Welcome to It’s Fine, our series where home cook Tess Gigone invites you into her childhood kitchen to watch her make iconic dishes—for the first time ever. This time, she’s tackling Coq au Vin—a rich, slow-braised chicken dish simmered in red wine with crispy bacon, mushrooms, and plenty of butter. Served with golden, roasted potatoes, it’s French comfort food at its finest.
GET THE RECIPE:
https://food52.com/recipes/91157-the-best-classic-coq-au-vin
PRODUCTS FEATURED IN THIS VIDEO:
Dansk Christianshavn Blue Porcelain Dinnerware and Serveware
https://food52.com/shop/products/9188-dansk-christianshavn-blue-porcelain-dinnerware
Staub Cast-Iron Wide Oval Cocotte, 6.3QT
https://food52.com/shop/products/13145-staub-cast-iron-wide-oval-cocotte-6-3qt
Dansk Købenstyle Saucepan
https://food52.com/shop/products/3718-food52-x-dansk-kobenstyle-saucepan
Mosser 3-Piece Colored Glass Mixing Bowl Set
https://food52.com/shop/products/5086-glass-3-piece-mixing-bowl-set
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WATCH MORE VIDEOS WITH TESS:
Tess Attempts Sticky Toffee Pudding: https://youtu.be/6xBmnykukx4
Tess Gigone Makes Paella for the First Time: https://youtu.be/KzJyrUsNQiU
19 Comments
I adore classic, delicious recipes like these! Looks soooo good. Also I absolutely want that rooster handle 🐓
Yum! Love Tess!
Go Tess!!!!!
The most millennial video ever. Geez. Aim higher.
why cut the raw meat on the vegetable cutting board with the garnish?
Cubed chicken? Tradion1lly made with parts. You should have mentioned that
That yellow pot is vintage Dansk enameled carbon steel! Love that design.
The thyme and bay leaf should have been a bouquet garní.
Had to skip the atrocious French butchering in the beginning 🤡
Does anyone know which brand the bowl she eats from is?
I appreciate this channel, but this video was filled with a lot of unnecessary chatter and not enough on technique. Maybe she was nervous because she is new, but it felt like she was trying too hard. This is honest, not hateful feedback.
Tess continues her streak of being perhaps the most charming chef on this platform, her work is so accessible. 🙂
I might have to make it with white wine, it looks too much like chicken livers.
you have to get rid of your inhibitions when you're cooking splatter that's nonsense
if you have anxiety let somebody else cook I don't want to listen to this while watching you
I find this "chef" kind of annoying. Yes… I don't have to watch so that I will do in the future.
Been loving this series ! I love Tess on her other platform and it's really nice to have longer form content of her 🤍
I am shocked by the positive feedback in these comments. This woman comes across like some executive’s child that they are trying to nepobaby into a media career. Nigh unwatchable.
Please never allow her in front of the camera, let alone a kitchen again. She’s not a confident cook, lacks any knife skills, let alone any knowledge about food that hasn’t been provided by the Producers. We don’t want to hear about the food she hates or that it’s just gravy with chicken. That’s one way to insult a whole nation that has some culinary history which has evolved past a burger in a bun