Coq Au Vin | Chicken In Red Wine Recipe | French Cooking Academy

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  1. Hey amigo. Really love your stuff, thanks for posting. Got a question though, concerning braised chicken with the skin left on. I find the skin goes, I don't know, quite slimey. I really don't like the texture of braised chicken skin, what do you think is it necessary to leave it on in order to achieve the authentic flavour/ result? Thanks.

  2. thanks for another great video.  this recipe produced an amazing sauce, but the overnight marinating also seemed to toughen the final texture of the chicken.  I've made this channel's poulet chasseur with spectacular results, using the same bone-in thigh cuts, and the texture was not affected…….

  3. Courtesy of http://www.cookitsimply.com/recipe-0010-0b13599.html
    Beurre manié (Flour and Butter Paste)
    Beurre mani© (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre mani© is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.

    Beurre manié should not be confused with roux, which is also a thickener made of equal parts of butter and flour, but which is cooked before use.
    ingredients
    about 50 g (2 oz) 4 tablespoons
    25 g (1 oz) 2 Tbs Butter
    25 g (1 oz) 4 Tbs Flour
    method
    1. Combine the butter and flour together, beating until they are thoroughly blended. 
    2. Break off small pieces and roll into individual balls. The balls should be added, a little at a time, to whatever mixture is being thickened.

  4. Helli, thank you for your recipe! But…when I do the marinade do I put only wine or also the 50ml of Cognac? On your website you put also Cognac on the marinade ingredients but you do not say it later when the “to do moment” comes……
    Thank you!

  5. Amazing Chef, I do make this in the fall or winter time, slightly different sequence of preparation but since you taught us the proper French preparation I am going to try this as this looks amazing. Thank you.

  6. Where I live I've never seen roosters for sale, but I have seen old laying hens which are used to make soup (tough but flavourful meat). I'm thinking that this may make a very nice substitute for a coq.

  7. Thanks for this recipe! I want to learn cooking French cuisine. I love watching you because you take time to explain everything which is great for an amateur cook like me. I also love your sense of humour and love your hands too. They're so nice and clean. 🙂 haha! More power!

  8. you are so knowledgeable , have you heard of the channel french guy cooking, he goes through the process of how he comes up with ideas to cook and how he will attempt the dish, love your content, hope your channel grows well

  9. the rooster made sense to braise, chicken dosen't – the rooster wasn't "cut" like a capaun – male that become pubescent has a strong taste (some urine-related taste) and has a tough meat.
    so the long marination with wine (denaturation with acid) and the cognac (denaturation with alcohol) pre-tenderizes the meat and covers the urine-reladed tastes.
    the long braising time made it tender (and the breast-meat was low amount – not like todays chicken) and secure from the pathogens
    strong maillard and herbs also cover the taste.

    the young poularde was usually poached because it was delicious because of the delicate meat and taste. (it was rare that you would kill a female that could deliver eggs for quite a time.

    the young males were eaten young as couqulet (bevor pubescent) and that was mostly fryed

    today we almost use only the female and males are killed as pupies – a pity !

  10. Looks incredible. Your sauces always look so perfect! Why would anyone buy that crappy "bagged powder" sauce when they can get something like what you made. Cheers.

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