Coq Au Vin Sauce in Minutes! | Chef Jean-Pierre

Hello There Friends! Coq au Vin, a classic French dish, typically involves slow-cooking chicken in a rich red wine sauce. This quick version uses chicken breasts for a faster preparation while still delivering the delicious flavors of the traditional dish. Perfect for a hearty dinner, this recipe is paired with mashed potatoes and broccolini for a complete meal. Let me know what you think in the comments below!

RECIPE LINK: https://chefjeanpierre.com/recipes/sauces/coq-au-vin-sauce-in-minutes/
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VIDEOS LINKS:
Coq Au Vin: https://youtu.be/v4A3tjt_dos
Mashed Potatoes: https://youtu.be/q_t8CqSPl_w
Aligot Mashed Potatoes: https://youtu.be/RpcNjF0dg0g
Fresh Breadcrumbs: https://youtu.be/dvP9WuhDicM
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well hello de friends another fantastic recipe today we’re making a Coco van oh I know you I know what you’re saying I already made one two three years ago you’re right I did but I did it the traditional way in a pot today I decided to change things to make it quicker we’re going to do a breast of chicken pop it in the oven for a few minutes and next to it we’re going to make that beautiful red wine sauce that is so familiar to the cooco van so I’m going to show you exactly how to make it we’re going to make it with a mashed potato and a bolini it’s delicious I am glad you’re here friends remember thumbs up if you like the video don’t forget subscribe to the channel and don’t forget to ring the bell stay tuned we’re doing it right now [Applause] together okay friends well I know you know how to make a coov in a pot you know I did it not too long ago actually I should say it’s been a while matter of fact a lot of you haven’t seen it because we did it like probably two or three years ago right ja would it be two or three years ago what on the first video Coan is a a classic a traditional French dish it’s a chicken cooked in a pot and uh and so if you have the time and the inclination uh you know a good hour hour and a half you cook it and it’s great it’s a great recipe Chuck is going to give you a little bit of the a example of when we did the video but I I was looking there at day and I say you know what are the most uh um uh uh uh popular French dish and was right on top and I go you know there’s so many of our new subscriber because at the time we did that video we we maybe had 100,000 subscriber now we got like a million eight almost a million n subscriber and a lot of you haven’t seen it so I figure it’s too important of a recipe for you guys not to know no I’m not red doing the same one I’m doing a chicken breast Coco van cocovan is really the sauce so the French people are going to go it’s not a Coco I know it’s not a Coco so check out that video right there whatever Jack put the link in it and that’s a Coco I’m just going to make the same sauce delicious sauce with a and I’m going to cook a breast and I’ll talk about the breast in a minute friends let’s go with a sauce first first I got bacon I got a quarter pound of bacon remember the the on is always number first unless there is bacon I got bacon I got bacon see look look and you see that little fat right there that’s the fat from the bacon cuz I did it slowly friends and I I said I’m just going to put an onion but one onion in in in a grocery store in Florida is a big onion so I’m not going to put it all going to be way too much onion so normally I would put onion right here with a little oil oil little cifi butter or whatever it is but since I got bacon I’m Sting the onion in the bacon all right so I’m going to do this for a minute and then I’m going to do the mushroom and the mushroom I’m going to get rid of the wall this a whole process I know a lot of you didn’t cook you already know all that stuff but remember friends every week we get 10 15 20,000 new subscriber every week so those new people God bless you welcome to the channel uh they have to know so I’m repeating myself and forgive me for all of you that have been here for 3 years cuz you’re getting sick and tired hearing the same thing but um I got to I got to take care of the new people as well okay got to take care of everybody so we saut in the onions so they get sweeter and and you can look at it you can tell they’re going to be nice now we’re talking about chicken uh chicken breast the best way to cook a chicken breast friends saute them in the pan and and pop them in the oven you going say well I don’t I don’t want to cook it in the oven then you know then you cut them in half butterfly them Jack you know what we should do we should give them a segment when I butterfly the chicken so they can see it CU if you butterfly you can do it in a fry pan the reason why you can’t do it in a fry pan when it’s thick like this look how thick that is because if you did that friends then you what happen is you’ll end up overcooking the outside in order to cook the inside because in the inside it’s got to be cooked at least 155 right so in order in order for you to cook the chicken that side on the inside you would over cook the outside because it’s too thick that’s why I say pop it in the oven the oven is more of a gental heat you put big things in the oven it’s a big thing all right so you don’t want to do the oven not a problem just butterfly and then you can cook it gently in a fry pan the whole way on both side okay because at the end of the difference the the the the breast is better off cooked gently in the oven and the dark meat the thighs the leg they better if they braze submerged in liquid okay so it’s really important you guys to understand that because it’s it’s none of it is complicated but I promise you it’s better and also the dark meat the thighs the leg and all that I better off cook 165 up to 185 there nothing wrong with it to overcook I rather you overcook the dark meat than the this this if you overcook what you got dry right dry right all right look guys we need um the onion and the bacon are doing great we’re now going to saute the mushroom and we’re going to put a little bit of salt on top and the salt is going to help us get rid of the water so that we don’t burn anything in here okay we want to get rid of the water out of there all right so I hope I made myself uh clear without confusing you guys okay sometime I I uh I get confused myself how you not going to be confused right so look guys I got beautiful garlic col oil you can use clarify but if you have it you know I don’t want to use things all the time than a special because if you don’t have it then then you can’t use it all right so we’re going to reduce the the the water out of here we’re going to saute the chicken breast and then we’re going to make the sauce it’s so simple you’re not going to believe it I’m not going to believe it a cocoa Vine sauce is wonderful it’s got a red wine if you don’t use red wine you can put more stock uh it’s got a cognac if you don’t drink cognac you should give it a try I mean really if you don’t drink onac don’t worry about it it’s a flavoring it’s a great flavoring and uh and and and and and and it’s really something and we put at the end so we don’t burn it right and if you don’t drink it you’re not going to miss it you don’t drink it right but you should give it a shot one day I’ll tell you officer I haven’t been drinking I just I I just been cooking with what with CNAC all right now the breast let’s talk about the breast real quick again friends I am looking at a heat of 365° for my oil and I can’t put regular butter because if I put regular butter what happen it burs okay regular butter is got milk protein you see I got beautiful calization in here friends let me tell you I’m cooking just a little bit more I can put my fresh time that’s the the herb that is classic to use okay fresh time okay so I’m trying to stay as classic as I can in a recipe now there’s two side to the chicken okay look look there’s the inside and there is what it’s called the outside that’s the outside of the chicken that’s the inside of the chicken we’re going to go on the outside of the chicken cuz that’s a pretty see that’s pretty that’s not so pretty right the outside of the chicken goes down first it’s exactly the same same thing when I cook the fish now I got fresh chicken on here I’m going to continue using this okay now look guys look look the mushrooms the mushrooms have uh have released their water now I put in the garlic just before I’m putting liquid I’m putting garlic all right and the minute I smell the garlic what do I do put something wet on it what do I put wine there you go measure carefully friends all right we’re going to this is a we’re going to make a wine reduction whenever you’re cooking with red wine friends whatever you’re cooking with red wine what do you do you reduce it you reduce it by half to get rid of the water to intensify in the flavor and to sweeten the whole thing it consolidates the flavor it uh it it makes the wine much softer the isas why you do not uh uh do a reduction on fortified wine because it’s already reduced already Sweet it’s already condensed flavor regular wine you need to get rid of the water and to soften over all the flavor okay and concentrate on the flavor any wine you cook friends you got to reduce it now I’m cleaning my pots to make sure there’s no burn bits and I’m just going to let that reduce when the chicken breast looks pretty I’m going to flip it and I’m going to pop it in the oven this is really the only way the easiest way to cook a chicken breast F I promise you and and and the secret the the other U important thing to remember friends is um we don’t want to over cook it the minute it gets to 155 out of the oven 155 160 if you have to okay don’t let the people tell you to cook at 180 I don’t know what they’re drinking okay they’re not drinking the same wine I’m drinking because not oh look look look how beautiful see look look look look you see all right now friends I’m going to dispose of the tongue cuz the next time I pick it up it’s cooked I don’t want to use the tongue I use in a roll chicken I am now going to take this and pop it in my preheated oven preheated oven 365 375 all right now I’m going to have a I’m going to serve it with uh with my uh famous mashed potatoes he got to serve with mashed potato I already made the mashed potatoes there’s plenty of mashed potatoes I made I made a quick one with a garlic clove on it that’s the original recipe we made we made the three star Mich mashed potatoes and we also made a a aligo potato with the cheese in it you pick which one you want today I’m picking the original recipe that I made with a garlic let see if you it’s wonderful easy look I got broccolini broccolini a type of mental friends you have to be careful because the stem of the broccoli sometimes just doesn’t cook it doesn’t cook the stem but by the time the florets are cooked the the stem is is uh is still hard so you know what I do I peel them I peel them from here on from here on I peel them no big deal right and I poach them and as soon as they cook to my liking I want to eat the whole thing right then I put them in ice water right very simple I’m going to take some fresh bre crumb and this is the break crumb recipe that I make all the time friends you don’t have to do this just why not and then I’m going to put a bit of Parmesan cheese on it and really simple right they’re cooked already just give it a little flavor we’re going to put a little more salt and pepper on there in the meantime what am I doing I’m waiting for the reduction you see the the the the redu the wine is reducing you can’t do anything until that wine is reduced all right friends I’m going to pop those guys in the oven remember the cooked right so now let me get another tongue and I’m going to take my broccolini I’m going to pop it in the oven hey more gentle jump here there you go put them right here in the oven there you go when I was prepping it I was eating them because they’re so delicious there we go all right we got a clean tongue we’re going to pop this in the oven in about two three four five minutes two three four five minutes of those before the chicken is ready now what I’m going to do for remember they cooked boiling water ice water right poach them like you do to all vegetables friends now we’re going to test this this should be good if it’s not good you keep going it’s delicious well if you start with a good wine it’s going to be good now remember I always say cook with the wine you’re willing to drink don’t be cooking with a crappy wine and think it’s going to be good because you’re going to reduce it if you start with a $ B WI you’re going to end up with a $2 sauce all right friends I am now going to put a little bit of stock cuz the wine is reduced remember it has to taste good before you put the stock all right we’re going to put a little bit of stock I got chicken stock okay and we’re going to cook this for a minute and then at the end we’re going to thicken it with a little bit of corn starch if you have a cooked R you could use a cooked r at the end if not then you have to use a a COR star to thicken it because we’re going to give it a body and then with finish it up with butter and fresh parsel and a little bit of cognac I don’t want to put a cognac now got to cook the all the alcohol out of it and what’s the sense of putting it in so when I come back the chicken will have been taken out of the oven this will have been just out of the oven warm and we’ll finish the sauce together and I’ll serve it see you in a minute okay friends I just took out the chicken and you know what I just realized I I tell you to do it and then I forget to do it always make sure you put a towel on the fry pan you take out of the oven cuz you’re going to forget one day I dare tell you the thing one time I’m in the middle of lunch 200 tickets going crazy in middle of lunch and uh and and and we used to cook rice I always got to tell you story we used to cook rice in a big Fred pan right at the restaurant and um and and and one of the cooks they cut the rice out of the fr P puts in the middle of the kitchen in the middle of it because he was doing something else no no towel and we’re in the middle of lunch and I say who put the rice in there and I grab it and the pain was so hot then I yanked it like that and it yanked my skin right out so believe me now I’m like hey so be careful all right look little cognac friends just little cognac like not too much don’t put too much you just want a little flavor in the background the sauce is boiling remember when you’re putting corn starch it has to be boiling you want to bring corn starch because that sauce is ugly right now I’ll show you I’ll show you I’ll show you look friends this not a sauce nothing is holding together right that’s why you’re putting a little thickener and corar is perfect corar diluted in water how much cor star how much water just put a little cor starch in there couple of tablespoon put a little water until you have a consistency of cream I never measure you don’t need to measure you know now we’re going to put a little bit and be careful you be careful a little bit goes a long way friends a little bit goes a long long way so you pull a little bit first wait until it come back to bird I have freshly chopped parsley it’s a must must if you going to make Coco van you got to put freshly chopped parsel friends all right now look at the texture already has changed tremendously right but not enough so now you have to be very careful friends you have to be very careful because you put too much of this and you you can’t take it out so look I’m just using a little spoon and now I got to bring it to boil again all right now let’s see what we have we have a much better consistency still not perfect but you know what’s going to make it perfect you got it B you don’t have to put butter but again you don’t have to drink wine why do you drink wine not because you have to because you like it same thing with butter you don’t have to do it but you do it because you like it and you see you see the sauce comes alive so remember it’s a red wine sauce so it’s dark you don’t want it to be dark so much you put a white wine but don’t call Cocoa call Coca white wine a little more B okay just in case what do you think your guest are going to say you know I like your Coco van but a little too much wine get out of the kitchen there you go now we got a sauce it’s coming alive friends it’s coming alive you see now I’ll show you I’ll show you I’ll show you remember it’s a full of stuff right they got a mushroom it’s got look now look look look look you see what I mean got the mushroom it’s got everything this this is a perfect sauce I’m telling you friends perfect sauce let’s see what you got let’s see what you got Perfect all right let’s make a plate got a plate right there we’re going to take a a breast of chicken beautiful oh by the way look look at the color on the other side you see see color on the other side just perfect you don’t need to uh uh to worry about the other side the other side is going to be just perfect you put it right there oh oh yes yes yes yes oh you know what yeah yeah we’ll put it right there the mashed potatoes bring me the mashed potato the mashed potatoes are hot bring the mashed potatoes you know what we could do to a very simple presentation jum here just do this put the mash potatoes in here mashed potatoes right in here very simple this is a a simple meal friends we’re not going to do a fancy anything all right put the potatoes right there get one of those uh uh you know what let me move it everything here you go move move out of the way take a little bit of broccolini right there just one that’s all you need right and then the sauce now the sauce you can put it all over you can put it everywhere or you can just do it little delicate right there you see now you can like I said you put the sauce everywhere you want put it on top put it everywhere you want or just put a little bit delicate right there you got to put some parsel in there on that sauce you know what you should do also friends get yourself a nice sprig of parsley so it’s nice and pretty and you know what I like to do friends I like to take some of that sauce and put it in a goose EG so then I don’t you know not exactly easy to do but you get the idea put the sauce in a goose neck make your goose neck looks pretty not like I did and put it right next to it then you have yourself a a fabulous beautiful plate let’s cut into it let’s see how good this is that’s the best part of doing it that’s the best part of doing the whole thing friends yeah I’m not going to eat all this I just want to show them how beautiful that is you see look nice and moist and delicious friends I’m just going to have a a little piece cuz if I have too much then I can’t speak but I want to make sure I get you know what I love I love the sauce oh and a mash po potato wow you know you think it’s just going to be but it’s a remember it’s a it’s a red wine go and it’s delicious friends I hope you make it you know what made the whole sauce good though the butter all those ingredient forget about it you don’t put the butter it doesn’t work friends I hope you make it I always have fun cooking for you remember thumbs up don’t forget subscribe to the channel and don’t forget to ring the bell thanks for watching friends [Music] wow wa till you see that Jack this I’m telling you you think you made a pot the Coco tastes exactly the same that sauce Tes exactly the same like it takes for one hour Bak in a pot and you got right there ready to go I hope they make it cuz let me tell you this is delicious oh man I’m going to have it I going to have it right now why Che tast it it’s really a red wine sauce