Coq au Vin CAGE MATCH: Julia Child vs. Jacques Pépin vs. Anthony Bourdain

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What is Julia Child's best stew. have we considered coq au vin? Well, here's the thing. The french chef Jacques Pépin has a recipe and how does that hold up against Julia's. Throw in a wildcard with Anthony Bourdain and his recipe and we have a cage match to remember!

00:00 The Cage Match Brief
02:04 Julia Child
15:09 Jacques Pépin
25:50 Anthony Bourdain
35:46 Order up! The Results

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Jamie Tracey
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Recipes:

Julia Child:
INGREDIENTS:

A 3- to 4-ounce chunk of lean bacon
2 Tb butter
2½ to 3 Ibs. cut-up frying chicken
½ tsp salt
⅞ tsp pepper
¼ cup cognac
3 cups young, full-bodied red wine such as Bur-gundy, Beaujolais, Côtes du Rhône, or Chianti
I to 2 cups brown chicken stock, brown stock, or canned beef bouillon
½ Tb tomato paste
2 cloves mashed garlic
¼ tsp thyme
I bay leaf
12 to 24 brown-braised pearl onions
½ Ib. sautéed mushrooms
Salt and pepper
3 Tb four
2 Tb softened butter
Sprigs of fresh parsley

Jacques Pépin:
INGREDIENTS:
1 chicken (3½-4 pounds) or 2 boneless, skinless breasts plus 2 whole chicken legs
12 small pearl onions (6 ounces)
2 tablespoons olive oil
½ teaspoon sugar
½ cup water
4 large mushrooms (4 ounces), cleaned and quartered
⅓ cup finely chopped onion
3 garlic cloves, crushed and finely chopped (2 teaspoons)
1½ cups fruity, dry, robust red wine (such as Syrah or Grenache)
1 fresh thyme sprig or ½ teaspoon dried thyme
2 bay leaves
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
1 teaspoon potato starch (see page 318), dissolved in 2 tablespoons red wine
CROUTONS
4 slices firm white bread (4 ounces)
2 teaspoons canola oil
2 tablespoons finely chopped fresh parsley

Anthony Bourdain:

INGREDIENTS
1 bottle/1 liter plus 1 cup/225 ml of red wine
1 onion, cut into a 1-inch/2.5-cm dice
1 carrot, cut into /4-inch/6-mm slices
1 celery rib, cut into ½-inch/1-cm slices
4 whole cloves
1 tbsp/14 g whole black peppercorns
1 bouquet garni (see Glossary)
1 whole chicken, about 3.5 lb/1.35 kg,
"trimmed" —meaning guts, wing tips, and neckbone removed
salt and freshly ground pepper
2 tbsp/28 ml olive oil
6 tbsp/75 g butter, softened
1 tbsp/14 g flour
¼ lb/112 g slab or country bacon, cut into small oblongs (lardons) about
¼ by 1 inch/6 mm by 2.5 cm
½ lb/225 g small, white button mushrooms, stems removed
12 pearl onions, peeled pinch of sugar

[autumnwolf]

I made Julia’s beef Bourgogne for a holiday party this weekend, and when I added an extra bay leaf I said “I ain’t driving.” My 20 yr old son, who was helping, looked at me like I had lost my mind.

[kazoohero]

In the words of Anthony Bourdain, “If Jacques Pepin tells you that’s how you cook a chicken, then that’s how you cook a f-ing chicken.” Great video, Jamie!

[aryanahartwell]

Having Martha Stewart overlooking the cage match was hilarious. Love the way you add mood music and sound effects. Brilliant creative film making.

[joebykaeby]

If you've never seen Jaques Pepin prep a raw chicken, you should find that video. He can prep the entire bird perfectly in minutes, all the while continuing to lecture. *The* master of the craft.

[twiddle]

Julia said to blanche the bacon because at that time you could only get smoked bacon, and to make lardon you don't want the smoke flavor. So, she instructed to blanche bacon to get as close as possible to lardon.

[danh-ornt]

Thanks so much for putting the time and effort into this "cage match" Jamie. My wife swears by Julia Childs' Coq Au Vin, so we were not surprised by the outcome. Like you, I do adore Jacques Pepin—he is a national treasure.

I was troubled by one task however: I have been told NEVER FLAMBE' UNDER A RUNNING COOKTOP EXHAUST. There is a significant fire hazard from flames drawn into the exhaust tube and igniting the oily residue inside. It's extremely hard to put a fire like this out.. You might mention this to your viewers.

[PapaLynn]

I was so ready for you to have your glass of wine in the measuring cup!! I was THERE!!!

[dredman]

I spent a few years as a pro chef. I especially appreciate your attitude and work in convincing people to become better chefs. Some of my instructors' intense demeanors and shouting took the fun out of it. You're working through your mistakes is an excellent instruction tool. You've even convinced my non-cooking brother to attempt the kitchen when I couldn't. In whipping the cream for desert after Thanksgiving dinner, I knelt down behind my kitchen island, jumped up with hands raised, yelling "The Gray Fox!!" (My Kitchenaid is gray). My guests stared as I laughed uncontrollably, thinking I had sampled too much. Thank you. Cheers!

[harvestmoon_autumnsky]

Saying Julia's recipe was easy is a testament to your skills. I'm so impressed how easily you cut up that chicken. I think most humans would find that whole process fairly challenging. It's a stamina thing. The recipe has so many steps. I'd be too tired and annoyed to eat it by the time it was done. You've come a long way.

[JoshSchneiderForensics]

I inherited my copy of Mastering the Art of French Cooking from my mother. She told me that I could find the recipes she loved and made regularly by looking for the food-stained pages. ♥

[mem]

The fact that you had Martha on a Mantle, and Snoop on a Stoop residing over this cage match is amazing!

[donthaveajungian]

The weirdest thing you've ever had to do? Jamie. I've watched you peel a tongue. Twice.

[Maggieroselee]

Bones add flavor, and so does the skin. So when you skin and debone, you change flavor profile. ❤ Great job!

[lunap]

When you clacked the two pieces of dry bread together, I thought of Max from Tasting History with Max Miller and his hardtack bit. Love it.

[onemercilessming]

My grandparents owned a poultry farm. My grandmother, half English, half French, made coq au vin with the rooster "too old to court the laying hens, " as my Grandfather delicately put it. The recipe was designed for a tougher bird than a young rooster would be.

[ziggystardust]

You should do a Bourdain series like you do with Julia Child. Love your work!

[AdamTyree]

I truly hope that you’re not even close to feeling burnt out on this channel, Jamie, because your videos are one of my favorite parts of the week

[friendlyneighborhoodnecrom]

I really thought Martha was going straight into the Coq au Vin at one point 😂😂😂

[leighalmond]

Jacques recipe was a simplified version for home cooking. He's been cooking since he was 15 years old in a restaurant. His biography is fascinating. Watching him cook there's no wasted movement of his hands. It's like watching ballet for cooking 😊

[sfeather]

Would LOVE to see you do a HYBRID version of all 3...meaning taking all of the elements that you liked and creating something MAGICAL !