I like the thoroughness of this guy. When he does something he goes to the full extent to do it well

Explains in 6 minutes such a complicated process, while it takes others 10+ minutes to explain how to make pancakes. I like someone who values my time!

Just eaten this - it really is out of this world. I started on wednesday and finished tonight ( friday). It is a lot of work, and a hell of a lot of washing up, but the taste really is amazing. The chicken falls apart when you touch it with a fork, it melts in your mouth. Not greasy at all - the broth and sauce are skimmed after chilling, so it really is silky smooth. I had far too much sauce, but it is so nice I will use it tomorrow with another dish - I reckon it will be amazing on roast potatoes... The mashed potato whipped up like that with butter and warm milk is the perfect addition to the dish. This is my third recipe from Bruno's channel, and the third hit with my family ! Thanks !!!

I still don’t understand why Bruno hasn’t hit a million subs yet. He’s been in the foodtube game longer than most AND his food is amazing.

Every time I watch one of Bruno's video, I get a Michelin star.

this is exactly what i make every time i want a quick and tasty snack

I need a pregnancy test after watching

That narration is like a documentary or story telling.... It's calming

Kid: "Dad, I'm hungry. What's for dinner?" 😩 Bruno: "Coq au vin!" 😁 Three days later. Kid: "Is it ready yet?" 😩

Holy shit ive been making this the lazy way. I gotta try one day to do it properly like this. Cant wait to blow my family away. Thanks King Bruno!!!

Removing alcohol before marinating is an excellent tip. I didn't know that. Been watching your videos for the last week or so. You're absolutely brilliant. My parents enjoy your cooking as well.

Bruno's videos make cooking meat so glamorous that they could turn a die hard vegan into a carnivore.

Ok but the salt in the frying pan before putting the chicken in for a non stick effect is GENIUS! I really appreciate these little tips.

The only man I trust to handle coq.

You have made a lot of people think im way better than I really am with your recipes, thank you Bruno!

The universal snap of "this right here is the shit"

Didn’t know KZfaq is a porn channel

I never fail to laugh with Bruno. The onion pop killed me.

5:29 When the bone gets out of the way of its own volition you know it's gonna be great

So many steps to follow and so much work. I got lost after 30 secundes of watching it. Not surprise that the italian cuisine dominates over french cuisine in the world

The more i see his recipies, the more i just love this man. 😆💪

Amazing you are. I am becoming an an amazing chef thanks to you Chef Bruno. All my skills came from you. And I never went to culinary shool. My mother and sister did. So I have had all of you'll. To fromm the caribbean and you french. By the the way I am french creole. And very proud.

I'm checking all french cuisines here... This guy is gooddddd

I had no idea you should boil out alcohol from marinade. Great piece of advice

Vraiment je sentais presque l’odeur de la marinade. Ça mets l’eau à la bouche et à quand l’ouverture d’un établissement qu’on puisse goûter à tous ces mets. Chapeau Chef !!!

I wish KZfaq had taste-a-vision!! You make every dish look amazing and easy!!

You are a ray of light in this dark world sir! Thank you for all your hard work

Bruno you’re my favorite chef- every time I want to make something French I refer to your videos. Merci mon chef!

Your kitchen sets are out of this planet! Any cook's dream to have. Great recipe, by the way!

Tout ça en 6 min ! Trop fort ! Merci pour les explications, j’intègrerais certains détails dans ma prochaine préparation.

Bruno is truly elite. "The Real Deal" is almost a modest moniker.

If I was a billionaire I would have Bruno as my personal chef. You are on another level.

Very similar to your bourgignon, which I did this weekend, I ended up depressed since it ended up too fatty. Next day I actually stored the solids and the liquid separated and scrapped the fat like you just did, came out amazing. So I guess if I'm gonna do this dish... I'll serve it a day after.

Slow looking the chicken and veggies right now, already the aroma is making my mouth water.

was a bit chaotic. but bruno is always the king

Wow! You put alotta love in that Bruno. I'm almost ashamed to say I throw the bird, veggies, garlic, wine & thyme in the crock pot to cook all day.

We really need a system upgrade where YT can give us some smell sensation too!!!😋😋😋

This video teached me a lot of different things. Thank you so much.

SO MANY STEPS! Why there are so many flavour layers. Great tips about not using alcohol in marinade and salt into the oiled pan. I learn so much from your channel. Thank you. :)

I have made this from this very recipe and I have never had better! It's the most amazing chicken dish I have ever eaten, well worth the time and effort! Thank You, Bruno!

If Chez Bruno with his cleaver and Thor were in the same room together, I think Thor would be scared.

La France, simplement extraordinaire !!! Merci

Rest In Peace chef Robuchon. Thank you so much to your contributions to the food world.

Fantastic!! This was totally done justice with the respect it deserves!!

Love all your recipes, one quick question. What brand of knives and outs and pans do you use? I love the way they look and perform!

I would like to see Brunos version of smoked salmon sandwich cake ♥️

Je ne savais pas que le poulet faisait ça.Ça a l 'air délicieux.Les français savent cuisiner et romantique.Je voudrais trouver un petit ami français.

look at that PAPA....oui bruno..respect

This guy NEEDS to have his own restaurant or bistro It's a crime that he doesn't have his own restaurant/bistro

Pretty ridiculous that this guy doesn't have at least a million subscribers.

Just made this using stewing hens with cauliflower mash + broccoli florets. Insanely flavorful. One thing...my mushrooms got really scrawny after the braise. I could barely find them. I sautéed up some fresh ones as a garnish. I will definitely make this again. It's worth the 3 day wait for sure.

There is no way to compare Bruno and most of the american chefs.. he is beyond the ordinary.

With such skills, such a physique, such a voice, such a charisma, Bruno should have his own TV show, or to be recruited for a film! Love this Chef/man.👌

Hahaha, I smiled all the way through that video. I don't even eat meat but I know by his reaction when he tries it, that it is amazing! Bravo Chef!

Thank you chef! The classic French entree is always on trend and in demand!

Bruno! Another fantastic classic. So much information concentrated in a short video! its a MUST SEE VIDEO!

I just wanna say, if you needed any other proof that Bruno is a true professional, look at the way he cuts the chicken legs. Straight through, seemless, surgical 👊

Best chef on youtube, It’s not even close.

Bruno, you and Stephane from French Cooking Academy are my favorite french chefs on KZfaq! I would love for you two to do a collaboration, but my french is very basic, and I wouldn't be able to understand any inside jokes!

Damn Bruno you amaze me every time. When are you gonna open up a restaurant?! I can’t tell what’s better, the food or Bruno 😏

Your recipe looks so delicious. The shape is so pretty and I'm learning so well.Thank you so much for sharing delicious recipes.Have a nice day today.I will make it if I have a chance next time.See you Again.

As always, thank you. I cooked this for my grandma´s 90th birthday and she was delighted. :) Btw I accidentally made too much of the sauce, so yesterday, I made some fresh pasta and combined it with the rest of the sauce along with fried pancetta, shallot and some pecorino on top and it was marvellous... I hope that one day, you will try to cook some Czech national dish as well - you would love for instance Svíčková sauce on white wine with venison, cranberries and dumplings. :)

He’s got such a sweet smile

so smooth how you prepare it and looks so yummy... you inspired me to your style of cooking that's why I created my own channel so while cooking I can share it to the world how to prepare it. but my channel focus on Chinese and Filipino cuisine... i hope the people like it also like your channel. thank you for inspiring me..:)

I am chef too but the way cooks it's amazing to watch Grace and Art of your Cooking🥘

Why do I miss when he drops the fork/spoon after his first bite lol

Bruno my man you are intensely satisfying to watch.

I like a lot this recipe and I bet it tastes fantastic 👏 Too bad I don't have so much time to spend in the kitchen on weekend. Kids don't have so much patience to wait for food. This is a good dish but done it occasionally

That looks like the best meal ever in this world. Can’t wait to try it at home

Preordered this from a Michelin Star place nearby (they’re doing collections given we’re in national lockdown in the UK). That is my control sample. Then, I’ll try and make it myself using this recipe 👌🏻

I'm a heterosexual man, but when it comes to this guy and his food........i would!

I did it and it was wonderful.

Back in the days when the poor would eat coq au vin and the rich bourgeois would eat white bread and pastries :)

Hi Bruno, love your channel. Everything you cook is divine! This made me think of our very best French restaurant in Orlando, Le Coq Au Vin. If you are ever in this city I hope you get to experience it... maybe you already have. They have been open 44 years and never disappoint. Thank you for all you do. You’re the best!

This plate is for a Holiday Day, like today in Mexico !!! Thanks a lot Chef Bruno!!!

you're so lucky that you get to taste all the wonderful dishes you create! ;)

Hi Chef Bruno, I'm going to start making this today! What temperature should the oven be to reheat the chicken pieces after everything is chilled? It isn't listed on the recipe. I'd like the chicken skin to be a little bit crisp.

Simple,nice,atractive and look very delicious food ! I'm fan of Brunos dishes!

great video (as always) - many pro tipps to get cooking to the next level. Cooked this dish very often, as it is one of my favourites - but still some great hints and tipps!

Here I thought I was Mr big chef only to find out from Bruno that I was doing it all wrong 😂.

So does the alcohol really fully evaporate during cooking, what is your opinion?

Merci ça tombe bien je vais en faire un 😁 Très bonne vidéo comme toujours 👌🙏

You are a Professor in cooking. 🏅 The news is ... School of cooking and confectionery BRUNO ALBOUZE ⭐

This is certainly a much longer way of doing it, but it looks incredible

In Julia Child's recipe she uses beurre manié to thicken; would that be alright to use here instead of corn starch?

est-ce que c'est du saindoux qu'on met avec un peu de sel dessus (pour éviter que les peaux attachent) ? - un super trick ! voilà un "coq au vin" gastronomique qui mérite des "étoiles" ! (pas du tout un "plat du pauvre" ... !)

What type of potatoes did he say to use which you can substitute yukon gold for?

Great recipe, it looks delicious. Gotta love the classics. Also, the maillard reaction is not a caramelisation.

Did he say he’s going to French the chicken legs? 😘🐔0:53

Dont forget the nutmeg for the mashed potatoes. Gives a succulent taste

Thanks for the show used the instructions to make my own „version normande“

Wow I really like your recipe. It's look tasty and yummy.

Very well done work over all u r my favorite chef nice style and plating

A very professionally executed recipe...but....you want an employee for washing 100 pots

Hi thanks for sharing this useful video. I have a question , can we use liftovers win? I have few bottles from one month ago.

Masterful video production. Everything looks delectable.

I can tell you are actually enjoying that, Chef.

when a see you eating your tipycally dishes i remenber Lomo saltad, rich of flavor from my Perú. Congratulations. You have a gift in your hands, and to teach too

Super recette, je pense acheté un poulet demain ... :p

Bruno Albouze, have you heard of a Cornish Pasty? I'd love to see your take on one!