Coq Au Vin 🐔– Bruno Albouze

coke ova rooster in wine now a staple at fine dining restaurants back in the days though it was considered peasant food le pladipo the bonus today the joel robuschen style mashed potato bon appetit kokova is a classic french dish of chicken braised in wine very similar to the beef bourguignon this is a great tip according to thomas keller if you marinate anything with alcohol cook the alcohol first alcohol does not tenderize cooking does alcohol in marinade in effect cooks the exterior of the meat preventing the meat from fully absorbing the flavors in the marinade by the time the marinade is cooling down i'm gonna french the chicken legs by cutting off knuckles and save them by the way for your chicken stock or the stew then separate drumsticks from the thigh cutting it straight from the joint transfer meat in a large pot or container and cover the chicken with a room temperature marinade and refrigerate for 24 hours next i'm going to make some chicken stock from scratch of course and prep the same vegetables i did for the marinade such as carrots leek celery onions garlic head cut in half throw in a pot chicken backs wings feet necks veggies belief parsley stems black peppercorns fresh thyme oh yeah baby bring to a boil and cook for two hours or more in the meantime i'm gonna blanch some pearl onions transfer in ice water and peel it pops so easily to enhance the flavor of this incredible dish i'm gonna add some pancetta that i'm gonna sweat with some shallots and i will use the fat to sear the chicken speaking of which here is the marinade i made yesterday look at that papa drain meat on paper towels and save the wine from the marinade and half of the veggies meanwhile i'm gonna dredge chicken and flour and sweet the pancetta with the shallots and drain in the same sautoir i'm gonna drizzle some of the pork fat and sprinkle the bottom with some salt that's going to create a non-stick effect now you want to seal the chicken on full blast until you get this amazing caramelization called maya reaction once done let the meat rest with the pancetta it smells and looks pretty amazing already in the same hot sottoir throw in the veggies and mushrooms cook for five minutes on full blast then add the tomato paste and continue cooking for a few more minutes now we are ready for the braising save a render of juice from the sea or chicken then next throw the meat in a hot pot or dutch oven and flambe with ready or cognac then add veggie mixture chicken stock wine and thyme bring to a boil and cook for two hours in a 300 degrees fahrenheit 150 degrees celsius oven then turn oven off add pearl onions and let sit in the oven for 30 minutes more it looks incredible next drain the whole thing into a large baking tray lined with a plastic wrap and a wire rack save the braising liquid that's going to become a fantastic sauce chill to set say the meat pancetta pearl onions and mushrooms the day after scrape out fat from the surface of the braising liquid and discard i can tell that that sauce is going to be rich and flavorful and this is what you want meanwhile i'm going to try to make the famous joel robichon style mashed potatoes first cooked potatoes and salted water skin on la hat is the best potato variety for this matter but yukon gold works just fine peel pass through a food meal and cook adding cubed butter gradually then the milk voila to get this full recipe go to bueno albus.com please subscribe and try this coco van recipe and tag me on instagram at bruno albus silky aunties this is just incredible [Music] wow this is this is out of this world that rooster in wine served with that mashed potatoes you tell me the only way to taste it is to make it enjoy and see you next time [Music] talking about flavor wow this is incredible [Music]

Channel: Bruno Albouze

Views: 112,438

Rating: 4.9422855 out of 5

Keywords: cooking, baking, video, culinary, foodies, dishes, recipes, insta, brunoalbouze, cuisine, entertainment, bread, bistro, restaurant, catering, meat, sauce, chicken, coq au vin, stock, pancetta, braising, stew, ragout, rooster, Pinot noir, Burgundy, red wine

Id: 8d8lNWp-i64

Length: 6min 3sec (363 seconds)

Published: Tue Sep 15 2020