Coq Au Vin #shorts

[samseats]

Episode 7 | Date Night Dishes

Coq Au Vin 🐓 

Serves 4

- Olive oil
- 160g lardons
- 4 chicken legs
- 3 cloves garlic
- 400g mushrooms, larger ones halved
- 220g shallots, halved
- 750ml red wine
- Bouqet garni - sprig of thyme & rosemary, 2 bay leaves
- Salt & pepper to taste
- 750ml beef stock, or enough to cover

Slurry:

- 2 tbsp flour
- 4 tbsp cold water
- Few tbsp hot liquid from sauce

Mash:

- 1kg King edward potatoes
- 80g butter
- Rosemary, parsley & thyme, finely chopped
- 2 garlic cloves
- 80ml cream
- Splash of milk

1. The day before, place chicken in a bowl, pour over wine, garlic & bouquet garni. Cover & marinate in the fridge overnight.
2. Add lardons wide based casserole dish then cook over a medium heat until crisp and golden, 10 minutes. Set aside.
3. Remove chicken from fridge, lift out & pat dry. Sear chicken skin side down in same pan until golden. Set aside.
4. Fry shallot halves, flat side down, until caramelised & brown. Set aside.
5. Fry mushrooms in pan until browned then add back in the shallots, lardons & chicken. Pour the wine from marinade into pan & add beef stock. Bring up to a simmer, cover with a lid then cook in a 180 C / 356 F oven for 1 hour.
6. For mash, infuse warmed milk and cream with herbs & garlic (removing garlic before adding potato)
7. Bake potatoes for 1 hour in same oven, scoop out potato from skins, pass through sieve or ricer & place into pan with herby-cream. Season with salt.
8. Once chicken has cooked, remove pan from oven, lift out chicken & set side. For slurry, mix flour & cold water in a bowl. Slowly add a few tbsp of sauce from the pan into slurry, mixing thoroughly. Once combined, pour slurry into pan & whisk well to combine. Turn heat to medium-high, bring the sauce to a simmer whilst stirring. It will start to thicken. Cook for 10 mins until thickened, to a silky consistency that coats back of a spoon.
9. Add chicken back on top of sauce, place into oven uncovered, and cook for 45mins-1hour more in a 160 C / 320 F oven to brown the skin.
10. Remove chicken from oven & serve up with the creamy-herby mash potatoes & greens. Enjoy!

[OnwTwoDerLeviathan]

I love this dish! Haven‘t eaten it since my dad passed a few years ago.
He used to cook this often. I miss the smell of coq au vin and his joy when making it for us..

[ATableYou]

Coq Au Vin is probably one of my favorite ways to eat braised chicken. The flavors are so comforting!

[arsenicisgood]

As a french, you couldn’t have done it better. Huge respect

[isaacakindemowo]

And with the Ratatouille music just refreshing😌😌

[SaintStrength]

The music was perfect. I wish more videos had this vibe.

[tanvirahmad]

most underrated chef on youtube man the foods this dude makes is yummy (y'all can stop hating in the comments lol it was jus a jk)

[ingGS]

You are one of the few good chefs on YouTube. Some many bad cooks on this site are undeservedly famous, but you have actual talent, technique, and season very well.

[jeanniepayne]

That gravy and those silky mashed potatoes look devine!

Great job. 👏👨‍🍳

[byronjeffery]

Damn that not only looks Delicious but Beautiful. Like the French music in the back round too! Been looking for a recipe for this and wanting to cook it for year and it's great you supplied the steps. Excellent vid!!👍🏾👍🏿

[OnlyBanzho]

That looks absolutely delicious and relatively simple!!😮❤

[MaxSimler]

i love this dish so fresh and amazing well done you're a great cook and your videos are always so calming and satisfying to watch

[Lewiss]

That's the meal that I used to eat every sunday in France, you nailed it btw 🤜🤛

[tmarsh]

This dude can cook!!!everything looks so delicious and beautiful!

[chrisg]

Looks great. I also like that shredder utensil he used to shred the potatoes. Made it easier to make the mashed potatoes

[MaxSimler]

i love this dish so fresh and amazing well done you're a great cook and your videos are always so nice and calming to watch

[andre-felixsanfacon]

I always get … apprehensive … when I see anglophones trying authentic French cuisine, and I must say, you made us proud brother ! Very well executed. French seal of approval !

[rob]

My grandmother would make this often but we'd have it with coquillettes (small french macaroni) instead of purée!

[Dragonalfanimations]

my grandma used to make it
it looked like yours, brought me a tear in my eye :')
it really looks fantastic. made me want to make some too!!

[Woozita]

Je suis francais et je peux vous dire que ce plat est un incontournable incroyablement bon et réconfortant