Coq Au Vin - Rock Star Chef Style





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Uploaded on Jun 14, 2010

http://www.ChefMarkGarcia.com - Today's Recipe and Business Tip From Rock Star Chef Mark Garcia Shows The Benefit Of Planning Your Work and Working Your Plan.

Too many times in business, those looking to make radical adjustments to their operations try the "Fire, Ready, Aim" approach because that is what the latest business guru has proposed to make things happen quickly.

However, sometimes the business basics still apply. In this video, Rock Star Chef Mark Garcia shares some culinary wisdom and how it relates to business as well.

Classic Coq Au Vin Recipe Insights - Coq Au Vin Is A Classical French Braise Of Chicken Cooked With Wine, Lardons, Mushrooms, and Optionally Garlic.

Whle the wine is typically Burgundy wine, many regions of France have variants of coq au vin using the local wine. Some examples include coq au vin jaune (Jura), coq au Riesling (Alsace), coq au Champagne, etc. The most elegant and indulgent version is Coq Au Chambertin. (This is a Grand Cru Vineyard and is an AOC in the Cote de Nuits subregion of Burgundy. Pinot Noir is the main grape variety.)

My French Mother & Grandmother used to make many of the above variations during Sunday's in the Fall and Winter Season in New Egnland.

Although the word "coq" in French means "rooster", most recipes call for capon or regular chicken. Standard recipes call for chicken, red wine, lardons (salt pork), button mushrooms, onions, often garlic, and sometimes brandy.

The chicken is first marinated in the wine, then seared in fat and slowly simmered until tender. Traditional seasonings are salt, pepper, thyme, parsley, and bay leaves. The sauce can be thickened by a classic roux or adding blood at the end.


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