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(French accent) AND THAT, MES AMIES, IS ZE COQ AU VIN.
I CAN.
(French accent) OF COURSE YOU CANNOT, HOW MEAN OF ME!
BUT TRUST ME, ZE AROMA IS DIVINE.
I KNOW THREE DAYS IS A LOT OF TIME ON ONE DISH,
BUT C'EST LA CUISINE, NON?
C'EST LA CUISINE!
(French accent) MY AMERICAN FRIENDS, DO YOU YEARN TO MAKE ZE COQ AU VIN?
DO NOT WORRY, CHEF RENE IS HERE TO HELP.
FOR ONLY $99.95 I WILL SEND YOU
CHEF RENE'S COQ AU VIN IN A BOX.
WE WILL SEND YOU FROM PARIS PAR AVION
EVERYTHING YOU NEED TO MAKE ZE COQ AU VIN.
JUST THINK, FOR ONLY $99.95 YOU COULD BE HAVING
ZE DELICIOUS, FRAGRANT COQ AU VIN
FOR DINNER NEXT FRIDAY NIGHT.
(Chef) IT IS LIKE
I MUST CONFESS, SUPPLIES ARE LIMITED,
SO CALL ZIS NUMBER NOW AND HAVE A MAJOR CREDIT CARD IN HAND.
VIVA LA FRANCE, VIVA LA CUISINE!
VIVA LA COQ AU VIN!
BONJOUR, JE VOUDRAIS ACHETER UN KIT DE COQ AU VIN.
♪♪
ALL RIGHT.
LET'S SEE WHAT WE'VE GOT HERE.
IT LOOKS LIKE WE'VE GOT TWO BOTTLES OF...
EMPTY WINE.
U.S. CUSTOMS!
"SOME OF THE CONTENTS OF YOUR PACKAGE HAVE BEEN CONFISCATED"!
OH, BOTHER, BIG BROTHER!
WELL, I STILL GOT A RECIPE...
IN FRENCH...
LOOKS LIKE SOME WINE STAINS.
I'LL HAVE TO WORK ON THAT.
I'VE GOT A POT, A NICE BIG POT.
I CERTAINLY WILL NEED THAT TO MAKE COQ AU VIN.
OH YEAH, LOOK HERE, A NICE BIG POT.
LET'S SEE WHAT ELSE WE GOT.
WELL, UM...
I'M NOT TOO GOOD WITH PARLER FRANCAIS ,
BUT I GUESS WE'RE READY TO ALLEZ CUISINE HERE,
BECAUSE NOT ONLY IS COQ AU VIN REALLY FINE FRENCH FARE,
IT'S SERIOUSLY....
♪♪
♪♪
LIKE SO MUCH FRENCH FARE,
COQ AU VIN IS CUISINE DE BONNE FEMME ,
HOUSEWIFE FOOD, OR RATHER, FARMER'S WIFE FOOD, IN THIS CASE.
NOW TECHNICALLY SPEAKING, COQ AU VIN IS A FRICASSEE.
THAT IS A DISH IN WHICH POULTRY PIECES ARE BROWNED IN FAT
AND THEN STEWED IN A FLAVORFUL LIQUID,
USUALLY WINE ALONG WITH AROMATIC VEGETABLES OR SPICES, AND WHATNOT.
LOOKING OVER CHEF RENE'S PROCEDURE THOUGH, I'VE GOTTA SAY,
THERE'S A LOT HERE THAT I JUST DON'T UNDERSTAND.
WHY DOES IT TAKE FOUR DAYS TO MAKE THIS?
WHY DO YOU NEED FOUR LITERS OF WINE?
WHY DO YOU NEED SALTED, BUT UN-SMOKED PORK?
AND WHY DO YOU NEED A TWO-YEAR-OLD ROOSTER?
AND ALL OF ITS BLOOD?
OH WELL, YOU CAN'T CHALLENGE THE FRENCH ON THESE THINGS
SO I GUESS WE MIGHT AS WELL GET THIS OVER WITH.
COME ON.
HEY, MR. ROOSTER,
TIME TO LEARN ABOUT YOUR PLACE ON THE OLD FOOD CHAIN.
OKAY, OKAY, NICE ROOSTER!
YOU DIDN'T WANT TO SEE ME KILL THE ROOSTER ANYWAY, DID YOU?
NO, OF COURSE NOT.
LET'S GO TO THE GROCERY STORE.
NOW WHY WOULD A CLASSIC DISH LIKE COQ AU VIN
CALL FOR A TOUGH OLD ROOSTER?
BECAUSE THE AVERAGE 17th-CENTURY FRENCH COUNTRY HOUSEWIFE HAD ROOSTERS.
WHEN ONE OF THEM WAS NO LONGER CAPABLE OF
PERFORMING ITS ROOSTERLY DUTIES,
SHE NEEDED A DISH TO JUSTIFY DOING AWAY WITH THE OLD GUY.
NOW SUCH A DISH WOULD CERTAINLY TAKE ADVANTAGE OF
THE ROOSTER'S FULLY DEVELOPED PHYSIOLOGY,
INCLUDING A CONSIDERABLE AMOUNT OF CONNECTIVE TISSUE.
NOW TAKE A LOOK AROUND THE POULTRY CASE AT YOUR LOCAL MARKET
AND ODDS ARE YOU'RE NOT GONNA FIND ANY ROOSTER.
ROOSTER?
DIDN'T THINK SO.
THE NEXT BEST THING WOULD BE A STEWING HEN.
A STEWING HEN IS A CHICKEN THAT HAS ABOUT USUALLY A YEAR OF AGE,
AND IT HAS KIND OF RETIRED FROM LAYING EGGS
SO THEY'RE PRETTY TOUGH.
STEWING HENS?
SOME SPECIALTY MARKETS CARRY THEM,
BUT THE TRUTH IS, MOST AMERICANS LIKE THEIR CHICKEN
YOUNG, TENDER, AND RELATIVELY FLAVORLESS,
SO WHAT SELLS ARE BROILER/FRYERS AND ROASTERS.
BROILERS ARE TYPICALLY HARVESTED AROUND 12 WEEKS OF AGE
AND ROASTERS AREN'T MUCH OLDER.
OF COURSE, NEITHER COMES CLOSE TO GIVING US THE KIND OF FLAVOR OR TEXTURE
THAT WE WOULD GET FROM A STEWING BIRD OR A ROOSTER.
SO FOR THIS DISH WE'RE GONNA GO WITH THE NEXT BEST THING --
THIGHS AND LEGS.
THIGHS AND LEGS, FOUR OF EACH, PLEASE.
THEY DON'T HAVE A LOT OF AGE ON THEM GRANTED,
BUT THEY'VE GOT MORE CONNECTIVE TISSUE AND FLAVOR
THAN ANYTHING ELSE IN THIS CASE.
THANK YOU VERY MUCH.
OH, SAY, YOU WOULDN'T HAPPEN TO HAVE A PINT OF CHICKEN BLOOD BACK THERE, WOULD YA?
NEVER HURTS TO ASK.
HMM, WHILE WE'RE ON THE SUBJECT OF LESS-THAN-COMMON MEAT STUFFS
IT APPEARS THAT WE ARE GONNA NEED SOME SALT PORK.
THERE ARE A COUPLE OF DIFFERENT KINDS OF SALT PORK,
BUT THEY'RE ALL CUT FROM THE BELLY LIKE BACON.
IN FACT, SOME OF IT'S GOT SO MUCH LEAN ON IT
THAT IT LOOKS LIKE A BLOB OF BACON,
BUT THE REALLY, REALLY GOOD SALT PORK LOOKS LIKE THIS.
YES, THAT APPEARS TO BE MOSTLY FAT.
THERE'S A LITTLE BIT OF LEAN IN THERE, BUT IT'S MOSTLY FAT.
THAT'S OKAY, BECAUSE WE'RE ONLY USING A LITTLE BIT,
AND ONLY FOR FLAVOR, AND THERE'S A LOT OF FLAVOR IN HERE.
THE DIFFERENCE BETWEEN SALT PORK AND BACON
IS THAT SALT PORK IS CURED AND DRIED
BUT NEVER SMOKED THE WAY BACON IS.
IF YOU CAN'T FIND SALT PORK YOU CAN USE THICK-CUT OR SLAB-STYLE BACON,
BUT IT'LL NEVER BE THE SAME.
NEXT ON THE LIST, PEARL ONIONS.
JUST LIKE THEIR FULL-SIZED COUSINS,
PEARL ONIONS COME IN RED, YELLOW, AND WHITE,
WHICH IS WHAT WE'RE GONNA USE TODAY BECAUSE IT'S TRADITIONAL.
NOW I KNOW WHAT YOU'RE THINKING,
NO DISH IS WORTH HAVING TO PEEL ALL THESE WEE LITTLE ONIONS,
BUT DON'T WORRY, THERE'S MORE THAN ONE WAY TO SKIN AN ONION.
JUST SNIP OFF THE ROOT END AND CUT A DEEP V IN THE BOTTOM.
DROP THEM INTO BOILING WATER FOR ONE MINUTE
REMOVE AND COOL UNTIL YOU CAN JUST HANDLE THEM.
THEN YOU CAN JUST SQUIRT THEM OUT OF THEIR SKINS.
TRES SIMPLE.
WE'RE ALSO GONNA NEED EIGHT OUNCES OF BUTTON MUSHROOMS
AND THE USUAL MIREPOIX LINEUP
ONE ONION, A COUPLE OF CARROTS, AND A FEW RIBS OF CELERY.
OF COURSE, IT WOULDN'T BE COQ AU VIN WITHOUT SOME VIN.
OH, I'M SORRY, EXCUSE ME.
CAN I HELP YOU WITH SOMETHING?
WELL, I'M LOOKING FOR WINE TO COOK WITH.
OKAY, TAKE A DEEP BREATH, WHAT ARE YOU GONNA COOK?
CHICKEN STEW, UM, FRICASSEE,
WELL, COQ AU VIN.
I CAN HELP YOU.
I'M A WINE GUY.
HERE'S WHAT YOU NEED TO UNDERSTAND ABOUT WINE.
WHEN WE COOK WITH IT IT CHANGES.
IF I HAD SOME KIND OF MODEL TO REPRESENT THIS
I COULD SHOW IT TO YOU.
A VISUAL AID?
I'LL BE RIGHT BACK!
BEHOLD, THE COMPONENTS OF WINE.
OKAY, WELL, UM,
THERE'S ACTUALLY A FEW HUNDRED COMPONENTS OF WINE.
BUT THIS WILL WORK, WE CAN WORK WITH THIS.
NOW WE'RE GONNA BE DEALING WITH RED WINE FOR THIS DISH,
AND AS SUCH, WE WANNA START OUT WITH A PROFILE
REPRESENTING THESE LITTLE TUBES HERE
OF WHAT THE WINE WILL LOOK LIKE ONCE IT'S COOKED.
THE ALCOHOL IS GOING TO HAVE EVAPORATED.
LET'S CALL THIS THE WATER, WHICH IS 80 PERCENT OF WINE TO START WITH,
AND IT'S GOING TO BE FORMING A LOT OF THE BODY OF OUR SAUCE.
SO WE WANNA KEEP SOME OF IT.
WHAT'S GOING TO HAPPEN WITH OUR GOOD FRUIT CHARACTER IN OUR FINISHED SAUCE
IS IT'S GOING TO HAVE CONCENTRATED
AND IT'S A BIG PART OF OUR DISH.
LET'S CALL THIS OUR TANNIN, WE'RE DEALING WITH A RED WINE SO IT HAS A TANNIC PRESENCE.
THE ASTRINGENT QUALITY.
WHAT WE WANT TO DO IS DE-EMPHASIZE THE TANNIN
BECAUSE IT CAN GIVE KIND OF A METALLIC TASTE TO THE SAUCE.
THAT'S OUR FINISHED COOKED PROFILE.
THIS IS WHAT I WANT TO HAVE AT THE END,
BUT WHAT IS IT GONNA LOOK LIKE AT THE BEGINNING?
OUT OF THE BOTTLE WE'RE GOING TO HAVE OUR WATER INCREASED
OF COURSE, BECAUSE IT HASN'T EVAPORATED YET.
OUR ALCOHOL IS ALSO GONNA BE HIGHER.
OUR FRUIT CHARACTER IS NOT AS CONCENTRATED.
OUR TANNIN IS GONNA BE SLIGHTLY HIGHER AS WELL.
SO THERE'S MY WINE, THAT'S WHAT I NEED.
SO WHAT DOES THAT MEAN IN HERE?
THE PROFILE OF THIS WINE IS A PINOT NOIR.
THAT'S A TYPE OF GRAPE,
AND I KNOW THEY GROW THAT IN LIKE, CALIFORNIA, WASHINGTON,
EUROPE, ALL OVER THE PLACE,
HOW DO I KNOW WHICH ONE TO GET?
WELL, IT IS GROWN ALL OVER,
BUT THERE ARE CERTAIN PLACES THAT ARE BETTER THAN OTHERS.
OREGON AND CALIFORNIA DO A GREAT JOB,
BUT ITS HOME IS BURGUNDY.
THE VERY SAME PLACE THAT COQ AU VIN ORIGINATED.
EXACTLY.
I DON'T WANT TO SPEND TOO MUCH MONEY.
YOU DON'T HAVE TO, THIS IS A COMPETITIVE MARKET WINE.
YOU CAN FIND DEALS EVERYWHERE.
I PARTICULARLY LIKE THE RED BURGUNDIES, AS THEY'RE KNOWN.
HOW MUCH?
WHAT YOU'RE LOOKING AT IS $10 TO $12.
AND IT'S FRENCH AND IT'S SHAPED LIKE THIS?
IT LOOKS LIKE THIS,
AND IT ALSO TIES IN VERY WELL WITH THE FLAVORS OF OUR SAUCE.
SO I CAN COOK WITH THIS AND I CAN DRINK IT AT THE SAME TIME?
AT THE SAME TIME, YES.
I'M SOLD, THANKS A LOT FOR YOUR HELP, WINE GUY.
BY THE WAY, THE TABLE'S YOURS,
BUT THEY NEED TO EAT TWICE A DAY.
♪♪
THE RECIPE CALLS FOR LARDONS ,
WHICH IS FRENCH FOR FAT, SHORT MATCHSTICKS
OR ELONGATED CUBES,
AND TRUST ME WHEN I TELL YOU THAT THESE ARE
EASIER TO FABRICATE WHEN THE FAT IS FRIGID.
SO CONSIDER STORING YOUR SALT FAT IN THE FREEZER TO KEEP IT FIRM.
I'LL SLICE DOWN THIS WAY
INTO 1/4-INCH SLICES.
THEN WE WILL STACK THOSE UP
AND CUT THEM INTO LONG STRIPS THIS WAY
AND THEN WE'LL CUT THEM INTO THIRDS.
BUT IF WE JUST DUMP THESE INTO A PAN AND TURN ON THE HEAT
THEY'RE GONNA BURN BEFORE THEY GIVE UP THEIR LIQUID LOVE.
SO WE TURN THE HEAT TO MEDIUM
AND ADD A COUPLE OF TABLESPOONS OF WATER TO THE PAN.
WHILE THAT DOES ITS THING FIVE OR TEN MINUTES
WE'LL DEAL WITH THE CHICKEN.
LAY OUT YOUR CHICKEN PIECES ON A RACK
AND SEASON LIBERALLY WITH SALT AND PEPPER.
NEXT, GRAB YOURSELF A ZIP TOP BAG
AND FILL IT WITH 1/4 TO 1/2 CUP OF ALL-PURPOSE FLOUR.
THEN SIMPLY ADD THE CHICKEN PIECES ONE OR TWO AT A TIME,
SEAL THE BAG, AND GIVE IT A SHAKE TO COAT.
IT'S FUN FOR THE WHOLE FAMILY.
JUST LET THEM SIT AND AIR DRY.
THIS IS GOING TO HELP BOND THE FLOUR TO SKIN.
YOU CAN SEE A GOOD BIT OF FAT HAS COME OUT OF THE PORK
AND THE LARDONS HAVE SHRIVELED UP A GOOD BIT.
SO IT'S TIME TO GET RID OF THE WATER NOW.
JUST LEAVE THE LID OFF, AND WHEN THE BUBBLING'S OVER
YOU'LL KNOW THAT THE WATER IS GONE.
AS YOU CAN SEE, YOU'VE GOT A GOOD BIT OF FAT HERE
SO IT'S TIME TO DO SOME BROWNING.
WE'LL START WITH OUR PEELED ONIONS.
JUST TOSS THOSE IN, MAKE SURE THE HEAT STAYS ON MEDIUM,
AND TRY KEEPING THEM MOVING AT LEAST 50 PERCENT OF THE TIME
UNTIL THEIR WEE LITTLE BODIES ARE ALL GOLDEN BROWN.
NEXT, WE WILL BRING UP THE CHICKEN.
THE BIG THING ABOUT THE CHICKEN
IS THAT YOU DO NOT WANT TO CROWD THE PAN, OKAY?
THREE TO FOUR PIECES TOPS.
AND DON'T GO MOVING IT AROUND OR IT'LL STICK, YOU DON'T WANT THAT.
OH, AND DON'T TOUCH THE HEAT ***.
YOU DON'T NEED HIGH HEAT TO BROWN THINGS.
JUST LEAVE IT ON MEDIUM, IT'LL TAKE ABOUT FOUR TO FIVE MINUTES ON EACH SIDE.
OH, AND IF YOU'VE GOT ONE OF THESE HANDY-DANDY SPLATTER GUARDS
I ADVISE THAT YOU IMPLEMENT IT AT THIS TIME.
IF YOU ASK ME, THERE'S NO REASON NOT TO MOVE THE CHICKEN
DIRECTLY TO YOUR ENAMEL VESSEL OR DUTCH OVEN,
OR EVEN CROCK POT, BUT THAT'S ANOTHER SHOW.
GO AHEAD AND LINE THIS VESSEL WITH TWO RIBS OF CELERY,
TWO CARROTS, AND ONE ONION THAT HAVE ALL BEEN QUARTERED,
ALONG WITH SIX TO EIGHT FRESH SPRIGS OF THYME,
THREE CLOVES OF GARLIC, CRUSHED, AND ONE BAY LEAF.
NOW THIS IS GOING TO PROVIDE KIND OF THE AROMATIC BASE
ON WHICH WE WILL LAY OUR CHICKEN.
(rooster squawking)
WELL, DON'T WATCH IF IT BOTHERS YOU.
SENSITIVE FOR A BIRD.
ACTUALLY THAT'S NOT QUITE ENOUGH FAT IN THE PAN
SO WE'LL ADD JUST A LITTLE PAT OF BUTTER
AND THEN POUR ON EIGHT OUNCES OF QUARTERED BUTTON MUSHROOMS.
NOW WHY COOK MORE VEGETATION AFTER WE'VE COOKED THE CHICKEN?
BECAUSE THESE MUSHROOMS ARE GONNA ACT LIKE LITTLE SPONGES
AND THEY'RE GONNA SOAK UP A GOOD BIT OF THAT FAT AND FLAVOR.
THERE CERTAINLY WOULDN'T BE ENOUGH HERE
TO COOK THE CHICKEN AFTERWARDS.
JUST LET THIS COOK OVER MEDIUM HEAT
UNTIL THE MUSHROOMS ARE GOLDEN BROWN AND DELICIOUS,
ABOUT FIVE MINUTES.
AFTER YOUR MUSHROOMS ARE DONE DUMP THEM INTO A ZIP TOP BAG
ALONG WITH THE ONIONS AND PORK LARDONS.
LET THEM COOL ON THE COUNTER FOR ABOUT TEN MINUTES,
THEN SEAL AND STASH IN YOUR REFRIGERATOR.
NOW BACK TO OUR PAN.
POUR OFF ANY EXCESS FAT.
I USUALLY DO THIS ONTO SOME PAPER TOWELS SO I CAN THROW IT AWAY.
THERE, PUT IT BACK ON THE HEAT.
YOU SEE THIS NASTINESS?
THE FRENCH CALL THAT FOND ,
AND WITHOUT THIS CHEMICALLY COMPLEX CRUSTY PAN SCAB
FRENCH CUISINE PROBABLY WOULDN'T EXIST AT ALL.
WHAT WE HAVE TO DO IS GET THAT OFF THE PAN AND INTO THE FOOD.
THE BEST WAY TO DO THIS IS TO DISSOLVE IT VIA DEGLAZING
WITH A CUP OF FLAVORFUL LIQUID.
LIKE SAY, A CUP OF OUR BURGUNDY.
HERE WE GO.
WHOA, I FORGOT TO ADD THAT IT'S IMPORTANT TO DO THIS OFF THE HEAT
OTHERWISE YOU GET A LOT OF FLAMES.
WHY DOES THIS HAPPEN?
WELL, IT HELPS TO KNOW A LITTLE BIT ABOUT ALCOHOL.
LET'S SAY FOR A MOMENT THAT THIS IS A SAMPLE DROPLET OF WINE,
JUST AN AVERAGE RED WINE, WHICH IS GENERALLY 16 TO 20 PROOF.
THAT MEANS IT CONTAINS SOMEWHERE IN THE NEIGHBORHOOD
OF EIGHT TO TEN PERCENT ETHYL ALCOHOL OR ETHANOL.
WHICH IS BEING PORTRAYED HERE BY THE LITTLE RED CHRISTMAS ORNAMENTS
AND THE CLEAR ONES ARE WATER, SUGAR, OTHER STUFF LIKE THAT.
NOW AT ROOM TEMPERATURE THIS ETHANOL IS NOT FLAMMABLE,
IT'S JUST COMPLETELY HARMLESS,
BUT WHEN THE TEMPERATURE GOES UP
AND HITS 172.4 DEGREES FAHRENHEIT
THE ETHANOL STARTS TO TURN TO VAPOR,
AND ONCE IT'S AIRBORNE,
BELIEVE ME, IT IS VERY FLAMMABLE INDEED.
SO KILL THE FLAMES BEFORE DEGLAZING WITH WINE OR SPIRITS, OKAY?
IF YOU'RE NOT GONNA DO IT FOR ME,
THEN DO IT FOR YOUR INSURANCE AGENT.
NOW WE COMPLETE THE LIQUID PHASE.
WE TAKE OUR DEGLAZING LIQUID
AND WE ADD TO IT TWO TABLESPOONS OF TOMATO PASTE.
TO ADD TO THE CHICKENY ESSENCE AND TO GIVE US A LITTLE MORE BODY,
TWO CUPS OF CHICKEN BROTH.
NEXT, BUT NOT LEAST, THE REST OF OUR TWO BOTTLES OF BURGUNDY.
STRAIGHT IN.
AND WE LID.
THIS POT NOW MOVES TO THE REFRIGERATOR
FOR AT LEAST OVERNIGHT.
CHEF RENE'S INSTRUCTIONS CLEARLY STATE THAT
MARINATING THE MEAT WILL TENDERIZE THE ROOSTER...
CHICKEN, SORRY, CHICKEN.
THIS IS A BIG, FAT CULINARY LIE,
WHICH WE WILL DEAL WITH ON ANOTHER EPISODE.
WHAT'S REALLY HAPPENING HERE IS THAT THE FLAVORS ARE GONNA MELD.
THE BROWNED CHICKEN, THE WINE, THE AROMATICS,
ARE ALL KIND OF SLOWLY INTERMINGLING WITH ONE ANOTHER,
AND THAT'S WHY IT'S GONNA TAKE A LITTLE BIT OF TIME FOR THAT PROCESS.
NOW LET'S REVIEW, SHALL WE?
OUR STEPS SO FAR.
OKAY, MY TRANSLATION OF CHEF RENE'S....
I'M WORKING ON IT!
YOU KNOW WHAT, I'M GETTING A LITTLE BIT TIRED OF WHAT CHEF RENE SAYS.
LOOK, THIS IS WHAT WE'VE DONE.
JUST GIVE ME A MINUTE!
WE'VE COOKED SOME CHUNKS, WE'VE GOT THE ONIONS, THE MUSHROOMS, AND THE PORK,
WHICH WE HAVE SET ASIDE IN A BAGGIE, RIGHT?
ON THE OTHER SIDE OF THE EQUATION WE BROWNED SOME CHICKEN,
WE BROWNED SOME CHICKEN, WE THREW IN SOME AROMATICS, AND SOME WINE,
AND WE CURRENTLY HAVE THAT MARINATING.
TWO SEPARATE OPERATIONS WHICH CAN BE DONE TWO, THREE,
EVEN FOUR DAYS AHEAD OF TIME.
SO ALL OF THESE STEPS ALL OF SUDDEN LOOK A LITTLE MORE REASONABLE
BECAUSE WE CAN DIVIDE IT UP OVER TIME.
I GOTTA GET OUT OF HERE FOR A WHILE.
(rooster squawking)
YOU NAUGHTY, WICKED ROOSTER.
I CANNOT BELIEVE YOU CHASED MCGREGOR'S DOG ACROSS THE STREET LIKE THAT.
IT WAS ACTUALLY KINDA FUNNY...
BUT I GOTTA LIVE HERE,
SO YOU JUST GO IN YOUR ROOM AND THINK ABOUT WHAT YOU DID.
I'M GONNA GO COOK A CHICKEN.
WELL, IT IS THE NEXT DAY
AND WE CERTAINLY HAD TIME FOR THIS TO MARINATE.
SO STRAIGHT OUT OF THE REFRIGERATOR
AND STRAIGHT INTO THE OVEN
WHICH WE WILL THEN SET TO BAKE AT 325 DEGREES.
NOW GRAB YOUR KITCHEN TIMER AND SET IT FOR ABOUT TWO HOURS.
THAT SHOULD BE JUST ENOUGH TIME
NOT ONLY FOR THE LIQUID TO COOK THE CHICKEN
AND TO DISSOLVE THE COLLAGEN INTO GELATIN SO THE...
HUSH UP!
SO THAT THE STEW HAS A NICE FINGER-LICKIN' GOOD TEXTURE.
NOW TIMES WILL VARY DEPENDING ON YOUR CHICKEN,
YOUR POT, AND YOUR OVEN,
BUT YOU'LL GET A LOOK AT IT IN A FEW MINUTES.
OH, AND EVERY HOUR OR SO, OPEN THE LID AND POKE AROUND
MAKE SURE THAT THE CHICKEN STAYS SUBMERGED.
NOW IF YOU'LL EXCUSE ME, I HAVE TO WASH THIS CHICKEN HAND.
(French accent) AH, MES AMIES, ALLOW ME TO PRESENT
ZE COQ AU VIN.
MMM, CAN YOU SMELL IT?
OF COURSE, YOU CANNOT.
HOW MEAN OF ME!
NOW WE STRAIN.
(regular accent) FIRST STEP, DOWNLOAD THE CHICKEN.
I JUST LIKE TO PUT THIS INTO A BIG FOIL POUCH
SO I CAN PUT IT BACK IN THE OVEN
AND USE THE RESIDUAL HEAT TO KEEP THIS WARM.
YES, I'M CERTAIN THIS IS VERY UPSETTING TO YOU,
BUT THIS IS WHAT HAPPENS TO BAD LITTLE ROOSTERS.
THIS WE WILL DRAIN, I JUST HAVE A COLANDER SITTING ON A SAUCIER
BUT YOU CAN USE ANY HEAVY SAUCE PAN OR SAUCE POT.
AS FOR THE REMAINING VEGETABLES,
BELIEVE ME, THEY HAVE GIVEN THEIR ALL,
BUT I CAN THINK OF ONE THING TO DO WITH THEM
BESIDES THROW THEM DOWN THE GARBAGE DISPOSAL.
TIME TO BUILD THE SAUCE.
WE PUT OUR COOKING LIQUID IN A SAUCIER OVER HIGH HEAT
AND BRING THIS TO A BOIL AND REDUCE BY 1/3,
WHICH WILL TAKE PROBABLY 30 MINUTES
DEPENDING ON YOUR COOKTOP AND YOUR PAN.
HOW DO YOU KNOW YOU'VE REDUCED IT BY 1/3?
SIMPLE, JUST TAKE A SPOON LIKE THIS,
STICK INTO THE VESSEL SO THAT YOU SEE HOW DEEP IT IS
AND JUST KINDA MOVE THAT RUBBER BAND DOWN TO MARK THAT LEVEL.
THEN YOU'LL BE ABLE TO COME BACK AND MEASURE IT AGAIN
AND YOU'LL KNOW HOW MUCH 1/3 IS.
COOL!
WELL, I'D SAY THAT WE HAVE MOST CERTAINLY REDUCED BY 1/3
AND WE'LL GIVE IT A TASTE.
MMM, GOOD WINE FLAVOR, DEFINITELY CHICKENY,
THERE'S DEFINITELY SOME GELATIN THERE,
LIP-SMACKIN' GOODNESS INDEED.
(French accent) NOW IT IS TIME TO RETRIEVE ZE CHUNKS
WHICH WE WILL ADD DIRECTLY TO ZE SAUCE.
LIKE ZIS.
WE WILL GIVE IT A STIR
AND WE WILL ALLOW THIS TO COOK FOR ANOTHER 15 MINUTES.
THEN WE DINE, NON?
OUI.
POUR THE SAUCE OVER THE WARM CHICKEN AND SERVE OVER EGG NOODLES
AND YOU'VE GOT YOURSELF A BIG OLD BOWL OF FRANCE.
SO WHAT HAVE WE LEARNED?
WELL, I THINK THAT WE'VE LEARNED THAT WE NEED NOT SEND OFF
FOR SOME FANCY-SCHMANCY FRENCH CHEF'S MARKETING PLOY
JUST TO GET OUR FRICASSEE FIX.
WE'VE ALSO LEARNED THAT COQ AU VIN IS A COMPLEX CLASSIC
THAT CAN INDEED FIT INTO A MODERN AMERICAN LIFESTYLE.
IF YOU ASK ME THAT QUALIFIES IT AS GOOD EATS.
OH, AND WE ALSO LEARNED THAT CHICKENS...
SORRY, ROOSTERS MAKE LOUSY INDOOR PETS.
SEE YA NEXT TIME.
Captioned by Scripps Networks, Inc.