We’re making the true OG Julia Child’s Coq au Vin recipe and oh snap is it delicious! 🤯
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00:00 Intro
1:14 Cooking Bacon
1:36 Browning Chicken
2:07 Adding Brandy
3:06 Seasoning & Adding Onions
3:27 Pearl Onions Tip
3:55 Adding Flour
4:19 Adding Additional Ingredients
4:58 Removing Chicken
5:34 Adding Mushrooms
6:11 Adding back Chicken
6:41 Serving
7:46 First Bite
8:31 Knife Winner & Outro
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We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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Love this recipe
Made it for my mother on Mother’s Day years ago
I know you are a chef
But Julia Child and I think her Italian equal Marcella Hazaan
They are big on YouTube
How would this be with pekin duck
Made it !! Came out brilliant!! Subscribed. And thanks!! I couldn’t find frozen pearl onions so I got my wife to peel them 😂😂😂
She was amazing. Good job chef.
An entertaining vid of the exact same recipe watch Scott Rea Project Coq Au Vin. This guy wants to be as cool as him
Thank you for the recipe one little detail -Julia recommends to Blanche in boiling water bacon before frying to get rid of bacon smell. Otherwise the whole dish is gonna smell just like bacon.
So glad I found your vids so glad that I subscribed.
My teacher cursed and would say " Pardon my French". When I moved on, we were asked if we knew French I raised my hand and said YES!
Sam how about some crock pot ideas? 🤔😁
2:52. "I couldn't get my…thing to go."
Torch.
THANKS Sam!
I’ve been asking for this in every video! Thank you!!👏👏💯💯💯🙌
Knife me max
Mmmmm rubbery chicken skin! Bon appétit
I have been to France 🇫🇷 3 times and have yet to try coq au vin. This recipe does seem to make it quite approachable though. It definitely seems like a nice autumn or winter dish.
Thanks Sam, for featuring Julia Child recipe, it's a nice change from burgers and Mexican seasonings. I also enjoy the way you say the word, out
Julia didn’t throw the mushroom into the sauce. She cooked the o ions and the mushrooms separately
!!!!~WARNING~!!!! Do NOT use 1 cup of brandy like I did. Flames licked my kitchen ceiling and continued to burn off for more than 30 seconds. (Maybe it just seemed longer). All-in-all, it turned out good & tasty and didn’t actually burn my kitchen down.
2nd time asking for more sardines recipes.
Let's burrito this too! 😂
I make this and I love french food❤❤❤❤❤
You sound like Ms. Doubtfire. Oh, hello!
Looks delicious
SAM: Sticky Chicken & Rice – make this dish! 2 lbs Chicken Breast. 1 Bag Preseasoned Croutons flavor of your choice. 1/4 C Corn Starch, 1/4 C Soy Sauce (may need more depending on size of breasts).
Dipping Sauce: Mix 2-3 tablespoons spoons of soy sauce with 1/4 C QP Mayo (mix to taste). Set aside.
Prep & make your favorite rice, the chicken will be served over the rice.
Cube breasts into bite size pieces. Place Croutons into food processor and grind semi fine. Mix croutons, corn starch & soy then add chicken and coat well. * Put into fridge for 30 minutes.*** After 30 minutes in fridge, put into a well oiled pan medium heat. Brown chicken DO NOT BURN. Serve over your rice with dipping sauce. Effing Delicious!
Yes please
VASCO
You gotta try these!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs…
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish – not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 – 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed…
Then GENTLY mix in Mayo. – Do not over mix or it will separate!!!!!!!!!!
Put mixture in eggs – I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers…
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top. these!
Outstanding
2:39 No I want to talk!
Let the alcohol burn off a bit…of your eyebrows!!!!
Hey Sam let me get a link to the pot you used! Nice one bud!
The mashed potatoes in the thumbnail look like a giant ear and it's freaking me out.
Justin Wilson recipe???
Achol and fire don't mix
Bad imitation
Fabulously simple, thanks for doing this classic French dish!
"I love cooking with wine. Sometimes I even put it in the food!" Julia Child. BTW, I loved the flame-on surprise! It looked like you nearly took out your camera. 😅
no one likes skin on chicken unless crisp, sure that's the flavor everyone likes but crispy, any type of moisture turns it unpalatable, rubber, they scrape it off.
Great recipe and Julia Child impersonation. Send me a knife!
Day 23 requesting some Filipino adobo
I watch J.C as a very young man…Boy!
So why add thyme stems?? Just take the thyme leaves off and sprinkle them on the dish like and other garnish. Other than that great looking dish
Yo Max hook me up with a knife brother !!
When did you re-add the bacon? Or did I miss it?
Test comment. Do not reply.
I will make this on the next cool day!!