She got that kind of vibe that as soon as she speaks, I wanna sit down, grab a glass of wine & watch her working on the chicken, as if she's in my kitchen haha. Gonna try to make this "sound so fancy dish" later this week!!
Wow ! So fun even if I am watching this later on the month .... I made coq au vin 3 weeks ago and it was a success. Never found one person that does not enjoy coq au vin ! Well done my dear, it looks fabulous !
I adore making coq au vin. This version looks yummy and fun to switch it up a for Summertime. Could also use this recipe/technique to make a chicken pot pie in the Fall/Winter.
I JUST discovered you and enjoy your videos. Your personality is so fun to watch too! [BTW random] anyone ever say you remind them of Sandra Bullock!?! 💁🏻♀️
The pot with the fennel is beautiful. I don't know why you switched it out for the money shot. Pretty simple dish. One thing I don't know where to get is an old Cock, i.e. rooster, the correct translation of Coq, not chicken, which is poulet. All the chicken available in North America is too young, 7 weeks old, for this dish to really shine. Need a source for Capon. With an old male bird you really have to let it braise and you can through the comb and feet in to really get an excellent jelly. Things North Americans will never really grasp, too persnickety about their food. I mean, heaven forbid we eat something that isn't shaped like a log and held together with meat glue.
The brandy is burned off completely!! Its absolutely fine to double the stock but, like the brandy, after three or four hours braising the alcohol in the wine is totally gone…the name of the dish says it all!!
She got that kind of vibe that as soon as she speaks, I wanna sit down, grab a glass of wine & watch her working on the chicken, as if she's in my kitchen haha. Gonna try to make this "sound so fancy dish" later this week!!
I am so grateful to you and your team that you didn’t forget us as you emerged from the Covid19 Era.
You make me so relaxed about cooked something that sounds so fancy! Thank you.
Luv ya!😘
😂the bubbles got me 🤣
You guys make the best videos!!!! Love the pups cameo in many of them!!!
Really appreciate your videos. Very informative and inspiring! Thank you
Wow! Great recipe. Just subscribed. Thank you!
Beautiful!
Looks so good and summery
Definitely going to try this soon!
I look forward to trying this version. What kind of white wine did you use? You are a delight to watch!
Another instant classic! going to go back to this one often
Wow ! So fun even if I am watching this later on the month .... I made coq au vin 3 weeks ago and it was a success. Never found one person that does not enjoy coq au vin ! Well done my dear, it looks fabulous !
THANKS ROSALIND!!!
I adore making coq au vin. This version looks yummy and fun to switch it up a for Summertime. Could also use this recipe/technique to make a chicken pot pie in the Fall/Winter.
Love the bubble graphic! Looks delicious. No mushroom or pearl onion?
So yummy and delicious thank you Randy your the best ❤️
perfection!
Loved the tip about the potato. Ta
Bravo Merci beaucoup
I JUST discovered you and enjoy your videos. Your personality is so fun to watch too! [BTW random] anyone ever say you remind them of Sandra Bullock!?! 💁🏻♀️
Wow that’s a wicked English accent posh ok 👌🧑🍳🌹.Iam looking forward to seeing you your meal 🥘 today 🌹🌹🌹
Can you please, please, please do a Halloween dinner party? I love your style and would really love to see your take on it.
I’m not a Chardonnay fan, but la crema is very good!!
The pot with the fennel is beautiful. I don't know why you switched it out for the money shot. Pretty simple dish. One thing I don't know where to get is an old Cock, i.e. rooster, the correct translation of Coq, not chicken, which is poulet. All the chicken available in North America is too young, 7 weeks old, for this dish to really shine. Need a source for Capon. With an old male bird you really have to let it braise and you can through the comb and feet in to really get an excellent jelly. Things North Americans will never really grasp, too persnickety about their food. I mean, heaven forbid we eat something that isn't shaped like a log and held together with meat glue.
Way too much wine for my palate. I'd double the stock and halve the wine, especially with the brandy.
The brandy is burned off completely!! Its absolutely fine to double the stock but, like the brandy, after three or four hours braising the alcohol in the wine is totally gone…the name of the dish says it all!!
@@dinnerpartytonight it's not the alcohol that bothers me, it's the flavor. For me, the wine coupled with the brandy would be overpowering.
This is a disgrace…. I feel sick, ready to yack! The bloke was a bit annoying also. “Emerged from the COVID 19 era” wow!!!!