Coq Au Vin - Bruno Albouze
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- เผยแพร่เมื่อ 5 ก.ย. 2024
- Coq Au Vin, now a staple at fine dining restaurants, was originally considered peasant food and featured Rooster...
To get the full recipe go to www.brunoalbou...
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I like the thoroughness of this guy. When he does something he goes to the full extent to do it well
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 !!!
TonyS Locks Bravo!
In my experience you can never go wrong with his recipes. He is brilliant.
@@cjhsshjc4959 yup, I have to agree - I have done a few more since. The chocolate truffles were awesome !
Have yummy batard or baguette handy for that extra sauce!!
@@cjhsshjc4959 i can't find this recipe though
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!
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.
Cuz he is cringe af
@@etacrif666 that's part of his charm. I laugh every time
well now he has
That narration is like a documentary or story telling.... It's calming
this is exactly what i make every time i want a quick and tasty snack
So quick and easy 😁
Ramen is more fast...
Simple eays and quick exactly what this recepie is
Only takes two days! 😂
But seriously, reducing your own stock, letting it set overnight, skimming the fat the next day and reducing again: there's nothing like it. One way to cheat would be to make a big batch of red wine Demi glace with chicken and beef. Cool, skim fat and reduce until it's almost a thick black sludge, then freeze into ice cubes. When you want a nice pan sauce, take one out and throw it in the pan. They're thick with collagen so it won't make your sauce runny at all.
Marinating the meat, making stock, and making the sauce is the secret to amazing sauces. The flavors you get are not the same with something made in 10 min. You don’t make a coq au vin every day. Usually when you have guests, people you want to please and give them a great dish to eat. It’s not for the vegans or veggies, that’s for sure.
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.
@B W BTW the phrase "too much butter" cannot be translated into French.
Not only does not tenderize, but it adds a weird, not very pleasant flavor to the meat if you do not evaporate the alcohol first. If you remove the alcohol, it becomes the complete opposite. Beer makes exceptional marinades and other recipes to die for.
@@David_P132 I'm french and I approved this message :D
@@calahan59 :-)
Every time I watch one of Bruno's video, I get a Michelin star.
I need a pregnancy test after watching
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!!!
Kid: "Dad, I'm hungry. What's for dinner?" 😩
Bruno: "Coq au vin!" 😁
Three days later.
Kid: "Is it ready yet?" 😩
Thank you
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 more i see his recipies, the more i just love this man. 😆💪
Me too👍
B W you know it really costs nothing to just be nice on the internet to strangers.
@@rangoonlenlai7481 👍😘
@@rangoonlenlai7481 The reason it costs nothing is because it's worth nothing. Got anymore worthless tidbits to share?
Max Stalworth like your phone number?
Bruno's videos make cooking meat so glamorous that they could turn a die hard vegan into a carnivore.
I would disagree but I was once a vegetarian, now I try some of his recipes with meat about once or twice a month :D
You have made a lot of people think im way better than I really am with your recipes, thank you Bruno!
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 only man I trust to handle coq.
Stephane from French Cooking Academy did it fairly well imo.
@@wojciechwolak2832 r/woooosh
I'm checking all french cuisines here... This guy is gooddddd
I wish TH-cam had taste-a-vision!! You make every dish look amazing and easy!!
@B W Really? Go to another restaurant, then, because it should! Taste is the purpose of those recipes, looking fancy is just a bonus.
You are a ray of light in this dark world sir!
Thank you for all your hard work
It's the chicken who did the hard work for that food. That chicken bore the pain of killing then only it tasted good . 🤢🤢
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.
The universal snap of "this right here is the shit"
I had no idea you should boil out alcohol from marinade. Great piece of advice
me neither and I study a lot of cooking stuff!
Is the best process inside the marinade, because you have only the active chemistries principles of the red wine, and the marinade lets the correct flavor!
Slow looking the chicken and veggies right now, already the aroma is making my mouth water.
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.
We really need a system upgrade where YT can give us some smell sensation too!!!😋😋😋
I want the food itself 😁
Bruno is truly elite. "The Real Deal" is almost a modest moniker.
I never fail to laugh with Bruno. The onion pop killed me.
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. :)
If I was a billionaire I would have Bruno as my personal chef. You are on another level.
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 !!!
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.
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.👌
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!
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.
Didn’t know TH-cam is a porn channel
Me neither, the video litterally starts with the word "cock" and some bukkake footage... this is outrageous !
You know us ... French can be offensive. It is legal over there and we are proud of it :-D
Your kitchen sets are out of this planet! Any cook's dream to have.
Great recipe, by the way!
There is no way to compare Bruno and most of the american chefs.. he is beyond the ordinary.
was a bit chaotic. but bruno is always the king
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
So does the alcohol really fully evaporate during cooking, what is your opinion?
Totally. Alcohol evaporates before 80°C. Anything boiling will kill all the alcohol
Bruno you’re my favorite chef- every time I want to make something French I refer to your videos. Merci mon chef!
Rest In Peace chef Robuchon. Thank you so much to your contributions to the food world.
What's the purpose of putting the casserole in the oven? I know French people do that, but, I dont know whats the point. Fabulous job! I will copy you this weekend.
You get a more tender meat by first searing your meet and transferring it to the oven. Plus, instead of transferring it and losing some of the flavour that's in the dutch oven pot, you keep everything together! It's kind of like a cast iron pot, it's made to go from stove top to the oven for many recipes!
La France, simplement extraordinaire !!!
Merci
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 👊
This guy NEEDS to have his own restaurant or bistro
It's a crime that he doesn't have his own restaurant/bistro
If Chez Bruno with his cleaver and Thor were in the same room together, I think Thor would be scared.
Tout ça en 6 min ! Trop fort ! Merci pour les explications, j’intègrerais certains détails dans ma prochaine préparation.
This plate is for a Holiday Day,
like today in Mexico !!!
Thanks a lot Chef Bruno!!!
Also we have like a classics plates: chiles en nogada, tamales, atole, pozole, tacos, chilaquiles, etc. etc
Fantastic!! This was totally done justice with the respect it deserves!!
He’s got such a sweet smile
Pretty ridiculous that this guy doesn't have at least a million subscribers.
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!
Hello,
How nice of you to mention this restaurant.
After multiple visits to this place my daughter fell in love with French food to the point that she married French boy.
Too bad that he does not know how to cook....
This is just a joke, he says she has convinced him over the years that he doesn’t know how to cook .:)
Wonderful guy, beautiful family and the best ever French food. While you are in Saint Maxime visit la préserve restaurant and order everything and anything on their menue. You just might decide to never leave France...
Margaret Gora Oh wow! What a great story. Small world! And I will put Saint Maxime on my wish list to visit.. sounds like a dream!
Dont forget the nutmeg for the mashed potatoes. Gives a succulent taste
Thank you chef! The classic French entree is always on trend and in demand!
I think you will find it is a plat principal and not an entrée
I did it and it was wonderful.
Did he say he’s going to French the chicken legs? 😘🐔0:53
yes, it means triming the bone
Bruno! Another fantastic classic. So much information concentrated in a short video! its a MUST SEE VIDEO!
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..:)
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.
In Julia Child's recipe she uses beurre manié to thicken; would that be alright to use here instead of corn starch?
You are a Professor in
cooking. 🏅
The news is ... School of cooking and confectionery
BRUNO ALBOUZE ⭐
@B W I know that the recipe is a legend of French gastronomic cuisine. Traditional recipe of Burgundy. The wine and the beef should be Burgundy. There are also variations on the recipe. This Bruno recipe is the most correct and delicious.
m.th-cam.com/video/DPB4jvHiVec/w-d-xo.html
1 Good red wine meat marinade.
2 good meat broth.
3 Good caramelized meat.
The result will be very tasty. 🌸🌼 Thenks.
This is certainly a much longer way of doing it, but it looks incredible
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!
This video is such a turn on.. I dont know if its the accent, enthusiasm or the cooking techniques..
I'm a heterosexual man, but when it comes to this guy and his food........i would!
This video teached me a lot of different things. Thank you so much.
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. :)
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 👌🏻
Thanks for the show used the instructions to make my own „version normande“
Bruno my man you are intensely satisfying to watch.
Simple,nice,atractive and look very delicious food ! I'm fan of Brunos dishes!
Yes...if you are a kitchen maestro you know what i speak about
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" ... !)
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!
Bruno, you and Stephane from French Cooking Academy are my favorite french chefs on TH-cam! 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!
90 % of italian cuisine IS peasant food eaten by the poor.
hasnt hurt them, i would say.
that said: bar piano music, a french guy talking about cooking - and then these martial slo-mo knife chopping scenes. what a guy you are, uncle b.
Best chef on youtube, It’s not even close.
That looks like the best meal ever in this world. Can’t wait to try it at home
Great recipe, it looks delicious. Gotta love the classics.
Also, the maillard reaction is not a caramelisation.
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
Why do I miss when he drops the fork/spoon after his first bite lol
A ton of work however perfection
My thoughts, exactly... this one has so MANY steps! But the final product, oh yeah!
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 😏
Very well done work over all u r my favorite chef nice style and plating
Back in the days when the poor would eat coq au vin and the rich bourgeois would eat white bread and pastries :)
HI bruno im a big fan , could you make brazilian food someday ?=D
I am chef too but the way cooks it's amazing to watch Grace and Art of your Cooking🥘
What type of potatoes did he say to use which you can substitute yukon gold for?
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.
Seve esquisito pero podría ser en español me gustaría poder preparar 👍😋😂🤗
did you use mirin instead of cognac?
Bruno Albouze, have you heard of a Cornish Pasty? I'd love to see your take on one!
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
I would eat everything he cooks. Prized heffer here, all day.
Wow I really like your recipe. It's look tasty and yummy.
Bonjour Bruno!! Are you a cooking instructor/cooking school? Also what kind knives 🔪 do you use? What does flambé-ing do to that sauce?