This Recipe Will 100% Make You Fall In Love With French Cooking
⬇️ Get my new Cookbook ⬇️
Master in the Making E-Book-www.thatdudecancook.com/
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
FOLLOW ME:
Snapchat- / g6zr4trr
Instagram- / thatdude_cancook
TikTok- www.tiktok.com/@thatdudecanco...
Facebook- / thatdudecancook
SHOP MY MERCH STORE- thatdudecancook.teemill.com
Appliances:
Vitamin Blender- amzn.to/46Xvmh5
Cuisinart Food Processor- amzn.to/3FKJo9V
KitchenAid Stand Mixer- amzn.to/466H5sm
KitchenAid Food Grinder Attachment- amzn.to/3FPG11r
KitchenAid Pasta Roller & Cutter Attachment- amzn.to/46WUDYT
Zojirushi Rice Cooker- amzn.to/4706t4q
Secura Electric Coffee Grinder and Spice Grinder- amzn.to/40qsuGV
Chopping Boards:
Butcher Block 4ft x 25in- shorturl.at/dsuPT
Red Polyethylene Cutting Board- shorturl.at/jGMNV
Square cutting board- amzn.to/4618gF8
Rectangle cutting board- amzn.to/467TGLL
Budget cutting board- amzn.to/3MygwFI
Even cheaper option- amzn.to/3sltijW
Clear Rubber Cutting Board Feet- amzn.to/47nbp2P
Black Silicone Cutting Board Feet- amzn.to/47fieEl
Grilling and BBQ:
Traeger Grills Pellet Smoker- amzn.to/3MvDrBq
Slow 'N Sear® Deluxe Kettle Grill- amzn.to/3PXAOdt
GrillBlazer Torch Use Code Thatdudecancook To Save 10%-grillblazer.com/
Metal Skewers- amzn.to/3QKmw0u
Kabob Skewers- amzn.to/3SxSVIT
Storage Containers:
Food Storage Containers with Lids- amzn.to/476tkeM
Rubbermaid Commercial Food Storage Container- amzn.to/3SpxwSf
Snapware 24-Pc Glass Food Storage Container Set- amzn.to/3QM82gF
Weight and measurement:
8 cup Plastic Measuring cup- amzn.to/3QLqLbY
Pyrex 3 Piece Glass Measuring Cup Set- amzn.to/3u33jOD
Etsy Copper measuring spoons- shorturl.at/bDY58
Compact Digital Portion Control Scale- shorturl.at/wyBSU
Pots: and Pans
Le Creuset Enameled Cast Iron Shallow Round Oven- amzn.to/46hDmZj
Made In Cookware - 12" Non Stick Frying Pan- madein.cc/1023-thatdudecancook
Le Creuset Classic Cast Iron Skillet- amzn.to/464P5Kt
8" Aluminum Non-Stick Fry Pan- shorturl.at/egjD5
Cast Iron Square Grill Pan- amzn.to/3SqFVVl
All-Clad D5 5-Ply Brushed Stainless Steel Fry Pan- amzn.to/463KSa3
Made In Cookware - 10-Inch Stainless Steel Frying Pan- amzn.to/47i6Xm4
12 inch stainless steel sauté pan-amzn.to/47iGu83
Made In Cookware - 6 Quart Stainless Steel Stock Pot With Lid- amzn.to/3slv04G
Cuisinart 1.5 Quart Saucepan- amzn.to/45WlYZO
Le Creuset Enameled Cast Iron Saucepan- amzn.to/47mwbj8
Chinese traditional, carbon steel wok- amzn.to/3QNEwar
Tools:
Rubbermaid Commercial High Heat Resistant Silicone Spatula- amzn.to/3FKzfde
3 Pack Stainless Steel Whisk- amzn.to/3SqHbrx
Microplane Premium Zester Grater- amzn.to/3MxYAL8
KitchenAid Stainless Steel Utility Tongs- amzn.to/3sdc8Ff
Offset Stainless Steel Spatula Set with Wood Handle- amzn.to/3u92qUE
SPARTA Wide Brush With Nylon Bristles- amzn.to/3SLXaAX
Original Vegetable Peeler Carbon Steel Blade- amzn.to/47mSWno
Thermometer- www.thermoworks.com/thermopop/
12 Pieces Round Cookie Cutter Set- amzn.to/49rQUnx
Amazon Basics Multi-Purpose Stainless Steel Scraper- amzn.to/3tWCCem
Dough Scraper- amzn.to/3FOqejy
Mercer Culinary 7-8 Inch Silver Plating Spoon- amzn.to/3svK9QW
Kitchen Spoons- amzn.to/470B6GW
French Rolling Pin- amzn.to/46YwEIt
What is that scoop even for/name?
OXO Good Grips Multi-Purpose Kitchen Scissors- amzn.to/3SuzyRc
Vivifying Butchers Twine- amzn.to/47lW1Ec
Cuisinart Boxed Grater- amzn.to/40pxV9g
KitchenAid Gourmet Meat Tenderizer- amzn.to/40pzbZU
OXO Good Grips 3-in-1 Adjustable Potato Ricer- amzn.to/3QNVLbi
Melon baller- amzn.to/40nZAYd
Metal funnel- amzn.to/473J4PE
Hiware Solid Stainless Steel Spider- amzn.to/40H2gAp
Bellemain Fine Mesh Strainer Set- amzn.to/3FNzG6I
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.
Пікірлер: 755
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
3 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
3 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
3 ай бұрын
She deserves it.
@skibidi.G
3 ай бұрын
Attack the fridge bro, we love it anyway 💕 , what did it do wrong ???
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
14 күн бұрын
400-450 is usually better for most things, and most savory dishes are done in that range in restaurants in my experience.
The Julia Child joke just killed me! 😅😅😅
@Hoaxer51
3 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
3 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
3 ай бұрын
I remember watching the episode she said that.
@billbrasky7540
3 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 😂
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
3 ай бұрын
You can replace Gaspard if you're ok with it
@henrilopes7337
3 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.
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.
You've changed the way i cut carrots forever since i first saw that method. Perfect shape.
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.
I watched this at work and my mouth began to water. I messaged my wife and were going to do this for supper.
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.
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.
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.
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 😊
This channel has climbed its way to #1 cooking channel on KZread I'm my honest opinion!! Who agrees? ...hit the like button.
@Sniperboy5551
3 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
I really love this new format. 10-15 mins videos of great recipes and super informative and knowledgeable. Don’t stop! ❤
When he quoted Julia Child, i felt that. 😢
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
3 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
3 ай бұрын
He actually did a collab with Guga a while back and it was really enjoyable.
@michelleread247
3 ай бұрын
@jorb1903 my faves too 😁
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
3 ай бұрын
You have never been to a restaurant? It's the most common way to cut a carrot.
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
3 ай бұрын
I can't argue with crunchy bacon!
@GregJoshuaW
2 ай бұрын
crunnnnchieeeeeee
Could you, please, do a traditional French Cassoulet at some point. It's my favorite French Provincial dish.
@maries1381
3 ай бұрын
YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
@nlokteff
3 ай бұрын
Mai ouis!! (Yesssss!)
@derekboardman9995
3 ай бұрын
I've been on a cassoulet kick lately. I've watched several chefs versions, but mine is far more simplified version.
@Bootmahoy88
3 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
3 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.
French cooking is so obtainable and I think people get intimidated by it, these are beautiful foods to add to your dinner rotation.
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
3 ай бұрын
I think searing beforehand is enough, but your method does sound good!
@DonF-16
3 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.
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!
I made this for Mothering Sunday The family loved it. Thanks for making look so easy.
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).
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.
The butter wink!! It's my new favorite.
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.
Looks so good. Without the wine, I’ve made this recipe numerous times.💡🍓
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.
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!
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.
Everything you make is perfection. Thanks.
THE HUMONGOUS FUNGUS! absolutely awesome
The cut from Marcus taking a bite to the fridge kick was amazing.
Did it yesterday. I can now confirm this is insanely delicious!
OMG !! Looks fantastic. Thanks for sharing.
Just the color of the sauce is divine, I can only imagine how it tastes!❤
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.
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!
I'm from New Orleans and I cook... I learned things from this video. You rock!
I will be making this soon. I’ve tried so many new things because of this channel. Thanks Sonny
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.)
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!
Absolutely fantastic recipe. Thanks for sharing
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
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!
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
I'm IN!!! I'm doing this for sure!
Fissler Original-Pro rondeau is the only tool you need searing, braising owen duty...everything. It's really transformed my cooking.
Cooked this last night and we're currently eating it for dinner. This is an excellent recipe
Exceptional presentation. Thank you for sharing your culinary expertise.
This and beef bourguignon. So hearty, rich and delicious!
So glad that you teach me so much! Thank you, Sonny!
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!!!!!!!
I don't know, but your Julia impression is the funniest ever! ❤❤❤
Definitely cooking this up, thank you ❤️🇿🇦
Another awesome one. Thanks guys.
Can confirm it’s amazing
My god that looks absolutely amazing.
Oh I’m making that, great job.
Oh My God. We will be doing this one. Looks so good. Thanks for the videos and hard work you guys put into them.
OMG Im making this tomorrow.
Picked up some great tips from this video particularly the one about not searing meat in those types of pans, thank you!!
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.
Thanks, I had a great time, too.
Going to try this soon !
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!!!
I've never eaten or made this recipe but it looks delicious. Can't wait to make it.
I made this two days ago. Absolute killer!
Very nice! Reserved now in my recipe arsenal. Thanks!
This looks amazing!❤❤❤❤
Great video! Can't wait to try it.
Best cooking channel for sure. Love the shout out to Kevin
My brother cooked and showed me how to cook this great dinner.... acouple of years ago.... You're doing a great job.
Wow that looking amazing and delicious! Gonna have to give that a try! Thanks 🙂😋😎❤
Love love the recipe
Killing it!!!
Followed this today, absolutely the best stew I've eaten, thanks dude!
This looks amazing
Looks Delicious 😋🤤❤❤
I cut my carrots like yours for my curry yesterday... you're right it is a great shape 😊👍
I enjoyed watching this...
I love this dude!!!
Thanks dude for making this video 😁 This recipe 's my dad's go to dish💯 I just love it
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!
I made a chunk roast yesterday, and because of you I put worceshire and Vegemite in it, was awesome!
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
3 ай бұрын
La french connection tabarslac
Definitely on the list to make
I make this with Chardonnay mushrooms sage rosemary but mostly sage very good
Making this for my inlaws this weekend. Wish me luck!
Wow, wow, wow and Wow, amazing Sonny, I’m can’t wait to make this. I’m friggin salivating here!
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.
looks delish. So glad I already ate before watching this!
I’ll be trying my hand at making this dish straight away!
JUST WANTED TO SAY THANK YOU!!!
Dear God that looks incredible
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
Wow, wow, wow and wow! Amazing Sonny, can’t wait to do this, I’m salivating dude!
Going to make this on Sunday, I made your Pot roast, it was Fantastic. Thanks yet again.🎉
i seriously need to make this!!!