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Pierre Koffmann shows you how to master the French classic, coq au vin. From preparing the ingredients to creating a rich depth of flavour, follow his step-by-step process to cook it perfectly at home.
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32 Comments
Love seeing the recipe, but man, can't ignore that the one leek clearly has sand in it haha
I thought he was intending to cook the legs for longer than the breast?
searing
Happy to see even the big chefs test their grill tongs before usage
"Coq au vaing" 😊
What language is he speaking?
I'm surprised that there isn't comments about the red board for veggies…..Pierre koffman don't give a shit he does what he wants 😂😂
The kitchen smelled of Burgundy and old wood, of thyme crushed beneath the flat of a knife and bacon rendered slow and patient in a copper pan. Outside, the shutters of the little schoolhouse rattled faintly in the spring wind. Inside, Pierre Koffmann smiled his small, pursed smile as he poured a dark river of wine over the browned chicken, and the students leaned forward like parishioners awaiting sacrament.
They saw only Pierre: the genial old bear with the soft Gascon vowels and the hands nicked from decades of service. They did not see George Smiley. That was as it should be.
"Patience, mes amis," Pierre murmured. "Coq au vin is not a dish. It is an understanding between you and the bird."
Laughter trickled through the group. A young man in an ill-fitting blazer, too keen by half, scribbled in a notebook. He had introduced himself as Jules from Lyon, though he pronounced it as if testing the word. His hair was parted as though by regulation. Smiley’s eyes, behind his thick spectacles, noted all of this in silence.
The chicken simmered, exhaling its secrets in thin curls of wine-heavy steam. Smiley let the room settle around it. Silence, he knew, was the finest seasoning.
"You must not rush it," he said. "If you hurry, it will seize. Like people, n’est-ce pas?"
Jules looked up quickly, perhaps too quickly. A good man, or someone playing at it. Either way, Smiley stirred the pot.
Beneath the hum of the extractor fan and the idle clink of knives, his mind moved in the old ways: lines of surveillance drawn like invisible filaments between the bodies, exits noted, glances weighed. Retirement was a sort of cover in itself, but no cover was ever absolute. Someone, somewhere, had sent Jules. Smiley could taste it the way he tasted a hint of cork in spoiled wine.
At last, the coq au vin emerged dark and glistening, meat slouched from the bone, sauce thick as confession. He plated it with the care of a man setting evidence before a tribunal. Each pupil took their portion reverently. Jules hesitated, then ate. His shoulders softened.
Smiley smiled.
"Remember," he said quietly, "what matters is not the recipe. It is what you choose to forget while cooking."
They all nodded as though he’d uttered some Gallic proverb. Only Jules frowned faintly, as if hearing a chord half-remembered from another life. Then he, too, lowered his head over the plate.
And George Smiley, once of the Circus and now of the kitchen, folded away the moment like a classified file and locked it behind his eyes.
But also….. WASH YOUR DAMN HANDS AND CHANGE YOUR CUTTING BOARD!!!
One of the most iconic dishes that screams “French “. Thank you Master Koffmann.
It's always a pleasure to see the previous generation of fellow French, speaking English. In France, not a lot of people seem to even want to learn to speak it.
My 14-year old daughter once cooked this. Dies this mean that she is a master too?
I'm kinda confused right know. Isn't a proper Coq Au Vin supposed to be marinated in that wine concoction for several hours to gain that iconic deep violet colour and tenderness through those tannins? 🧐🤔🤨
What was he calling the onion A Bat onion ?
The butt plug book holders in the back 🤦♂️
🐓 au🍷
What is it best served with?
Koffmann is an international treasure. More please!
Love this bouquet garni. There is a reason to buy leeks (I currently use a silicone ball to put herbs in when cooking. I like chef’s tied leeks more :))
If you're using chicken, should this be called poulet au vin?
How long has this guy been living in England? Since what, the mid 1800s? Why does he never cook english/brittish food? Much more interesting. You are surrounded by world class fish and great lamb but he cooks a boring french chicken recepie from back when Julius Ceasar invaded England.
Marinate poulet in DRC overnight, deglaze with Louis XIII and flambè then add in Petrus for a complex and richer depth, monter au beurre then serve 😄
On a red board?
Did chef explain what was in the pot in the front burner that was bubbling away furiously?
Bella merda…
Wasn't he the Pope
thanx chef! all the best for you <3
Damn! I made this last week, this is such a simple version I wish I followed.
Cock in a van
Oh dear Pierre! You know Coq au Vin is not made with chicken and should be marinated overnight in red wine.
What you are cooking is a chicken fricassée.
He's too lazy to change his cutting boards and uses a red board for everything. He should also wash his hands in between handling chicken and vegetables, etc. He either doesn't know about cross-contamination or he doesn't care anymore. I think he needs to retire.
Needs a good dollop of ENGLISH MUSTARD in that😉