Chicken Coq Au Vin

[Music] all right that game is full of those get them the Paideia in the works and so we're gonna throw the French national dish Kopelman coq au vin and so this movement of olive oil and the nice stuff let's get on to the best and uh I'm fickle I look go away with it right they used to tie in another dish sorry [Music] nobody has a liar like why every dish was starting chicken was flowering you know hey oh you'll figure it out when you see the me I feel they're proud of this up real good we watch my hands real quick [Music] I'm proud up real good won't be right back [Music] what our doors kind of reduce concentrated stop we gotta concentrate the flavor there's some of that down I love chicken breasts like that with a skin on so delicious a little mosha rubies the guy's a call us with a pearl onions but how many pearl onions right now [Music] so I'll leave this end down to hold it together put their name with it how about onions I love onion cook it well onion hassle eat let's the joy of cooking you know how you see it just smelling it you know you're gonna be showered down on it later it's the joy of it people bring people around extol you'll run a kitchen smell when you're cooking lovely like some satisfying about it smell of onion and garlic chicken great horse over garlic it draws them in that will people walk by that better boat outsider like geez pulls a minute just like McDonald's used to do with our french fries the burgers oh so so and when it's got its name from every a lot of red wine I'm just gonna cover this a little bit Glenn so we got this reduced down where we wanted I'll be back in about two minutes sitting down and reading those funny 3/4 cook right now a little bit of leak and all man look at that shaded stock over tomorrow and in the oven we go right at me over there for about 15 20 minutes 15 minutes or so you know what I do after ISM it is a lot of stock but we're not going to use any rule and later on when it comes out of the oven I'm going to reduce the juice and I will go for chicken stock when that goes out mix the juice they'll introduce it down finish with a little butter of a Bronze Age manic let's check it out ballin see we got here to coq au vin Oh baby oh baby that's what I like Chantilly lace pretty face [Music] oh you better get it get yourself don't you get yourself a drop we'll get a couple of knives and forks [Music] okay we're gonna kick we're gonna keep this warm right here I reduce that sauce down when we want it sorry crucify half super [Music] No you don't forget that so natural reduction know it flowers and we floured the chicken in a room is butter to thicken I'm missing one thing though green onion bingo he's learning [Music] I saw this guy before I love this guy Kent Rollins Kent Rollins he's a chuck wagon cook who's making he got a big deal going he wants some kind of competition cooking competition I love watching them fantastic cook gocanada like a campfire and he was making Scots cottage eggs you know the wrapped in sausage full date and then somebody said main thing put some green onions in there my kind of guy okay there we go [Music] kind of probably sure when the sauce over the top but you know where she is right there oh yeah after this or a little bit of water noodles that they can be my favorite so much I thought [Music] the French side where [Music] I keep it right in the rates sure did [Music] good [Music] [Music] Wow that's really good how's about a third of a bottle [Music] it's got a nice rich oh wow that's really good it's nice and rich Thunder but skin-on chicken yeah nice and tender watch you lunching onions [Music] the butter [Music] Wow [Music] I worked at a French bistro and have been a real high-end French restaurant then ran an 80 percent full cost second palace they brought me in all rest of the orders backed out but one so you want to turn it to a real cheap affordable Bistro so it gave me $300 a day in a cigar box that go to Kroger's grocery store I buy whole chickens and get buy a little bit of beef you know a tenderloin and Phillipa you know some prayers pretty much everything on a grocery store that's what I did with a chicken three orders at CoCo man I did the wavy solar wings at the bar sold you know the legs for jambalaya made the stock for onion soup that's how we made money something jr. livers has done Glen earlier chicken livers sugar liver pate two orders out of one chicken pate to pay for that chicken twice over I love chicken that guys go with a boost Paula Orsini Peltier and Pelletier but I say Peltier he doesn't mind sorry it sounds much better French alright let's go we're close to here without down to London deepwater port we have a beautiful day top 10 of the year right now 70 mid 70s sunshine and beats [Music]

Channel: Cooking With The Blues

Views: 236,192

Rating: 4.8842602 out of 5

Keywords: daddy jacks, cooking with the blues, new london, chaplins restaurant, connecticut, how to cook, cooking videos, jack chaplin, Classic French Recipe, Chicken Coq Au Vin, Easy Chicken Recipe, Chicken Dinner Recipe, French Cooking, French Food, Best Chicken Recipe, France, Great Recipe

Id: 4c_LH_KduYw

Length: 14min 54sec (894 seconds)

Published: Sun Jun 16 2019