A Delightful Journey to French Coq Au Vin

Welcome, culinary enthusiasts! Today, we embark on a flavorsome adventure to the Burgundy region of France, where we will learn the art of making the classic French dish, Coq Au Vin. Join us as renowned chef Tom Griffiths from the esteemed Culinary Institute of America takes us through the steps of this delectable recipe.

A Delightful Journey to French Coq Au Vin
A Delightful Journey to French Coq Au Vin

The Chicken and Bacon Magic

To begin, Chef Tom advises marinating the chicken for 24 hours to infuse it with delightful flavors. As we uncover the chicken, we notice that he carefully places each piece on a paper towel to remove excess moisture. This step is crucial to ensure that the bacon fat reaches the perfect searing temperature.

Chicken Pieces

A Bacon Twist and High Heat

As the aroma of sizzling bacon fills the air, we discover that Chef Tom has ingeniously twisted the bacon, which we will later use as a garnish. He adds, “We’re actually gonna fry the chicken right in the bacon fat.” This technique not only imparts incredible flavor but also ensures a beautiful golden sear on the chicken.

The chicken takes its rightful place in the hot pan, with its skin side down. Chef Tom shares his expert tip: “Whenever you’re marinating anything and you’re gonna sauté it to brown it, you should always have it fairly dry.” So, remember to remove excess marinade to achieve that perfect sear.

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Building the Flavorful Base

While the chicken sizzles, Chef Tom strains the vegetables that were cut earlier. These vegetables will form the essence of the sauce. Once the chicken is beautifully browned, he sprinkles salt and pepper on both sides to enhance the flavors.

Golden Chicken

Thickening the Sauce

Moving on to the next step, Chef Tom adds the strained vegetables to the pan, stirring them to release the delicious brown bits. Subsequently, he whiskes in all-purpose flour, which acts as a thickening agent. With a keen eye, he mentions the importance of maintaining the right temperature and consistency to avoid lumps.

The Slow and Tender Cooking Process

The marinade liquid, garlic, and chicken stock join the party, infusing the dish with rich flavors. As Chef Tom explains, “We want to cook it slowly at a low heat for a long time.” This gentle cooking process ensures that the chicken becomes spoon-tender, making each bite a heavenly experience.


Q: Can I marinate the chicken for less than 24 hours?
A: While marinating for 24 hours is recommended for maximum flavor, you can marinate it for a shorter duration if necessary. However, keep in mind that the longer the marinade, the more depth of flavor you’ll achieve.

Q: Can I substitute the chicken stock with a canned chicken broth?
A: Yes, you can use canned chicken broth if you don’t have chicken stock readily available. However, homemade stock adds a touch of authenticity to the dish.


As our adventure in cooking Coq Au Vin continues, let your taste buds anticipate the luscious flavors awaiting them. In the next video, Chef Tom will guide us through the steps of straining, reducing, and seasoning the sauce. We will also learn to prepare the delightful garnish of pearl onions, sautéed wild mushrooms, and of course, the tempting bacon.

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Stay tuned for more culinary wonders from Hook’d Up Bar and Grill, where we unleash the magic of flavors to elevate your cooking skills. Happy cooking!

Hook’d Up Bar and Grill

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