1 in chunks if you can get a beautiful field carrot if you’re someone who’s really good at gardening feel free to grab them out of the garden that feels very provincial right now I’ve also got a yellow onion here and I’m just going to cut that into some Thin wedges I like a wedge cuz it gives a little bit of a different texture if you wanted to dice this though feel free to dice it now in addition to that yellow onion I’m also going to use leak leaks are probably my current favorite onion I go through phases with my onions leaks are the top of the list right now but I’ve got them over here and they have already been sliced I sliced them up nice and thinly and then I put them into cold water leaks are Sandy they grow in kind of sandy soil so they tend to hold a bunch of that dirt in the kind of frond so as you get a leak all in here that’s all going to be Sandy so slice it up pop it into the water and just agitate them a bit let that sand fall to the bottom and then you’re going to have perfectly clean leaks every single time just going to set this aside shove my vegetables in there to make easier trans for we are good to go you know what I’m just putting them all in this is smart cooking where you just kind of like shove everything into a situation all right those parsnips are going to cook up so sweet I’m going to go check on my chicken I can tell we’re getting a little bit of a sear to be honest if I was cooking this at home I would go probably a little bit more but you’re just looking for a bit of golden brown this would have a bit more golden brown on there again you’re looking to build flavor so just pop that chicken aside oh like there you go there’s some golden brown that’s looking tasty that’s going to be the good piece that’s going to go to my favorite person now I’m telling you the secrets when you come to my house everyone’s got a seating place because you know all right just set that chicken aside and then in this pan we’re going to add in our vegetables those vegetables have a good amount of moisture in them so they’re going to kind of help shake off some of that delicious golden brown stuff stuck onto the bottom of that pan so I’ve got my leaks here I’m going to grab the whole bowl and as opposed to draining them in a Sie I actually like to just take them out like this be careful cuz there’s fat in there add those leaks in that leaves I know this is exciting you get a leak facial while you’re doing it it’s very nice then I’m going to toss those vegetables in as well we’ve got again those parsnips the carrots the onion since there is a good amount of moisture in those vegetables as well that’s going to kind of like shake some of that golden brownness off of the bottom of the pan just going to shimmy it up so it kind of becomes part of the sauce give that a good stir season that up with some salt and pepper now typically I would let these go for about 3 to 5 minutes just until they pick up a little bit of color but at this point I’m going to start building up that sauce I need a little bit of garlic just two cloves I’m going to rasp those right on in you can also slice them or dice them if you’re feeling it also since this does cook in the oven I’m telling you this here first you can also just Chuck the whole garlic clove in and it’ll cook up nice and sweet and delicious oh there’s on that one in too everybody’s in the pool it’s going to be delish all right that’s going to cook up beautifully and once that color starts going we want to deglaze the pan and anytime I’m looking to De glaze and I want it to taste French I reach for a good friend Brandy she’s very nice so two tablespoons of Brandy go on into that pot and that cooks off pretty much licky split that’s going to give you a nice round rich flavor really really quickly now because we need wine cuz it is in the name again we’re using a white wine so I’ve got got to French white here just like a inexpensive bottle nothing you’re blowing the bank on just something nice and cheap and I’m going to add in about a cup and a half of that you know a cup and a half there you go that looks like a cup and a half feel like a lot of people think French cooking is very particular but not in my house so there you go add in a cup of chicken broth that’s going to bring that kind of Ste together and then for a bit more aromatics I’m going to add in just a few sprigs of thyme and then I’ve got parsley here but I’m going to save the leaves for later what I’m going to do is grab those stocks twist them off and I’m going to add just the stocks on into there that’s going to bring a ton of flavor I’m going to read that chicken on into the pot bring this up to a simmer then I just want to cover that put it in the oven at 300° for about 30 to 40 minutes so in this pot I’m not going to show you it yet because we got to save the big reveal but in this pot we’ve got that Coco V that we made before the break as opposed to using red wine we used white wine there’s some leaks in there it’s a little bit lighter and brighter and it’s going to be totally delicious but anytime I have stewed something so that’s been cooking for about 40 minutes in the oven I like to add something that maybe I’ve cooked on the stove or something bright and fresh that’s going to just keep things I don’t know interesting sometimes if it tastes like it’s been cooking forever you’re like okay I get it after the first bite so I like to add in something delish so in this pan I’ve got some oyster mushrooms that I’ve cooked down with a little bit of butter now for being a French recipe this is the first appearance of butter so that’s kind of impressive um but those are cooking down they’re getting a little bit golden brown they look so good I love an oyster mushroom if you’re more of a crini fan feel free to go with that but I love these now into there I’m going to add in a clove of garlic again we’ve got those garlic cloves whole or minced hanging out in that pot and that is going to be wonderful that’s going to be nice and sweet but by adding this garlic in here at this last kind of minute it’s going to just bring this punchiness into the stew giving you a little bit more brightness and again everyone’s going to have worse garlic breath but that’s not a bad thing in my house all right now into there I’m also going to brighten up my mushrooms so anytime I’m cooking mushrooms I always like to add something like a little bit of lemon juice a little bit of vinegar it just brings them back to life but since we’ve got wine in the pot I’m going to add in about a tablespoon or two of that white wine just to bring things back that’s going to immediately almost absorb basically just cook that down until there’s pretty much no liquid left in that pan that smells out of control I’m very excited about it so while that just does its thing let’s take a look at what we’ve got going on in this pot so oh my gosh look at that beautiful stew that chicken has cooked down so well it looks totally delicious it smells so much brighter than a classic coov I’m going to just remove those thyme stems as well as any of those little bits of parsley stem that I have in there as well but now we’re going to add in all the things and bring the party back together so so I’ve got those mushrooms with that garlic that little bit of wine I’m going to pop that right on into the mix looking beautiful that bacon that we cooked off earlier is going to get read addded cuz that’s going to keep a little bit of its crisp which like what a delight what is light then for a little bit more freshness I have got some parsley here I love adding something bright and green if you wanted to you could add time but sometimes I find time takes a little tastes a little wintry so parsley good bright green and wonderful and then and my pesta resistance of a very French dish is a little bit of creme fresh now if you don’t have creme fresh you can easily just use sour cream that works pretty much the same but it’s basically just like thickened kind of soured cream just a couple of tablespoons of that got the big spoon that’s okay try to get that right on it oh my go yeah all right give that a little bit of a swirl in it brings a little bit of creaminess just the tiniest bit of deliciousness into here and I don’t know about you but that looks like one delicious dish all right now since I myself do not eat cocko van I have to find that little piece of that thigh to give to one of my favorite people and that is our audience coordinator Jordan hey man yeah oh my gosh okay so Jordan have you ever had cocko B before I’ve never had this I’ve actually never even heard of it before I know I know I know oh my gosh it is so good it’s like just basically French it’s Stewie you’ve got those parsnips you got those carrots W it smells amazing honestly doesn’t it smell super good insane you got a little bit of that creem fresh as well I know you’re like you’re like a weary Dairy man yeah yeah but but I’m I’m I’m here for it I’m here for it I’m here for it it’s basically just uh it’s chicken it’s wine and it is delicious o wow wow wow wow it’s going to be hot man yeah is that good wow thank you we’ve done it again Yes man oh my God this guy is the dream love them hey Mary here what did you think drop your comments below and don’t forget to like And subscribe for more of the good stuff
1 Comment
how do you it goog your eat meat