Coq Au Vin - Chicken Braised In Red Wine | Classic French Recipes

welcome back everyone today after popular demand we're finally making the cocoa recipe now if you don't know what the cocoa is it is a traditional French dish it is basically pieces of chicken that have been marinated and then braised in the oven in a red wine and cognac sauce the whole lot is then served over garnish of onion mushrooms and bacon how's that sound welcome back so did Coco very subpoena let's get a few things out of the way before we start for a stop translation coke / what does that mean in French that means a rooster cooked in red wine and it is actually true the original recipe uses a rooster and not a chicken in this version today we're going to be using a chicken but in fact we should be calling that recipe a chicken cooked in a coke / style because cooking with a rooster like a cooking area is really different it's a meat that stuff it's gamey and it takes much much longer to cook and this is one of the reason including me not somewhat after all why it fails because we tend to overcook the chicken and the sauce is never reduced to the level required so this is a few tips for now now also this recipe the of our the chicken cooked in a coke oven fashion is not the type of recipe you're gonna make on a whim on Saturday saying oh what am I gonna cook tonight I'm gonna make a coconut no you're not it's not because it's a difficult recipe it's a very time-consuming recipe because there's a lot of elements such as marinating the chicken in red wine overnight for more than 12 hours and preparing a stock beforehand alright these two things text x now happily for you guys I've got two videos one for the marinated of pre-made already and another one on how to make stock so before you started recipe make sure you watch this video so we're all ready now like I said this video might be a bit longer than usual we're gonna take our time to make the the proper way the way it's done in France let's get started enough for the ingredients for our cocoa bus so the first thing you may notice on that screen here is this why is that glass right in the middle what is it doing here what is actually French cognac Courvoisier cognac as you can see was sitting before with that bottle of cognac it was not for my drinking habits but just a small reminder that this recipe actually uses a lot of cognitive is cognac in the marinade they would be cognac in the sauce and cognac to make a flambe so a lot of cognac in that recipe now for the ingredients put everything on the screen and in the video description and as you can see surprisingly Deweyville don't have much bit of pancetta or bacon I've got some pearl onions we're gonna caramelize some mushrooms and parsley basically the rest is all the greens for the marinade so chicken with the red wine is carrots shallot onion and bouquet garni and all the ingredients to make my stock so as you can see here I've prepared already half of it my chicken I got my stock and the rest is basically cooking the dish so it's not that difficult but just a bit time-consuming so let's begin the first thing we're gonna do is to filter our stock so you take your cold stock we move the pieces of of chicken actually the bones and we're gonna filter it now what I mean by filtering is taking all of your stock and pass it through a sieve now that we have how stock base still very liquid we put it on a low heat on the side and we're going to leave it to reduce what we continue the recipe and now for the marinade this is a crucial step in the making of the coke oven a lot of time you will hear people making boeuf bourguignon they will say when you have a marinade when you try to then cook the meat in oil to start with it becomes like lots of liquid and it boils instead of really fry this is because you have enjoy your meat okay what needs to happen every single piece you remove all the garnish onions whatever and we're gonna dry the meat we kitchen towels is very important so you're gonna really make sure every single piece of meat has been totally dried off so that it can shut off right afterwards and color it nicely this is what you should get nothing soggy no juice nothing you're gonna repeat the process with every single piece this is my result after I've dried my meat of course I've removed the kitchen towels are it in a clean tray and as you can see there's absolutely no juice whatsoever maybe a little drop over here but away from that it's dry and now for the marinade we're going to repeat the same process as the stock or a remove the bouquet garni and we're gonna filter the marinade the same way so you're gonna pour everything in so like the chicken before you would have guessed it you take all of your vegetables or your onions and garnish and you're gonna dry them same thing when this is done you're gonna put this money that you've got also to reduce on the back of the stove while we continue with the recipe so make sure that all of your garnish it's quite dry all right hold on so let's recap this is the first step for the first part for the coke oven we've got how meat that has been marinated it's dry we've got the garnish that's been also separated it's also dry ish we've got the actual marinade that's we're gonna bring to the boil and reduce for at least 10 to 15 minutes and same thing for the stock that's before you even start cooking the meat the second part consists of preparing your marinade and your stock and by this we mean that we're going to have to clean the marinade and reduce it make sure it's nice and clean and the stock same thing we're gonna make sure it's clean on the top remove the scum reduce it and thicken it now the first thing with the marinade before it boils you see these these will start to appear at the top and you want to remove those as much as you can to make sure you can have something clean so you go through this you can use a spoon like I'm doing or you can also use one of those I'm not sure if that's super efficient that you see you can scoop quite a lot of it if you've done a good job you should get something like that as you can see sorry my hands may be in the way it's just basically the wine so we're going to leave this to use for 10 to 15 minutes now and now for the stock I've cleaned the top like the wine and the recipe calls for a reduced stock that has been thickened so of course I've got my beloved beurre manié equal amount of butter and flour I'm going to use and put a little bit of it in there it has to be slightly thickened so I put a bourbon in it has to boil and whisking the whole lot I get it incorporate I've just put virtually just a few grams of my bail money you can do the spoon test and this is what you should get you see it's nice and brown it's fake but it's still kind of you know liquid ish let's say but as you move you can see you know it's good that thickness to it so nothing more than that and now for the fun part the cooking of the coke oven we're going to khuddam it so before we start all this make sure you pre-heat your oven at 200 degrees Celsius or 392 Fahrenheit and this is my setup just to show you how I work bit of butter and oil in one pan cast iron look Jose I've got my reduced and chicken stock I've got the reduced wine here this is the tree I'm going to use to put the pieces of meat when they are lightly Brown and I've got my meat ready on the side let's get started okay so we're gonna color the meat we're gonna start with this species here on the skin first and and you put them on there and we will let them color for just a few minutes once you get a bit of coloration turn around your meats hold on when they're ready you basically take them and reserve them on the tray and you repeat the same process with all the other pieces now put a garnish same thing you take the dry garnish with everything in and giving there after two minutes you're gonna put your pieces of meat back on and we're gonna make a flambe and now for the flambé be careful if you do this at home you have to crank up the heat make sure the whole pan has to be very hot about a bit of cognac here the know if it's gonna work get up it in there let's burn this thing quickly the flames are coming down and now you can just give it a little stir again turn your heat back back down and we're gonna add the wine now first step we pour in a pour in all the reduced wine and we're gonna turn the heat back on medium and leave this to reduce again slightly final step you're gonna complete your top up with the stock so you take your thickened stock make it well and just gonna top up and don't put too much we can always add some later and we're all done I'm gonna put this back in my bouquet garni to add some flavor in the dish I'm gonna put a lid on and cook this India often 200 degrees Celsius for 30 minutes now that the cava is in the oven we have time to prepare our garnish we're going to start by making the caramelized onion take a pan pickling onion or pearl onion what does it doesn't matter what you call them not just butter which is like about 1 teaspoon I'm adding as well roughly bit to less than a tablespoon as you can see maybe half a tablespoon of sugar and a little bit of water now I don't even cover the onions when that's done he down on medium paper leach I'm gonna leave these two caramelized for the pancetta and mushrooms two bit of oil in pan we're gonna flash fry the pancetta first hold on when the pancetta is nicely colored you reserve it on the side in the same pan you're gonna fry the mushrooms when the mushroom I've got a nice golden color if with the pancetta back in give it a mix and let it cook for another one or two minutes then reserve it finally if you want this is optional you can fry some your croutons for decoration that's if you really want to make it by the book all right all done good my mix here my bread is ready the onions are not yet ready but I'm gonna let them go while we check the chicken because it should be ready by now so the cover it's a dish in which you don't serve the garnish with the sauce so as always what you need to do you need to separate the meats you remove the bouquet garni so you know put the meat on the side in a tray and you're gonna filter your stock with your sauce through a sieve in another container so we can finish the sauce so as you can see the same process I keep my garnish I'm going to discard it I'm gonna reduce my sauce and add the extra garnishing to it and I've got my meat is gonna sit here for five minutes on the side to rest and now let's finish that coke over so the first thing you do in French cooking when you have a sauce like this is to taste it to see how far your salt and pepper there's enough salt I think I would put a little bit of more black pepper it's still a bit thin so what I'm gonna do of course like like always domani that's the first thing next very quickly the spoon check is this thick enough you take it you check with a spoon you need knapping consistency you can see that line you're good to go you know ready to add the rest you take half your garnish or in mix well after that a dash of cognac and bring back to the boil - oh it's reached the boil you're basically done you can add if you want all the chicken back into the pot with all the garnish and everything you've cooked and serve it on the table as a one pot or like I'm gonna do you can dress it up step by step update on the camera would you believe it my microphone just died for that sequence so basically guys I'm gonna leave you with my dressing up of the coke over I hope you had fun doing that video like I did and I see you next time take care [Music] you [Music]

Channel: French Cooking Academy

Views: 391,470

Rating: 4.9304972 out of 5

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Id: _ise46LADBs

Length: 14min 41sec (881 seconds)

Published: Sat Dec 09 2017