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Classic French Chicken in Red Wine Dish / Professional Restaurant Recipe
COQ AU VIN Lyrics

No lyrics text found for this track.

The lyrics are frequently found in the comments by searching or by filtering for lyric videos

Most interesting comments from YouTube:

ShinyBorel

5y↑10

ANNOTATIONS
0:08.400
ATTENTION: VIDEO CLIP IS MISSING!
PRINTED DIRECTIONS ARE BELOW:

0:08.400
As with my other videos, use the PAUSE control to give yourself time to read all of the annotations before attempting to make this.

0:08.400
NOT SHOWN - This is also when you add the 1-2 tablespoons of Cognac.

0:08.400
Often these days you see recipes that call for pancetta instead of bacon in order to avoid burnt black parts. That's because the person who wrote the recipe doesn't know to boil the bacon for 5 minutes first. Now you do!

0:29.257
CLICK TO SUBSCRIBE

10:30.900
Coq au Vin has be traced back to the days of the Roman Empire. Classically it was a way of making a very tough free-range rooster into something that was less chewy and tasted good. If you use a very large (older) chicken that is good quality, you will have the best of both worlds - a deep, rich flavor and very tender meat.

10:30.900
If you want the traditional Julia Child presentation, then simply pan roast some small onions in stock on top of the stove during the time you were making the sauce, and combine them in with the chicken when you serve it. Personally I prefer it without those onions, but to each their own...

10:30.900
That's 1 small Bay Leaf, 2 t Mixed Peppercorns, 3/4 t Rosemary, 1 t. Chervil. Grind, then mix in with 1 1/2 t Salt, 2 T Flour.

12:20.055
PAUSE CONTROL!

13:16.200
I've made considerable changes to the way in which this is cooked, and although this is more work at the stove, you will see that the results are well worth it. One fundamental change is to replace the initial marination with an overnight braise at a very low temperature, then add a second marination before it is warmed back up for serving.

13:16.200
INGREDIENTS
2 - 2 1/4 kg (4 1/2 - 5 lb) Chicken
2 t Mixed Peppercorns (black, white, green, pink)
Dried Herbs: Rosemary, Chervil, Bay Leaf
Fresh Thyme (used in two places - see video)
Flour
200g (7 oz) Bacon
500ml (17 1/2 oz) Red Wine, dry (see video)
200ml Chicken Stock, preferably homemade
220g (8 oz) Mushrooms, small or quartered
100g (3 1/2 oz) Shallots
30g (1 oz) Garlic cloves
1-2 T Cognac

13:21.600
Here's what your pan roasted onions should look like, if you decide to use them...

13:26.200
Dry the boiled bacon off well or there will be a lot of splattering when you start frying it.

2:16.856
Don't use a heavily smoked bacon. It should have a little smoke, but too much will overpower the other flavors.

3:08.100
Invest some time into doing this stage the best you can. Over half the flavor depends on how well you do the browning. When people talk about the love that's been put into a dish, THIS is what they are talking about!
This dish is really at its best after it has been stored for in the refrigerator for at least one day. This effectively constitutes a second marinade of the chicken, and produces a smoother flavor. Then reheat either in a microwave, or preferably, in a steam oven.
Try serving this the Belgian way, with French fries and mayonnaise. This may seem strange, but it is really delicious!
Note: Really the chicken can be coated with the seasoned flour while the bacon is cooking (coming up in the next section of the video) - but I am showing you the steps sequentially so that it isn't confusing.

3:21.499
Cover and put in an 80°C (175°F) oven for about 9 hours. Yes, this is a very low temperature. Trust me!

4:09.632
Translation: the day the chicken was still alive.

4:39.800
It will take about 20 minutes to get to this stage.

6:07.100
Next you fry the chicken pieces in the rendered bacon fat in two batches so that you don't crowd the pan.

6:16.300
If you want to serve this immediately, then reheat the chicken by covering it loosely with foil and putting it in a 200°C (400°F) oven during the period in which the tied sprigs of fresh thyme are infusing into the sauce. Otherwise simply pour the sauce over the chicken pieces and put in a sealed container in the refrigerator to reheat later.

6:44.700
AFTER 9 HOURS: When the braise time is up, remove and discard the thyme branches. Then lift the chicken pieces off to a platter. Pass the liquid from the braising dish through a sieve into a fat separating pitcher. You will be using this liquid in the next step.

8:33.418
This is 350ml (12.5 oz) of the wine used. The rest will be used later. Traditionally you want an intense Graves wine such as Chateau Haut-Brion, but the price of such wines is very high. Just use a good dry red.

BravingTheOutDoors

Finally made it… one of the best chicken dishes I ever made or had.
Also, absolutely my favourtie version of it yet.
I gave it a strong 9 but my wife found the sauce a tad too intense.
I’m not sue if I reduced it too much but it was fine for me, not too rich or too intense at all. Was really spot on perfect.
However, because my wife couldn’t have too much of it we were left with some amount of the sauce and I was wondering what else can I do with it?
I froze it in an ice cube tray.
What other dishes would benefit from it?
Thanks

Listen, regarding the books. You should check what’s going on with Amazon UK because all the books are listed as available from several different sellers but they claimed they couldn’t ship the second although I already paid for it and eventually I just told them to cancel the order and just bought the third on its own until they have it fixed.

BravingTheOutDoors

I have a question regarding wine and thought it would make sense to ask it here since you don’t have a video specifically on wine.

In the second book you recommend Oyster Bay, Chardonnay (for cooking, I should emphasise) and I must admit I’ve never tried it because at least here in England it has a screw top and not a proper cork.
I actually have everything Oyster Bay make in most supermarkets next to me and they all have a screw top, even their Pinot Noir.

Assuming you remember, wine was something I considered as a profession once upon a time. My big brother has an actual cellar for aging (when appropriate).
Until I moved to the UK I’ve never even seen wine being sold with a screw top… that’s just… blasphemy… ha ha.

What should I make of it?
I’m assuming that’s “ok” for cooking wine?

I was also hoping to get a few specific names from you of your favourite red wines.
Regardless of cost.
Well, maybe not ones that cost $500 a bottle but you get the point.
Still, I'm sure you have 1000% more experience than me so I'm really interested.

My standards so far are Israeli wines.
Primarily the:
Domaine Du Castel - Castel Grand Vin (the Petit is also nice)
Yarden’s Cabernet Sauvignon (when kept right and for the right amount of time)
And many years ago Yarden had one glorious vintage of Syrah that was the best wine I ever tasted, period, no competition. Since then it’s not even a shadow of itself but that can be said of so many vineyards, unfortunately.

Regardless, if I were to give the Castel 100 points (just to provide some reference to my next point) then pretty much every wine I had here in England or in France or in Spain (so far, but I have been to probably a hundred tastings) would only merit a 5 to 10 point score.
Suffice it to say… not even in the same galaxy.

I’ve actually added notes (in your books) whenever you gave a recommendation of a suitable wine.
So far they’ve been brilliant.
I think it would be great if that were to become a regular thing in future videos.

Thanks

BravingTheOutDoors

I found a few of the wines you’ve mentioned.
The Champagne is indeed very expensive so I doubt I’ll try it anytime soon. Though, it is available from various different sources which is a good sign.
Unfortunately, some are impossible to obtain so we’ll see what I can do.
Some are out of stock but the sellers claim it will be back in stock in the near future.
Although, I have “ideological” problems with buying from certain places.
Many places will only allow you to purchase anything from them if you become a member... and that costs money.
The link you gave me is one such place.
I actually called them and asked why they’re asking for so much money and they couldn’t give me a straight answer.
At some point I told him: “you mean to tell me you want me to pay you for the privilege of paying you?”... he chuckled.

BravingTheOutDoors

First, I need to thank you again for basically always writing back, explaining, raising issues, pointing out the issues and providing links.
That’s just uncommon and it’s not unnoticed by me.

I will read the article and study screw tops.

With regards to wine…
Sure, of course not all wines are meant to be aged. This is why I wrote ‘where appropriate’.
I have seen many bottles with a synthetic screw top where aging is not required (well required is not the right term).

The last tasting I went to was only a few weeks ago by the way.

With regards to the issues you had… I’m wondering what is the cause because it seems to me it has to be the transportation element but realistically the cause is not your concern. Nor should it be.
Like I said - disappointing.

However, I must say that ultimately everything comes down to preference.
I’ve had “disagreements” about wines with my brother where he liked something that I didn’t.
There are many wines where I sense off flavours but they are very successful (for instance - Recanati) despite of my own opinions.

If I had to “analyse” myself (something I do a lot in chess ha ha) I’d say I’m not one for overly fruity tones… that’s just not my taste in general.

If you don’t mind, I’d still like to go back to my initial question/request:
Could you give me some titles of your favourite wines?
I already have one of your recommendations (bought but haven’t tried it yet) -
Altimus by Michel Torino.
In general, you recommended ones from Chille… do you have a few names in mind?
Do you have an absolute favourite wine?

All comments from YouTube:

Peter Kirchem

9y↑3

Superb recipe ... really good. Understanding the need to properly brown the meat is, as you say, the secret.
I was once enjoying an excellent Shepherds Pie in a restaurant owned by Marco Pierre-White in London and much to everyone's surprise he happened to be visiting and walked round the tables. I told him how superb the dish was and asked him, only half seriously what the secret was. Without hesitation and looking at me rather intently, he said "as with any casserole, understanding the importance of properly ... and I mean properly browning the meat" :-)
I would also add that using a really expensive wine (Keith Floyd once recommended a vintage Gevrey Chambertin!) is absurd ... and being the peasant dish it is, very untraditional. As you say, a reasonable red wine (but make it French!!) is perfectly OK and I challenge anyone to tell the difference. Sorry to go on, just really enjoyed your presentation!

N flor

3y↑1

I made this 24 hours ago, incredible flavour, I love your cooking methods. You really make me jump through hoops n climb mountains in order to make it, but it sure is worthwhile!!

Greyswindire

10y↑1

Wow! Very beautiful dish, the sauce look super tasty! Always wanted to know how to make a good Coq Au Vin.

DannoCrutch

10y

Great video, Chef! A nice bunch of tips to boot! I haven't had Coq Au Vin in over 20 years! Great tip on browning the meats for braising. A chef taught me that, years ago, and it is a major tip, imo. Thanks again for sharing with us!

CookinginFinland

@***** Yes, I know. I've seen that before, too. That's not braising. That's boiling.

CookinginFinland

10y↑2

@DannoCrutch Ah, I see what you mean. Very true! The flavors developed during the Maillard Reaction provide the depth in the final dish, and most celebrity chefs on television make this amateur's mistake.

DannoCrutch

10y

@CookinginRussia Thanks. Yes, from what I've seen, a lot of folks think browning is just getting the "red" out of the meat, etc. Never "caramelizing" the meat enough to add the flavor, aroma, and color.

CookinginFinland

10y↑1

Thank you. Just for the record, a "braise" always involves browning first, or it isn't a braise.

Anders L-O

Great as always! I've been thinking a few times that it would be nice to have more videos and images of the prepared dish - maybe something to consider?

Todd Williams

9y↑3

Just completed this dish along with your chicken stock video for the best meal I have had all year. You are an inspiration, Thank you!

CookinginFinland

+Todd Williams Thank you very much. I appreciate you taking the time to leave feedback!

unicocamel

10y↑1

Kick ass chef, thank you! Love how you've simplified the methodologies and honed the recipes. Taking the BS out of cooking with simple, fresh ingredients! I'm not a big fan of rosemary so sub fresh summer savory and love the result. Very similar to my favorite local café. Cheers! D

unicocamel

10y

Haha! Fair enough! Thank you chef for interacting!

CookinginFinland

10y

@unicocamel Ah, okay! When you said "kick ass", I was thinking of the United States, and when you said "cafe", I'm thinking of a low caliber restaurant, as in a roadside cafe. Thanks for answering!

unicocamel

10y

@CookinginRussia He does baguette and crepe au vin

unicocamel

10y

@CookinginRussia Café Francaise in Nanaimo, BC Owner/Chef es un maestro, certified at the highest level.

CookinginFinland

10y

Thank you. I just have to wonder what this cafe is, because I haven't had good Coq au Vin in a restaurant in over twenty years, and then it was in France.

Ionme

I made this 3 or 4 times as is and it was phenomenal. I also played around with the flavour combinations with great results every time. I just got an actual rooster and started marinating, will the extremely slow cooking be as beneficial for it or is it unnecessary since im already marinating it beforehand?

TheShrike616

8y↑1

Hello from Belgium. My grandma used to serve this with gratin dauphinois. A real treat. Her recipe was definitely different from yours though, but I tried it and it was awesome ... with gratin dauphinois :). Thank you. Wouter.

Brian Fitzpatrick

9y↑1

Really looking forward to making this dish this weekend!

How many days can this be made ahead? If I made it on a Friday would it be ok to serve on Sunday?

Thanks for all the great videos!

CookinginFinland

9y↑1

Sure - it is better when reheated after a couple of days. You're welcome!

nattou7 natatee7

Excellent presentation -- I've been looking for a recipe to make this dish for my friend's birthday and am glad to have came across someone who really seems to know what he's talking about ! Few questions please, maybe I missed this in your video although I replayed it twice: 1) how much wine in total do you put? 2) how much mushrooms - do you recommend a specific type? 3) I do not eat bacon and was wondering if it would work substituting for lamb stew - which I have done in the past with great results but not for this recipe, 4) would this work out fine being served with garlic mash potatoes? I will be reporting to you on the results, which I'm looking forward to. Thank you again Chef !

CookinginFinland

8y↑1

+nattou7 natatee7 First, whatever you do, do NOT use lamb stew in this dish. You could substitute turkey bacon, but you can't call it Coq Au Vin without bacon. It is an integral part of the dish, my friend. The mushrooms are ordinary champignons here (aka button mushrooms). Garlic mashed potatoes are okay, but french fries are better in my opinion. The crisp texture suits the dish more. Otherwise you'll have a mouth of mush. As for the quantity of wine, the annotation at 0:30 states 500ml. If you do not see the annotation, then it is probably because you are viewing this on a mobile device that doesn't fully support YouTube. Be sure to view the video on a regular computer (or better mobile device) so you can see the annotations before you actually try making the recipe. The notes are vital.

cryptofascistbbq

Chef, I have a really simple question. I didn't see where in the process you added the cognac. Sorry if I missed something simple. Also just wanted to say I think your videos are incredibly well done and inspiring. Thank you for making so many otherwise seemingly complex recipes and techniques clear and accessible. It's a delight waiting to see what you will teach next. Bravo!

CookinginFinland

9y↑4

@cryptofascistbbq Okay, a couple of points here. First of all, Julia Child was half a century ago and even then she never worked a single day in a restaurant. She managed to make a career out of plagerizing her class materials from Le Cordon Bleu at a time when you could get away with such things because international lawsuits were almost nonexistent. Americans were so ignorant of cooking in the 1950's and early 1960's that she seemed like a genius to them. She was not a "French Chef" - she was a novice who was just in the right place at the right time, so take whatever she says with that in mind.
Next, the word "traditional" is something that is tricky and often misleading. Cuisine progresses, so are we trying to make this dish the way the Romans did before France existed? If so, then you'll need some rooster blood - but few people these days would enjoy a dish with coagulated blood on it. Times change and so I take "traditional" to mean that it doesn't contain prepackaged seasoning mixes or bottled sauces or have any crazy variations from the classic dish (such as adding soy sauce - as I have seen some do to this dish). Adding the flour raw will thicken the sauce with less reduction, and it produces a different very slightly pasty feel to it that people didn't used to mind decades ago. These days the mark of quality is a sauce thickened primarily by reduction. The flavor is more intense that way, but it costs more. Coq au Vin was a peasant dish originally, so thickening the sauce with water and flour rather than by reducing stock and more wine would have been the tradition. Ultimately you have to make it and see what you think personally.

cryptofascistbbq

@CookinginRussia About to start cooking this today. One more question about what appear to be two differences I notice in your recipe vs others. 1. Julia Child in her original recipe made a big deal of the fact that the chicken is not floured before frying, but is instead allowed to fry for several minutes before the flour is sprinkled on top. She says that it is "interesting" that french recipes don't seem to usually call for pre-flouring. Anything to this? and 2. A lot of recipes call for a tablespoon or two of tomato paste. Is this traditional? Or is your recipe more traditional?

CookinginFinland

@cryptofascistbbq Thank you! As for the cognac, look at the bright red annotation at the top of the screen at around 12:24. This is why I put in the warning at the start to pause the video to read all of the annotations - but I realize it is easy to miss something. Let me know how it turns out for you.

Mike B

10y↑2

Tried this for the first time today. The only thing I can say is excellent! Served with chips which complimented this very well.
Thanks for this, have never really tried a c.a.v. recipe before as versions I had tried before were, frankly, quite rubbish. However, as I have tried other of your recipes I thought it would be worthwhile to give this a go and the results were fantastic.

CookinginFinland

10y↑1

@Mike Burns That is funny! Those two dishes always remind me of each other because they were originally methods for cooking tough chickens, and are almost always so dreadful in restaurants that people wonder how did these dishes ever become classics in the first place? They really are great, though - when they are made with care.

Mike B

10y↑1

@CookinginRussia Funny you mention this as I cooked your Chicken Cacciatore a month ago and I guess this persuaded me to give the c.a.v. recipe a go.

CookinginFinland

10y

@Mike Burns Thank you for the feedback! It is always gratifying to hear. Indeed, most restaurant versions are quite awful. You might want to try my Chicken Cacciatore if you haven't already. That's an example of something that is almost always beyond miserable in restaurants, but this version will have you loving the dish - maybe for the first time. Thanks again!

Mike B

10y

PS - this did turn our very well even though I did not have home made chicken stock which is so much superior to the ready made stuff I used this time around. Initially I thought I completely ruined this by adding ready-bought stock (Knorr), but once things cooked through it was ok. In future will reserve so frozen stock for this.

Seattle Rinis

5y↑1

Hi. Shame on me for not getting around to this recipe. Made it for my wife on our anniversary. Braised the chicken the day before, stored it in the fridge and reheated it the next day. Made the sauce fresh. Used a South African Cabernet called Hands. It was very good in the dish and nice for sipping. Just wonderful, like the Beef Bourguignon.. So good. Thank you Chef Greg.

ShinyBorel

5y↑10

Mike B

Thanks Shiny!!

lemon tart

6y↑2

Making this for Christmas! Starting today to give it a bit of a rest

PetrichorAllegory

10y↑1

Watched a bunch of recipes on and off today...this will be the first I try, looks like an excellent Coq au Vin recipe, will definitely report the results!

Bill Cosby

It has been five years. Why must you lie?

moldy08

10y↑1

I used this recipe a couple of weeks back and the result was nothing but a mouthwatering beast of a meal! Would you agree that sage could be added to this?
Thanks so much for your great videos and the time you put in to them - much appreciated!

CookinginFinland

10y

Thank you. No, do not add sage to this. It takes the dish in a very different direction. Stay with rosemary - trust me!

oicfas4523

What do you think about doing the braise sous vide (9 hours at 175°F)? I frequently sous vide vegetables at 185°F, so I know that there can be issues with the bags puffing up with steam and floating, but other than that I suspect it might work well and would trap in all the flavors and moisture.

CookinginFinland

+oicfas4523 The chicken will not be tender at that time and temperature and you won't get the same depth. You can employ sous vide for the marinade phase with good results, but that's quite a different process and more than I can explain the details of here in a reply. It is a topic for a future volume of my cookbook series.

qqq qqq

hey chef, firstly thank you i did your beef bourginion the other day and me oh my, tonight i attempted my first coq au vin however after 4 and half hours all the liquid has gone, chicken is nice and tender and tastes a beaut.... not sure where i went wrong, i have a gas oven therefore the only minimum temperature was 1 i put it a little bit lower but maybe it wasn't low enough, I'm making the mushrooms and final sauce tomorrow, should i add more wine given that i now have now excess liquid there is some oil and a small amount of heavy wine gravy but nowhere near enough to even cover half a breast, thank you anyway :)

CookinginFinland

8y↑1

+qqq qqq Yes, if you have the old style gas oven with numbers then you can't set it low enough, which was the problem. Just add water, since water is basically all that would have evaporated. The other components of the wine are still there and if you add more wine it will be sour and too concentrated

badoobidoo

I'm making this just now and have a question. Could it be a problem if I leave it in the oven for more than nine hours or if I interrupt the process? I should work on my timing, I suppose :)

badoobidoo

9y↑1

@CookinginRussia
Thanks a lot for answering! I feel stupid, because I discovered that I have a programmable oven. So I set it to the remaining time and put it in the refrigerator when I came back. I'll finish it tomorrow and try to post results! I'm excited!

CookinginFinland

9y↑1

You can leave it in a little longer. Don't go crazy and leave it there for 12 hours or something.

petyahaha

I've tried many of your recipes and this is the first one I've had a problem with. I made this two times and my chicken - especially the breast - ended up being overcooked and not juicy. I followed the recipe exactly except using a cast iron dish instead of glass. Could that have been a factor?

CookinginFinland

6y↑1

Yes - that is certainly one problem. The other is if you are in the United States and using ordinary supermarket chicken. In that case, stick to legs and thighs.

Daniel Schou

10y

Great video! Any suggestions on what to serve with it?

CookinginFinland

10y↑1

@Daniel Schou Oh, this dish is not greasy at all! The fat in the chicken was rendered out for 9 hours, and then drained off with the fat separating pitcher. Of course if you omit that step, then it would be greasy. I am taking your suggestion regarding recommendations on accompanying dishes seriously and will try to include more information about that in the future. Thank you.

Daniel Schou

10y

I hadn't seen the last comment reg. french fries. That was what I was looking for. However, the dish itself is quite heavy and french fries are greasy. Won't it be too much?

I really enjoy your videos! Just like now I would always appreciate suggestions on what to serve with the dishes prepared if it isn't specified in the video.

CookinginFinland

10y

As I wrote in the last frame at the end, I enjoy the Belgian side of french fries with mayonnaise with this. If you mean wine, then the obvious choice would be the same wine you used for cooking it. Thanks for the feedback!

BravingTheOutDoors

Peter Morrell

Eh not really, the most popular dishes in the U.K. are Indian curry’s.

CookinginFinland

Yeah, the British are also famous for their love of bland food. Good luck with that. LOL. (I've got the Russian version)

BravingTheOutDoors

She's English. Until she met me she barely even used salt... I kid you not.

CookinginFinland

You could have thinned the sauce out with some water to please your wife. Is she Russian by chance? The complaint of "too concentrated flavor" is a peculiar thing among Russians due to the reasons I explained in Volume 1.
As for other dishes, you can put it on poached eggs for breakfast. You can mix it with baked beans, too. As for Amazon UK, they are playing this sick corporate game where publishers have to pay them an extra 50% for them to deliver promptly, otherwise they might just not ship. However, you can order from Amazon in the US, which will ship my books directly to almost anywhere in the world.

3 1 5 7 3

7y↑1

My favorite dish 😋

3 1 5 7 3

7y↑1

I would never skim, you're killing me!
😣

Ryan Sandy

Chef, just wondering what kind of pan you are using to fry the bacon and the chicken here? I assume it isn’t a nonstick pan?

Michael Carrigg

For the braising process - could you put the chicken and wine in a slow cooker for 9 hours on low.

CookinginFinland

Probably, but I don't use slow cookers. It isn't something restaurants use, and I haven't even owned one in 30 years.

david burrows

Chef, I hosted a dinner party and served this along with a cheesy potatoes au gratin. RAVE REVIEWS from everyone! Thank you for that. One thing that I noticed that no one else mentioned is that after reheating the braised chicken from the night before in the oven I thought the chicken (all dark meat) had the slightest bit of a "grainy" texture. Is this normal? Did I over-reheat the chicken? This isn't the first time I've noticed that texture with this dish... As I said before, no one said anything about it but I'm my biggest critic.

CookinginFinland

+david burrows Thank you. Indeed the problem you mentioned is in the reheating process. These days that's not an issue in restaurants because we use steam injection, but no home kitchen has that. The old school method was to reheat at about 190°C/375°F and put a square of buttered parchment paper over the food you are reheating (don't seal it with parchment - just cover it, buttered-side down. Also make sure that it isn't too dry. Thin it with some water, because it is going to lose moisture during reheating. The other way you can do it is in a container sealed with foil at around 120°C/240°F for longer. This works even better, but it is impractical in a restaurant because food can take an hour or even more to warm up if there is a large volume.

Gordan

At what point do we add cognac? Together with adding the bacon towards the end of making sauce? I am asking because the subtitles are not available any more. Thanks!

Alexa M Heying

8y↑1

OMGosh! I never thought to boil bacon first! I boil pork ribs first, but didn't know the bacon boiling!!

Chris Shaskin

8y↑1

I never had a coq au vin in France. I've considered making it at home. But in Canada chickens go from egg to the store in about 8 weeks. Tender and tastless. I'm afraid it would fall apart in a coq. I'll try to track down a rooster from a Menonite one day.

CookinginFinland

@Chris Shaskin There is more than one way to boil an egg, too. :) Have you seen this video of mine?...
https://www.youtube.com/watch?v=UsmjAGouZZA

Chris Shaskin

And like you're already wondering. Yes, I'm a very smart. And six years ago, I didn't know how to boil an egg.

Chris Shaskin

8y↑1

The Grazelle and the Cheetah create each other. My questions and your answers move the earth forward.

CookinginFinland

@Chris Shaskin The visual nature of television and the Internet has warped the culinary arts into a photo contest these days. It is a strange thing that so many techniques are being forgotten in attempts to make meals in 30 minutes. If you have any other questions, feel free to ask.

Chris Shaskin

8y↑2

.Ths internet is full of food pornography. You are full of usefull information. Difference.

2 More Replies...

bpanther

8y↑2

Another wonderfully, detailed and complicated recipe from the Russian Chef with the American accent !!!

bpanther

7y↑1

Oh yeah... I got that from later videos... thanks.

Someone else.

9y↑1

Good stuff, good stuff!
Well done.

CookinginFinland

Thank you. Be sure to check out some of my other recipe videos, too!

Ismail FIKRI

10y

Am wondering wether adding cognac would change anything. Wouldn't its flavor be overpowered by the red wine ?

CookinginFinland

10y↑1

@Ismail Fikri Whether you flambée at the end, or you mix in the cognac earlier, they ar still combined. There is no one recipe for rump steak (rumsteack), or for boef tournados, so I can't offer you any definitive advice here. However, you have given me an idea for a new video.

Ismail FIKRI

10y

@CookinginRussia
Would you combine them for rumsteack ?
I usually use only cognac, mainly to make the flambée.

CookinginFinland

10y

Cognac and red wine are commonly paired in both Italian and French dishes. They compliment each other.

Dana Dane

7y↑1

I really do enjoy your videos

Henry Wieser

Could you make a video on how to make "Marchand de Vin sauce?"

Henry Wieser

7y↑1

@CookinginRussia thanks!

CookinginFinland

Have you looked at my video here?...
https://www.youtube.com/watch?v=eWrRla8GgJY

Hacienda Homestead

Will boiling the bacon remove sodium?

CookinginFinland

9y↑1

+Liz At Home It won't remove sodium, but it will reduce it. The point of boiling the bacon is so that the bacon flavor is softer and so that it browns better without burning.

BravingTheOutDoors

CookinginFinland

Some wines are produced in very limited amounts. It is like buying tickets for a concert. The face value of the ticket might be a tiny fraction of what you have to pay because the demand is so much greater than the supply. There are people who have connections to snatch up large amounts from certain wineries. Turley is a classic case of that. If you are lucky enough to get a bottle at 'face value', you can drink it or sell it for 10 times more.

BravingTheOutDoors

CookinginFinland

(continued) Also, with regard to individual tastes, this is also the case even among famous critics and experts. There was a well known dispute between Robert Parker and Jancis Robinson (British celebrity wine critic held in high esteem) concerning a Chateau Pavie (2003? - not sure now) in which Parker raved about it as fantastic, but Robinson said it was horrible and one of the worst wines he had tasted in years - even though they were both sampling from the same bottle at the same time. So, if you are going to be guided by a wine critic, you have to find one with a similar palate. You can do this by reading reviews of wines you already know about and seeing how they fared by various people. Still the best is to just buy different wines regularly and sample them for yourself. One other recommendation for you is Hedge's "Red Mountain" from Washington state. The 2012 is the only one I've been able to get so far, but it was exceptional after being open for a day. It needs time to breathe.

CookinginFinland

It is impossible to have a steady favourite in this part of the world because wines come and go. In Russia, often there is only two or three bottles in a store. By the time you try it and decide you like it, the rest may be gone. This is what I have been dealing with for the last 11 years now. This situation will be solved once we get close to having the restaurant open and can legally import cases of wine directly. Finland has strict alcohol laws, in case you didn't know. All retail liquor comes from a single state-owned store called Alko. They have many locations, but each store has quite a limited selection that comes and goes at the whim of the buyer, whoever that is. I have attempted to make requests, but so far no luck.
With that in mind, my two favourite wines of all time are Martinelli's Zinfandel, of which there a couple of different subtypes (Giusepi & Luigi and Jackass Hill, as I recall). They vary considerably from year to year as to which is better and which is mind blowing. There is nothing else like that for red wines. Sadly, they are not available here at any price.
My other favorite is Taittinger's Comtes Rosé Champagne, but again that varies with vintage. That is available`here, but runs about $200 a bottle.

BravingTheOutDoors

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Bobby Alford

OK You have to tell me where you grew up. I see the Russian chicken, I see the name, but I am far too intelligent to just assume you live in Russia and speak English the way those of us that grew up in Boston couldn't even attempt. Now here is the other thing. I have worked with some of the best (in my opinion) chefs in the world. Some of them have even been names BEST CHEF HERE, OR BEST NEW CHEF, etc etc, you know the deal. These magazines and television shows will do anything to sell copies or commercial time. My point is even working with some of these top chefs, none of them have ever taken time to explain things they way you do. When there is an alteration you even take the time to explain that it is not usually found in the recipe, or things are done a different way, then you tell everyone WHY! I have never taken 9 hours to make this dish, and never the ingredients you use, although somewhat similar. I must say I am nervous about such a long cooking time. I did alter a couple things myself, such as leaving the shallots and garlic in the wine during the braising period. I hope that's not too long for the garlic and end up with it bitter. I have used a very similar recipe for my short rib braising and the dish itself has won a few awards. Right now I am at hour number 4 during the braising of your recipe. I will let you know what we end up with. Thanks again for taking the time to explain so much.

CookinginFinland

8y↑1

+Bobby Alford The skin is not supposed to be crisp in this dish. Next time don't try to thicken it with flour or corn starch. You really destroy it that way, honestly. You have to be patient and reduce it slowly. This is a dish that is best made the day before you plan to eat it (or several days before). You have plenty of time to reduce the liquid down to a glaze.

Bobby Alford

+CookinginRussia The meat itself was very tender and juicy. The skin, however was not at all crispy. More than likely due to the fact that I had so much braising liquid in the pot. The flavor is great, but the finishing sauce I messed up a bit. I could not make it the way you show because my wife hates anything that has anything to do with mushrooms. She cant see them, smell them, even know they are in the house. Like me, she is a chef and it has caused issues on more then one occasion. Anyway, I left the mushrooms out, but went with everything else. You seemed to have far less braising liquid left over, where I had about 2 cups. I added flour and could not get it to thicken even after reducing it. I added corn starch and it pulled together nicely. One of the issues my children had with it was that all the chicken was purple. I found it quite festive! LOL. Thanks again for your recipes. I have used a few them with great success. Anytime one of your recipes does not come out properly it's due to my adjustments.

CookinginFinland

+Bobby Alford I grew up in the United States, but I have traveled all over. I have been living in Russia now for many years and cooked at many restaurants. For more about me, see my biography 40 Years in One Night, shown here...
https://www.youtube.com/watch?v=JftRIGB_SUY
The braising time on this is consistent with the classical method, but you have to be sure to have a tightly sealed braising dish and an oven that is accurately calibrated. If your oven runs hot and/or your braising dish is not good quality, the dish will be burned instead of braised. Let me know how it came out for you!

Daniel Knisely

10y↑3

Somewhere I read that when using wine to marinade meat, the alcohol should be "burned off" first... The idea being that the alcohol reacts with the protein and inhibits the uptake of flavors. What are your thoughts on that?

Also, I can't thank you enough for all the really great information about ingredients and technique you have been providing. Thank you.

CookinginFinland

10y

@Daniel Knisely You are very welcome. I hope you find more of my videos enjoyable, too. Another one is almost finished.

Daniel Knisely

10y↑2

Excellent! Thank you so much for the explanation... very much appreciated.

Thank you for taking the time to make sure I understand. I like knowing the why behind a process and It's nice to know there's a real person that I can ask.

CookinginFinland

10y↑2

You're welcome. Generally speaking, the problem with alcohol in marinades is that they cook the outside surface of the meat (denature proteins) which will indeed inhibit the penetration of flavors into the meat some, but a marinade on most meats only penetrates a couple of millimeters anyway! In some recipes, such as this one, it is just part of the cooking process, and you are extracting flavors in the other direction (from the meat into the alcohol, which will be used later on). You'll notice here that the meat is already browned (cooked well on the surface) before it ever comes into contact with the wine. The flavor of the wine has plenty of opportunity to infuse into the meat. That's why it is cooked for so long, and at such a low temperature. Sorry if this seems confusing. On reading it back, I realize that it might be.

sayari

9y↑1

you rock!

CookinginFinland

@sayari Thank you. Be sure to check out some of my other recipes, if you haven't already!

Jason S

What are some good sides to have with this dish?

HAXAN HEX

Little late.. sorry, we use a mash that is made with potatoes and parsnips blended together .. strain through Tami to ensure creaminess .. also roasted carrots go well..

CookinginFinland

8y↑2

French fries. No question about it.

WestfallChicken

Is a ceramic dish okay for this dish?

John El-Badawi

I used a clay cooker with lid and got great results

graylobo133

Looks good, but how in the hell u would be able to make that at a rest...

CookinginFinland

It is prepared in large trays, then portioned out and reheated in a steam oven for individual orders. Same thing for casserole type dishes.

Alexa M Heying

+PeterKirchem Enjoyed your comment.

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