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Learn how to make the best chicken stock easily:
Authentic French Coq au Vin is as synonymous with French culture as hamburgers are with American culture. It’s a dish I grew up eating quite a bit and still find very comforting when I’m longing for my mother and France.
It’s important to let the raw chicken marinate overnight and let the wine and aromatics fully penetrate. The sauce is packed with flavor and begs for a starchy vehicle to soak it up. Classically boiled or mashed potatoes are served but I prefer creamy spätzle, potato gratin, or even buttered noodles. Like all great stews, flavors continue to develop as they sit so resist the urge to eat it immediately. I usually let mine sit for at least a day or two.
Chapters
0:00
1:26 What is Coq au Vin?
2:23 Marinating the chicken
3:28 Garnishes – Cooking the onions
4:36 Garnishes – Cooking the bacon
5:41 Garnishes – Cooking the mushrooms
9:38 Browning your chicken
11:25 How to know when your onions are cooked
12:26 Making the pan roux
13:00 Adding cognac
13:20 Adding the marinade and onion stock
14:54 Braising the chicken
15:30 Checking your chicken while it is cooking – is it done yet?
16:54 Serving your chicken
18:56 Variations on a theme. 3 more recipes to master.
𝑳𝒆𝒂𝒓𝒏 𝒕𝒐 𝒄𝒐𝒐𝒌 𝒔𝒊𝒎𝒑𝒍𝒆 𝑭𝒓𝒆𝒏𝒄𝒉 𝒇𝒐𝒐𝒅 𝒘𝒊𝒕𝒉 𝒆𝒂𝒔𝒚 𝒔𝒕𝒆𝒑 𝒃𝒚 𝒔𝒕𝒆𝒑 𝒓𝒆𝒄𝒊𝒑𝒆𝒔 𝒕𝒐 𝒃𝒓𝒊𝒏𝒈 𝒂 𝒕𝒂𝒔𝒕𝒆 𝒐𝒇 𝑭𝒓𝒂𝒏𝒄𝒆 𝒊𝒏𝒕𝒐 𝒚𝒐𝒖𝒓 𝒌𝒊𝒕𝒄𝒉𝒆𝒏. 𝑴𝒚 𝒏𝒂𝒎𝒆 𝒊𝒔 𝑭𝒓𝒂𝒏𝒄𝒐𝒊𝒔, 𝒋𝒐𝒊𝒏 𝒎𝒆 𝒆𝒗𝒆𝒓𝒚 𝑾𝒆𝒅𝒏𝒆𝒔𝒅𝒂𝒚 𝒇𝒐𝒓 𝒂 𝒃𝒓𝒂𝒏𝒅 𝒏𝒆𝒘 𝒓𝒆𝒄𝒊𝒑𝒆.
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