Julia Child's Coq Au Vin | Jamie & Julia
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- เผยแพร่เมื่อ 21 ต.ค. 2024
- So, Making my way through Julia Child's "Mastering the Art of French Cooking" cookbook...like the movie "Julie & Julia. Today I make Coq Au Vin - is Chicken cooked in wine with mushrooms, onions and bacon.
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Julia Child's Coq Au Vin Recipe:
1/2 cup lardons (or very thickly sliced bacon), cut into 1/4- by 1 1/2-inch (6- by 36-mm) strips (optional)
2 or more tablespoons olive oil
3 1/2 to 4 1/2 pounds chicken, cut into parts (or all one kind of part), thoroughly dried
1/4 cup Cognac or Brandy
Salt and freshly ground black pepper
1 bay leaf
1/4 teaspoon thyme
20 pearl onions, peeled
2 cups red wine, preferably Burgundy, Côtes du Rhône, or pinot noir
About 2 cups homemade chicken stock, or beef stock, bouillon, preferably brown chicken stock (see headnote above)
1 or 2 garlic cloves, mashed or minced
About 1 tablespoon store-bought or homemade tomato paste
3/4 pound fresh mushrooms, trimmed, rinsed, and quartered
1 tablespoons all-purpose flour & 1 tablesppon butter
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Heads up, when you're trying to flambé something it is *extremely* dangerous to pour directly from the bottle, even if it doesn't look lit (the flames can be very dim). The flame can easily follow the stream back up to the bottle and burn your hand (low proof) or explode (high proof). You should always put the amount you want in a heat proof container and pour from there.
To be fair, not much of a problem on an induction stove. To be less fair, more of a problem when you make multiple attempts to light it in-between pours, given how hard alcohol flames can be to see.
@@tildessmoo It's not an induction stove, it's an electric one.
Thanks
I respectfully disagree. Low proof alcohol like brandy is usually 40%. The alcohol has to already be at a high temperature or aerosolized to ignite. It can make a flame big enough to singe hair, but will not typically burn you severely.
For drinking, yes. For burning, meh.
A hint for watery eyes when cutting onions: Drink beer. Does not help but tastes awesome.
😂
😅😅😅
Best remedy to anything is always to sedate yourself.
😁
Smoke a bowl. It's healthy 😌 ☺
It's hilarious to see the pristine condition this book was in in these early videos and the battered, shell-shocked state it's in now.
I loved "shell shocked". Hahahahaha!
It's been through a lot lol
My mother made Julia's Coq au Vin quite often, especially in winter, enough that it is very much 'comfort food' for me. We would serve it over rice or noodles for the sauce. She'd pack up the leftovers to take to school for lunch the next day---it is very good cold.
Your mother packed you coq au vin for school lunch? I clearly got the wrong parents.
I love the idea of a little Bruce eating coq au vin at the lunch table. It’s making me happy.
Couple things
Before attempting flambé, get the temp up so that the alcohol vapors start to “lift” first.
Secondly, when cooking something which needs a hot heat, try using clarified butter. The solids in the milk proteins will burn at a much lower temperature than desired (250-265f)
These two things will help
On flambe, I also preheat the alcohol in a microwave oven first
@@specialforces101 You can also just put it on a ladle and heat it over fire, same result and, IMO, easier, because then I use the ladle to spread the alcohol over the dish. But that's just me.
Her book Mastering the art of French Cooking is soooo well laid out and written, she points out that you must follow every single tiny instruction or it doesn't work. And always throw the love into the meal. It's those tiny things that do it. Grateful she shared her love of French Cooking.
Two years passing has not diminished the entertainment value of this video at all. ❤ Always wry and funny without trying to be. Keep up the good work!
Cooking is more forgiving than baking. This was great!
I made this by her recipe for the first time this summer. It really was worth the work. My only cheat was that I couldn’t find small onions locally, so I had to quarter medium ones. I wouldn’t do the mushrooms in the same pan with them-I think the moisture of the onions would keep you from getting a good brown on the mushrooms, and that flavor takes the dish a long way, imho. I used a dry cab to cheap out but would spend more to use a burgundy or Chianti, if I had it to do again. And you definitely want full mise en place for this, or it will mess up your timing. Cut and prep everything ahead so you can clean dishes, pans and cutting boards as you go, or you’ll be lost under a pile of them at the end.
My hubby does all dishes at our house. I actually apologized for this meal. The mountain of dish ware used was so worth it. We used the Coates de Rhône. Perfect! We used the bases of large green onions instead of pearls as we had them in garden. Worked beautifully
Thoroughly enjoying these videos. Love seeing a Canadian in a different country trying Julia’s recipes. Butter is EVERYTHING!
Excellent!!! If I may so suggest? Write the date cooked/made on the corresponding recipe and any notes you may have, along with rating how much you liked it. I have found this REALLY helpful when going back to re-cook a recipe. Thanks for the Julia Child inspiration!!
So, so happy to see your channel growing as much as it is! You deserve all the views and likes. You cook like most of us without culinary school backgrounds. Thank you. 💐
Your presentation skills and commentary is excellent. Make sure you keep it this way!
We just made this meal. Oh my goodness! So good. We used salt pork instead of bacon, so we didn’t need any salt. Served with a loaf of French bread and steamed green beans. 2.5 hours of work devoured in 15 minutes. So worth it!
Having fun while cooking Julia is one of life's little pleasures.....and if Julia was alive she would be toasting you on every episode!
I love the bay leaf bookmark.
Okay so I've been making chicken like that (minus the brandy) for years without even realizing that it's a fancy french recipe. I just saw that recipe in some cooking show and it was simple enough for me to try when I was learning how to cook. I had no idea that I'm a fancy chef 😀
Coq au Vin is not a restaurant dish. The name means "Cock and Wine" and by cock they mean rooster. It's a French countryside dish made using roosters that had gotten too old to keep the hens laying eggs. That's why the dish is dark meat only and ideally made using a roaster or stewing hen. It's designed specifically to make tougher chicken edible. The only way to replicate the original form is find a way to get your hands on a rooster.
@@The_Chef2511 It's a common French bistro dish, I've seen and eaten it from Paris to the alps. Not sure where you got that information but it's definitely outdated lol.
@@OnlyGrans69 have you even seen Ratatouille??
@@OnlyGrans69 your experience is due to modern means and seems you don't actually care to know the history of what you eat
How did you get that take from what I said lmao? You know absolutely nothing about me. @@joshpiotrowski3487
I watched your most recent Jamie & Julia ep and then came back to the first episodes you did. Your cooking skills have improved immensely!
Julia would be proud of you! I'm just now reading As Always, Julia and taking my second deep dive on everything Julia. Sure makes me better in the kitchen. Don't have this book yet. You're making me think about it. Great video!!!
I fell across your videos whilst searching for more Julia Child ones - you are hilarious! I'm enjoying them so much. Waiting for my copy of the book to arrive and now I can't wait to make some of the things that you have made because you have been so enthusiastic!
OMG I made this about two weeks ago and it was amazing. Not as many steps as the cassoulet but it still took me about five hours. So worth it and it tasted even better the next day after a rest in the refrigerator. My only complaint was that my final product had a slightly unappealing purpleish-gray colored chicken (from the red wine). Nice job, Jamie!
Great recipe I used to watch old Julia videos with Jaques as a Child and I have always wanted to try making coq au vin for christmas dinner.
Congrats again on your 100000! I've been sharing on Facebook your most disastrous adventures! They are your funniest and the ones we can relate to the most! My daughter, Candace, subscribed and loved it, laughed several times and said you were a silly guy! One by one we have joined your journey ☺️ please don't change!
A bay leaf bookmark. I love it!
Best thing I'm watching on TH-cam atm...
LOVE the music choice in this ep.
I really love your Beatles shirt and mug!
"What the hell is saute again?" I'm dieing! Love your learning curve. Made my whole day watching this channel for the last 8 hours.
One of my favorite dishes! I’ve never seen it made quite like this. Similar, but different.
Worked as a prep cook at a restaurant that used bourbon in a ton of recipes! A tip for flambé- it didn’t light bc it wasn’t hot enough! Turn the heat up a bit and then try again. :)
Absolutely fantastic series.
JC was a pioneer in bringing cooking to television. The idea that French cooking would appeal to a broad American audience was considered absurd, never mind that television audience's would watch someone cook. I am 90% sure that the JC cookbooks were published after her television fame. Before celebrity chefs, cooking game shows, networks devoted to cooking, there was Julia. But, yeah, it was a different era! Especially all that butter.
This dish is for a rooster. The "coq", which you can translate as it sounds. Which is why this dish is about slower cooking, braising, and adding dominant flavours. Regular chicken requires gentler cooking, hence different but similarly-ish type recipes for regular chicken.
I think it was this video that you drank the wine that you cooked with. It reminded me of Graham Kerr, who dove into JC's wake she made for television cooks. He basically rebelled against all the heavy creams and butter later, but that first "Galloping" series was memorable. Oh, that decor!
Ah... there's no lane quite like Memory Lane.
JC coq au vin: th-cam.com/video/_WmJ-c-9FZY/w-d-xo.html
Graham Kerr: th-cam.com/video/7bhClN5Y-9s/w-d-xo.html
I just happened to make this very dish the same day this video came out. She's my cooking idol! I'm very excited for these videos.
I'm genuinely interested in what edition of the cookbook you have. Mine at home has 1/4 cup brandy, 3 cups of wine (essentially a whole bottle), and 1 tbsp of tomato paste in the directions. But your has...different types of measurements?
I am LOVING your channel!!!
It’s getting me to cook more!!!
I love watching your videos. And. You really teach because cook books can be very confusing. Thank you for your videos
Stumbled upon your channel yesterday You are v endearing trying to wade through all of Julia’s recipes It makes me wanna try a few of her recipes myself
I am wanting to cook this next week for dinner as a personal challenge because I am try a different dis around the world.
Just found your channel today, very much enjoying it. If you are cooking with Julia, and you are pouring yourself a glass of wine, you should always be toasting to Julia's memory. She was sloshed for more than half of her career while filming, you should be too.
lol 😅
This recipe looks pretty similar to Julia's beef bourguignon (spelling) recipe. It has a lot of the same ingredients. Looks great, saving the video for later.
I made this recently, religiously following Ms. Child's recipe in France with French ingredients. One thigh was left over, and my Korean husband recooked it with a bit of soy sauce and it was good, or so he says. Coq au vin it is very like Korean braised chicken dishes so it makes sense.
Nice to see Julia's recipe. I learnt mine from Jaques Pepin .... he used white onions, garlic, mushrooms and lots of white wine and butter .... very tasty and perfect over white rice or noodles in about 45 minutes. Will try it with the bacon next time.
Hi Jamie! I am new to this channel! You were recommended a couple weeks ago! Watching you go through Julia Childs recipes have been fun! I really love this video! Coq Au Vin is one of my favorite dishes! My parents used to make it semi often. Unfortunately, my step father died not too long ago. It’s a little bit of a bittersweet watch, but I appreciate it a lot. Have a nice day.
Flame was a stress!,,,, I can tell, you wore done with the cooking at the end ! 👏🏻
It is imitation brandy. No alcohol content No fire. Get the expensive kind next time. You want the dish to come out authentic for the amount of effort contributed.
flambe is lighting alcohol vapors not lighting alcohol. so crank the pot on high. wait until you smell it and turn it to low. light it and you will get the woosh.
Well done... I think Julia would have approved. It's an amazing tasting dish for sure..
Oh, man. Does this bring back memories. My dad was a professor at the University of Chicago and three times a year he would invite his graduate students for a dinner of Coq au Vin or beef stew or chile (dad grew up in New Mexico and Texas.) Gallo wine, martinis, little sausages in a red sauce in the chafing dish, and chicken or beef stew in a copper pot. The 1960s. Frankly, I didn't care much for Coq au Vin -- flabby chicken skin in a wine soup. Typical ungrateful child. But the students loved it. Dad was quite a star in the kitchen.
You saying knob of butter brings me back to the first few videos when you didn’t even know what a knob of butter was. You’ve come so far even at this point.
Another hint on peeling onions, my son in law wears swimming goggles. The sulfur gas in the onions mix with your tears to create a mild sulfuric acid. Stings. Some onions are worse than others.
My husband and I made this last night. We were also out of sync LOL! We probably watched parts of your video 20 times! Put the lid on... take the lid off etc... LOL! When we got to the flambe ours did quite the opposite of yours. My husband burnt the hair off his knuckles. HA! HA! HA! It came out amazing! This winter we are doing CJ & JJ with Jamie and Julia! We are definitely not even going to attempt to film it! Watching your videos feel like hanging out with you in the kitchen. Thanks for your wonderful perspective.
WOW!!! That looks amazing! My mouth is actually watering! This is going to be a fun journey for you... (And us) Julia was always fun to watch just like you! 😇
I'm buying this cook book, you have shown me amazing recipes.
Check out all the Julia Child videos on TH-cam first. He presentations are direct, easy, and do not contain all the theatrics such as these videos.
OMG I made this about two weeks ago and it was amazing. Not as many steps as the cassoulet but it still took me about five hours. So worth it and it tasted even better the next day after a rest in the refrigerator. My only complaint was that my final product had a slightly unappealing purpleish-gray colored chicken (from the red wine). Nice job, Josh!
I love The Roof is on Fire reference!
He reminds me of when my roommate and his friend decided for some odd reason to try and make a loaf of bread from scratch... I was thankfully at work...but when I did get home after work... I was pretty sure Scarface had been there .. there was white powder EVERYWHERE
I've made this several times. We love it.
I love your attitude, so fun!
French here ! :) "Coq au vin" means to use coq, or rooster. Much flavor, and much time to cook to have a well cooked meat. The use of this way to cook (in wine, long cooking time) is perfect for hard meat (in the same way for boeuf bourguignon).
By the way, the oinions are a little bit too big. "oignons grelots" are tiny ones.
This is kinda what we Puerto Ricans call fricassee de pollo. We don't add mushrooms, we add potatoes to the chicken and wine sauce. So good over white rice!
It's awesome that you're doing this. I will say you need to brown your chicken more before doing the flambe, and also, make sure everything is really hot before flambé'ing, or it won't give a proper flame. It's good to note that this dish is about very browned flavours (more than you think you need), so brown all your veg as much as you can. If you need to separate things you're searing to accomplish this, doing it is worth it in the end.
I made this once. Years ago. Total fail. I ended up w/ purple chicken. lol Yours looked amazing at the end! Tres bien!!
I wanted to make this this weekend but have seen so many people say they ended up with purple chicken I'm worried lol
If you use red wine its suppose to look purple we in France make that with a roster not chicken coq mean roaster
Try white wine - that’s what I use. No weird gray chicken.
Yes of course it does! Red wine has tannins, that stain things that are brighter colors, such as chicken! There is no problem that the Chicken is purple. If you replace it with rooster (coq), the result is the same (in terms of color). The deeper the wine, the more purple you will have in your dish. Keep going, don't get discouraged!
I also came to say that the chicken should actually be a little purple because it is braised in red wine (& preferably a burgundy which has more purple tones in it)!
I love your channel. I subscribed!
The quickest and least tearful way to prepare onions is to get someone else to do it for you. Frozen mini onions work well. I've seen Big Ina using them.
I like to throw veggie bouillon in along with beef or chicken bouillon for more depth
I make this all the time it's so damn good, fairly easy and healthy. I actually slow cook it in the braiser for a couple hours. The chicken gets so moist and tender.
I like onions...I think it's slice them for this recipe. I can already taste it!!
I must try this dish
Love your videos! Love Julia Child❤️I made this! Also, super handsome!
Whoa! Use what is good enough to drink as far as wine, brandy, etc. Please consider longer tongs to avoid getting burned. You are official cook now, and a pretty good one. You deserve good tools. Love the La Crueset.
Dont know why man...just love your channel
I remember the first time my mother made hassenpfeffer, she said, "It is very like coq au vin, but using rabbit.
You have inspired me. Thank you!
For someone that comes off as a bit inept, you got some pretty cool cooking pots and untensils😊
Agreed! Le Creuset isn't for newbies.
Please really brown the chicken in the beginning, next time.
👍🏻
Thanks...love watching you...will add some to my cooking page
“Don’t crowd the mushrooms. Otherwise, it won’t brown properly”
that moment when you clack the knife on the edge!! OMG
That moment at 4:32 when you hit your knife on the edge of a enamel cast iron pan makes my heart cry...
😄 "i'm pleased with the browning of this chicken" sir there was no browning anywhere on set! i've really enjoyed watching this series. it's something i've always wanted to do with a certain famous british celebrity chef
I'm going to make this tomorrow for the first time.
Yay, I woke up to your video! That looked great, Jamie :) sooo excited for more episodes
That looked de-li-cious!
I like the kinder, gentler, funnier, and fewer swear words Jamie circa 2023.
Me and my mom too she is forever saying “bowl me” or “order up”. We are with you on the swear words and funny
Julia would LOVE you!
These type of dishes are fab with a side of garlic mashed potatoes!
Looking good man!!!!
oh my god the way he bonked the sharp end of his knife against the saucepan
Thank you for recipe. I will make it today. Love this video!
You murdered it...
The correct pronunciation of coq au vin in French is cohk oh vah(n). In the word "coq" the o is pronounced with a closed "oh" sound, while the "q" is pronounced with a "k" sound. The second word, "au", is pronounced like the "o" in "coq", so with that same closed "oh" sound. The final word "vin" is slightly more complicated. The "i" is pronounced with an open "ah" sound, but the final "n" is a typical French nasal "n" that is barely pronounced, as you can hear in the audio pronunciation.
my favorite dish in the world ❤
Never mind the nitpivkers. You're just pure entertainment making all the initial mistakes so we can avoid them. Now I have to go look for my Mastering book that I packed away 2 moves ago. I know it's in a box somewhere. Thanks
Got this on the stove cooking right now- only difference is I used a half cup of beef broth instead of cognac.( We didn't have any.)
If you really were starting out trying to cook you did really well.I make that dish all the time when I have people over but I tend to use Delia Smiths version .
Gonna make this tonight hopefully it turns out as good as yours looks!
did it?!?!
@@antichef yeah it did man ty! The butter flour mixture worked perfectly to make the sauce thick, and it tasted amazing. Excited to keep watching your videos and make this stuff with you!
Do the whole book please
I believe someone already did this via blog/vlog...hence the movie Julie and Julia. But this is cute, and slightly more amusing.
When you're using bouillon cubes, then there's no need to reduce the sauce. Just add less water to the cube. You'll save a lot of energy and time that way.
Jamie, which dish did you prefer personally? This or the boeuf bourginon? Also loved the Bayleaf bookmark haha.
It's supposed to be pearlized onions and you can get them frozen at Wal-Mart already peeled.
Thanks!
Looks delicious
I just these videos lol, keep them coming