This Recipe Will 100% Make You Fall In Love With French Cooking

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3 ай бұрын

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Coq Au Vin Recipe:
For the marinade:
4 chicken thighs
4 chicken legs
3 cups burgundy or pinot noir wine
8 sprigs of fresh thyme
20 pearl onions peeled
For the sauce:
Chicken from above
3 cups chicken stock
3 cups burgundy or Pinot Noir wine (reserved from above)
6 strips of thick bacon cut into strips (lardons are preferred if you can find them)
3 tbsp cooking oil
4 tbsp unsalted butter
3 tbsp all-purpose flour
4 medium-sized carrots cut into oblique shapes
5 cloves of crushed garlic
2 tbsp tomato paste
8 sprigs of fresh thyme
20 pearl onions peeled
8 oz button mushrooms cleaned with stems removed
Salt and pepper to taste
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Пікірлер: 755

@thatdudecancook 3 ай бұрын

I'm not sure why I'm taking so many shots at Grandma recently lol

@clippy8984 3 ай бұрын

Fuck grandma, All my homies hate grandma 😤

@TomFooleryTheAustere 2 ай бұрын

As good as you are, your stock just went WAY up when you mentioned you don’t drink. Bravo! There is a shortage of us non-drinkers.

@allieandbo 2 ай бұрын

@@TomFooleryTheAustere Agreed Tom! I wish everyone would quit! That way I wouldn't have any problem finding the good bourbons I love so much.

@colewelch2086 2 ай бұрын

She deserves it.

@skibidi.G 2 ай бұрын

Attack the fridge bro, we love it anyway 💕 , what did it do wrong ???

@diodoubled 3 ай бұрын

The Julia Child joke just killed me! 😅😅😅

@Hoaxer51 2 ай бұрын

I read your comment before I saw it in the video so when it came up, I really paid attention so I wouldn’t miss it. I still didn’t understand what she said! Lol

@monkeygraborange 2 ай бұрын

As someone who not only met, but actually had dinner with Mrs. Child on more than one occasion I can vouch that Sonny wasn’t too far off the mark!

@AnExPor 2 ай бұрын

I remember watching the episode she said that.

@billbrasky7540 2 ай бұрын

Yeah it got me pretty good as well lmao

@josephmoullay8857 2 ай бұрын

It was like if the Swedish chef from the Muppets had a kid with Julia childs .. THATS what he'd sound like 😂

@MD-sj2dn 2 ай бұрын

What I like about this guy is he gives realistic cooking times. None of this “brown the mushrooms for 2-3 minutes” bs, no it takes 10 min.

@BlindfoldedFox 2 ай бұрын

Wt about the oven temperature ?

@Gdwmartin Ай бұрын

@@BlindfoldedFox As a cook/friend once said to me ...350...everything is set to 350.....How long do I cook it Cec? ...Till its done.....

@inthefade 13 күн бұрын

400-450 is usually better for most things, and most savory dishes are done in that range in restaurants in my experience.

@FlapjackKalanchoe 2 ай бұрын

I started cooking when I was young because I loved my dad’s food. He passed away when I was 14 and I just wanted to remake the things he cooked for us. His name was Kevin! Thanks for the shout out!

@rodneypratt4324 2 ай бұрын

Sorry for your loss... I'm sixty six and I miss my dad

@FlapjackKalanchoe 2 ай бұрын

@@rodneypratt4324 Thank you. I am 30 now and I have come to the conclusion that losing a parent is a lot like losing a limb. You have to relearn how to get around in the world and it’s never 100% healed. You get those “phantom itches” every once in a while and have the thought to ask him about something or tell him something. But I know it is a natural part of life and that I am lucky to have had the time with him that I did. I hope you can say the same.

@leeseh7137 2 ай бұрын

sorry for your loss. thanks for sharing.

@tunasandwich395 2 ай бұрын

You've changed the way i cut carrots forever since i first saw that method. Perfect shape.

@sutterk.6419 2 ай бұрын

French guy here I’ve been following your channel for a little more than two now and I think the quality is getting constantly better, to the point it’s one of my top 3 channels for cooking on YT (and I watch a LOT of it lol) Also FAUT RETROUVER GASPARD LES GARS GASPARD T’ES OU???

@thatdudecancook 2 ай бұрын

You can replace Gaspard if you're ok with it

@henrilopes7337 2 ай бұрын

Gaspard est sous la table

@TonyMarselle 2 ай бұрын

Chef john is all you truly need

@lalegende2746 2 ай бұрын

Gaspard prend des vacances

@UncleButterworth 2 ай бұрын

@@TonyMarselle Definitely an OG.

@jerrydufresne1886 20 күн бұрын

French cooking is so obtainable and I think people get intimidated by it, these are beautiful foods to add to your dinner rotation.

@mr_reborn 3 ай бұрын

If you never made this dish, you have got to do it. Just once. It''ll open up your arsenal to the wonderful world of braising. Nothing better with mash. Dayyymmmmm.

@aldunlop4622 2 ай бұрын

I also make Beef Goulash, almost the same recipe, but using chuck steak and smoked paprika (quite a bit, maybe a tbls, depends on your taste). Very delicious.

@darksyed 2 ай бұрын

This dish will now be my go-to peace offering for when the Mrs is upset with me. You're not just feeding bellies, you're saving relationships 😊

@MrRickjitsu 2 ай бұрын

This channel has climbed its way to #1 cooking channel on KZfaq I'm my honest opinion!! Who agrees? ...hit the like button.

@Sniperboy5551 2 ай бұрын

Chef Jean-Pierre is my personal favorite, but this guy comes in second. That’s a compliment, not a dig.

@canubeetquad 2 ай бұрын

Chef john

@jjs81082 5 күн бұрын

I know a French-born Gilbert! Alsace Region - little town named Mattstall, near Lembach, France. He was a forest worker by trade. The french pronunciation is a soft G...Jilber...no T on the end, of course. Jheelbear, is as close as I can get it spelled phoenetically. Cheers! Alway love your videos!

@theactualcanadian8300 2 ай бұрын

This guy is wild. There are plenty of other great YT chefs (Weissman, Not Another Cooking Show, etc.), but this is one of the only channels where EVERYTHING I make, makes it into my recipe book. Keep at it my man!

@rodneypratt4324 2 ай бұрын

I don't care for Joshua...

@jethrodavao.-sectionc9995 2 ай бұрын

Joshua thinks like his version is the one and only way. Too assuming!

@theactualcanadian8300 2 ай бұрын

I think you guys take him too seriously lol

@magedojo 2 ай бұрын

He's also legit hilarious without being a try hard

@22mtech 2 ай бұрын

Weissman’s earlier shows were my gateway into YT chefs. I really don’t watch him at all anymore, but I appreciate the initial content he put out.

@rhchapman96 2 ай бұрын

I watched this at work and my mouth began to water. I messaged my wife and were going to do this for supper.

@paulh7589 2 ай бұрын

I've come to the point where I just hit the "LIKE" button before I even watch your videos. I know it's going to be educational, flavorful, and entertaining. I've learned a lot from you. I've never really followed your recipes to the letter- I follow your techniques, and you have made me better. I thought about sending you some brass knuckles just for fun, but I don't think your fridge could handle it. Funny, talented, and endowed with the gift of gab. You Sir, own the trifecta of entertainment.

@Bootmahoy88 3 ай бұрын

Could you, please, do a traditional French Cassoulet at some point. It's my favorite French Provincial dish.

@maries1381 2 ай бұрын

YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

@nlokteff 2 ай бұрын

Mai ouis!! (Yesssss!)

@derekboardman9995 2 ай бұрын

I've been on a cassoulet kick lately. I've watched several chefs versions, but mine is far more simplified version.

@Bootmahoy88 2 ай бұрын

@@derekboardman9995 I’ve also watched a wide assortment of cassoulet preparations, but I gotta say and with no judgment implied, take the full ride via Julia Child. It’ll take about 6 hours, that is, if you know what you’re doing, but it’ll be worth it.

@derekboardman9995 2 ай бұрын

@@Bootmahoy88 I'm not a professional chef, but I've been cooking for 40 years. The cassoulet I've been making is the best thing I've ever made. I use boneless chicken thighs, smoked beef sausage, bacon and Chardonay (I've used Pinot, but the Chardonay gives it a slightly sweeter taste). I watched Julia's video on it, and the time and effort she puts into it seems a little much to me.

@martinzenor7449 2 ай бұрын

I worked at a company that had a corporate cafeteria headed by a professional chef. They made this dish every Friday because coq au vin was one of the company owner's favorite dishes.

@montetackett9320 2 ай бұрын

I really love this new format. 10-15 mins videos of great recipes and super informative and knowledgeable. Don’t stop! ❤

@riorio5713 3 ай бұрын

When he quoted Julia Child, i felt that. 😢

@beatonthedonis 22 күн бұрын

I grew up in the UK, and traditional French recipes like coq a vin and beef bourguignon were usually culinary travesties when attempted by your average British cook. When you actually follow a proper recipe, you finally understand the fuss about French cuisine.

@jkirby-vd1wm Ай бұрын

I don't know, but your Julia impression is the funniest ever! ❤❤❤

@CraigMader 2 ай бұрын

I love that you sensei from big modern kitchen, then go punish Fridgie in a back yard that looks like mine. Makes everything seem more possible.

@thewerd 3 ай бұрын

Best foodtuber. Love that he does his thing and hasnt started doing random collaborations with your Gugas and Joshua Weismanns, so tired of that format.

@thethpian 3 ай бұрын

Or thumbnails of him sticking food in his mouth. That's some base mid youtuber shit.

@jorb1903 2 ай бұрын

Him, Brian lagerstrom, chef Billy barisi, and kenji are my faves now. For casual, I still watch Adam Ragusea, Babish for entertainment

@sox2000 2 ай бұрын

He actually did a collab with Guga a while back and it was really enjoyable.

@michelleread247 2 ай бұрын

@jorb1903 my faves too 😁

@onerainiday 3 ай бұрын

I sincerely appreciate the recipe and the unique carrot slicing technique as well.

@thethpian 3 ай бұрын

Honest to god I though I had invented this.

@RedRisotto 2 ай бұрын

You have never been to a restaurant? It's the most common way to cut a carrot.

@mcmdrpiffle447 2 ай бұрын

Hey Sonny ! I cook. It's what I do. I've done Coq au Vin a few many times over the years. This one, YOURS, is truly the exact way to make it! True Perfection your's for this Classic Dish. Pro Note? Fry up that second batch of streaky bacon at the end, and sprinkle it over crunchy like on the finished product ! Crunchy and soft bacon ! I've NOTHING else to add to your Perfect Dish Sir !

@thatdudecancook 2 ай бұрын

I can't argue with crunchy bacon!

@GregJoshuaW 2 ай бұрын

crunnnnchieeeeeee

@DonF-16 2 ай бұрын

I've seen Coq Au Vin made with skinless chicken. But I find if you cook the chicken with the skin, braise the chicken and then remove it from the sauce after it's cooked and place it under a broiler until the skin gets crispy and place back in the sauce then serve. It tastes amazing.

@Sniperboy5551 2 ай бұрын

I think searing beforehand is enough, but your method does sound good!

@DonF-16 2 ай бұрын

@@Sniperboy5551 I've cooked this dish many times and I have found the skin still gets soft and rubbery even after braising while it cooks in the sauce. Broiling the chicken after cooking just adds that extra touch.

@Carrera6rennsport 2 ай бұрын

removing the chicken skin is sacrileidge. might as well just eat a TV dinner...sheesh.

@gregsavchuk3239 20 күн бұрын

Sonny, Outstanding, Augusta Escoffier would be proud... Kind regards to all...

@richardm7181 16 күн бұрын

You know exactly how this would taste... frankly I would love it with a nice fresh warm baguette and dip it in...

@badsawww 2 ай бұрын

The cut from Marcus taking a bite to the fridge kick was amazing.

@andreahappe2368 2 ай бұрын

This is a trophy dish for me. I’ve been too nervous to try it-till I saw your method. It looks doable!! I kind of want to call my small town butcher and see if she will do rashers-lardons? for me. I’m feeing fancy!! I’ll let you know if I conquer my fear of the Coq!!!

@GilbertMartinezHarpsichord 2 ай бұрын

YES, Gilbert IS a name in France. And I am shocked / touched that Sargent Gilbert looks quite like me, - curly moustache included. AND my name is GILBERT. I randomly checked out your channel and found my doppelgänger on your videos!

@mahaimtiaz947 2 ай бұрын

Such a wholesome comment!

@Lamosteve 3 ай бұрын

Sargeant Gilbert translates to Sergent Gilbert in French. Gilbert is a french name. Buffalo Sabres great Gilbert Perreault was a star in the 70s.

@cedmelancon 2 ай бұрын

La french connection tabarslac

@ericsteel173 Ай бұрын

Last Thanksgiving I made Beef bourguignon and it was amazing. My wife of 30 years told me it was the best dish I ever made. That means, this Thanksgiving, I need something just as good, and this is it.

@yllanthrasblood9297 2 ай бұрын

The thing I like about this is that you don't just say what to do but you say why as well which is important information. I'll definitely be making this soon!

@SherylThompson-ru1uk 2 ай бұрын

LOL, Julia Child has been a favorite of mine for decades. Not only was she a great cook, she was hilarious and never took her mishaps seriously (unless imminent danger). You mimicked her voice quite well!🤗. The Coc Au Vin looks delicious. Maybe my daughter will make it for me. She’s the one who sent me this episode so you got a super recommendation!

@Sniperboy5551 2 ай бұрын

As Chef Jean-Pierre says, “never use a wine that you wouldn’t drink.” You don’t have to spend a ton of money, but don’t just buy the cheapest bottle.

@jaeger2278 14 күн бұрын

Going for the 6$ bottle instead of the 3$ bottle is more than enough IMO

@MrGomjabber 20 күн бұрын

My brother learned to make this in france during his many visits. He made it during a family get together once. It is the single best meal I have ever eaten. Not sure what that says about me but it was other worldly good.

@thisistraightgarbage 2 ай бұрын

Keeping the lid closed on your braise will in all likelihood cook it at a *lower* temperature than with the lid cracked. The water inside a braise ensures that the temperature inside a pot with the lid closed is around the boiling point of water. By cracking the lid, you are letting in additional heat-heat that is *probably* not offset by evaporative cooling

@shanajenson6643 2 ай бұрын

The butter wink!! It's my new favorite.

@phylodude 25 күн бұрын

I'm from New Orleans and I cook... I learned things from this video. You rock!

@freshstrawberries2585 2 ай бұрын

Looks so good. Without the wine, I’ve made this recipe numerous times.💡🍓

@donkemp8151 27 күн бұрын

My first time eating Coq au Vin was at a Bistro in Reims, France. I was expecting something that looked like chicken and this was so dark. I questioned the waiter who did not take kindly to questions from an American. It was good. However, my wife ordered Gumbo at the same place - a plate of chicken livers in sauce. The only time my dish was better than hers.

@mcsmouche 2 ай бұрын

5:26 | yes, this. Definitely. Pans like those are too deep for steam to escape so it ends up allowing your protein to spring water or braise rather than frying. Also a really crowded pan will act the same since it will bring the temp down.

@swingin871 2 ай бұрын

I made the beef stew recipe from your last video ,and let me tell you it was amazing! Thank you so much I didn't find a problem with searing in my Made In Dutch oven it worked wonderfully.

@robm4465 2 ай бұрын

I made this for Mothering Sunday The family loved it. Thanks for making look so easy.

@tim300wsm 2 ай бұрын

I will be making this soon. I’ve tried so many new things because of this channel. Thanks Sonny

@cornfloats7004 2 ай бұрын

So glad that you teach me so much! Thank you, Sonny!

@anthonydolio8118 2 ай бұрын

Everything you make is perfection. Thanks.

@natypes1 2 ай бұрын

Perfect. I've been looking to expand my repertoire of late. Did Steak Au Poivre last weekend and it was awesome. Already made my list for this dish Saturday. Thank you. Been cooking at home for 25 years and it's truly a passion of mine that continues to grow. It's probably my favorite thing to do (with my clothes on).

@CheerfuEntropy 2 ай бұрын

THE HUMONGOUS FUNGUS! absolutely awesome

@Dana-45 2 ай бұрын

I'm IN!!! I'm doing this for sure!

@blucheer8743 2 ай бұрын

I make this with Chardonnay mushrooms sage rosemary but mostly sage very good

@Blitzkrieg1976 2 ай бұрын

Just the color of the sauce is divine, I can only imagine how it tastes!❤

@williamcornelison4721 Ай бұрын

My brother cooked and showed me how to cook this great dinner.... acouple of years ago.... You're doing a great job.

@dumpl3dore Ай бұрын

Sonny, Thank You for this. I just finished making this now. UNBELIVABLE!!!! FWIW I added a leek to the veg for a little more texture. Fantastic!! Thanks again

@davidmurphy7951 2 ай бұрын

Oh My God. We will be doing this one. Looks so good. Thanks for the videos and hard work you guys put into them.

@CleetusJones 2 ай бұрын

Absolutely fantastic recipe. Thanks for sharing

@agingerbeard 2 ай бұрын

I cut my carrots like yours for my curry yesterday... you're right it is a great shape 😊👍

@victoriak789 2 ай бұрын

Picked up some great tips from this video particularly the one about not searing meat in those types of pans, thank you!!

@vitaliiskalskyi453 2 ай бұрын

Did it yesterday. I can now confirm this is insanely delicious!

@nathanhall9177 Ай бұрын

I was a line cook for 13 years in various restaurants. Not a chef. But I’ve been cooking for 25 years for family. No one knows why my pork chops are so good. They just are. I actually learned that from the Hispanic cooks, working in various restaurants when I was a younger. Been rubbing my chops and thighs with base for years. Ham base is really hard to find!

@Bman1878 2 ай бұрын

Best cooking channel for sure. Love the shout out to Kevin

@RedRisotto 2 ай бұрын

I make mine the exact way,... I do add some curly parsley in the end to add a little bit earthiness - and a tinsy bit more when serving with a couple of crunchy sour dough croutons. This is amazing to serve to guests. Day 1: Bird in wine. Day 2. Cook. Day 3: Warm up and serve, with fresh parsley and croutons. You don't need a rooster... A "soup/mature" chicken works too. Normal young chicken works but you miss a little bit of that gamey funk... and a bit more solid textures (hence the wine bath.)

@ker5776 3 ай бұрын

Love love the recipe

@ctoppino Ай бұрын

OMG !! Looks fantastic. Thanks for sharing.

@WarHam.Saltsmoke Ай бұрын

dude I followed this video the best that I could (couldn’t find pearl onions and my wife doesn’t eat bacon) and it still ended up being the best tasting dinner I think I’ve ever made. I’m gonna make this every week until I perfect it. Thanks!

@Lorraine4023 2 ай бұрын

Exceptional presentation. Thank you for sharing your culinary expertise.

@joden5279 2 ай бұрын

Sir. Your winking while tossing butter is making me churn.

@belnoth9641 2 ай бұрын

Going to make this on Sunday, I made your Pot roast, it was Fantastic. Thanks yet again.🎉

@ashleythedesigner 3 ай бұрын

Definitely cooking this up, thank you ❤️🇿🇦

@RoughneckAirsoftFL 2 ай бұрын

Cooked this last night and we're currently eating it for dinner. This is an excellent recipe

@khicks72 2 ай бұрын

Thanks, I had a great time, too.

@peanutaxis 19 күн бұрын

That is the BEST and most accurate quote of Julia Child I have ever heard.

@SuitedCynic 2 ай бұрын

Man, I've had this dish on my radar for so long and I also want to make (cheesy) polenta SO bad.. I think these two will have to get to know each other in my kitchen this weekend

@gk6993 2 ай бұрын

Another awesome one. Thanks guys.

@iTyro 2 ай бұрын

Ok A 9:17 that was pretty cool special effect. Bowl strayed still- smoking while the table turned. NICE EDIT!!!!

@God_emperor_Doom 3 ай бұрын

Thanks dude for making this video 😁 This recipe 's my dad's go to dish💯 I just love it

@vickipruitt6288 2 ай бұрын

This guy really can cook !. Makes it look easy and is entertaining. I would have been scared of coq a vin, but not now. Thanks, Vicki from Tennessee in the USA 🇱🇷🌹

@michaelbrayer4982 2 ай бұрын

When you mention preparing braised dishes the day before for best results, what do you do with the dish for that resting time? Fridge and reheat the next day? Slow covered simmer for 24hr? Love your content, thank you for the effort you guys put into the videos!

@MrMandlebalm 2 ай бұрын

Definitely joining the permanent menu, because this dude, can cook. Great directions. I dig NOT deglazing burnt char into my sauces too. I only soaked the chicken pieces for 2hrs in the wine, thyme and onion and it came out stained as f*** 👍

@oldschoolm8 2 ай бұрын

This and beef bourguignon. So hearty, rich and delicious!

@rufusdavies2160 2 ай бұрын

I just did this. Copied it to the letter and I must say, bloody surprised myself!

@wezzla 2 ай бұрын

Fissler Original-Pro rondeau is the only tool you need searing, braising owen duty...everything. It's really transformed my cooking.

@juststartingover2735 2 ай бұрын

Im definitely making this…its a recipe to indulge in once a year 😁 all that bacon juice, butter, salt, chicken skin/fat..all the stuff that makes it fabulous!

@richardnewcomb5674 26 күн бұрын

Can confirm it’s amazing

@patrickburyk9973 2 ай бұрын

Sonny - Thanks so much for this video! Me and a good friend decided to try this out yesterday.... Followed your procedure step by step and.... it turned out AWESOME!!!!!! Added simple mashed potatoes and garlic bread.... What a FEAST!!!! We're trying to decided what TDCC recipe to try next! Very Best Regards!!!!!!!

@marlo8867 2 ай бұрын

Followed this today, absolutely the best stew I've eaten, thanks dude!

@BCSpecht89 2 ай бұрын

This looks amazing!❤❤❤❤

@aborachis1649 2 ай бұрын

my all time favorite. this is a good take!

@nickk8416 25 күн бұрын

Great video! Can't wait to try it.

@padders1068 2 ай бұрын

Wow that looking amazing and delicious! Gonna have to give that a try! Thanks 🙂😋😎❤

@randyroth6115 2 ай бұрын

Awesome recipe as always. I cant wait to make this. You are truly a great chef. Marcus and you have real chemistry together. Once again, content that never fails to inform and entertain.

@SouplexSouffle 2 ай бұрын

My god that looks absolutely amazing.

@cindyms.1237 2 ай бұрын

I've never eaten or made this recipe but it looks delicious. Can't wait to make it.

@Sherrypeck 19 күн бұрын

OMG Im making this tomorrow.

@carny666 17 күн бұрын

Jack made it on 3'sC... never heard of it before or since till now. Looks good.

@colinjames7569 2 ай бұрын

An old coworker of mine. Taught me this recipe. But he braised and browned the chicken first with some flour and butter with wine to sauce. With fresh oregano, onions, garlic

@joshuamiller8533 2 ай бұрын

This inspired me to make a version using ostrich and beef stock. I even added some of your beloved marmite. Turned out really well! Thanks for the episode.